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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.