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Homemade kale pasta
I know what you are thinking. Kale? In pasta dough? But stay with me, because this is one of the most satisfying things I’ve ever made in my kitchen. You blanch a bunch of kale until it’s tender, blend it into a vibrant green puree, and then work it directly into a simple flour and semolina dough. What you get is the most gorgeous, jewel-toned green spaghetti that tastes like fresh pasta with a subtle, earthy sweetness from the kale. It doesn’t taste like a health food — it tastes like real, handmade Italian pasta that happens to be the most beautiful shade of green.
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The simple tomato sauce is the perfect partner here. You want something bright and light that lets the pasta shine, not a heavy, long-simmered ragu. Just fresh tomatoes, a smashed garlic clove, thyme, oregano, and olive oil, simmered until everything breaks down and then blended smooth. The red sauce against the green pasta looks stunning on the plate, and the flavors are clean and balanced.
Making the dough
If you have never made fresh pasta before, this is a wonderful place to start. The kale puree adds moisture to the dough, which makes it more forgiving than a traditional egg pasta. You build a well of flour and semolina on your counter, pour in the kale and egg yolk, and gradually work everything together with a fork. The dough will look shaggy at first, but after seven minutes of kneading it transforms into something smooth, supple, and beautifully green.
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You do need a pasta extruder or roller to turn the dough into spaghetti, but if you don’t have one, you can roll the dough thin with a rolling pin and cut it into fettuccine or pappardelle by hand. The resting time is important — let the dough sit for at least 20 minutes under plastic wrap so the gluten relaxes and the dough becomes easy to work with.
Watch Me Make This Recipe (on TikTok):
@carmeninthegarden #gardentotable kale spaghetti with simple tomato sauce 🍝💚❤️ #garden #pasta #recipe ♬ original sound – Carmen in the Garden
The tomato sauce
While your dough is resting under its plastic wrap blanket, you have the perfect window to make the sauce. Chop the tomatoes, smash a garlic clove, and let everything simmer together with fresh thyme and dried oregano until the tomatoes collapse into a soft, fragrant sauce. A quick buzz with an immersion blender makes it silky, and then it just waits patiently on the stove while you cut your pasta. The whole meal comes together in about an hour, and most of that time is the dough resting and the sauce simmering — you aren’t actively working the whole time.
Watch Me Make This Recipe (on TikTok):
@carmeninthegarden #gardentotable kale spaghetti with simple tomato sauce 🍝💚❤️ #garden #pasta #recipe ♬ original sound – Carmen in the Garden
Homemade Kale Spaghetti with Fresh Tomato, Garlic, and Herb Sauce
| Prep: 20 | Cook: 25 | Total: 75 |
Vibrant green spaghetti made from scratch with blanched kale worked right into the dough, tossed with a quick fresh tomato sauce fragrant with garlic, thyme, and oregano. This homemade pasta is a stunning, satisfying dinner that tastes as good as it looks.
Ingredients
For the Kale Pasta Dough
- 1 large bunch lacinato or curly kale, stems removed (about 8 ounces)
- 2 cups all-purpose flour, plus extra for dusting
- 2 heaping tablespoons semolina flour
- 1 large egg yolk
- 1/2 teaspoon fine sea salt
For the Fresh Tomato and Herb Sauce
- 2 large ripe tomatoes, roughly chopped
- 1 garlic clove, smashed
- 3 to 4 sprigs fresh thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
For Serving
- High-quality extra-virgin olive oil or basil oil, for drizzling
- Fresh basil leaves
- Freshly grated Parmesan cheese (optional)
Instructions
Make the Kale Pasta Dough
- Bring a large pot of salted water to a boil. Add the kale leaves and blanch for 2 to 3 minutes, until they are wilted and bright green. Drain immediately and transfer to a bowl of ice water to stop the cooking. Squeeze out as much water as possible — really wring them out, you want them as dry as you can get them — then blend in a food processor or blender until you have a smooth, vivid green puree.
- On a clean work surface or large cutting board, combine the flour, semolina, and salt. Make a wide well in the center. Add the kale puree and egg yolk to the well. Using a fork, gradually work the flour into the wet ingredients, starting from the inner edges of the well and pulling more flour in as you go. Once it becomes too thick to stir, use your hands to bring the dough together. It will be shaggy and rough at first.
- Knead the dough on a lightly floured surface for about 7 minutes, until it is smooth, elastic, and uniformly green — it should feel like soft play dough and spring back slightly when you press it with your finger. If the dough is too sticky, add flour a tablespoon at a time. If it is too dry, add a tiny bit of water. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 20 to 30 minutes.
Make the Fresh Tomato Sauce
- While the dough rests, heat the olive oil in a medium saucepan over medium heat. Add the chopped tomatoes, smashed garlic clove, thyme sprigs, and dried oregano. Season with salt and pepper. Let everything simmer gently for 15 to 20 minutes, stirring occasionally, until the tomatoes have completely broken down into a soft, jammy sauce and the kitchen smells warmly of herbs and garlic.
- Remove and discard the garlic clove and thyme sprigs. Use an immersion blender to blend the sauce until smooth and silky — it should be a vibrant, warm orange-red. Taste and adjust the seasoning. Keep the sauce warm over low heat while you cook the pasta.
Cut, Cook, and Serve the Pasta
- Divide the rested dough into 4 pieces. Working with one piece at a time and keeping the rest covered, roll and cut the dough into spaghetti using a pasta extruder or pasta machine. If you do not have one, roll each piece as thin as possible with a rolling pin and cut into thin strips by hand. Dust the cut pasta with semolina flour to prevent sticking and let it rest on a floured surface for 5 to 10 minutes.
- Bring a large pot of well-salted water to a rolling boil — it should taste like the sea. Drop in the fresh pasta and cook for 2 to 3 minutes, until the spaghetti floats to the surface and is tender but still has a gentle bite. Fresh pasta cooks much faster than dried, so start tasting early.
- Drain the pasta and toss it immediately with the warm tomato sauce. The bright green noodles against the red sauce should look absolutely stunning. Serve in warmed bowls, drizzled with your best olive oil or basil oil, scattered with fresh basil leaves, and finished with freshly grated Parmesan if you like.
Notes
- No pasta machine? You can absolutely make this without any special equipment. Roll the dough as thin as you can with a rolling pin — aim for about the thickness of a nickel — then roll it up loosely like a cigar and slice it into thin ribbons with a sharp knife. Shake out the ribbons and toss with semolina flour. The shape will be more like fettuccine than spaghetti, which is equally delicious with this sauce.
- Make ahead: The pasta dough can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours before rolling and cutting. Let it come to room temperature for 15 minutes before working with it so it is easier to roll. The sauce can be made up to 3 days ahead and stored in the refrigerator — simply reheat gently before tossing with the pasta.
- Kale varieties: Lacinato kale (also called dinosaur or Tuscan kale) produces the smoothest puree and the most vibrant green color. Curly kale works too but may need a bit more blending time. Baby spinach can be substituted for a milder flavor and lighter green color, though the kale gives the pasta its distinctive earthy taste.
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