Dinner Your Children Will Make, Taste And Love
Homemade Pasta, one of my kitchen helper’s favorite dinner to make and taste. Making pasta in my house happens at least once a month. My son loves to pour the flour on the table, make a well and crack the eggs. Once the dough comes together he is all about kneading until his hands get too messy and passes the torch to mom or dad. The 30 minute rest time on the counter is pure torture for the hungry pre-schooler. He anxiously awaits the moment to feed the dough through the pasta machine and wants to consume some immediately. Of course he has to wait until all the pasta is cut and the water is at a full boil. We often see a quick dance of excitement when the pasta gets dropped into the water and he races to his claim his spot at the table. Luckily the pasta only needs 2-3 minutes to cook, but that time doesn’t go by without hearing, “Is the pasta ready?”. Then the big decision has be to made. Sauce or no sauce? In true pre-schooler fashion, his first helping is with sauce and the second helping is without sauce. On some occasions there has even been a third helping, which is a wild card. While meatballs are the perfect companion to the homemade pasta, the pasta is the true star of the dish.
Little kitchen helpers can be picky during dinner time, but making homemade pasta has been a huge success in my house. Get them involved and enjoy watching them Make & Taste!
- 2 Cups - 00 Zero Flour
- 2 Whole Eggs
- 4 Egg Yolks
- 1 Teaspoon - Salt
- Pour flour onto a clean surface (table or cutting board). Make a well into the flour
- Crack the two eggs and add them into the well. Then add the salt and four yolks.
- With a fork start to whisk up the eggs in the well and slowly add flour from the edge. Once all the flour is combined, use your hands to form a ball of dough
- Knead dough for 5-8 minutes or until the dough becomes smooth. If the dough is initially sticky, sprinkle some additional flour onto the dough
- Once the dough becomes a smooth ball, wrap in plastic wrap and place on kitchen counter for 30 minutes
- Divide the rested dough into quarters. Removed one piece and keep the remaining dough wrapped on the counter
- Prepare a baking sheet with a dusting of flour. Once you cut the past you will be laying the dough on the sheet pan
- With the first quarter of dough, press flat into a free formed square
- Set the past machine to 0 setting and pass the dough through at least 3 times. After each pass, fold the dough in half on a floured surface
- Next, set the past machine to setting 1 and pass through twice. Do not fold in half. Repeat this process until settling 5
- Setting 5 is the best thickness for fettuccini. Once you complete setting 5 you are ready to cut the pasta
- Square off both ends of the pasta sheet. Feed the dough through the cutter on the past machine. Place the cut pasta on the prepare sheet pan
- Repeat this process for the entire dough ball
- Once salted water is at a rapid boil, drop pasta and cook for 4 minutes
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.