I’m a sneaky Mommy, and I don’t play by the rules. Always one to look for ways to sneak vegetables into dishes so that my son will unknowingly devour something tasty and yet get some vitamins in him at the same time. This last week I wrote the post on how to make your own pasta from scratch, with a promise to provide my journey through making Spinach or Kale pasta. I’m so proud of how it turned out – it was so temptingly good that the moment I snapped the last pictures and mixed it in with the Alfredo Sauce, I ate some!
This recipe makes about 3 lbs of cooked pasta! It called for 10 oz of spinach, but I didn’t want to use all the spinach we had (which was conveniently, 10 ounces… ), so I did about 3 to 5 oz spinach with some left over frozen kale I had from a couple of weeks ago that we never used up.
The recipe is the same as when you make normal Fresh Pasta except for the addition of the spinach/kale. Things you’ll need:
- Rolling pin or Pasta Machine (you really do need one of these, otherwise the dough won’t get that satiny texture)
- Large pot
- 2 cups Flour (you can use All-Purpose or use other non-gluten mixes & flours *see bottom of post)
- 3 eggs
- Sea Salt or Kosher salt for the water
- 10 oz of either Spinach or Kale or a mix of both
For specific directions on how to make the dough for the noodles, click here (videos available that I used also in the post). The only difference is that you mix the spinach & kale in with the eggs during the volcano phase of the recipe.
Tips I learned this time around making pasta:
- Cut the pasta noodles with a pizza cutter that rolls! It saves so much time, and is dramatically easier to use.
- You do have to chop the kale and spinach pretty thin, but don’t stress over it. Some cookbooks say it needs to be super fine, mine obviously wasn’t, and it still was chopped enough to incorporate easily.
- This pasta tastes amazing! You really can’t taste the kale or spinach too strongly, but somehow, it’s still there making a great overall flavor. It was INCREDIBLE with the Alfredo Sauce, and made me so glad it was healthy and had a load of Vitamin A!
Alfredo Sauce Recipe:
6 tbs butter (3/4 stick or 1/3 cup)
1/2 cup flour
2 cups chicken broth (or water is fine)
1 1/2 cups milk or half & half (to make it richer/creamier, add 1/2 heavy cream with 1 cup milk)
5 oz Parmesan cheese (or to taste)
Cook butter until softened into a liquid. Stir in until well blended the flour (it will make a sticky doughy mess). Remove from heat.
Add the chicken broth (or water) and milk/cream, put the pan back on heat and WHISK it thoroughly to incorporate the flour mixture into the sauce. Bring to a boil, reduce the heat, and cook until the sauce is thickened and beautiful smooth and white, about 5 minutes. Add the parmesan at the end, tasting to make sure the sauce has enough.
Enjoy your healthy St. Patrick’s Day-Green fettucine!!! I know we will. 🙂