Your Guide To Homemade Pasta With Kids (+ Videos)
Making homemade pasta with kids is possible. You just have to know your child and what they are capable of. When my kitchen helper was 2.5-3 years old he wanted to make the dough, be part of turning the pasta machine (only a few turns) and eat as much pasta as possible. At 4, he wants to run the show, but with moms gentle guidance. We started making pasta the most traditional way, with a well of flour on the table, adding eggs to the center and mixing until the dough forms. ( Original Pasta Post link ) Boy did my kitchen helper’s eyes light up when he saw me pour a mound of flour directly onto the table. Over time he became more comfortable with cracking the eggs himself and gradually incorporating the flour.
Today’s post provides both a new recipe and method. The advantage of using a mixer vs the mound of flour on the table is simply less kneading. Either way will result in great pasta, but for this post I wanted to provide an alternative method. Second, the recipe. The original post used OO Flour and more eggs for a true Egg Pasta. Yum! The below recipe uses Semolina Flour and half the amount of eggs. When we first gave this recipe a try we were blown away how buttery soft and tender the pasta turned out. It was the best pasta we have ever made.
I created two videos, Part 1: The Dough and Part 2: Cutting The Pasta. This recipe will yield 1.5 lbs of pasta which can be made into fettuccine or raviolis. Another great feature is that you can freeze freshly cut pasta and store in your freezer for up to 3 months. So the next time your kitchen helper asks for raviolis or pasta, you have the homemade fresh pasta waiting in your freezer.
So who’s ready to take on this challenge? Leave a comment or question below.
Pasta Recipe: Genius Kitchen
- 2 Cups - Semolina Flour
- 2 Cups - All-Purpose Flour or Bread Flour (more gluten)
- 2 Eggs (beaten)
- 1 Tablespoon - Olive Oil
- 1/2 Teaspoon - Salt
- 1 Cup - Water
- RAVIOLI CHEESE FILLING:
- 4 Ounces - Ricotta Cheese
- 1 Tablespoon - Parmesan Cheese
- Pinch of Salt
- In a large bowl mix the dry ingredients. Flours and salt. Set aside
- In a small bowl mix the wet ingredients. Eggs, oil and water. Whisk together
- In the bowl of a mixer with the paddle attachment add the wet ingredients and 1/2 of the dry ingredients
- Once combined, add the other 1/2 of the dry ingredients. Mix until incorporated.
- Change the paddle attachment to the dough hook and knead for 3 minutes at the #2 setting.
- Transfer the dough to a floured surface and knead for another 3 minutes.
- Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour.
- After 1 hour remove the dough and let it rest for 15 minutes. Cut the dough into 4-6 pieces. Take 1 piece and cover the remaining.
- Flatten the piece of dough and on the widest setting of your pasta roller (0 for the table top version) roll the dough thru, fold each side to the center to it creates a rectangle and pass it thru again. If the dough becomes sticky rub with some flour. Pass through the 0 setting at least 3 times. Then advance to setting 1
- Move the dough through settings 1,2,3,4 and 5. Roll thru each setting twice before advancing.
- Once you have created a sheet of pasta you have an option to cut the pasta as fettuccine or make some raviolis.
- If cutting pasta for fettuccine, add the cutting element to the pasta machine and run the pasta through to cut. Add the cut pasta to a lightly floured baking sheet.
- Have a large pot of water at a rapid boil, add some salt to the water before adding the pasta. Cook fettuccine for 4-5 minutes
- I use a ravioli press to make it easier to line up where to place the filling. Mix the filling ingredients and fill the 12 wells formed on the pasta sheet.
- I apply water around the edges to ensure a seal between the two pieces of pasta. Place a second sheet of pasta on top. Press the top dough with a rolling pin. Flip and drop the raviolis to the table. I use a pastry cutter to cut each square
- Add raviolis to a pot of boiling water, they are cooked once they are floating on the top of the water.
- FLASH FREEZE:
- Once pasta or raviolis are cut, add to a quarter sheet pan and place it in the freezer for 15 minutes. After 15 minutes, add the semi frozen pasta to freezer bags and freeze up to 3 months.
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 7 year old and enjoying a good cup of coffee.