This is the base dough for my kale pastas — fettuccini, spaghetti, lasagna sheets, ravioli, whatever you want to roll. The blanched kale gives it color, but it also adds a touch of flavor and tenderness that you don't get from plain pasta dough.
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
Directions
- 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.
Pasta night needs good bread.
Every Signature Box includes a fresh sourdough loaf — the right thing for sopping up sauce. Available for Thursday pickup in Franklin, TN.
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