anyone now how to make nice pasta?

Make them some fettucine alfredo. Its really easy and kids love it! Boil Fettucine noodles. then in one pan cook with olive oil. mix in 1/2 pint whipping cream. Parmasean chease.(the real kind) I like to use alot. then 1/2 clove chopped garlic, salt pepper. Add the noodles to the pan mix with sauce while still cooking,after 30 secs of stirring. serve to plate and enjoy!

It depends you should experiment and test their taste. Tricolor pastas an shape peak childrens interest. Spinach Pasta with a creamy white sauce offers another taste. Whole wheat pasta with a favorite sauce is healthier and you can blend in favorite leftover chicken, sausage or meat.

i love macaroni, and spaghetti... i know how to make them too.. i just wish i can learn how to make carbonara.

Here's a recipe for my favorite. Enjoy, I serve with a tomato meat sauce with onions and peppers. Gnocchi 3 pounds russet potatoes 2 cups all-purpose flour 1 egg, extra large 1 pinch salt 1/2 cup canola oil Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board. Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

Egg Pasta Dough 4 cups plain flour good pinch of salt 2 large or 3 medium eggs 1 teaspoon oil 3-4 tablespoons water Sift the flour and salt into a large bowl. Make a hollow in the centre and drop in the eggs and oil. Draw the flour into the centre, beating, add 3 tablespoons water and knead well, add another tablespoon of water if the mixture is too dry. Knead the dough until smooth and very elastic; this is essential, or the dough will not roll properly. Wrap the dough in clingwrap and leave to rest for a minimum of 15 minutes and a maximum of 2 hours. Makes a 500g quantity Note: For wholemeal pasta, use 4 cups wholemeal flour, 3 large eggs and about 4-5 tablespoons water.