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Dandelion Green Fettuccini

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Homemade dandelion green fettuccini made by blending fresh dandelion leaves into the egg pasta dough. A forager-friendly green pasta with just 4 ingredients.

YIELD

1 loaf

PREP

20 min

COOK

10 min

READY

1 hrs

This fettuccini gets its color and earthy, slightly bitter flavor from fresh dandelion greens blended right into the pasta dough. No food coloring, no spinach stand-in. Just dandelion leaves, eggs, flour, and salt pureed into a vibrant green dough that you roll and cut by hand.

The greens go into the blender with the eggs first, creating a smooth green slurry that becomes the liquid base for the dough. From there, it’s classic pasta-making: add flour until stiff, knead until smooth, roll thin, dry, and cut into strips.

That one-hour drying time after rolling is key. It firms up the surface so the strips hold their shape when cut and don’t stick together in the boiling water. Fresh pasta like this cooks fast, just 1 to 2 minutes.

Chef Tips

  • Harvest young dandelion leaves before the plant flowers. Older leaves are much more bitter and can overpower the pasta.
  • Add flour gradually. The moisture content of the greens varies, so the exact amount of flour will change batch to batch. Stop when the dough pulls away from the bowl cleanly.
  • Roll the dough to ⅛ inch thickness. Thicker than that and the pasta will be gummy; thinner and it tears.
  • Toss finished noodles with a little flour to prevent sticking while they dry.

Variations

  • Garlic butter finish: Toss the cooked pasta in browned butter with garlic and a squeeze of lemon to complement the greens’ bitterness.
  • Other greens: Swap dandelion for nettle leaves (blanched first) or arugula for a peppery version.
  • Stuffed pasta: Use this dough for ravioli filled with ricotta and lemon zest.

Ingredients

2 473
2 2
LARGE LARGE EGGS
1 ½ 355
½ 2.5
TEASPOON ML SALT

Directions

In a blender put dandelion greens and eggs, blend until smooth.

Transfer to a bowl, add salt and start adding flour while Keep adding until dough is stiff. Turn out onto floured surface and knead until smooth Roll out with rolling pin to ⅛ inch thickness Allow to stand and dry 1 hour, then cut into strips. Drop into boiling water and cook 1 to 2 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 218 13% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 352mg 15%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 30% Vitamin C 16%
Calcium 7% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 

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