Made with 00 flour, eggs, evo oil and a pinch of salt
I think we all have a pasta roller hiding in the kitchen somewhere. In my case, I’ve decided again and again that it was an item worth keeping and dragged it over from apartment to apartment. Now it has made it to our new home and needless to say, it still hasn’t been used in 7 years.
The pasta pictured is hand-rolled. No, pasta making doesn’t have to be complex, but there is some kneading involved. My process is broken into two segments; before Sena’s nap and during Sena’s nap. Yes, it was the shortest nap in history and all I managed to do was roll and cut pasta.
Whenever I’m making something toddler friendly for Sena, it’s basically anything I’d make for us “adults” except it’s organic, has more veggies, little to no salt, more healthy fats and oils, and is made completely from scratch (if possible). In this case I used STORE BOUGHT (oh my!) tomato pesto with basil, avocado oil, onion powder, garlic powder, spinach, diced tomatoes, a handful of peas (her personal fav) and some parmesan…why am I not eating this well myself?
The Daily Spice of Five 