Rialto Restaurant & Bar

Reserve a table

Gluten Free Pasta with Spicy Kale and Pecorino Romano

Kosher salt

2 pounds dinosaur kale (also called lacinato, black and Tuscan)

½ cup extra virgin olive oil

¼ cup chopped garlic

¼ teaspoon hot red pepper flakes

½ teaspoon crushed fennel seeds

Grated zest of 2 scrubbed lemon

Pecorino Romano cheese


Put a large pot of salted water on to boil.

Strip the leaves off the stems of the kale.  Discard the stems.   Wash and drain the leaves.  Gather the leaves into a bundle and slice crosswise into ¼ inch strips.

Heat the oil with the garlic over medium-low heat and cook 2 minutes or until the garlic just starts to get toasty.  Don’t let it get too dark or it will taste bitter.  Remove from the heat and add the fennel seed, hot red pepper, and lemon zest.

When the water is boiling add the kale.  Cook 5 minutes.  Add the pasta and cook, stirring constantly for 1 minute. Scoop out ½ cup pasta water.  Drain the kale and pasta in a colander and then immediately dump into the pan with the garlic.  Add ¼ pasta water and return the pan to the heat.  Toss the pasta until all the ingredients are evenly distributed.  Season with salt.  Add more water and olive oil if the pasta seems too dry.

Serve in warm bowls with freshly grated Pecorino Romano.


Gluten Free Pasta Dough

4 large egg yolks

2 whole larges egg

1 tablespoon extra virgin olive oil

8 ounces, measured by weight, Bob’s Red Mill gluten free all purpose baking flour

1 tablespoon xantham gum

1/2 teaspoon salt

1 tablespoon water


In a small bowl, whisk together the yolks, eggs and olive oil.  Put the flour, xantham gum and salt into the bowl of a standing mixer with the paddle and stir to just combine.  With the machine running, add the eggs and water and mix until it the ingredients all come together.  You may have to add a drop of water or so.  Turn the dough out onto a counter and knead for a few minutes until it is smooth. Roll into a ball and then cut into 4 even pieces.  Flatten the pieces and then using a pasta roller, run it through a few times at the widest setting to form a smooth even sheet. You may need to do it a number of times as this dough is more brittle than pasta dough made with gluten flour.  Once you have an even sheet, start thinning the dough by progressively reducing the distance between the rollers.  If the sheets get too long to manager, cut crosswise into shorter sheets.  Take it to the second to lowest setting.  Cut into 1-inch wide noodle and lay in a single layer on a dish towel.