Pasta is a no effort meal for me, so I was thinking of ways to sneak in more vegies. I was given a heap of kale from my friend’s garden, chopped it up finely and mixed it into my pasta dough. Turned out perfectly! Served it with a little butter, cheese and a basic tomato sauce I had recently made.
Kale is a great source of calcium, iron, magnesium, vitamin A and folate. Combined with a homemade pasta sauce with hidden vegies this simple pasta becomes a super meal!
homemade kale pasta
2 large leaves of kale
300g plain flour
1 tbsp extra virgin olive oil
Place kale into mixing bowl and chop 3 sec / speed 9. Scrape down sides and repeat. Add remaining ingredients and knead 2 min / locked lid / knead. Remove from bowl, wrap in plastic wrap and put in the fridge for at least an hour. Use pasta machine to roll out pasta into fettuccine or as desired. Cook in boiling, well salted water for 3 mins.
NON THERMOMIX METHOD
Place kale in food processor and blend until chopped finely. Add remaining ingredients and whiz until it looks like breadcrumbs. Tip onto the bench and bring the dough together into one ball. Knead the dough until it feels silky and smooth rather than floury and rough (aprox 7 mins). Wrap in plastic wrap and put in the fridge for at least an hour. Use pasta machine to roll out pasta into fettuccine,or as desired. Cook in boiling, well salted water for 3 mins.