Fresh handmade egg-based Tagliatelle make the perfect base for a wide variety of sauces, so this is an important fresh pasta foundation noodle to tackle. Out of all the fresh pastas, this is one of my favorites because it comes together so nicely and most importantly, fairly easily. The combination with one of Tuscany's winter vegetables par excellence, Tuscan kale also called cavolo nero, is a astute pairing thanks to the sturdiness of your fresh pasta that meets head-on the impactful nature of Tuscan kale.
In the Mamablip recipe, we keep things strictly vegetarian, so this is the perfect winter dish to impress your non-meat eating loved ones, who will surely thank you for your attention to detail in providing a truly superb vegetarian dish with a departure from the beloved Basil version of Pesto.
While the dressing for your fresh handmade Tagliatelle isn't classically listed as a pesto, the procedure and resulting consistency of your sauce is so similar. You could even refer to this as Kale pesto lite! In the winter, with the abundance of Tuscan kale everywhere, the leap to pairing it with fresh handmade pasta, resulting in this classic yet timeless Tuscan kale with pasta recipe, was a no-brainer.
Just give yourself plenty of time to prepare your fresh pasta dough, although if you're in a hurry, and can think ahead by one day, prepare your fresh egg-based pasta dough recipe the day before, and bring your dough to room temperature before proceeding with the rolling out and pasta cutting process.
A stitch in time saves nine, as they say! Enjoy this wonderful classic Tuscan kale and pasta recipe, and don't forget to share your work on the Mamablip social pages so our community can see what you're up to in your kitchen!
Loving the winter veggie selection and want to learn more about what we've got in season now? Check out the Blog post on Italian veggies to learn more!
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To make the pasta
In a medium bowl, blend the semola flour with eggs, and knead to reach smooth, soft consistency that holds its shape when shaped into a ball.
Continue kneading dough with your palm on floured working space. Keep kneading until dough is soft, elastic, and compact. Shape dough into ball, and cover with plastic wrap to maintain elasticity. Allow to rest at room temperature for at least 15 minutes.
Remove plastic wrap, and continue kneading dough while shaping into a rectangle approximately the width of the pasta machine to be used.
Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking to pasta machine. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner each time it passes through machine.
Dust working space well with semola. Once you have reached desired thickness, cut pasta dough into working sizes. Place noodle cutter onto pasta machine, and pass each piece through to create noodles shapes. Form into a nest shape, and rest on wooden kitchen board dusted well with additional semola flour.
For the Sauce and Completing the Dish
Wash the cavolo nero kale leaves and take off the central, harder slice. Parboil in water for 3 minutes.
Cool them in iced water and dry, store a cup of boiling water in case of need. In the mixer, put all ingredients together apart from the cavolo nero leaves.
Create a creamy mixture, adding salt to taste
Add cavolo nero leaves cut roughly and mix the pesto until desired consistency. If too dense, add some of the boiling water.
Cook pasta and add pasta and cavolo nero kale pesto in a bowl, mix well and serve immediately,
15 minutes 9 ingredients 582 kCal