---------- Recipe via Meal-Master (tm) v8.02
  
       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
  
 -----
  
 

Plain Text Version of This Recipe for Printing or Saving