I’ve tackled many homemade recipes with kids, but we’ve never properly made fresh pasta noodles. Today was the day to take the leap! Technically, I knew this recipe wasn’t going to turn out “right” with a toddler, but mostly the intention was for Veronika to have hands-on flour-y fun.
To start, I placed down several sheets of wax paper to protect the floor, then scooped out 2 cups flour. Instant fun! Veronika helped mound this into a volcano shape in the center of the wax paper.
I then whisked 4 tablespoons flaxseed into 12 tablespoons cold water for flax “eggs”, although honestly you could just use water. Veronika loves when we make vegan eggs like this, though, and is proudly in charge of the whisking.
Make a well in the center of the flour mound and begin adding the flax mixture, a little at a time.
Veronika loved helping stir with a fork after each addition; the flour begins to pull into the liquid in a way that’s quite neat to watch! Eventually you’ll need to start to using your hands, kneading until it forms a ball. I was so proud of Veronika for getting her hands right in there after a moment of hesitation.
Wrap the dough in plastic wrap and let stand at room temperature for 30 minutes. While a pot of water comes to a boil, roll the dough into a rectangle with a rolling pin. Veronika “helped” with this part, although mainly by jabbing at it with the rolling pin.
At this stage, things turned more into sensory play, so I wasn’t able to cut the noodles as suggested by online sources like Parents magazine. But I did slice off little bits of dough that we cooked up in boiling water anyway, just to see! Cook for about 3 minutes (until they float to the surface), then serve warm with marinara sauce. The kids declared the noodles yummy, although a bit odd in texture!