Kale Noodles with Chorizo Breadcrumbs and Parmesan Cheese

Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces Spanish cured chorizo, finely chopped
• 1 3/4 cups panko breadcrumbs
• 1 teaspoon fennel pollen
• Coarse sea salt
• 4 cups all-purpose flour, plus more for dusting
• 1/2 cup kale juice
• 12 large egg yolks plus 1 large egg, whisked with water (for the egg wash)
• 1 3/4 teaspoons kosher salt
• 4 1/2 teaspoons extra-virgin olive oil
• Semolina, for dusting
• Kosher salt
• 2 bunches Tuscan kale, stems removed
• Extra-virgin olive oil, for the pan
• 1 tablespoon minced garlic
• 2 tablespoons unsalted butter
• Freshly ground black pepper
• Freshly grated Parmesan, for serving

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