Michael Voltaggio’s Kale Noodles with Chorizo Breadcrumbs

Prep Time
Cook Time
30 min
4-6 servings

Kale isn’t just for salad anymore. Fresh kale juice hydrates the dough to make these noodles, then a handful of raw leaves get pressed into the pasta sheets to create a stunning work of edible art. Watch the video above as Chef Michael Voltaggio cooks his recipe for kale noodles with chorizo breadcrumbs and Parmesan cheese.

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Chorizo Crumb

Tbsp extra-virgin olive oil
oz Spanish cured chorizo, finely chopped
1 ¾
cups panko breadcrumbs
tsp fennel pollen
Coarse sea salt

Kale Noodles

cups all-purpose flour, plus more for dusting
cup kale juice
large egg yolks plus 1 large egg, whisked with water
1 ¾
tsp kosher salt
4 ½
tsp extra-virgin olive oil
Semolina, for dusting

Braised Kale

Kosher salt
bunches Tuscan kale, stems removed
Extra-virgin olive oil, for the pan
Tbsp minced garlic
Tbsp unsalted butter
Freshly ground black pepper
Freshly grated Parmesan, for serving


Step 1

For the chorizo crumb, preheat the oven to 325°F. Line a baking sheet with parchment.

Step 2

Heat a saute pan over medium heat with the olive oil and add the chorizo. Cook, stirring often, until the fat has rendered and the chorizo starts to brown lightly, about 10 minutes. Add the chorizo to a large bowl and toss with the panko, fennel and coarse sea salt to taste.

Step 3

Spread onto the lined baking sheet and bake, giving it a toss halfway through, until golden brown, 12 to 15 minutes.

Step 4

For the kale noodles, add the flour, kale juice, egg yolks, kosher salt and olive oil to a food processor. Pulse until the mixture comes together into a dough. Turn the dough out onto a floured cutting board and knead into a smooth ball. Wrap in plastic wrap, then allow it to rest for about 1 hour and 30 minutes.

Step 5

For the braised kale, bring a pot of salted water to a boil. Prepare an ice bath.

Step 6

Reserve a couple of raw kale leaves, then add the remaining kale to the boiling water and blanch for 30 to 40 seconds. Transfer the blanched kale to the ice bath. Reserve the boiling water for boiling the pasta. Squeeze out the excess water from the kale, then roughly chop. Thinly slice the reserved raw kale leaves into a chiffonade.

Step 7

Roll out the dough on a pasta sheeter or pasta machine. Lay out a sheet of pasta on a cutting board and square off the ends. Brush half of the pasta sheet with the egg wash. Sprinkle the raw kale leave strips over the egg wash, then fold the other half of the dough over so it’s now on top of the kale. Pass the sheet again through the pasta sheeter to laminate the dough with the kale leaves. Hand cut into 1 to 1 ½-inch-thick slices of pappardelle and transfer to a baking sheet with a dusting of semolina to prevent it from sticking.

Step 8

Bring the reserved kale water back to a boil.

Step 9

Meanwhile, heat some olive oil in a large saute pan over medium-high heat. Add the garlic and saute for 1 minute. Add the chopped blanched kale and cook until heated through, about 2 minutes.

Step 10

Add the pasta to the boiling water and cook for 2 to 3 minutes, then transfer it directly into the pan with the kale along with ¼ cup of the pasta water and the butter. Toss to combine. Season with kosher salt and freshly ground black pepper. Finish with freshly grated Parmesan and a generous sprinkle of the chorizo breadcrumbs.

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