Photo: Andrew Grinton
The main star here is flour, which contains proteins. When worked over, these proteins combine to form gluten, the element that makes pasta noodles so stretchy. That’s why it’s important to choose the right type of flour when you make noodles. Bread and durum semolina flours both have high protein content, and cake and pastry flours have less (all-purpose falls somewhere in between).Photo: Andrew Grinton
1 1/2 cups all-purpose flour, 1/2 tsp salt, 1 egg yolk, 2 large eggs, rolling pin, knife, stand mixer or large bowl, wooden spoonPhoto: Andrew Grinton
Measure flour and salt into a stand-mixer bowl or a large bowl. Make a well in the centre of the flour, and add egg yolk and eggs. Mix with a dough hook or wooden spoon until flour is moistened and dough comes together in a ball.Photo: Andrew Grinton
Turn out dough onto a floured surface; knead until smooth. Cover with plastic wrap and let rest for 15 minutes.Photo: Andrew Grinton
Roll out dough as thinly as you can (less than an 1/8th of an inch is ideal) into an 18-inch circle.Photo: Andrew Grinton
Cut the circle in half, roll it up and help your child slice it thinly. Repeat with the other circle half. Shake slices out. Yay, you’ve made noodles!
To cook: Boil in salted water for 2 to 3 minutes, or until noodles are tender and float to the top.Andrew Grinton