Recipe from @youcookitright
When I pick nettles I like to cook them with a little butter and water to wilt them, followed by placing them in a food processor to make a puree. I then place that puree in ice cube trays and freeze them so I can have the nettle puree on hand to make all kinds of different stinging nettle pasta.
Nettle Ramen Noodles
¼ cup buckwheat flour
2 cups high gluten bread flour
1 cup all-purpose flour
5 grams Kansui powder (Kansui powder is baking soda that has been baked in an oven at 275 degrees for 1 hour)
1/3 cup nettle puree
¾ cup water
2 tsp salt
Whisk together the different flours and pour into the bowl of a stand mixer setup with a dough hook. You can do this by hand if you don’t have a mixer, but the mixer will be easier.
Dissolve the kansui powder and salt in the water.
Add the nettle puree to the flour and turn on mixer. Add the water and let mix until it forms a ball. If the dough is too crumbly, add 1 tablespoon of water until you get a firm dough ball.
Once you have the dough, wrap it in plastic wrap and let is stand in the fridge for at least an hour (and up to overnight).
Using a pasta roller, make sheets of pasta and then use the noodle cutter to make your ramen noodles. When you are ready to cook the pasta bring a large pot of salted water to a boil and cook the noodles in batches. The ramen will cook very quickly about 3-4 minutes. Enjoy with your favorite ramen recipe or a whitetail deer bone broth.