If you’re a first timer at fresh pasta-making with kids at home, try making the no fuss, any shape goes Maltagliati pasta (which translates at “badly cut”) which is liberating and doesn’t require a pasta-making machine. It’s also super fun to do with children. Starting with a soft, malleable dough is half the battle in homemade pasta. The key is creating a pasta dough that can be easily rolled out by hand, but that still cooks up into springy noodles. A touch of olive oil coats the flour proteins and limits their ability to form gluten so the dough stays more elastic. Yolks are also loaded with fat and emulsifiers and limit too much gluten development.
