Stinging Nettle Tagliatelle with Hot Sausage, Kale and Pecorino

• 1 recipe Green Pasta
• (Green pasta recipe: substitute steamed nettles for steamed spinach, or add 1/2 cup dried nettles and increase egg by 1.)
• 4 extra large eggs
• 6 ounces frozen chopped spinach, defrosted and squeezed very dry
• 3 -1/2 cups unbleached all-purpose flour, plus extra for dusting work surface
• 1/2 teaspoon olive oil

1. Make a mound of the flour in the center of a large wooden cutting board.
2. Make a well in the middle of the flour and add the eggs, oil and spinach.
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. As you expand the well, keep pushing the flour up to retain the well shape.
5. Do not worry that this initial phase looks messy.
6. The dough will come together when 1/2 of the flour is incorporated.
7. Start kneading the dough with both hands, using the palms of your hands primarily.
8. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
9. Lightly flour the board and continue kneading for 3 more minutes.
10. The dough should be elastic and a little sticky.
11. Continue to knead for another 3 minutes, remembering to dust your board when necessary.
12. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

nettles, eggs, spinach, flour, olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/stinging-nettle-tagliatelle-with-hot-sausage-kale-and-pecorino-recipe.html (may not work)