Kale Pasta Primavera

  2 cups Fresh Kale finely chopped
  1/2 cup Water
  1 teaspoon Salt
  1 tablespoon Olive Oil
  5 Eggs
  5 cups Adluh Self-rising Flour

 
Blend kale and water in smoothie blender. In a mixing bowl, mix all ingredients except flour until blended. Slowly add flour until it forms a nice ball but is still a little bit tacky. Wrap the ball air tight in plastic wrap and let it rest for about 30 minutes. Sprinkle some flour on the countertop or cutting board. Flatten out half the pasta mixture at a time. Use extra flour as needed to keep it from sticking. You can use a pasta roller or rolling pin to make a sheets of pasta less than 1/8 inch thick. Then using the pasta maker or pasta roller, cut into desired noodles (spaghetti, fettuccine, etc.) In olive oil, saute any fresh local vegetables you desire: onions, yellow squash, zucchini, carrots, tomatoes, bell peppers, eggplant, kale, broccoli, asparagus, etc. You can also just use a jar of your favorite spaghetti sauce instead of fresh vegetables. Boil the pasta 5-7 minutes and top with your vegetables or sauce.