Making Wild Nettle Pasta with Nadia: Foraging, Dough Tips & Gorgonzola Sauce (with Edible Flowers)

I had such a brilliant day with Nadia, a talented Italian chef and a friend of a friend, who came to teach me how to make pasta from scratch – using foraged nettles from the hedgerows! We talked flour types, egg ratios, whether or not to add oil (spoiler: don’t), and why pasta dough consistency all comes down to feel.

Nadia has been teaching cookery for over 40 years and shared so many golden tips, including how to blanch herbs properly, when to use the pasta water (and when not to), and the difference between making pasta with a machine or by hand.

We made a simple sauce with gorgonzola and milk, served it with our homemade nettle pasta, and finished with elderflowers we picked earlier. It was all about seasonal cooking, slowing down, and getting our hands involved. I loved it – and I hope you do too.

Love, Charlie x

Wessex Mill – Pasta & Pizza Flour – https://www.wessexmill.co.uk

Imperia Pasta Machine – https://www.imperia.com/

Salthouse England – https://salthouseengland.co.uk Discount Code: CHARLIEGRAY (Ad)