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Make your own pasta

Make your own pasta, then shape it like a pro.

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You’ll need

  • Ingredients (see recipe)
  • Bowls
  • Pans
  • Hob
  • Access to water
  • Rolling pin
  • Knife

Before you begin 

  • Use the safety checklist to help you plan and risk assess your activity. Additional help to carry out your risk assessment, including examples can be found here. Don’t forget to make sure all young people and adults involved in the activity know how to take part safely.
  • Make sure you’ll have enough adult helpers. You may need some parents and carers to help if you’re short on helpers

Ingredients

  • 200g plain flour
  • Two medium eggs

Prep time: 60 mins

Cook time: 10 mins

Serves: 2

 

Make your pasta

  1. Put the flour in the bowl.
  2. Make a well in the centre of the flour and crack the eggs into it.
  3. Use your hand to draw in flour from the edges, mixing in the centre until it’s mixed together into a solid dough.
  4. Tip out the dough and knead it into a ball shape.
  5. Knead the dough for a minute – it should end up being quite stiff and hard to knead.
  6. Put the dough in the fridge for 30 minutes.
  7. Cut the dough into two pieces.
  8. Choose a pasta shape and follow the instructions below to roll, fold, or twist your pasta.
  9. Boil the pasta until it’s tender and serve with your favourite sauce.

Create different shapes from your pasta

  1. Roll the pasta into a thin sausage.
  2. Cut the sausage into pieces about two inches long.
  3. Put the end of one of the pieces of pasta underneath a metal skewer, then roll the skewer forwards so the pasta folds around it to create a spiral shape.
  4. Gently ease the piece of pasta off the skewer.
  1. Roll the pasta out until it’s thin. This is easier with a pasta machine, but it’s possible without.
  2. Cut the pasta so it’s a rectangle with straight edges. The rectangle should be portrait in front of you.
  3. Add a little flour to the pasta so it doesn’t stick.
  4. Gently roll the rectangle up from top to bottom. Don’t roll it tight – it should be flat enough that it’s easy to cut straight pieces of tagliatelle.
  5. Cut the roll into pieces about a quarter of an inch wide.
  6. Open up the pasta and set it aside to dry a little.
  1. Roll the pasta out until it’s thin. This is easier with a pasta machine, but it’s possible without.
  2. Cut the pasta into strips from left to right. The strips should be about half an inch thick.
  3. Cut the pasta into strips from top to bottom using a serrated knife to make a bumpy edge. Make these strips about an inch wide.
  4. Take one rectangular piece of pasta and move it as though you’re going to fold it in half from one straight edge to another. Before you fold it, fold the edges back on themselves and pinch it together to make the familiar bow shape.

Reflection

This activity gave everyone the chance to try something new. Had anyone made pasta before?

How did people feel before they got stuck in? Maybe some people were a bit apprehensive, or others thought it wouldn’t work. What would people do if they had the chance to try another new recipe or food? 

This activity was also about living healthily. Pasta belongs in the carbohydrate food group. Can anyone remember why carbs are such an important part of a balanced diet?

They’re our main source of energy: they’re broken down into glucose which our bodies (especially our brains and central nervous system) need to work. They’re also a source of other nutrients like fibre. Can anyone think of any other tasty sources of carbohydrates?

Safety

All activities must be safely managed. You must complete a thorough risk assessment and take appropriate steps to reduce risk. Use the safety checklist to help you plan and risk assess your activity. Always get approval for the activity, and have suitable supervision and an InTouch process.

Cooking

Teach young people how to use cooking equipment safely. Supervise them appropriately throughout. Make sure it’s safe to use and follow manufacturers’ guidelines for use.

Fires and stoves

Make sure anyone using fires and stoves is doing so safely. Check that the equipment and area are suitable and have plenty of ventilation. Follow the gas safety guidance. Have a safe way to extinguish the fire in an emergency.

Food

Remember to check for allergies, eating problems, fasting or dietary requirements and adjust the recipe as needed. Make sure you’ve suitable areas for storing and preparing food and avoid cross contamination of different foods. Take a look at our guidance on food safety and hygiene.

Sharp objects

Teach young people how to use sharp objects safely. Supervise them appropriately throughout. Store all sharp objects securely, out of the reach of young people.

It’s up to you whether you try making ambitious pasta shapes or keep it simple.

If anyone doesn’t eat eggs, they could try making pasta with a mixture of plain and semolina flour.

All Scout activities should be inclusive and accessible.

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