Herb Pasta
Can use any aromatic herb for flavor, or any greens for nutritional value. You can add fresh minced herbs, or dried, powdered herbs like is used to make that green spinach pasta you buy from the store. In any case, dried pasta is never the gourmet experience as is fresh-made pasta.

On your clean kitchen table or counter, mound up then make a big, deep hole in the middle:
2 1/2 cups all purpose flour
1 1/2 cups whole wheat flower (or all purpose flour, or any other kind of powdered flour such as dried herbs, garlic powder, buckwheat flour, etc.)
1 tsp. salt (or less as desired)

Into the hole, place:
1 tsp. olive oil
4-5 large eggs, scramble them up with a fork, then add
1/2 cup finely minced fresh herbs, or 1/4 cup dried herbs.
Gradually pull in flour from the insides of the hole and when the mixture is dry enough not to run, mix in the rest of the flour.
Begin mixing with your hands until it all sticks together, then knead for 10 minutes until it becomes silky, uniform, and elastic. Add a bit of flour if it becomes too sticky, or a tsp of water if it becomes too dry.
Cut into fourths, set aside under a cover to "meld" for at least 30 minutes.
Roll out each quarter as thin as possible, about 1/16th of an inch, then stretch with your hands until it obtains about 1/32 inch thickness (very thin).
Set the 4 sheets out to dry about 20 minutes (or more). Cover with wax paper, roll and freeze in a ziplock for future use, or
Cut into fetuccini strips, or squares for ravioli if you have some stuffing, or make bow ties, whatever you like.
Cook in boiling salted water for about 8 minutes (depending on the thickness of your cuts), or leave out to dry then store in a jar in the refrigerator.

This is a great activity to do with children.

Chicken/Wood Sorrel Salad
This recipe is equally interesting as egg, turkey, or tunafish salad.

Make your basic chicken salad as follows:
2 cups diced cooked chicken, eggs, turkey or tuna
1 cup chopped or minced celery
1 small chopped or minced onion
Salt & pepper to taste. Any herbal seasoning may also be used, including those with cayenne pepper included.
1/4 cup mayonaisse (more or less to suit your preferences for moisture and spreadability.
1/2 cup minced wood sorrel leaves, stems, and flowers.

Place all this in a bowl, mix thoroughly, and mound on a bed of green lettuce leaves with several crackers around. Or serve as the filling on a sandwich, or as a spread on crackers. Lasts several days in the refrigerator, a great snack.

******* WOOD SORREL RECIPES *******
I haven't tried these recipes yet, but they sound delicious and I plan to do so:

http://www.congocookbook.com/c0169.html
http://www.recipesource.com/soups/soups/04/rec0411.html

Wood Sorrel Links
Follow these links for lots more info--botanical, identification, history, cultivation, medicinal uses. Your education will not be complete without this information, which is not included in my newsletter as I see no need to repeat what other experts have said.

BOTANICAL, HISTORY AND PHOTOS:
http://www.botanical.com/botanical/mgmh/e/elder-04.html

PROPAGATION, GROWTH HABITS

VARIETIES, CULTIVATION:

Yellow Wood Sorrel:
http://www.cloudnet.com/~djeans/FlwPlant/YWdSorrel.htm
http://www.geocities.com/CapeCanaveral/Hall/1964/yelwds.htm
http://www.laurentiancenter.com/plantkey/plants/sorelwood.html
Creeping Wood Sorrel:
http://www.all-creatures.org/picb/wfshl-creepingwoodsorrel.html

NUTRITIONAL AND MEDICINAL PROPERTIES
http://www.magdalin.com/herbs/plants_pages/s/sorrel_wd.htm
http://altnature.com/gallery/Violet_Wood_Sorrel.htm