Eating Foraged Food - Dandelion Pesto on Homemade Egg Noodles

This may not be the prettiest photo ever taken of pasta, and it may not be the best pasta, but it has a place dear in my heart since it was the first time I ever made my own pasta noodles!  I posted on Instagram before about my attempt, but I wanted to share them here as well since this shows how I used some of the foraged food I made.
Yes, not the most beautiful dish of pasta by a long shot.

Despite their looks, the noodles were really tasty.  One major problem I ran into was that all I had to roll them was my old vintage rolling pin, and while that did the trick in a pinch I wasn't able to get them thin enough.  I think the dough also came out way too thick so that was working against me as well.  You can see in this photo and the one below how they were a bit monstrous.  I thought it would be fun to have a super wide cut noodle, but since they were so thick it really was a bit much!  Oh well - you live and learn!
Here are the noodles as I was making them.
Want to know the secret to really great noodles?  Fresh, beautiful eggs from your neighbour's backyard hens!  I am so lucky where I live to have access to these beauties!

It was really tricky when I was trying to find a recipe to follow for my first pasta attempt.  There were many online, but the reviews were varied, and many of them seemed quite vague in either the amounts or the instructions.  I finally settled on trying one egg per cup of flour, but that was way too much flour.  I also tried mixing these in my stand mixer with a dough hook, but I think next time I will try it Italian granny style - pile the flour on the countertop and crack the eggs in the middle of a well.  I also think I might want to try out duck eggs in place of hen eggs since they have such a beautiful flavour.  I think something like pasta would really show them off.  I am a bit obsessed with duck eggs at the moment!

Really roughly what I did: Mix together two cups of flour and three eggs (four would have been better) in a stand mixer using a dough hook.  Roll out on a floured counter and cut into desired noodle shape.  Boil in salted water for a few minutes.  Meanwhile heat dandelion pesto in a frying pan and when noodles are al dente use a slotted spoon to transfer them into the pesto.  You want to make sure some of the starchy water gets into the sauce as you do this.  This mixes with your pesto and makes an extra delicious sauce!

As I said, these noodles were far from perfect, but the dish overall had a good flavour.  I will definitely be trying again and posting my results!  Try it out too if you like and join me on my journey to perfecting pasta!

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