Dandelion Green Fettuccini
Yield
1 loafPrep
20 minCook
10 minReady
1 hrsLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
dandelion leaves
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
dandelion leaves
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 2.5 | 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.
