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Begin by bringing a large pan of salted water to the boil, add the nettles and remove after 30 seconds, transfer to ice water and once chilled, drain and completely dry on paper towel. Roughly chop the nettles then transfer to a Nutribullet or Vitamix and blitz with the 4 eggs until you have a vibrant smooth green consistency.

To make the pasta, place the flour on a board or in a large bowl, make a well in the middle and add in the eggs and nettle mixture. With a fork gradually combine the flour with the egg and nettle mixture until it starts to form a dough and begins to come together enough for you to get your hands in there and start kneading it. You’ll need to knead the dough for at least 5-6 minutes or until it’s smooth and springy. Wrap in cling film and leave in the fridge for 30 minutes before rolling out.

If using a pasta machine then work through each setting 2-3 times until you have smooth and elastic like pasta. I lprefer to stop at the penultimate setting so it’s not too thin.You can hand cut into thicker strips or use the tagliatelle setting to cut your pasta.

If hand rolling, you want to roll to the thickness of a 2 pence piece, it shouldn’t be transparent but equally not too thick. You can use the pasta flour or fine polenta to stop it from sticking. Loosely fold then slice into even strips.

Cook in a large pan of generously salted boiling water for 2-3 minutes or until cooked.

For the sauce, simply take a large saucepan, add in your oil, anchovies and garlic and heat over a medium heat until the anchovies dissolve to form a sauce.

When the pasta is cooked, carefully tong the pasta directly from the water to the sauce then coat with the anchovy sauce. Serve with plenty of parmesan and a drizzle of extra virgin olive oil and lemon zest.