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Green pasta

  • 0:20 Prep
  • 0:05 Cook
  • 4 Servings


  • 2 large kale stems (including leaves)
  • 150g English spinach
  • 340g wholemeal spelt flour
  • 155g plain flour
  • 5g salt
  • 1 egg
  • 1/2 cup extra virgin olive oil
  • 1 long red chilli, finely chopped
  • 2 garlic cloves, finely chopped
  • 200g fresh ricotta


  • Food processor (or juicer) and a Philips Pasta & Noodle Maker


  • 1
    Trim spinach roots. Discard main vein from kale leaves. Wash spinach and kale well, then drain. Process in a food processor, scraping down sides of bowl from time to time until a smooth paste forms. Line a sieve with muslin or a clean cloth and strain spinach mixture over a bowl to catch the juice (you’ll need about 170ml).
  • 2
    Whisk egg in a large jug and add enough spinach juice to make 200ml.
  • 3
    Insert large round pasta shaping disc to Philips Pasta & Noodle Maker. Open lid of appliance. Turn on appliance and select the pasta with egg function. Add flours and salt. Close lid. Press start and slowly pour egg mixture into opening on lid. Place a large bowl under appliance to catch pasta and cut regularly as pasta appears.
  • 4
    Meanwhile, bring a large saucepan of salted water to the boil over a high heat. Add pasta and swirl in water with tongs. Bring back to the boil. Reduce heat and boil for 4 minutes or until al dente. Drain. Add oil, chilli, garlic and ricotta and gently toss to combine. Season with salt and pepper.

Source: taste.com.au


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