This week in the Saleta de Creació we made Pasta Fresca and it was delicious!

Creativity not only covers what has to do with crafts or what we know with the Fine Arts, such as painting, sculpture, etc.

Creativity covers all fields , from the arts, through medicine, history, mathematics, business organization, etc. … in all areas we can be creative and have a different look.

For us, experimenting with different textures, tastes, smells, materials and having fun is very important.

For that reason, we wanted to make a Fresh Pasta class with the children … and they loved it .

Actually, making pasta is not much more different than making homemade clay, but in this case, you can eat them.


How is pasta made?

There are many ways to make pasta and you can use many types of flour. Nowadays, there is a great variety of flours for all kinds of intolerances.

We, taking advantage of our teacher, Maria Pappalardi is from Puglia , from the South of Italy and that in his house they make the pasta manually, we have chosen to follow his recipe .


Recipe :

-Harina of semolina of hard grain Rimacinata *. This flour is yellow.



* It is very important that this flour is because when kneading it has more consistency than common flours. We have bought the De Cecco brand .

Do not put salt in the dough since it would be the hard grain of the salt.

What else do you need?

– 1 roll to extend the dough

– White wheat flour , the normal

-Make the filling you want

– 1 glass that is not very wide in diameter. It can be a plastic cup.

– 1 fork or knife



  1. Make the dough

Make a pyramid with the Semolina flour and with the finger make a hole to the bottom.


Pour a little water and mix it. Repeat this several times until the flour has completely mixed with the water.


Then you have to start kneading . In Puglia , they say that to knead you have to put “elbow oil” , so come on !!!

It is necessary to knead with the wrist of the hand and not with the hand or the fingers .

So that the dough does not stick to the table put normal flour spread on top and continue kneading.

Here below I leave a video for you to see how to do it.


The dough should be soft, in the form of a ball, and should not stick in the hands.

Remember to add flour so that it does not stick on the table.


  1. Spread the dough with the rolling pin


Now that you have the best made, we went to stretch it with the roller .

We have divided the dough into 2 smaller balls to make Ravioli and Tagliatelle .

Put the ball on the table and squash it so that it is like a circle. Put white flour so that the dough does not catch and start to spread the dough with the rolling pin.

You have to turn around the dough every time you extend it and put white flour .

The dough should be thin but not very thin because it would break when boiled, and if it is very thin, it does not taste like pasta.

When you have it stretched it’s time to start doing the ravioli !!!


  1. Fill the pasta.

The filling of the pasta can be anything you like. You can combine spinach with cheese, ham and cheese, pumpkin with nuts, meat, various vegetables, etc.

Choose your fill. You can be very creative and try to mix different tastes or make more traditional pasta, you decide.

In the end I leave the recipe for Ricotta * if you want to make homemade cheese. It’s very fast.

On the dough, put the filling in small piles. They must be separated and close to the edge of the dough … not stuck to the edge.

Look at the picture:


Then, cover the ravioli with the leftover dough and mark well the separation of the heaps with your fingers .

Use the glass to cut the ravioli. Put inside out around the filling and presses, see as ravioli out shape.

We’re almost ready for the ravioli !!! Just need to sew them with the fork or knife so that the filling does not come out.

It should look like this:


Put white flour above and below. It’s better than over.

The remains of pasta that we have not used, we can mix them again and make another dough and more ravioli or pieces of Mal Tagliatti (Bad cut). They do not have a concrete form but they are very good too.



  1. Tagliatelle:

We’re going to use the other little pile of dough we have.

The Tagliatelle, since they do not carry stuffing, are easier.

Stretch the dough again.

Remember to put white flour so that it does not stick to the table or roll and you see turning it around.

When you have the mass extended, roll it up . Put a lot of flour so it does not get caught.

It should look like this:


And then you see cutting , according to the width you want, the Tagliatelle.

Now you just have to unroll them. You will see how much fun it is !!

When you finish put a lot of flour on top and mix them. It is better to put a lot than little flour.


  1. Variants:

We added food coloring to the pasta so that the children could have a good time. But in Italy, this is inconceivable.

They prefer that we use vegetables or vegetable liquids to give color . As, for example, spinach, beet etc.

This option is healthier and gives it a better flavor.

Here you can see several photos.

  1. Cooking:

To cook the fresh pasta, the cooking time is very little . It depends on the thickness of the pasta.

As a general rule, once the water boils and you have put salt, you can put the pasta. When the pasta floats, it is already made.

Above all, keep stirring so it does not get caught.


* Ricotta / Mató / Cottage cheese :

In Italy, they have a cheese called Ricotta , which corresponds to our Mató or the Requesón . Although there are differences between these cheeses, the Mató or Requesón already serve us.

As it is sometimes difficult to find Ricotta , here is the recipe for making Homemade Mató. It is very useful since you can do it with several types of milk : fresh, whole, skimmed, semi-skimmed or lactose-free. It remains good the same.

Recipe of the Mató:

  • 1 liter of milk
  • Lemon juice


Boil the milk and when you see that it boils pour the lemon juice little by little until the milk is cut.

You will see how the lemon juice separates the whey from the milk and makes lumps of cheese.

Once this happens, strain the buttermilk and let the cheese sit until it cools.

You have it ready!



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