Dandelion Greens Egg Noodles with Edible Flowers
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Tender, silky homemade egg noodles flecked with fresh dandelion greens—and optionally laminated with edible flowers—make this a truly beautiful springtime pasta. Rustic and wholesome, these noodles have a mild, earthy flavor and a delightful chewy texture that's perfect for cozy soups, spring salads, or a light butter sauce.
Handmade from scratch with simple ingredients, these dandelion noodles are a lovely way to celebrate foraged spring greens and edible blooms.
See how these tender Dandelion Greens Egg Noodles come together step-by-step in this cozy spring video!
A Bit of Story and Inspiration
In many traditional cuisines, foraged greens like dandelion leaves were treasured in early spring when gardens were still bare. Adding them to fresh egg pasta not only brings a lovely grassy flavor and speckled beauty to the dough, but also carries on a heritage of using what the earth freely provides. Laminating edible flowers into the noodles, if you choose, adds even more charm—making every plate a celebration of the season.
Why You’ll Love These Dandelion Greens Egg Noodles
Silky, chewy homemade pasta with a rustic twist
Subtly earthy flavor from fresh dandelion greens
Option to laminate edible flowers for stunning presentation
Simple ingredients you probably already have
A beautiful way to celebrate spring and foraging traditions
Lovely for cozy pasta dishes, soups, and special gatherings
Dandelions are abundant and easy to find! Click here to read my foraging guide!
Ingredients & Substitutions
Dandelion Greens. You can also use fresh baby spinach, baby arugula, or basil leaves.
Salt.
Olive Oil. Any neutral cooking oil can be used here.
Water.
“00” Flour. If this is not available, all-purpose flour can be used.
Eggs. You will need 2 large eggs + 1 large egg yolk.
Edible Flowers. Any type of edible flower can be laminated into the pasta such as pansies, violas, or dandelion flower petals. Just be sure to remove the greens!
How to Make Dandelion Greens Egg Noodles
Gather dandelion greens— Click here to learn how!
Chop and clean dandelion greens.
Make pasta dough with flour, eggs, salt, and greens purée.
Knead until smooth, then rest.
Roll out thinly, laminate flowers if desired.
Cut into noodles.
Cook or dry for later.
Step One: To a blender or food processor, add the dandelion greens, salt, olive oil, and water. Pulse until it becomes a smooth puree. Set this aside for now.
Step Two: On a clean work surface, mound up the flour. With the bottom of a drinking glass, make a wide well in the center of the mound. Crack the eggs and egg yolk into the well. Then, pour the dandelion greens puree into the well.
Step Three: With a pastry blender or fork, begin to break up the eggs, mixing them with the dandelion greens puree. Drag the flour from the outer edges into the center, mixing everything together until it becomes big floury clumps.
Step Four: At this point, begin to knead the pasta dough with your hands until it becomes smooth, slightly elastic, and tacky. This takes about 5 to 8 minutes. Pasta dough is meant to be thick and a bit more difficult to knead than bread dough.
Step Five: Once the dough is now longer dry or crumbly, but smooth and tacky, wrap it tightly in plastic wrap. Leave the dough to rest on the counter for at least 30 minutes or up to 1 hour. Otherwise, it can be refrigerated for about 2 days before being rolled.
Step Six: After it has rested, divide the dough into 4 equal-sized pieces with a sharp knife. Dust the pieces with more flour as needed, and run them through a pasta machine. Depending on what you use to cut your pasta, work with the machine's instructions. You can also fold the noodles and cut it by hand into thin strips. I roll mine through my Kitchen-Aid mixer to about a 6 or 7, or when I can see my hand through the dough, before cutting with the fettuccine cutter.
Step Seven: Cut the noodles and then dust with more flour to dry them out. Let them rest on a pasta drying rack or in little nests on your countertop for at least 20 minutes before cooking.
Step Eight: To laminate the pasta with edible flowers, on one sheet of uncut pasta, scatter edible flowers over the top.
Step Nine: Layer a second uncut sheet of pasta over the edible flowers. With your hands or a rolling pan, press the sheets together so that the flowers to do not fall out.
Step Ten: Carefully lift the pasta sheets and run them again through the pasta machine to laminate the pieces together. This only needs to be once or twice.
Tips for Success
Use young dandelion greens (older leaves are bitter).
Knead thoroughly for the silkiest pasta.
Rest the dough to relax the gluten and make rolling easier.
Flour lightly when rolling to prevent sticking.
Boil noodles just until tender—fresh pasta cooks very quickly! For this recipe, about 7 minutes is best.
Variations
Swap dandelion greens for baby spinach or wild mustard greens
Add a few tablespoons of grated Parmesan to the dough for extra flavor
Skip laminating flowers for a simpler pasta
Roll and cut thinner for a tagliatelle or thicker for pappardelle
Serving Suggestions
These spring-flecked noodles are wonderful tossed with brown butter and herbs, served with lemony cream sauce, or layered into light vegetable lasagna. They also make a perfect addition to cozy brothy soups like Spring Foraged Onion Soup or alongside a Creamy and Crunchy Broccoli Salad.
Storage Instructions:
Fresh noodles can be stored in the fridge for up to 2 days, dusted with flour and covered.
Freeze freshly cut noodles in nests for up to 2 months (boil from frozen).
Dried noodles (air-dried) can be kept in an airtight container for several weeks.
Tools You’ll Need:
Pasta roller or rolling pin (I use the KitchenAid Pasta Attachment)
Sharp knife or pasta cutter
Clean cloth or plastic wrap
Fine-mesh sieve (for flour dusting)
Frequently Asked Questions
Are dandelion greens safe to eat?
Yes, as long as they come from a clean, pesticide-free area.
Can I make the dough ahead of time?
Yes! Wrap the dough tightly and refrigerate for up to 24 hours before rolling out.
What flowers can I laminate into pasta?
Edible flowers like pansies, violas, nasturtiums, calendula petals, and chive blossoms work beautifully. Don’t forget dandelion flower petals!
Can I dry these noodles for later?
Absolutely—dry them fully and store in an airtight container for weeks of cozy, handmade meals.
Final Thoughts
Making homemade pasta is a cozy, satisfying process—and adding dandelion greens or spring flowers makes it even more magical. These noodles are a delicious way to honor the season and savor a little wild beauty at your table. If you enjoyed this recipe, you might also love my Dandelion Jelly or Dandelion Bread.
xoxo Kayla
Dandelion Greens Egg Noodles with Edible Flowers
Tender, silky homemade egg noodles flecked with fresh dandelion greens—and optionally laminated with edible flowers—make this a truly beautiful springtime pasta. Rustic and wholesome, these noodles have a mild, earthy flavor and a delightful chewy texture that's perfect for cozy soups, spring salads, or a light butter sauce.
Ingredients
- 1 cup (50 g) fresh dandelion greens*, washed and shaken dry
- 1 tsp kosher salt
- 1 tbsp (15 ml) olive oil
- 1/4 cup (60 ml) water
- 2 1/2 cups (325 g) "00" flour or all-purpose flour
- 2 large eggs + 1 large egg yolk
- Fresh edible flowers, for laminating the dough (optional)
Instructions
- To a blender or food processor, add the dandelion greens, salt, olive oil, and water. Pulse until it becomes a smooth puree. Set this aside for now.
- On a clean work surface, mound up the flour. With the bottom of a drinking glass, make a wide well in the center of the mound. Crack the eggs and egg yolk into the well. Then, pour the dandelion greens puree into the well.
- With a pastry blender or fork, begin to break up the eggs, mixing them with the dandelion greens puree. Drag the flour from the outer edges into the center, mixing everything together until it becomes big floury clumps.
- At this point, begin to knead the pasta dough with your hands until it becomes smooth, slightly elastic, and tacky. This takes about 5 to 8 minutes. Pasta dough is meant to be thick and a bit more difficult to knead than bread dough.
- Once the dough is now longer dry or crumbly, but smooth and tacky, wrap it tightly in plastic wrap. Leave the dough to rest on the counter for at least 30 minutes or up to 1 hour. Otherwise, it can be refrigerated for about 2 days before being rolled.
- After it has rested, divide the dough into 4 equal-sized pieces with a sharp knife. Dust the pieces with more flour as needed, and run them through a pasta machine. Depending on what you use to cut your pasta, work with the machine's instructions. You can also fold the noodles and cut it by hand into thin strips. I roll mine through my Kitchen-Aid mixer to about a 6 or 7, or when I can see my hand through the dough, before cutting with the fettuccine cutter.
- Cut the noodles and then dust with more flour to dry them out. Let them rest on a pasta drying rack or in little nests on your countertop for at least 20 minutes before cooking.
- To cook the noodles, bring a large pot of salted water to a boil. Boil the noodles, stirring occasionally, for 7 minutes or until al dente.
- On one sheet of uncut pasta, scatter edible flowers over the top.
- Layer a second uncut sheet of pasta over the edible flowers. With your hands or a rolling pan, press the sheets together so that the flowers to do not fall out.
- Carefully lift the pasta sheets and run them again through the pasta machine to laminate the pieces together. This only needs to be once or twice.
- Then, cut the noodles as desired.
Notes
*Substitutions: If you do not want to use dandelion greens, other greens such as spinach, basil, or baby arugula can be used instead.
Storage Tips:
- Fresh noodles can be stored in the fridge for up to 2 days, dusted with flour and covered.
- Freeze freshly cut noodles in nests for up to 2 months (boil from frozen).
- Dried noodles (air-dried) can be kept in an airtight container for several weeks.
Nutrition Facts
Calories
174Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
