Introduction
Dandelions—those humble yellow flowers that brighten meadows and backyards—are more than just a weed. They’re a powerhouse of nutrients, packed with antioxidants, fiber, and vitamins. While dandelion greens have long been used in salads and teas, they can also add a delicious, earthy flavor to pasta dough. This recipe for Dandelion Egg Noodles combines the rustic charm of homemade pasta with the wild, foraged goodness of dandelion greens.
Whether you forage them fresh or buy organic greens from a local market, dandelions add depth and character to your dishes. These noodles are perfect for spring and summer cooking, celebrating the bounty of nature in a simple, handmade dish. Serve them with butter, garlic, or your favorite sauce—they’ll stand out every time.
Ingredients:
-
2 cups all-purpose flour (plus more for kneading)
-
1/2 cup finely chopped dandelion greens (young, tender leaves)
-
2 large eggs
-
1 tablespoon olive oil
-
1/2 teaspoon salt
-
Water as needed (1–2 tablespoons)
Optional for richer dough:
-
1 egg yolk (for added richness)
-
1/4 cup semolina flour (for a firmer noodle)
Preparation:
Step 1: Harvest and prepare the dandelion greens
If you’re harvesting dandelions yourself, ensure they’re from a clean, pesticide-free area. Choose young, tender leaves as they’re less bitter. Rinse the greens thoroughly, then blanch in boiling water for 1–2 minutes. Drain and shock them in ice water. Once cooled, squeeze out excess water and finely chop.
Step 2: Mix the dry ingredients
On a clean surface or in a large bowl, mix the all-purpose flour and salt. If using semolina, incorporate it now.
Step 3: Create the pasta well
Make a well in the center of the flour. Add the eggs, olive oil, and chopped dandelion greens into the well.
Step 4: Combine and knead
Use a fork to slowly mix the flour into the egg mixture. Continue until it forms a shaggy dough. Add a touch of water only if it’s too dry. Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic. If it sticks, dust with flour; if it’s too dry, moisten your hands and knead again.
Step 5: Rest the dough
Wrap the dough in plastic wrap or cover with a damp towel. Let it rest at room temperature for 30–45 minutes. This relaxes the gluten and makes it easier to roll out.
Step 6: Roll and cut the noodles
Divide the dough into manageable portions. Roll each portion into a thin sheet using a pasta machine or rolling pin. Dust lightly with flour to prevent sticking. Cut into strips—wide for pappardelle, medium for tagliatelle, or thin for fettuccine.
Step 7: Dry or cook immediately
You can cook the noodles fresh or let them air dry for 30 minutes before storing. Fresh noodles cook quickly—about 2–3 minutes in boiling salted water.
Variation
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Lemon zest and black pepper: Add 1 tsp lemon zest and freshly cracked black pepper to the dough for a citrusy twist.
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Vegan version: Substitute eggs with 3 tablespoons olive oil and water, though texture will be slightly different.
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Gluten-free: Use gluten-free flour blends and xanthan gum to mimic the elasticity of wheat.
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Stuffed pasta: Use the dough to make ravioli or tortellini filled with ricotta, herbs, or sautéed mushrooms.
Cooking Note:
Dandelion greens bring a slightly bitter, earthy taste that complements rich sauces or light herbal blends. Avoid heavy tomato sauces—they may overpower the subtle greens. Instead, serve with butter, sage, or garlic-infused oil.
Serving Suggestions:
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Toss with browned butter and sage
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Serve alongside grilled spring vegetables
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Pair with lemon garlic cream sauce
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Add to chicken broth for a rustic noodle soup
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Top with fresh grated Parmesan and cracked pepper
Tips:
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Use only young dandelion greens for the best flavor—older leaves can be tough and bitter.
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Blanching helps tame bitterness and enhances the green color.
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Letting the dough rest is essential—it makes rolling much easier.
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Freeze leftover noodles in a single layer, then transfer to a freezer bag for up to 3 months.
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You can dry noodles overnight and store them in an airtight container for up to a week.
Prep Time:
20 minutes (plus 30–45 minutes resting time)
Cooking Time:
3–5 minutes
Total Time:
1 hour 10 minutes (including resting and rolling)
Nutritional Information (per serving, approx. 1 cup cooked):
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Calories: 210
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Protein: 7g
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Sodium: 110mg
Note: Nutritional values vary depending on sauce or additions.
FAQs
Can I use dandelion flowers or roots instead of leaves?
While flowers and roots are edible, this recipe focuses on the greens for their structure and taste. Flowers can be used in garnish, and roots are better suited for roasting or tea.
Do I need a pasta machine?
No, a rolling pin works fine—just aim for a uniform thickness. Pasta machines do speed up the process, though.
Can I make the dough ahead of time?
Yes! Wrap the dough tightly and store in the fridge for up to 2 days before rolling. Bring it to room temp before working.
What sauces go best with dandelion egg noodles?
Butter-based sauces, garlic oil, or herb cream sauces work best. Stay away from heavy tomato or meat sauces unless you’re going bold.
Can I freeze the noodles?
Absolutely. Flash freeze them in nests, then store in bags. They cook straight from frozen in just a few extra minutes.
Conclusion
Making Dandelion Egg Noodles is a beautiful way to celebrate seasonal, foraged ingredients while indulging in the comfort of handmade pasta. The addition of dandelion greens offers not just a nutritional boost but also an earthy, slightly peppery flavor that elevates any noodle dish. Whether you’re a seasoned pasta maker or trying this for the first time, this recipe is a delightful and grounding culinary experience—connecting you to the earth, tradition, and the joy of homemade food.
Give it a try next time you spot those sunny dandelions in the garden—your kitchen will thank you. 🌿🍝
Print
Dandelion Egg Noodles
- Total Time: 54 minute
Description
Dandelions—those humble yellow flowers that brighten meadows and backyards—are more than just a weed. They’re a powerhouse of nutrients, packed with antioxidants, fiber, and vitamins. While dandelion greens have long been used in salads and teas, they can also add a delicious, earthy flavor to pasta dough. This recipe for Dandelion Egg Noodles combines the rustic charm of homemade pasta with the wild, foraged goodness of dandelion greens.
Ingredients
-
2 cups all-purpose flour (plus more for kneading)
-
1/2 cup finely chopped dandelion greens (young, tender leaves)
-
2 large eggs
-
1 tablespoon olive oil
-
1/2 teaspoon salt
-
Water as needed (1–2 tablespoons)
Optional for richer dough:
-
1 egg yolk (for added richness)
-
1/4 cup semolina flour (for a firmer noodle)
Instructions
Step 1: Harvest and prepare the dandelion greens
If you’re harvesting dandelions yourself, ensure they’re from a clean, pesticide-free area. Choose young, tender leaves as they’re less bitter. Rinse the greens thoroughly, then blanch in boiling water for 1–2 minutes. Drain and shock them in ice water. Once cooled, squeeze out excess water and finely chop.
Step 2: Mix the dry ingredients
On a clean surface or in a large bowl, mix the all-purpose flour and salt. If using semolina, incorporate it now.
Step 3: Create the pasta well
Make a well in the center of the flour. Add the eggs, olive oil, and chopped dandelion greens into the well.
Step 4: Combine and knead
Use a fork to slowly mix the flour into the egg mixture. Continue until it forms a shaggy dough. Add a touch of water only if it’s too dry. Knead the dough on a floured surface for 8–10 minutes until it becomes smooth and elastic. If it sticks, dust with flour; if it’s too dry, moisten your hands and knead again.
Step 5: Rest the dough
Wrap the dough in plastic wrap or cover with a damp towel. Let it rest at room temperature for 30–45 minutes. This relaxes the gluten and makes it easier to roll out.
Step 6: Roll and cut the noodles
Divide the dough into manageable portions. Roll each portion into a thin sheet using a pasta machine or rolling pin. Dust lightly with flour to prevent sticking. Cut into strips—wide for pappardelle, medium for tagliatelle, or thin for fettuccine.
Step 7: Dry or cook immediately
You can cook the noodles fresh or let them air dry for 30 minutes before storing. Fresh noodles cook quickly—about 2–3 minutes in boiling salted water.
Notes
Dandelion greens bring a slightly bitter, earthy taste that complements rich sauces or light herbal blends. Avoid heavy tomato sauces—they may overpower the subtle greens. Instead, serve with butter, sage, or garlic-infused oil.
- Prep Time: 20 minutes (plus 30–45 minutes resting time)
- Cook Time: 3–5 minutes