Eatwell Farmhouse Kitchen

1 bunch Dandelion Greens, bottom 2” trimmed

2 TB Dandelion Cooking Water

1 tsp Salt

3 Eatwell Farm Eggs

1 1/2 cups Eatwell Farm Heirloom Wheat Flour

All-Purpose Flour for dusting

Cook dandelion in a pot of boiling water for 2 minutes.  Save a bit of the water for the pasta.  Drain and put the greens into a food processor, pulse several times to chop.  Add the egg yolks and pulse a bit more, then add the salt and 1/2 the flour.  Pulse several times to mix well, then add the remaining flour and, if needed, some of the dandelion water, start with 2 TB.  Pulse until the dough is well mixed and starts to come together.  Turn out onto a surface lightly dusted with flour and start the kneading process.  This will take a little time and effort, probably about 10 minutes.  The dough should feel very much like play-dough and a bit smoother.  Wrap tightly in cling film and refrigerate to rest for a good 30 minutes.  Portion out as much as you would like to use.  In small chunks (probably a couple of TB worth) flatten then roll out with a rolling pin.  The pasta plumps up quite a bit so you will want to roll it quite thin.  You can cut this for sheets for lasagne or cut for noodles.  I have made this twice now and essentially did short fettuccine size.  Serve in soup or with your favorite sauce.  Freeze whatever dough you have left.