How To Make Kale Fettuccine
- Kale or another green (Frozen spinach is easy: Just defrost and drain off excess water)
- 1-2 eggs
- Duram flour
- Pinch of salt
There are no measurements for this recipe.
- Sauté green of choice or mixture of greens.
- Once well cooked, throw the greens into a food processor with eggs and salt.
- You can start the dough two ways. A) Start adding flour to you food processor until it forms a ball and then move to bowl and keep folding in the flour.
or B) Mix with your hands. Begin mixing in a bowl or well floured surface.
- Keep folding in flour until ball reaches the consistency of stiff clay (Great kid task. Can’t go wrong by folding/kneeling/smashing in more flour.) Optional: For best results, let the dough rest overnight or up to 3 days in the fridge.
- Put pasta machine roller on widest setting “1”. Folding and repeatedly dusting with flour and repeat feeding it through the machine till it feels like leather.(Lots of cranking= great kid task.)
- Move the machine dial to the next thinnest to slowly make the dough thinner (notches 2-6) I make fettuccine on the “6” thickness.
- Cut into desired length, 6-8 inches. Move crank to pasta cutter blade. Feed in to cut.
- Careful at this point to not smash noodles together. Dust with flour so they don’t stick together.
- Cook in boiling water for about 8 minutes.
- Freeze extra uncooked noodles.
–Sayre, mom to Sam (K-3)
Related: Tori & Stephanie’s Kale Chips