Rye Orecchiette with Stinging Nettles Sheeps Milk Feta and Chive Blossoms
Ingredients
- 1 1/2 cups plus 1 to 3 tablespoons (about 165 grams) rye flour
- 1 1/2 cups (about 280 grams) semolina flour, plus more for shaping
- 3 teaspoons kosher salt
- 1 cup warm water, plus 1 to 3 tablespoons if needed
- 1/4 cup olive oil, plus more as needed
- 1 shallot, chopped roughly
- 5 cloves garlic, chopped roughly
- 1/2 pound nettles, stems removed (about 7 to 8 cups, or 4 ounces, loosely packed leaves)
- Salt and freshly ground pepper, to taste
- 1/2 to 3/4 cup chicken or vegetable stock
- 1/4 cup reserved pasta liquid, plus more as needed
- 8 ounces sheep's milk feta cheese
- Zest from 1/4 lemon
- Chive blossoms or fresh snipped chives, for garnish
Instructions
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