Friday, January 31, 2014

Fresh kale pasta

So a couple of weeks ago I bought a huge bunch of gorgeous fresh kale. The problem is that since I only cook for myself (most of the time), I can't go through fresh produce fast enough! Last week, and before it had time to wilt any further, I embarked on the colored-pasta train. You know those healthy spinach pasta everybody raves about? Well, I made uber-healthy kale pasta. Ha!

INGREDIENTS (will yield about 1 to 1.5 lb fresh dough):
- 300g AP flour
- 3 eggs (thought I'd only need 2 at first, but I had to add another one mid-recipe)
- a bunch of fresh kale
- a pinch of salt

- remove the ribs of the kale and blanch the leaves 1 minute in salted boiling water (the leaves should remain a vibrant green and keep their crunch)

- drain, pat the kale dry and pulse a large handful in a food processor (yields about 1 cup of shredded blanched kale)

Note: if you have more kale than you have use for in this recipe, you can absolutely freeze blanched kale and use in another recipe (for example: Kale pesto, kale omelet or scrambled eggs or even use in a healthy chunky vegetable soup or minestrone).

- in a bowl combine kale, flour, salt and eggs and mix until the dough is smooth and elastic (about 5 minutes kneading in a standing mixer with a hook attachment, or 10-15 with elbow grease)

- shape into a disc on a lightly floured surface and let rest in the fridge, wrapped in plastic for an hour

- when the dough has rested, put on a floured surface and roll it in a thin sheet (using a rolling pin or a pasta machine)

- shape into your favorite pasta shape: spaghetti, tagliatelle, parpadelle or you can use the whole sheets for a healthy green lasagna variation
- since Santa Claus brought me a gnocchi board for Christmas, I decided to shape mine into garganelli, a gorgeous ribbed short pasta: cut 1.5 inches squares and roll on the heavily floured board

Note: with this amount of dough, I only rolled out half of the recipe and yielded 4 servings of pasta. I froze the remaining dough wrapped in plastic and will use it another time.
- those pasta cook very fast (about 2-3 minutes in boiling salted water), they will rise at the surface when ready
- enjoy with your sauce of choice!


  1. Je ne connais le khale ,de nom, que depuis 2 ou 3 mois, mais n'en ai jamais vu !
    J'adore la forme de tes pâtes , bravo !!!

    1. Coucou miss! Alors en fait, je viens de decouvrir (merci wikipedia!) que le kale est en fait du chou frise. Ces pates ont ete un vrai delice, et tres ludiques a preparer! Le pere Noel m'avait apporte une petite planche a gnocchi/garganelli, et j'avais tres envie d'utiliser mon nouveau joujou! Je viens d'ajouter la recette de la sauce avec laquelle je les ai mangees si ca t'interresse! Bisous