Pasta flowers stuffed with nettles and ricotta
For the filling
100 g of nettle leaves
150 g of dry ricotta
2 spoons of Parmigiano Reggiano
Extra virgin olive oil
Grated zest of one lemon
For the green pasta with nettles
80 g of nettle leaves
90 g of boiling water
200 g of Type 1 Soft Wheat Flour – Linea Origini
80 g of nettle juice
1/2 teaspoon of salt
For the yellow pasta with turmeric
110 g of 100% Italian Wheat - Type 0 flour
1 medium egg
1/2 teaspoon of salt
2 teaspoons of warm water
1 or 2 teaspoons of turmeric
First, rinse the nettles and then boil them in salted water for 4 minutes. Once ready, drain, squeeze and recook them in a pan with some oil and chopped shallot, add pepper, nutmeg and leave to flavour. Once cooled, blend them with Parmigiano Reggiano, ricotta and a grated lemon zest: pour the filling into a pastry bag and place in the fridge until you need it.
Continue preparing the green pasta: pour the nettles into the mixer, add the boiling water and blend everything for about 30 seconds. Filter well through a sieve: the liquid obtained will be the nettle juice that you will need for the dough. In a bowl, pour the sifted flour creating a hole in the center, add the juice, the salt and knead until you get a smooth and homogeneous mixture, then wrap it in cling film and let it rest for about 30 minutes.
For the yellow pasta, start by dissolving the turmeric in warm water. Then pour the flour into a bowl leaving a hole in the center, add the melted turmeric, salt and the egg: knead until the mixture is smooth and homogeneous and let it rest for about 30 minutes in the cling film.
To form the flowers, roll out the pastry very thinly and sprinkle the worktop with a little potato starch. Help yourself with a pastry cutter to create discs with a thickness of about 2 millimetres and a diameter of about 9 millimetres and place a knob of filling in the centre. While you are making the flowers, keep the discs covered with cling film so they don't dry out. To shape the flower, watch the video.
To cook the flowers, you must keep the boil low and the water level must slightly exceed the flowers so as not to make them turn. After about 4/5 minutes of cooking, drain and season with melted butter heated with aromatic herbs. If you want to add a little acidity to the dish, you can also season with a teaspoon of hibiscus or raspberry powder.
In cooperation with L'Ultima Fetta