Skip to main content

How To Make Kale Pasta/Noodles (without a pasta machine)



I make pasta or noodles from scratch occasionally. If you've never made them before, don't worry it's a lot easier than you'd think. In this post and video, I'll show you how to make fresh kale pasta or noodles by hand. The kale gives the pasta a light sweet flavor and nice color too.






How To Make Kale Pasta/Noodles (without a pasta machine)

Ingredients

1 Bunch (120 grams) of Organic Kale (Light Green leaves only)
250ml/I Cup Water
480g/4 Cups All-Purpose Flour
Extra All-Purpose Flour for dusting
One Large Egg
½ tsp Sea Salt

Method

Combine kale and water, and blend until smooth. Pour kale juice through a fine-mesh sieve into a bowl and discard the pulp. You’ll need 250-ml/1 cup of Kale juice.

Place 2/3 flour and salt in the mixing bowl. Mix well and add in the egg. Use the spatula, fork or spoon to mix the egg and flour. Then gradually add in the kale juice until all of the flour is blended in and you have a shaggy mess of dough.
Knead the dough by pushing down and away from you and turning it repeatedly until the dough feels smooth and elastic, 10 to 12 minutes. Sprinkle on more flour if the dough becomes sticky or soft during kneading. Cover with plastic wrap; let rest for an hour.

Divide the dough into 4 pieces to make handling easier. Generously dust a large surface with flour. Roll each portion out with a rolling pin, into a 12 x 9 inches rectangle. (Don’t have to be exact) Then flour the dough sheet, fold both sides to the center (remember to dust with flour), and fold it again. Then slice the noodles as narrow or wide as you like, but slice them as evenly as possible. If the noodles are uneven in thickness; stretch them gently to ensure uniform thickness. Repeat the process with the remaining dough.

The noodles can be cooked right away or let it dry out by draping them on plastic coat hanger, or a pasta drying rack for a few hours, and stored in the fridge until you are ready to cook them.

Yield about 500 grams of pasta/noodles

Comments

  1. The food looks delicious and attractive. You are so generous to share your recipe that is why I feel like trying to make it. I hope it will have a good result. Anyways, Thank you. If you have time please visit my site.

    triciajoy.com

    www.triciajoy.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside..

Updated: November 26th 2013
This is an updated post with a new video guide on How To Slice Hasselback Potatoes


Hasselback Potatoes
(Printable Recipe)

Ingredients

6 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
30 g Butter
Maldon Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 min…

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!

Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.

UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.







Dumplings

Ingredients

200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sug…