First of all, I have a confession; I’m not the best when it comes to Super Fun Family Activities. Days out I’ve got nailed, especially if they involve a large meal that lasts over an hour – but give me paint, glitter, and lollipop sticks and I’ll suddenly find a load of urgent washing and a bottle of tequila.
Cooking however is something we have recently realised we can enjoy together. When she was smaller it just seemed a bit…icky. But now shes bigger and understands not to flick bogies in the bowl some of our best quality time is spent in the kitchen.
A few months back I found a pasta maker in a charity shop for a tenner (a regular occurrence apparently so keep an eye out) and decided to grab it. It’s been sat in its box on the top shelf ever since but in a moment of Easter holiday ‘crap we haven’t done anything’ guilt I decided to grab it down. Which ended up being the most fun – and most delicious – day we’d had in ages!
The recipe for basic pasta is bloody easy, one egg for every 100g of 00 pasta flour. Smash it together on the side and knead until your arms ache. We added a little bit of pesto (Tiny Idiot is obsessed with ‘green egg pasta’) and some olive oil.
Once you’ve kneaded it into something you imagine is a dough wrap it tightly in clingfilm and bung it in the fridge. Ours looked like the picture below and it worked pretty well.
Next was when it got fun. We weren’t following any instructions so just posted the dough through a few times until it felt pasta-ish and then put it through the tagliatelle attachment. It went wrong many times, tore, got stuck, was too fat – but that was all genuinely part of the fun.
We made a super quick sauce by bunging some leftover cherry tomatoes, red onion, and garlic in the oven. Then whizzed it in the food processor with some basil. A little Parmesan on top and TADA! a dinner that we can all eat and all enjoy.
And enjoy it they did!
400g 00 pasta flour
4 large, free-range eggs
2 tbsp pesto
Glug of olive oil
On a clean surface create a large pile with the flour, with a well in the middle.
Crack the eggs into the well.
With your hands knead the flour and eggs together until they start to bind into a dough-like texture.
This is when I added the pesto and olive oil.
Keep working the dough, you want to be quite rough with it to ensure the pasta has a good texture when cooked.
Once the dough has a good consistency wrap tightly in clingfilm (make sure there are no gaps) and refrigerate for at least half an hour.
After refrigeration go to town with your pasta maker, play around, do what you want. This is the fun bit.
For the sauce
Half a punnet of cherry tomatoes
A few cloves of garlic
Fresh basil leaves
A little salt and pepper
With a little olive oil stick the tomatoes, onion, and garlic in the oven until slightly roasted.
Add to food processor with basil, salt, pepper, and mixed herbs.