Recipes!

Dandelion noodles? Using dandelion greens throughout the summer that are being cut and harvested from the garden insures that the leaves are small, tender and much less bitter then leaves allowed to grow to their full size.

Dandelion Pasta

1 1/2 C. whole wheat, semolina, unbleached white, spelt or other flour of your choice
1 Large egg
Approximately 4-6 tablespoons of water -water amount will depend on humidity, type of flour and egg size/freshness
Extra Virgin Olive Oil
1/4 C. cooked, chopped, drained dandelion greens

Gather approximately 1 cup tender, young dandelion leaves. Wash. Chop. Boil in small amount of lightly salted water until tender. Drain and press liquid through a strainer. Fresh spinach, Swiss Chard or other greens may be substituted.

1. Place flour in a mound either on counter top or in a bowl. Make a well in the center.
2. Drop egg into center
3. Pull flour into egg from sides of well
4. Add drained dandelion and mix into dough.
5. Add water a little at a time mixing either with a fork or your hands until dough forms a ball
6. Turn dough onto lightly floured surface
7. Knead until smooth. If dough is too dry, add EVVO. If dough is too moist, add flour
8. Let dough rest for 1/2 hour
9. Cut dough in half. Roll on lightly floured surface with floured rolling pin until very thin.
10. Using a pizza cutter, cut strips of dough into noodles. Noodles may be dried on racks, cooked fresh, refrigerated or frozen.
11. Drop fresh noodles into rapidly boiling water, soup or stew. Noodles will be done when they float to the top. Cook 2-3 minutes longer or until desired tenderness. Serve with grated cheese, butter, or sauce. Adding fresh noodles to a soup or stew will tend to thicken the broth.

Mashed carrot, mashed beets, mashed sweet potatoe added to pasta recipe will make orange, red and yellow pasta that is naturally colored!