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.

Thanks to Marielle Arsac for this recipe