This tortellini pasta dough was based with einkorn flour, which is one of the original ancient wheat grains, high in protein, low in gluten. Infused with small stinging nettles aka Urtica urens which lent a vibrant & verdant green color! and stuffed with a very sweet/savory honey nut squash & leek purée. I made mushroom broth with both exotic & gourmet mushrooms, inspired by the one and only @jimboilsmushrooms who always slays it in the kitchen in a big way, with his incredible mushroom dishes and comprehension of chemistry & food science! I also made a creamy nettle soup with coconut, leeks, & shallots, amongst many other herbs, and spices! Finished off with a drizzle of cep oil and whiskey vinegar from the one and only @nomaprojects We have beyond enjoyed the recent products from Noma’s fabled pantry! To inquire about foraging walks, wild mushroom retreats or wild food, culinary classes, find me on IG @farrandwild