Stinging Nettle Tagliatelle with Hot Sausage, Kale and Pecorino

1. 1

   Make a mound of the flour in the center of a large wooden cutting board.

2. 2

   Make a well in the middle of the flour and add the eggs, oil and spinach.

3. 3

   Using a fork, beat together the eggs, oil and spinach and begin to incorporate the flour starting with the inner rim of the well.

4. 4

   As you expand the well, keep pushing the flour up to retain the well shape.

5. 5

   Do not worry that this initial phase looks messy.

6. 6

   The dough will come together when 1/2 of the flour is incorporated.

7. 7

   Start kneading the dough with both hands, using the palms of your hands primarily.

8. 8

   Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.

9. 9

   Lightly flour the board and continue kneading for 3 more minutes.

10. 10

    The dough should be elastic and a little sticky.

11. 11

    Continue to knead for another 3 minutes, remembering to dust your board when necessary.

12. 12

    Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

* Per serving · 4 servings · Values may vary.

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