Serves: 30 tastes in the classroom

Fresh from the garden: eggs


  • pasta machine
  • 2 baking trays
  • large saucepan
    • colander

  • 1 quantity Pasta dough
  • semolina flour, for dusting


What to do

  • Set out your equipment and ingredients.

Roll the pasta

  • Clear a large space on the workbench alongside the pasta machine.  All surfaces must be clean and dry.  Dust some flour onto the table beside the machine.   Set the rollers on the pasta machine to the widest setting (number 0).
  • Cut the dough into 4 pieces (keep the pieces you are not working with wrapped in the plastic wrap to prevent them drying out while you roll the other pieces).
  • Flatten the piece of dough and lightly dust with flour.  Squash one end of the dough so that it will fit into the pasta machine.
  • Pass the dough carefully through the rollers, squashed-end first and carefully lift out the other end.
  • Lay the pasta onto the floured table, lightly dust with flour and fold it in three.  Hint: place your hand in the middle of the pasta and fold one end over your hand.  Slide your hand out and fold the other end over the top to form three even-sized layers.
  • Feed through the machine again with the rough edge down and the smooth edges at the sides.
  • If the dough starts to get sticky dust a little flour over the pasta strip.
  • Repeat this rolling and folding another 5 or 6 times (until it is silky smooth), but the last time you feed the dough through the rollers do not fold it in three.
  • Now set the pasta machine the next-thinnest setting (1) and pass the dough through once.  Do not fold the dough in three.
  • Set the machine to the next-thinnest setting (2) and pass the dough through once.
  • Continue in this manner (changing the settings and passing the dough through) until the dough has passed through the third-thinnest setting (Slightly thicker pasta sheets are better for making fettuccine).
  • If the dough gets too long to handle comfortably, cut it into 2 – 3 pieces using the large knife, and roll each piece separately.

Make the fettuccine

  • To make the fettuccine, pass the dough strip through the wider ribbon cutter of the pasta machine.  Dust the trays with semolina flour, lay the strands of fettuccine in a single layer on the trays and allow to dry while you cut the remaining fettuccine.
  • Clean the pasta machine by brushing it with a dry, wide pastry brush.  Never wash the machine.

Cook the fettuccine (an adult should do this for you)

  • Fill the saucepan with water and bring to the boil.
  • Drop in the fettuccine.  Cook for 4 – 5 minutes (taste to check if it is al dente).
  • Set the colander in the sink.  Tip the fettuccine and boiling water into the colander.
  • Return the fettuccine to the empty hot saucepan then add the sauce and mix well with the pasta spoon. Tip into the large serving bowls.
Interesting techniques used in this recipe are:

  • Kneading dough with the pasta machine
  • Cutting fettuccine


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