Tagliolini pasta with Nettles, Bottarga, Saffron and Lemon zest
Prepare a dough using flour, extra virgin olive oil, and egg, adding the tips of the blanched nettles.
Cool in ice water and cut.
Bring water to a boil, salted and flavoured with several threads of saffron.
In a pan sauté the lemon zest, a clove of garlic, and the grated bottarga in extra virgin olive oil.
Season with pepper to taste. Boil the tagliolini and finish cooking in the pan.
Simmer with a bit of the pasta water.
Stir in some extra virgin olive oil and serve.
Garnish with some bottarga and lemon zest.