How To Make Kale Fettuccine

After K3 harvested the kale they grew from seed, Sam and his mom made these green noodles.

Ingredients

• Kale or another green (Frozen spinach is easy: Just defrost and drain off excess water)
• 1-2 eggs
• Duram flour
• Pinch of salt

Instructions

There are no measurements for this recipe.

1. Sauté green of choice or mixture of greens.
2. Once well cooked, throw the greens into a food processor with eggs and salt.
3. 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.
4. 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.
5. 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.)
6. Move the machine dial to the next thinnest to slowly make the dough thinner (notches 2-6) I make fettuccine on the “6” thickness.
7. Cut into desired length, 6-8 inches. Move crank to pasta cutter blade. Feed in to cut.
8. Careful at this point to not smash noodles together. Dust with flour so they don’t stick together.
9. Cook in boiling water for about 8 minutes.
10. Freeze extra uncooked noodles.

–Sayre, mom to Sam (K-3)

Related: Tori & Stephanie’s Kale Chips