Last week we made homemade pasta–twice. Owen got a real kick out of me mounding a pile of flour and cracking eggs into it right on the table.
They helped me hang up all the fresh Tagliatelle or “little rags”.
I read this tip for improvising a homemade pasta drying rack on the internet. Just about everyone has oven racks. Just remove one and prop it up for a generously-sized pasta drying rack.
It was pretty impressive to see all that pasta hanging out to dry.
We made some kale and walnut pesto to serve with it–using the bounty of the current season.
Another night we tried homemade ravioli stuffed with kale, ricotta, and Parmesan. We’re really excited about this new prospect of homemade pasta. Now we’re ready to try more flours, and more toppings and fillings. I love mushroom ravioli–that one’s next.
Urban Pioneer Story 
Lovely! And what a great idea to use the oven rack to dry your pasta. I will have to give that a try. How do you make your kale/walnut pesto? I have fresh kale in our hoop house and of course, some walnuts right now, so…. ? Yum.
Honestly I didn’t use a recipe but went with my basic experience of basil pesto. I used a food processor and I added 1 clove of garlic, about 1/3 cup walnuts (I toasted them lightly in a skillet) and a big pinch of salt, and buzzed that to chop everything. Then I added the kale, probably 3 cups of loose kale, and chopped that fine. Then with the machine running I drizzled in extra virgin olive oil until it was smooth and wet or a good pesto consistency.
So glad to see this! I just bought kale for only the second time, and I want to try some new way of eating it. Since I love pesto/pasta, and I have walnuts in my freezer, I think this sounds like a delicious new way to try it! So your kale was raw, then, just the way basil would be?
Yep, raw just like the basil would be. I’ve heard of people making pesto with all kinds of greens.