Eatwell Farmhouse Kitchen
1 bunch Dandelion Greens, bottom 2” trimmed
2 TB Dandelion Cooking Water
1 tsp Salt
3 Eatwell Farm Eggs
1 1/2 cups Eatwell Farm Heirloom Wheat Flour
All-Purpose Flour for dusting
Cook dandelion in a pot of boiling water for 2 minutes. Save a bit of the water for the pasta. Drain and put the greens into a food processor, pulse several times to chop. Add the egg yolks and pulse a bit more, then add the salt and 1/2 the flour. Pulse several times to mix well, then add the remaining flour and, if needed, some of the dandelion water, start with 2 TB. Pulse until the dough is well mixed and starts to come together. Turn out onto a surface lightly dusted with flour and start the kneading process. This will take a little time and effort, probably about 10 minutes. The dough should feel very much like play-dough and a bit smoother. Wrap tightly in cling film and refrigerate to rest for a good 30 minutes. Portion out as much as you would like to use. In small chunks (probably a couple of TB worth) flatten then roll out with a rolling pin. The pasta plumps up quite a bit so you will want to roll it quite thin. You can cut this for sheets for lasagne or cut for noodles. I have made this twice now and essentially did short fettuccine size. Serve in soup or with your favorite sauce. Freeze whatever dough you have left.