Whenever I hear the phrase “cooking with kids,” I think Ants on a Log, trail mix, or something along those lines. I mean, because who wants to actually cook with your kids? Well, just call me Masochistic McGee, because that’s exactly what I did…. Yep, we did a little cooking gourmet with kids! And, although unpleasant at times, I think it was a fantastic “learning” experience. I may even try it again.
So, what did we make? Homemade Pumpkin Tagliatelle. Yep, I am definitely a glutton for punishment. And, good food.
We’re all so happy, and proud. Although, all we’ve done is set ingredients on the counter!
Kids are pretty darn good at measuring and pouring.
I agree, Graham. That dough hook does look awfully like a pirate hook.
But, when it is attached to the KitchenAid it makes pasta. Which is so much cooler than a pirate hook, dontcha think?
Letting the pasta dough rest is harder on me than it is the kids. But then, I’m not as easily entertained by Hot Wheels.
Uh oh. We’ve got added company. And he’s trouble.
Although, he’s pretty stinkin’ cute. So, we’ll let him stay. I will come to regret this decision.
And, we start rolling the dough.
One certain puppy is hoping I drop the pasta as I separate the pieces. I’m used to cooking this way.
We bring in Grammy to help, as it’s easy to get overwhelmed in the pasta-cutting stage.
Phew. All in one piece. Now, we just gotta cook the stuff.
Chef Graham sure does look proud. Momma’s about to take a big ol’ sip of Champagne. Chef Graham gets milk.
Now, how ’bout that recipe? Here ya go. And, if you choose NOT to make this with your kids, I won’t blame you! Promise.
- 2/3 cup pureed cooked pumpkin
- 4 large or extra-large eggs
- 4 to 4 1/2 cups unbleached all-purpose flour
- 2 tablespoons semolina flour, plus more for the work surface
- 1 1/2 teaspoons fine sea salt
- Pinch freshly grated nutmeg
Directions: Combine wet ingredients in mixer on low speed. Add in flour, cup by cup while mixing on low until dough pulls completely away from bowl while kneading. Continue kneading process in bowl 8-10 minutes. Roll dough into a smooth ball and wrap in plastic wrap. Allow it to rest for 30 minutes. When it’s done resting, roll out on flour-dusted counter. Cut dough into four equal pieces, and cover three pieces with a towel while you roll out the fourth piece until 1/4 inch thick with a rolling pin. Using the widest setting on pasta cutter, put dough through. Do each setting twice until you’ve reached your desired pasta thickness (I like setting 4). Continue with additional dough pieces. To cook: bring large pot of water to a rolling boil. Drop in noodles and cook 2-3 minutes until al dente. Watch it! It happens fast!
Sage Butter Sauce
Melt 4 tablespoons butter over medium heat in skillet. Add in 1/2 cup of olive oil. Raise temperature to medium high heat. Toss in a handful of thinly sliced sage leaves and allow to sizzle until fragrant. Toss with cooked pasta and garnish with Parmesan cheese.