KALE IS PART OF the same family of large brassica-related plants as cabbage, broccoli, and cauliflower. While cauliflower is known as “stalk cabbage,” kale is known as “leaf cabbage.” Indeed, the leaves of the kale plant have long been used as a hardy cold-weather vegetable in winter dishes when nothing else was available. Today there is something of a renaissance of kale, with many leafy varieties available, such as baby kale, curly kale, and lacinato or dinosaur kale, all of which hold up well in cold weather, in the refrigerator, and in the freezer. In the center of some mature kale leaves runs a rib, which is often dismissed as tough and stringy. But these ribs are perfectly fine to eat; they simply need to be cooked longer to give them time to soften.
SERVES 4 / ACTIVE TIME: 1 HR / INACTIVE TIME: 30 MIN
3 cups all-purpose flour, plus additional for dusting
¼ cup Kale Powder (here)
1 teaspoon kosher salt
3 whole large eggs plus 3 yolks, beaten
1 tablespoon olive oil
Semolina flour, for dusting
Torn Kale Sauce (here)
Fresh herbs, crumbled feta cheese, nuts, and freshly cracked black pepper, for serving
In a medium bowl, combine the flour, kale powder, and salt. On a lightly floured surface, make a well out of the flour mixture and pour the eggs and oil into the center. Gradually incorporate the sides of the well into the eggs, working in more flour until the dough is moist but no longer wet. Knead the dough by hand for about 20 minutes, until firm to the touch, adding flour if the dough is too sticky and drops of water if too dry. (Or use a food processor or standing mixer with a dough hook and knead for 5 to 10 minutes.) Wrap the dough in plastic and chill in the refrigerator for at least 30 minutes.
Dust 2 baking sheets liberally with semolina flour. Cut the dough into quarters and press flat.
Roll each quarter (keeping the remaining quarters of dough wrapped) several (about 3) times through a pasta rolling machine, starting at the thickest setting, and adjusting to progressively thinner settings, until ⅛ inch thick (on most pasta machines, either the last or second-to-last setting is best).
Cut long strips of pasta about ¾-inch wide. You may leave them long or cut into diagonal or other shorter lengths. Gently toss the cut pasta in the semolina flour so they stay separated and coated.
Repeat with the remaining dough quarters.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 90 seconds, until still chewy. Drain.
In a large bowl, toss the pasta with the kale sauce. Taste for seasoning. Finish with herbs, feta, nuts, and a few turns of freshly cracked black pepper.