A colorful, outrageously delicious, and wholesome pasta recipe: duck egg stinging nettle noodles made with King Arthur's organic white whole wheat flour!
Flash-boil stinging nettle leaves then shock in ice bath as detailed in article & photos. Strain and puree. You want about 1.5 cups of stinging nettle puree.
Separate six duck egg yolks and whites. Make "flour volcano" with 600gm (~4 cup) of flour. Pour all other ingredients into crater, then swirl in with fingers to incorporate. Form dough into smooth ball, adding more flour as needed.
Put dough ball into airtight bag or wrap with saran wrap. Let rest for 5-6 hours at room temp giving the gluten time to relax, creating ideal consistency for noodles.
Remove dough from bag. Flour counter surface and set up pasta machine. You'll also want a rolling pin handy. Cut the ball of dough into 10-12 equal-sized pieces, each about the size of the palm of your hand. Dust the first piece with flour and use rolling pin to roll it into a thin enough strip to fit into the flattening attachment of your pasta maker. Lay the flattened dough strip on the floured counter surface, fold, and repeat about 5-6 times. See photos and notes in article.
Once the piece is silky smooth and has the perfect consistency, dust it with flour and run it through the pasta noodle cutter part of your pasta machine to make a fettuccine-style noodle. (Or you could leave as-is for a lasagna-style noodle).
Do final flour dusting (to prevent noodles sticking together where cut), then twist each round of cut noodles into a nest or hang noodles from rack to dry. You can cook them immediately (they take about 10 minutes to cook when raw and unfrozen). Or you can dry and freeze them for later use.
Duck egg stinging nettle pasta with white whole wheat flour https://www.tyrantfarms.com/duck-egg-stinging-nettle-pasta/