INGREDIENTS
- Large handful of Kale or minzuna.
- Large handful of mustard greens, collard greens, or spinach
- 2 C White AP Flour
- 1/2 C flax or whole wheat flour
- 3 yolks plus 1 whole egg
- 1/2 tsp salt
STEP BY STEP
- Steam greens
- Chop the steamed greens small
- Squeeze all moisture from greens – Press between paper towels and newspaper
- Chop again to make sure they are very fine
- Sift together All-Purpose Flour, flax or whole wheat flour and salt
- Create a “well” in the flours
- Crack and beat the eggs into the well and start to mix
- Add water 1 tsp at a time (if necessary) to allow dough ball to come together
- Wrap in plastic and let contents meld for 30 minutes
- Using a rolling pin on a floured surface, roll, flip, roll, flip, etc
Ideally, if you have a pasta roller, start on setting 5 and go down to setting 2. - Once desired thickness is obtained use pasta cutter or pizza cutter and a ruler to cut strips
- Hang out to dry for 30 minutes before cooking
- Cook only until noodles are softened. Takes HALF the time as dried pasta.
- Toss with olive oil and cheese
This recipe was published in Grandpa’s Corner – IRC Volume 1, Issue 5
International Rescue Committee – Gila Farms Cooperative Project
