Whole Wheat Pasta With Kale And Sundried Tomatoes Food

WHOLE WHEAT PASTA WITH KALE AND SUNDRIED TOMATOES

Steps:

• Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and thinly slice.
• Meanwhile, bring a large pot of salted water to a boil over high heat for the pasta.
• In a separate large, high-sided skillet, bring 3/4 cup water to a simmer.
• Add onion and cook 10 minutes or until tender.
• Stir in kale, beans and 3/4 cup water.
• Reduce heat to medium, cover and cook 8 minutes.
• Uncover and continue cooking 4 to 5 minutes or until most liquid has evaporated, greens are wilted and tender and beans are heated through.
• Add pasta to the boiling water and cook until al dente about 9 minutes.
• Add sliced sundried tomatoes 2 minutes before pasta is done.
• Drain pasta and tomatoes and add to skillet with greens.
• Stir to combine.

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.