John Myers
Pasta Dough with Kale
The perfect pasta dough with kale recipe with a picture and simple step-by-step instructions.
- 600 g Wheat flour type 550
- 1 Pc. Egg
- 1 tsp Salt
- 1 tbsp Cooking oil
- 200 g Kale from the jar
- 50 ml Water
- Since my wife and I had made Maultaschen today and had opened a glass of kale for it, the question arose what we should do with the rest. Since we had also made the pasta dough for the Maultaschen ourselves, it was obvious to make 2 pasta doughs and to use the remaining kale in one of them. The model for this was the kale spaetzle, which had tasted excellent a few days earlier.
- The kale is chopped up with the hand blender. This makes it pretty fluid. You put the ingredients except for the water in a bowl and stir it. First with a mixing spoon and then by hand. A pasta dough should be quite dry. Since I found it difficult to estimate the consistency with the kale, I added the water in small doses. If I use eggs, I always use half an eggshell. In the end there were 6 eggshells and I estimate about 50 – 60 ml of water.
- The dough is then left to stand covered for 30-45 minutes. Then curled out on the pastry board. A pasta machine can be used for this. I left mine in the closet today and used the rolling pin. Then I cut pasta with a knife. You can also use the pasta machine for this. This will definitely make the pasta more even. If you don’t use it immediately, dust it with flour and spread it out on the pastry board to dry and cover it with a kitchen towel.
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