Ingredients
Units
Scale
For the Pasta Dough:
- 2 cups all-purpose flour (plus extra for adjusting and dusting)
- 2 heaping tablespoons of semolina
- 1 bunch of kale, blanched and blended
- 1 egg yolk
- Additional flour or kale, as needed
For the Sauce:
- 2 large tomatoes
- 1 garlic clove, smashed
- Fresh thyme
- Dried oregano
- Salt and pepper, to taste
- Olive oil
- Optional: Basil oil, fresh basil, or Parmesan cheese for serving
Instructions
- Blanch the kale, drain, and blend until smooth.
- On a large cutting board or surface, mix 2 cups all-purpose flour, 2 heaping tablespoons of semolina and create. well. In the well, add the blended kale, and 1 egg yolk. Combine egg and kale with a fork and slowly incorporate the flour mixture. Adjust with more flour or kale if needed. The dough should be smooth and not too wet.
- Knead on a floured surface for 7 minutes until smooth. Let it rest covered with plastic wrap for 20-30 minutes.
- Divide dough into small balls and push through a pasta extruder to make spaghetti. To prevent sticking, sprinkle semolina flour as it extrudes. Let rest for 5-10 minutes.
- While dough rests, simmer chopped tomatoes, a smashed garlic clove, thyme, oregano, salt, pepper, and olive oil in a saucepan.
- Remove garlic and lightly blend sauce with an immersion blender.
- Boil spaghetti in well-salted water until it floats. Drain.
- Toss cooked pasta in tomato sauce.
- Optionally garnish with basil oil, fresh basil, and/or Parmesan cheese.