olive oil, as needed
3 cups chard, chopped
1/2 head garlic, chopped
1 cup semolina flour
1 cup all purpose flour
1 teaspoon salt
1. Saute chard in the olive oil with the garlic. When wilted and reduced in volume, either blend until pureed or pass through a food mill.
2. Add the flours, salt, and cooked chard to the mixing bowl of a mixer with dough hook. Mix for about 20 minutes, or until it looks uniform and elastic.
3. Add more flour, as necessary to prevent sticking. It will be a very dry dough, but pliable enough to use with a pasta machine.
4. Run the pasta through a pasta machine, as per manufacturer's instructions. I made both lasagna noodles and fettuccine. I used the thinnest setting for the lasagna, and the second to thinnest for the fettuccine.
The amount above made enough noodles for a very large pan of lasagna and a generous dinner portionof fettuccine with herbs and garlic. Cooking time will depend on shape.
Source of recipe: My creation, through trial and error.