Dandelion Greens Fettuccini

September 22, 2008

Dandelion Greens Fettuccini

The Cook’s Garden catalog – Spring/Summer 1989

2 cups dandelion greens
2 eggs
1 1/2 cup flour
1/2 teaspoon salt

Put dandelion greens and eggs in a blender and blend until
smooth. Transfer to a bowl, add salt and start adding flour while
beating with a spoon. Keep adding until dough is stiff. Turn out
onto floured surface and knead until smooth (approximately 5
minutes). Roll out with rolling pin to 1/8″-1/4 thickness or
thinner. Allow to stand and dry 1 hour, then cut into strips.
Drop into boiling water and cook 1-2 minutes. Serve with butter
and grated parmesan or asiago cheese.

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