Kale Fettuccini
Ingredients
200 g white bread flour
100 g emmer wheat flour (sub any flour you’d like or just use all white flour)
3 eggs (always use 1 egg per 100 grams of flour)
Olive Oil as needed
Air Dried Kale Flakes - start with 2 T and add more as needed for color (Badia Brand or make your own)
Using a stand mixer, start by slowing mixing the flours and eggs. Add the salt (or not) and kale flakes. Add a touch of olive oil - just a teaspoon at a time until the dough starts to come together. Knead in the machine for a few minutes, and then knead by hand until smooth.
Wrap in plastic wrap and let sit for 30 minutes. If you don’t plan to use the dough immediately, let it sit in the fridge and pull it out 45 minutes before you plan to roll it.
Divide the dough ball into 8 pieces and roll to desired thickness. I prefer mine thin, but traditionally, fettuccini is a bit thicker. If using a Kitchen Aid Mixer, roll through 5 or 6.
Cook in salted boiling water just a few minutes. My favorite topping is simply butter, parmesan, red pepper and basil.
