Dandelion pasta

A couple of years ago, I learned from a friend that dandelions are edible. I've never had them, but have been curious about them ever since. Apparently they're a very good source of vitamins.

Since Spring has sprung, I've been eyeing (eying?) the dandelions growing wild in our garden. As we were working on seedstarters today, I plucked up some of the tender dandelions leaves, and am looking forward to having them in a salad tonight. Will let you (my one reader) know how it works out...

Am REALLY looking forward to doing this recipe for dandelion pasta (think spinach pasta) from Mariquita Farm, however:

DANDELION GREEN FETTUCCINI

No pasta machine needed! adpated from: The Cook's Garden catalog - Spring/Summer 1989

2 cups Dandelion greens
2 Eggs
1 1/2 cups Flour
1/2 teaspoon Salt

1.) Whirl dandelion greens and eggs in a blender until smooth.
2.) Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
3.) Turn out onto floured surface and knead until smooth (approximately 5 minutes).
4.) Roll out with rolling pin to 1/8"-1/4" thickness or thinner.
5.) Allow to stand and dry 1 hour, then cut into strips. 6.) Drop into boiling water and cook 1-2 minutes.

How easy and delicious does that sound?!