Nettle pasta

For 4 people

500 g floury potato
2 egg yolks
1 handful of Parmesan cheese
50 g briefly scalded and mixed nettle leaves
120 g wheat flour 00
20 g durum wheat flour (or double flour or 40 g white bread crumbs)
salt, pepper
a little grated nutmeg

Boil the potatoes whole, then peel them and press them through a potato ricer while they are still warm.
Put them in a bowl and add all the ingredients. Season with salt, pepper and nutmeg and knead into a dough.
Roll the "finger noodles" and cook slowly in boiling salted water.
The pasta tastes wonderful with butter and Parmesan cheese or in a leek and cream sauce: lightly sweat some leek (or spring onion) in a pan, add the cream, season with salt and pepper and toss the nettle noodles in it.

TIP: You can easily freeze the nettle leaves and keep for the winter. Simply blanch briefly and pack in portions in the freezer.