Today was dandelion pasta making day.
I found a recipe online but the consistency of the dough didn’t seem right so I tweaked it.
This is the final recipe (though the amount of flour could have been half a cup less, you know how it goes)
2 cups Dandelion greens
4 cups Flour
½ cup water
1 tsp salt
½ tsp garlic salt
Mix dandelion greens and eggs in a blender until smooth.
Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
(or put it all in the cuisinart and select ‘dough’)
Turn out onto floured surface and knead until smooth (approximately 5 minutes).
Roll out with rolling pin to 1/4″.
Crank through pasta maker starting from thickness 7 to 3.
Choose fettuccini setting. I tried spaghetti setting as well but it comes out ‘raggedly’.
You can freeze the pasta in containers.
Drop fresh pasta in boiling water and boil for 4-5 minutes.
I’ll serve it with a tomato/spinach sauce and some of yesterday’s
Garlic mustard pesto
3 cups (packed) fresh Garlic Mustard leaves
3 cloves garlic
1/3 cup olive oil, you can also use 1 or 2 small chopped up tomatoes instead of olive oil, have not tried that yet but will next time.
1/3 cup grated parmesan cheese
1/3 cup walnuts
¾ tsp salt
Mix all ingredients in a food processor
Run at high speed until all ingredients are finely chopped. It should resemble a dark green paste.
Taste, and add up to ¼ tsp more salt if necessary
This pasta is pretty strong tasting, and completely different than pesto made with basil.
Let sit 3 or 4 hours to mellow and use on pasta.
If it weren’t so cold I would pick some Wintercress flowers buds to steam and use like broccoli.
You’ll find more recipes on Foragingfoodie.weebly.com