March
Middel
4 prs.
80 min.
Stinging nettle pasta
- 300g semolina
- 100g White flour
- 100g Nettle puree (to get 100g of nettle puree you need around 200g of fresh nettle tops)
- 2 eggs
- 1 extra egg yolk
- 12-15 Ice cubes
- Clean the nettles in cold water. Prepare ice water while you bring a large pot of water to a boil.
- Blanche the nettle for 4-5 minutes, cool it in the ice water, sieve and squeeze the nettles lightly to drain all the cooking water. Blend the nettle into a puree.
- In a bowl, add the flour and eggs and mix the ingredients.
- Add the nettle puré to the mixture and work everything until it becomes a homogeneous mixture. If you feel that the dough is sticky, add very small amounts of flour a little at a time.
- Let the pasta dough rest covered up in the fridge at least for an hour.
- Roll out the pasta (pasta machine, kitchen-aid, rolling pin whatever you feel comfortable with) in 25 cm long pasta sheets and cut 2-3cm wide tagliatelle. Flour the pasta to avoid it sticking and let it rest for 10 minutes. Cook the pasta in salted boiling water for 3 max 4 min and drain it out!
TIPS
This pasta can be toned with other herbs like merian og thyme to give a unique tastenote
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.
