Wash the young dandelion greens thoroughly to remove any grit. In a food processor, combine the cleaned greens with two fresh eggs, then blend until smooth.

In a large mixing bowl, whisk together the flour and a pinch of salt until evenly integrated.

Gradually pour the blended egg and dandelion mixture into the flour bowl. Using a fork, incorporate the flour into the wet mixture until a stiff dough forms.

Transfer the dough onto a floured surface and knead gently for about 5 minutes until smooth and elastic.

Divide the dough into manageable portions and roll each piece out on a floured board to about 1/8 inch thick.

Let the sheets of dough dry at room temperature for about 1 hour.

Using a pizza wheel or sharp knife, cut the dried dough into desired noodle shapes.

Bring a large pot of salted water to a rolling boil. Add the cut noodles and cook for about 3 to 5 minutes, or until tender.

Drain the noodles in a colander and serve with your favorite sauce.