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–+ servings
Spelt Pasta recipe

Whole Wheat Tagliatelle with Kale and Mushrooms

This homemade spelt pasta recipe features a hearty mix of flavors given by the flour combination paired with a delicious sauce of mushrooms, kale, and kale cashew pesto.
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Prep Time: 30 minutes
Cook Time: 6 minutes
Resting time: 30 minutes
Total Time: 1 hour 6 minutes
Course: Main Course, Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Durum Wheat, Kale, Mushroom, Spelt Flour, Tagliatelle, Tuscan Kale, Walnut Kale pesto, Whole Wheat Pasta
Difficulty: Beginner
Servings: 2
Calories: 714kcal

Ingredients

For the Homemade Whole Wheat Tagliatelle

  • 1/2 cup durum wheat
  • 1/2 cup spelt flour
  • 2 tbsp olive oil extra virgin
  • 1/2 cup water

For the Sauce

  • 2 cups kale
  • 1 cup mushroom
  • 3 cloves garlic
  • 3 tbsp Parmesan
  • 3 tbsp cashews
  • 2 tsp olive oil extra virgin
  • 1/4 cup water
US Customary - Metric

Instructions

STEP 1: make the dough and the sauce

  • Sift the flours, form a volcano shape and add the oil and water to the center. Begin to work in the flour until a dough forms. Knead the dough until it is smooth. Cover it for 30 minutes.
  • Heat some EVOO in a pan, with 3 cloves of garlic. Sauté the mushrooms and after 10 minutes add the kale, keeping 1 cup aside. Cook until the kale is wilted.
  • Bring some water to boil and blanch the kale for 2 minutes. Add the blanched kale to a food processor or blender with cashews, parmesan, garlic and 2 tsp EVOO. Puree until smooth. Dilute with 1/4 cup of water if necessary. Set aside.

STEP 2: Make the tagliatelle (SEE NOTES)

  • Roll out the dough with a rolling pin until it reaches a thickness of ¼ inch.
  • Divide the flattened dough into 2 pieces. To cut the pasta sheets into tagliatelle, roll up a third of the sheets, repeat the process, and then cut into large 0.4-inch strips.
  • Unravel the cut tagliatelle strips and let them dry on a standing rack.

STEP 3: Cooking the pasta and adding the sauce

  • Cook the pasta in boiling salted water until the tagliatelle rise to the surface, about 6 minutes.
  • Add the drained pasta to the skillet where you have the vegetables, spread the pesto on top, mix well and serve it. MANGIA!

Notes

  • The recipe describes how to make pasta by hand. In the text of this post, you will have the full instruction on how to make pasta with a pasta machine.

Nutrition

Calories: 714kcal | Carbohydrates: 89g | Protein: 23g | Fat: 31g | Sodium: 179mg | Potassium: 724mg | Fiber: 12g | Sugar: 2g | Vitamin A: 6759IU | Vitamin C: 65mg | Calcium: 271mg | Iron: 7mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!