Powdered kale in pasta dough?
I'm sure for those of you who hate kale (seems to be very polarized, among my friends) this sounds disgusting, but...;-)
We have tons and tons of kale this year. I love the stuff, but hadn't really intended on how much we've got. The deer don't like it as much as other greens, which helps, plus we sort of went nuts and planted five different kinds. Since it's a cut-and-come-again vegetable, the more we eat, the more we get.
I'm drying some now. (Using very low temps in the oven, with a pilot light...ought to be done tonight.) I'm going to try adding "kale powder" to pasta dough.
Two questions: Guesses on proportion of kale? And which flours?
Most of my pasta dough is either semolina/AP or semolina/white whole wheat (AMAZING in pasta, btw), in both cases about half and half. I occasionally do all semolina or AP or white whole wheat - depends on the type of pasta I'm making.
I also do variations with eggs only, with cold water only, and with warm/very hot water only. (The hot water thing is more for potsticker wrappers and some Chinese style noodles.)
I've never mixed up dough with that much of an "addition" before. I tend to start with 3/4 semolina, 3/4 white WW/AP and a couple of eggs, then add a bit more flour as needed. I'm trying to decide how much of what to add (1/4 cup of kale powder replacing some of the AP, or 1/4 cup kale powder in addition to AP, or...? More?) I'm also wondering if maybe I should try a hot water or cold water dough, instead of an egg dough. Should I try all semolina with the kale added, so I know for sure there's enough gluten added?
I've added herbs to dough, but never in amounts as substantial as I think I'll be using here. Anyone out there have experience in this sort of combination?
I figure I'm going to have to make several batches to work this out, but I'd rather not do 60 different versions...it'd be winter by then. ;)
Thanks,
Julie
