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1
Fill a large saucepan with water, bring it to a boil over high heat, and add enough salt so it tastes like the ocean.
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2
Fill a large bowl with ice water and place a fine-mesh strainer in the sink.
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3
Plunge the nettles or spinach leaves into the boiling water and cook them for 1 minute, until they turn bright green and tender.
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4
Drain the leaves in the strainer and immediately plunge them in the strainer into the ice water to cool.
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5
Lift the greens out of the water and place them in the center of a clean dishtowel.
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6
Close the dishtowel to form a bundle with the greens inside and, holding the bundle over the sink, twist the towel as tightly as you can to wring out the excess water.
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7
Put the eggs in the jar of a blender or the bowl of a food processor fitted with a metal blade.
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8
Pull the nettle or spinach leaves apart slightly (they will be in a tight ball after having been wrung out) and add them to the blender.
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9
Blend the eggs and greens on low speed to begin to combine them.
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10
Gradually increase the speed, pulsing if necessary to loosen the mixture, until it is a very fine, homogenous puree.
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11
Put the flour in the bowl of a standing mixer fitted with the paddle attachment.
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12
Add the puree and mix on low speed until the dough comes together.
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13
Turn off the mixer, remove the paddle attachment, and replace it with the dough hook.
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14
Scrape down the sides of the bowl and beat the dough with the dough hook on medium speed until it forms a ball, about 5 minutes.
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15
Dust a flat work surface with flour.
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16
Turn the dough out onto the dusted surface, form it into a ball, and gently knead it for 20 to 25 minutes, until the ball begins to feel elastic and the surface of the dough feels smooth and silky.
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17
Wrap the dough in plastic wrap and refrigerate to rest for at least 45 minutes and up to overnight before sheeting it (any longer and the dough will discolor).
