Same kale dough as the fettuccini, just cut narrower. I like spaghetti for lighter sauces — a quick aglio e olio with chili flakes, or just olive oil and parm. The green color is a nice surprise on the plate.
Ingredients
- 200 g white bread flour
- 100 g emmer wheat flour (sub any flour you’d like or just use all white flour)
- 3 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)
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.
- Divide the dough ball into 8 pieces and roll to desired thickness. If using a Kitchen Aid Mixer, roll through 5 or 6, and then run through using the spaghetti cutting attachment.
- Cook in salted boiling water just a few minutes. My favorite topping is simply butter, parmesan, red pepper and basil.
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.
Shop the Signature Box →From our kitchen to yours.