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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.