Green fresh fettuccini- take 3/4 cup semolina flour and 1 1/2 cup a.p. flour and mix in a bowl. Blanch 8oz tender greens (I used a mix of stinging nettle and radish greens!), rinse in cool water then squeeze dry. Purée the blanched greens with one egg and a tablespoon of oil. Make a well in the flour and mix in purée with another egg. Stir until a soft dough forms. Kneed a few min until supple. Cover and let rest 30 min. Roll out as thin as possible and cut into fettuccini. Boil 3 min and toss with brown butter and parm.