Homemade Kale Pasta
Bright and beautiful, this kale pasta comes together in a cinch. Use any braising green, like spinach or chard.
  • 1 bunch kale or other green
  • AP flour
  • Salt

  1. Remove stems and cut kale into strips or tear into small pieces.
  2. Blanch kale: submerge in a large pot of boiling water for 2-5 minutes until tender and lighter green, then submerge in a bowl of ice water to preserve color.
  3. Puree kale until smooth.
  4. Weigh out 100 grams kale and 200 grams flour. (If you do not have a scale, start with roughly 3/4 cup kale puree and 2 cups flour.)
  5. Form a mound with the flour on a clean countertop or table. Make a well in the middle and add the kale and a bit of salt to taste.
  6. Using your clean hands, incorporate the flour into the kale puree little by little. You will likely need to add water to form the dough; add a tablespoon at a time.
  7. Knead the dough until it is smooth, roughly 5-10 minutes. If it is sticking to your hands or the counter, incorporate small pinches of flour. If it is dry or crumbly, add more water little by little.
  8. Once the dough forms a tight ball, cover it with bees wrap or plastic wrap and let rest for 1 hour.
Now you're at the fun part! You've made your dough and it's time to shape your pasta. Let your imagination run wild
  1. Linguine. Pull off a handful of the dough and roll it out into a long strip. Using a knife or a pizza cutter, cut pasta into thin strips. Dust with flour to prevent pieces from sticking together.
  2. Ravioli. Repeat process for linguine, making a long strip. Make another long strip. Scoop small spoonfuls of sauce or ricotta cheese onto middle of one strip, about an inch and a half apart from one another. Lay other strip on top and press the dough together between sauce pockets, then cut into squares. Crimp edges with a fork.
  3. Lasagna. Make a long strip. Voila, you have a lasagna noodle!
Interested in learning more? This video is a great resource for learning how to make different pasta shapes!

  1. Boil a large pot of salted water
  2. Add pasta to water and cook for 1-5 minutes, depending on thickness. Taste it to make sure it's al dente (tender but firm to the bite) before straining and serving with your favorite sauce. You can cook unfilled pasta at a vigorous boil, but will want to reduce heat for filled pasta so they don't break open.

Fresh pasta can be frozen very well! Simply spread on a baking sheet and freeze overnight, then transfer to container. Eat within 3 months.