Dandelion Green Fettuccini

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Title: DANDELION GREEN FETTUCCINI
Categories: Pasta
Yield: 1 servings

2 c Dandelion greens
2 Eggs
1 1/2 c Flour
1/2 ts Salt

Some people find dandelion greens too strong simply
added to a salad, but here is a basic pasta recipe
that uses them to the best effect. It also works for
other greens; beet greens, arugula, orach, or chicory.
It is so tasty that it needs only butter and grated
Asiago cheese. When making the pasta, adjust the
amount of flour to the moisture of the greens.

DIRECTIONS: =========== 1.) In a blender put dandelion
greens and eggs, blend until smooth.

2.) Transfer to a bowl, add salt and start adding
flour while beating with a spoon. Keep adding until
dough is stiff.

3.) Turn out onto floured surface and knead until
smooth (approximately 5 minutes).

4.) Roll out with rolling pin to 1/8"-1/4" thickness
or thinner.

5.) Allow to stand and dry 1 hour, then cut into
strips.

6.) Drop into boiling water and cook 1-2 minutes.

From: The Cook's Garden catalog - Spring/Summer 1989 -
page 30

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