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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)


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


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


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