The kids went on vacation, and it's time to go into the kitchen and make dishes they love together • Maya Darin explains how easy it is to make pasta yourself

Preparing fresh pasta at home is a particularly enjoyable craft workshop. How great it is to work in full cooperation with the kids or with friends, create fresh and yellow pasta dough, roll it out to the desired shape, cook and devour.

There is tremendous satisfaction in the basic preparation of the most beloved dish in the country, and the result is so impressive and delicious. The dough itself is so simple, one egg for every hundred grams of flour and we have pasta dough straight from Italy, which in the days of Corona feels so far away and desirable.

Photo: Gil Kramer

Fresh fettuccine

For every 100 grams of dedicated flour for pasta, add one egg in size L.

Preparation:

Make a niche in a pile of flour, and knead the eggs and with the help of a fork mix the flour and eggs from the hole out.

Put the dough for at least 10 minutes until a uniform and flexible dough ball is formed. (Kneading the dough creates the gluten network that holds the dough and allows for its elasticity).

Wrap the dough in cling film and let it rest for at least 20 minutes (recommended overnight in the refrigerator).

Using a rolling pin, roll out the dough on a clean, lightly floured work surface.

Cut pieces of it and transfer to a pasta machine.

Begin the rolling from the widest stage of the machine, continue rolling on the thinnest stage.

The pasta sheets are cut into fettuccine using a pizza roller.

If there is no rolling pin, roll out the pieces of dough with a rolling pin into a thin sheet, flouring the surface slightly so that it can be rolled out as thinly as possible.

The strips of fettuccine are hung to dry on a rope, on the armrest of a chair or a special device until cooking time (so that the pasta does not stick to itself while waiting for cooking).

Heat a large pot with salt water and bring to a boil, cook the pasta for only two minutes.

For the sauce:

A handful of colored tomatoes cut into quarters

A handful of halved Kalamata olives

4 cloves of garlic slices

A handful of chopped herbs (parsley, basil)

Pesto sauce prepared to taste

Olive oil as needed

Salt to taste

Grated black pepper to taste

Preparation:

Heat a wide pan, transfer all the sauce ingredients to the pan and cook until the tomatoes soften, add the fettuccine, mix together and serve immediately.