Recipe by Chef Steve Terrill of Red Chair Dinners
Have you ever wanted to create your own pasta? Well here is a simple recipe to get you started on your pasta making journey! Follow this recipe to make the dough that is needed to create pasta:
Dandelion Green Egg Pasta
Ingredients:
2 bunches of dandelion greens (about 200g or 7oz)
300 Grams (2 1/2 cup) of All-Purpose Flour (plus more for dusting)
1 Large Egg Yolk
2 Large Whole Egg
Remove large stems from the greens and wash the leaves.
Add about 2 inches of water to a medium size stock pot equipped with a steamer basket and bring a rolling boil. Add the washed greens to the steamer basket, cover the pot and cook until tender. (About 2 minutes).
Place the cooked greens on a dinner plate and place a second matching dinner plate over the first. Squeeze firmly over the sink to remove as much liquid as possible from the cooked greens.
Add the the greens to the bowl of a food processor. Add whole eggs and egg yolk to the food processor and process until the greens are finely pureed.
Add about half of the flour to the bowl of the processor and pulse until a dough begins to form. Add the remaining flour and continue to process until the dough begins to clump together.
Remove the dough to a floured work surface and knead by hand until fairly smooth and springy. If the dough is to sticky knead in more flour. If the dough is too stiff spritz lightly with water and continue to knead.
Rest the dough wrapped in plastic wrap or under an overturned bowl for at least 20 minutes before shaping.
Makes about 1 pound of pasta.
Note: This dough is considerably more tender and prone to tears than a traditional egg pasta dough. It’s better used for hand shapes like gnocchetti or orecchiette. The green color also lends itself to foglie di olivo (olive leaf pasta).