Fresh Kale Fettuccine Pasta Noodles


Fresh Kale Fettuccine Pasta Noodles


2 1/2 cups flour

1 head kale (8 or 9 oz after you remove the lare vein) – steamed (about 10 minutes) & squeezed dry

2 eggs

1 egg yolk

1 tsp salt

Put the steamed & squeezed dry spinach into a food processor & blend with the salt, eggs & egg yolk.  Add the flour & process into a moist dough.   Knead the dough with a little extra flour until it loses all tackiness.  Then roll it out like instructed in the recipe here – PASTA DOUGH.  Add more flour if the dough rolls out wet.  Once you roll & cut the noodles – let them dry on a counter for at least an hour.  They will cook in boiling water in less than two minutes.  You can tell they are done because they begin to float up to the surface.  Do not salt the water as homemade noodles tend to absorb the salt quickly & that can over power their delicate flavor.

Drain the noodles – toss with a little olive oil to prevent them from sticking together & the top with whatever sauce you are using.