Makes about 1 lb of dough, more than enough for 4 people. You'll need to use a pasta machine.
Course: Main Course, Side Dish
4large egg yolks
Fresh dandelion greensabout 2 ounces
Semolina flour to dust the work surfaceas needed
Bring a pot of lightly salted water to a boil. Blanch the dandelion greens for 30 seconds, then refresh in an ice bath and drain. Chop the blanched milkweed leaves finely, then puree on high speed in a blender or food processor with the eggs until finely pureed.
In the bowl of a stand mixer or by hand, combine the flours, salt, and egg-dandelion puree. Mix the ingredients together with a paddle until just combined, then switch to the dough hook attachment until a smooth dough is formed. Allow the dough to rest for 30 minutes before rolling out.
To roll out the pasta, cut off 1/4 of the dough at a time and roll out thinly with a rolling pin. Roll out the pasta to the thinnest setting available on the pasta machine, then cut 1/2 inch fettuccine noodles with a knife by hand or with a fettuccine attachment.
Toss the cut fettuccine in semolina flour to prevent sticking. Freeze the pasta or store in the refrigerator for up to 3 days, tossing occasionally with more semolina flour if needed to prevent sticking.