Kale Pasta Dough
Who says pasta can’t be part of a balanced diet? Packed with vitamins, dried kale flakes add an extra nutritional punch, earthy flavor, and a beautiful green hue without sacrificing homemade pasta's soft, smooth texture. It rolls out beautifully for fettuccini, spaghetti, or lasagna noodles. Use fresh kale if you prefer, but dried flakes provide a more concentrated flavor. And if you can’t get enough kale goodness, serve this pasta with a kale pesto made from walnuts, parmesan, lemon, garlic, and extra virgin olive oil. Or keep it simple with a butter sauce topped with parmesan and basil.
Ingredients
300 g white bread flour
100 g emmer wheat flour (optional, sub with any flour)
4 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)
2 T Unflavored Protein Powder (optional) *I use Vital Protein Collagen Powder
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.
