Dandelion Green Fettuccini
Description
This Italian main features Dandelion greens, Eggs, Flour, Salt. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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.
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It also works for other greens; beet greens, arugula, orach, or chicory.
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It is so tasty that it needs only butter and grated Asiago cheese.
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When making the pasta, adjust the amount of flour to the moisture of the greens.
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DIRECTIONS: =========== 1.) In a blender put dandelion greens and eggs, blend until smooth.
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Transfer to a bowl, add salt and start adding flour while beating with a spoon.
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Keep adding until dough is stiff.
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Turn out onto floured surface and knead until smooth (approximately 5 minutes).
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Roll out with rolling pin to 1/8"-1/4" thickness or thinner.
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Allow to stand and dry 1 hour, then cut into strips.
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Drop into boiling water and cook 1-2 minutes
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 394.0kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.0g5%
- Cholesterol 93.2mg32%
- Sodium 2565.1mg107%
- Total Carbohydrate 73.0g25%
- Dietary Fiber 5.1g21%
- Sugars 1.0g
- Protein 15.7g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, dandelion, eggs, fettuccini, flour, green, greens, italian, main, salt, title, vegan
