I really should do this more often; it’s so cheap, easy and fun to for little ones. One of those recipes that they can really get stuck in on.
I got a recipe from BBC Food, but free styled it a bit and did it all by hand.
140g/5oz plain flour or Italian 00 flour
2 medium eggs, 1 whole and 1 yolk
1. Place the flour in a food processor and pulse it. Add the whole egg and egg yolk and keep whizzing until the mixture resembles fine breadcrumbs. It shouldn’t be dusty or a big, gooey ball. (I put the flour in a bowl, made a well in the middle for the eggs and mix together)
2. Tip out the dough and knead into a ball shape. Knead briskly for 1 minute- it should be stiff and quite hard to knead. Wrap in cling film and leave to rest somewhere cool for an hour. (I omitted the rest- I don’t know of any toddler that can pause for an hour in the middle of a messy activity)
3. Cut the dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm in thickness. Fold over the dough and pass it through the pasta machine at its widest setting, refilling and rolling 7 times (not changing the setting) until you have a rectangular shape 7.5x18cm. Its important to work the dough until it’s nice and shiny, as this gives it its al dente texture. Repeat with the second piece.
4. Now you’re ready to roll out. Start with the pasta machine on its widest setting, pass the dough through the rollers. Don’t fold, but repeat this process decreasing the roller setting down grade by grade with each pass.
Use straight away if you’re making ravioli, as it begins to dry quite quickly.
Raffy loved turning the handle on the pasta machine and watching the pasta sheets come out. At the end I passed the pasta through a tagliatelle cutter on my pasta machine.
For more instructions and techniques, look at BBC Food
I made a simple sauce by sautéing some bacon, mushroom and red onion, and adding some chopped cherry tomatoes and shredded basil. He loved it!