Stinging nettle tagliatelle with braised goat and thyme sauce – The Restaurant Pendolino

Name: Stinging nettle tagliatelle with braised goat and thyme sauce – The Restaurant Pendolino
Ingredients: ups) water; 2 ripe tomatoes, roughly chopped; 2 bay leaves; 5 black peppercorns; 2 thyme sprigs; 2 flat-leaf (Italian) parsley sprigs; 135 g (4¾ oz) picked stinging nettle leaves (see Note); 330 g (11½ oz) plain (all-purpose) flour, plus extra, for kneading; 70 g (2½ oz) fine semolina; ½ teaspoon fine sea salt; 4 x 59 g (2¼ oz) free-range or organic eggs

www.pendolinowine.com.au

Recipe from Nino Zoccali's cookbook Pasta ArtigianaServes 62½ tablespoons extra virgin olive oil1 small brown onion, diced1 garlic clove, finely chopped500 g (1 lb, 2 oz) goat shoulder, cut into 2...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pendolinowine.com.au.

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