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.