Right now we have a kale infestation in the kitchen. We have been sautéing it, freezing it, and making tray after tray of kale chips.
Meanwhile, my neighboring market vendor who sells delicious organic pasta skipped a week of selling. And I was plunged into a pasta-less world. I had gotten very accustomed to my pasta lunches.
So I made my own. And I had a quick flashback to our last NYC trip. Sitting with my sister in a restaurant in Little Italy, the crispy pizza crust, the dark paneled walls, the low ceiling, the quaintly tiled bar, and kale pasta.
Yes, not just kale pasta, but pasta with kale all worked into the dough.
So that’s just what I did.
One packed cup roughly chopped kale, blended with a tablespoon or two of water.
Flour, egg, salt, the blended kale. (I found 2 cups flour to one egg worked well.)
Mix and knead for ten minutes. Dry, floury and crumbly at first, smooth and pliable in the end.
Let rest, if you have the time. Then, throwing flour around liberally the whole time, roll out half of the dough very thin. To make fettuccini, roll and cut the sheet like a cinnamon roll, using plenty of flour.
Homemade pasta cooks to al dented in about five minutes.