Handmade Pici Noodles with Kale and Sprouted Broccoli

Impress your date this Valentine's Day weekend by making handmade pasta at home. Or, come into Bastille and we can do all the work for you!

Handmade Pici Noodles with Kale and Sprouted Broccoli
serves 4

For Noodles (use a kitchen scale for best results):

350 g Semolina flour
550 g all purpose flour
410 g water
30 g olive oil
4 g salt

Additional ingredients for dish:

2 cloves of garlic
1 cup of kale, washed and chopped
1 cup of sprouted broccoli
½ cup of Parmigiano Reggiano
¼ cup of olive oil
¼ cup chopped pistachios
¼ cup chopped mint
¼ cup chopped dill
chili flake and salt to taste

To make Pici noodles:

Mix all ingredients in a large bowl. Kneed until the flour and liquid are fully incorporated into a smooth ball and let rest for 15 minutes. Divide into 4 sections and using a rolling pin, roll out dough into 8” x 4” rectangles. Using a knife or bench scraper cut rolled out dough into thick noodles. Hand roll individual noodles until 10-12” in length.

To complete dish:

Heat olive oil in medium sauté pan on medium-high, sweat the garlic and chili flake for 30 seconds until soft and fragrant. Add kale, sprouted broccoli, a large pinch of salt and cook until vegetables are soft, about 2 minutes. While the vegetables cook, add pasta noodles to large pot of salted, boiling water and cook for 40 seconds to 1 minute. Strain noodles, reserving a couple tablespoons of pasta water. Add pasta and pasta water to pan with vegetables and stir for 10-20 seconds until pasta water slightly evaporates. Remove from heat; add chopped mint, dill and pistachios. Top with generous portion of parmesan cheese.

Alterative versions:
Add cooked pancetta, bacon, uncased sausage, or a poached egg for additional protein.

Recipe by Jason Stoneburner – chef at Bastille Café & Bar and Stoneburner Restaurant in Ballard.