Ingredients

Method

For the pasta dough:
• 400 g flour, plus extra for dusting
• 4 free-range eggs
• 1 x 180 g bag Woolworths kale
• 4 T olive oil
• 1/4 loaf ciabatta, torn into bite-sized chunks
• 230 g green olives, drained
• 2 garlic cloves, crushed
• 1-2 chillies, chopped
• 50 g capers
• 2 lemons, zested and juiced
• sea salt and freshly ground black pepper, to taste
• 50 g Parmesan, grated

Method

Ingredients

1. To make the pasta dough, place the flour in a bowl or on a clean surface and make a well in the middle. Break the eggs into the well.
2. Using your fingertips, mix the flour and eggs until a dough forms. Knead until smooth and velvety. Rest under a bowl for 30 minutes.
3. Roll out using a pasta machine, cut and hang until ready to cook.
4. Pan-fry the kale in batches in 2 T olive oil until crispy. Remove from the pan. In the same pan, toast the ciabatta in 1 T olive oil until golden brown and crunchy.
5. Add the remaining olive oil and ingredients except the kale and Parmesan, and fry for 10 minutes.
6. Cook the pasta in a saucepan of boiling salted water until al dente. Drain and toss with the sauce. Add the kale and sprinkle over the Parmesan to serve. Season to taste.

Find more pasta recipes here.