How to Make Fresh Pasta by Hand with Kids

Learn to make delicious homemade pasta from scratch using simple ingredients and techniques the whole family can enjoy.

1. Gather Your Ingredients and Tools. You'll need 2 cups all-purpose flour, 3 large eggs, 1 tablespoon olive oil, and 1 teaspoon salt. For tools, gather a large mixing bowl, clean kitchen towel, rolling pin or pasta machine if you have one, and a sharp knife. Clear a large, clean work surface like a kitchen counter or big cutting board. Having everything ready before you start makes the process smoother, especially with kids helping.
2. Make the Pasta Dough. Pour the flour onto your work surface and create a well in the center, like a volcano crater. Crack the eggs into the well and add the olive oil and salt. Using a fork, gently beat the eggs while gradually pulling flour from the inner walls of the well. Keep mixing until a shaggy dough forms. Don't worry if it looks messy at first - this is normal and kids love this part!
3. Knead the Dough. Once the dough comes together, begin kneading by pushing it away from you with the heel of your hand, then folding it back over itself. Turn the dough a quarter turn and repeat. Knead for 8-10 minutes until the dough becomes smooth and elastic. Let younger children take turns - their small hands are perfect for this job. If the dough feels sticky, sprinkle a little flour. If it's too dry, wet your hands slightly and continue kneading.
4. Rest the Dough. Wrap the kneaded dough in a damp kitchen towel or plastic wrap and let it rest for 30 minutes at room temperature. This resting time allows the gluten to relax, making the dough easier to roll out. Use this time to clean up your workspace and maybe start preparing your sauce.
5. Roll Out the Pasta. Divide the rested dough into 4-6 smaller portions. Working with one piece at a time, roll it out on a lightly floured surface until it's very thin - you should almost be able to see through it. If using a pasta machine, start with the widest setting and gradually work down to thinner settings. Keep unused portions covered so they don't dry out.
6. Cut Your Pasta. For fettuccine or tagliatelle, lightly dust the rolled pasta sheet with flour, then fold it loosely and cut into strips about 1/4 inch wide. For lasagna sheets, cut into rectangles. For ravioli, place small spoonfuls of filling on one sheet, brush around them with water, top with another sheet, and cut into squares. Unfold cut pasta immediately and toss with a little flour to prevent sticking.
7. Cook and Serve. Bring a large pot of salted water to a rolling boil. Fresh pasta cooks much faster than dried - usually just 2-4 minutes. Taste test after 2 minutes. The pasta should be tender but still have a slight bite. Drain and immediately toss with your favorite sauce. Fresh pasta is best enjoyed right away while it's hot and at its peak texture.