Method

• 1.
  Combine fours, flaxseed and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. Add 1 cup (250ml) warm water, then knead on medium speed for 5 minutes or until a smooth dough forms. (Alternatively, bring mixture together with your hands and knead for 5 minutes or until smooth.) Cover and set aside for 10 minutes to rest.
• 2.
  Lightly dust dough with four, then divide into 20 pieces. Starting on the thickest setting of the pasta machine, run dough pieces through 2-3 times, folding in half each time, until elastic. Keep rolling dough through settings, reducing the thickness until 1mm thick. Heat 2cm sunflower oil in a deep frypan over medium-high heat. Shallow-fry dough, in batches, turning, for 3 minutes or until golden. Drain on paper towel. Sprinkle with sea salt and set aside.

• 3.
  Wearing thick rubber gloves, wash nettles, then roughly chop. Blanch nettles in a large saucepan of boiling water for 1 minute (this removes the sting). Drain, reserving 1 cup (250ml) cooking water, then refresh in a bowl of iced water. Drain well, then transfer to a food processor with olive oil and a little cooking water. Season, then whiz, adding more water if necessary, until smooth. Strain, then spoon onto a platter with goat’s curd. Sprinkle over flowers and serve with flaxseed crisps.