Give your ramen noodles a fun, earthy twist by using foraged nettle
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 NoodlesJamie Carlson
- ¼ cup buckwheat flour
- 2 cups high-gluten bread flour
- 1 cup all-purpose flour
- 5 g Kansui powder (baking soda that has been baked in a 275F oven for one hour)
- ⅓ cup nettle puree see text above
- 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.