Yields: 2 servings (800g)

These smooth and tender noodles come together easier than expected and pair perfectly with this refreshing kale pesto. Be sure the pasta is well floured so it does not stick as it goes through the pasta machine, if you need to you can even flour as you go. Feel free to change up the sunflower seeds in the pesto if you like. Other great options are pumpkin seeds, cashews, or pine nuts.

Pasta

500g Anita’s Organic Type 00 Pizza & Pasta Flour, or All Purpose Flour
5 large eggs
4 egg yolks
1 tsp fine sea salt

Pesto

4 cups kale, torn (we used baby kale but any variety will do)
2 cups basil, about 40 large leaves
2 cloves of garlic
⅔ cup sunflower seeds
¼ cup nutritional yeast
1 tsp salt
Zest and juice of 1 lemon
1 cup olive oil

MAKING THE DOUGH

Combine salt and flour. Mound the flour and make a well in the centre. Add the eggs into the well.
Using a fork beat the eggs and slowly begin to incorporate the flour from inside the well into the eggs. Continue mixing until all liquid is absorbed.
Knead the dough by pressing the heel of your hand into the dough, folding the dough over, and rotating 45 degrees. Continue kneading for approximately ten minutes or until the dough begins to come together in a smooth ball. The dough will start off very dry but resist the urge to add more liquid, only doing so if you just can’t get the dough to come together. The dough should not be sticky. Add more flour and continue kneading if the dough feels at all sticky.
Cover the dough with plastic and let it rest for 30-60 minutes. This will allow the dough to fully hydrate and also allow the gluten to relax for rolling.

ROLLING OUT THE DOUGH

Cut approximately ⅕ of the the dough off, keeping the rest covered to prevent it from drying out.
Roll the piece of dough out with a rolling pin to approximately ¼”
Set your pasta machine to its lowest setting (usually 1) and pass the dough through. Run the dough through the lowest setting two more times.
Fold the sheet of dough into thirds, roll it flat with the rolling pin and pass the dough back through the lowest setting another two times.
Pass it through the next setting (2) two times.
Pass the dough through the remaining settings once each until you reach your desired thickness. Flour the sheets of dough and place on a parchment lined baking sheet.
Add the desired cutting attachment to your machine and feed 12” sheets of dough through for fettuccine style noodles.
Dust with flour and roll the dough into nests while you cut the remaining pasta. If your dough is on the wet side or it is a humid day and you are worried about the pasta sticking, let the noodles dry for 30-60 minutes before cooking or nesting the noodles.

COOKING the pasta

Bring 4 litres of salted water to a boil. (Salt the water until it tastes lightly seasoned. The reason for salting the water is to season the noodles.)
Boil the pasta for 90 seconds and then drain.
Do not rinse the pasta or add oil. The starch left on the pasta from boiling allows the sauce to adhere to the pasta. Serve immediately.

Making the Pesto

Add all the ingredients to a food processor or high speed blender except the olive oil.
Process on high until a paste begins to form, you may need to scrape down the sides as you go.
Keeping the blender or food processor running, slowly begin to drizzle in the olive oil until fully combined.
Taste and adjust flavor to your liking such as adding more salt, or lemon juice.

Pesto Pasta