250 grams pasta flour (plain flour is fine)
85 grams semolina
165 grams blanched, drained and pureed nettle leaves (try to squeeze out extra moisture)
Combine all of the ingredients in a bowl and mix with hands until it comes together as a dough.
Knead the dough for about 5 minutes on a floured surface and then leave to rest.
Roll the dough in a pasta machine or as thin as possible with a rolling pin and cut into desired shape.
The dough can now be left to dry slightly before cooking.
The nettle pasta took abut 4 minutes to cook in boiling water.
The water left over from blanching the nettles is great in the compost or even added to chickens mash.
Spinach or chard could be used instead of nettles and would no doubt be just as vibrant and deicious.