Ingredients
Equipment
Directions
- Blanch and shock nettles.
- Combine blanched nettles and warm water in a blender.
- Pulse nettles until fine and evenly suspended in the liquid, but still visibly textured. Do not blend to a smooth puree.
- Fit a stand mixer with the dough hook. Add the semolina flour and kosher salt to a bowl and mix briefly on low speed to combine.
- At low speed, slowly add the nettle water mixture. Continue mixing until a shaggy dough forms and all of the flour is hydrated.
- Increase mixer speed to medium-low and knead until the dough is smooth and elastic, about 5–7 minutes. Dough at this stage should be firm but supple, with small flecks of nettle visible throughout. If it appears dry, add water a few drops at a time; if it’s sticky, dust lightly with semolina flour and continue mixing.
- Wrap dough tightly (or cover with an inverted bowl) and rest at room temperature for 30 minutes to allow semolina to hydrate fully.
- Divide dough into ropes about ½ inch thick. Cut into ½-inch pieces.
- Using a butter knife, drag each piece across a wooden cutting board to curl, then invert it over your thumb to form the characteristic “little ear.”
- Cook in well-salted boiling water until tender and floating, about 3–5 minutes. Finish in sauce as desired, or use for pasta salad.
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