Mix until the dough holds together in a ball; knead until smooth. Let rest for half an hour. Roll out. Use a pasta machine to roll to setting 5, then run through the tagliatelle setting. Or roll thinly by hand using a rolling pin and cut into 1-centimeter (½-inch)-wide strips. Hang them on a rack to dry so they don’t all stick together while you boil the water. If you don’t have anything to hang them on, just lay them on the kitchen table with a dusting of flour to prevent sticking.

Cook the strips in rapidly boiling salted water for 3 minutes (or a minute or two longer for thicker noodles; taste to see they are done). Serve with your favorite creamy sauce or with oil and garlic.

Alternatives: The pasta dough can be shaped any way you like, for example, ravioli, tortelli, tortellini, lasagna, and so on. If you don’t have pasta flour, use all semolina.

Recipe provided by THE FORAGER’S COOKBOOK: Identify & Prepare Edible Weeds & Wild Plants

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