Coarsely chop microgreens with knife and place into a pestle. Sprinkle with salt. Grind the microgreens and salt into a wet paste
Using a stand mixer add the microgreen paste, flour, olive oil, and eggs to the bowl. Mix together with the dough hook attachment on low speed for 8-10 minutes until it is smooth and stretchy. If the dough seems too dry, add a tablespoon of water.
Form the dough into a ball and wrap in plastic wrap. Let the dough rest at room temperature for 30 minutes.
Roll out the pasta dough with a pasta machine or by hand. Allow the sheets to dry for 15-20 minutes before cutting them into strips
Bring a large pot of water to a boil. Cook the fresh pasta strips for 3-4 minutes and then drain.
Toss pasta with butter sauce and serve
