You can imagine my excitement when, after a few small successful attempts at feeding Biggie spaghetti, she sat down to eat this dish and actually looked like she was enjoying it.
Mind you, I hid the excitement and acted like it was no big deal, in the hopes that she would just START EATING NORMALLY OMG if I didn’t make a song and dance about it. Some dinners fare better than others, some barely get touched. When this spaghetti first was served the night before, she didn’t even eat one strand. Reappearing at lunch the next day, there was little prompting and more eating than I thought there would be.
While I don’t stress about her typical toddler eating habits, it is just so much nicer when the repertoire is expanded and something approximating an adult dish is finally accepted. We’ve even had success with plain vegetables lately and I’m thrilled – but more about that later!
By all means use store-bought pasta if you want/need/like, (I can’t be sure if it was the extra-soft texture of the homemade version that enticed Biggie to eat it) but this is a very light wholemeal spaghetti that I really enjoyed, and it was easy to make. It did feel awfully dry when it went through the machine, but a careful hand ensured it came out more or less in one piece! Also feel free to throw in more veggies to the sauce, I just used what I had on hand and that wouldn’t change the overall colour.
(NB – this makes A LOT of pasta, so you can halve it if just for the kids, or freeze. Or have some for your own dinner!)Print
Handmade wholemeal pasta and tomato sauce with hidden veggies for fussy toddlers.
- 500g plain flour (a mix of wholemeal and white)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 Large eggs
- 1/2 cup milk
- 1 can diced tomatoes
- 1 Small carrot, grated
- 1/2 Small red capsicum
- 1/2 Small onion
- 1 clove garlic, minced
- Mix the flour, salt, olive oil, eggs and milk until it forms a dough (you may need to add some extra water or to make it come together for a smoother dough – wholemeal sucks up a lot of fluid!).
- Knead 10 minutes until dough is springy and elastic, then let rest. I usually leave at least an hour.
- Break into pieces and feed them through your pasta machine, on successively thinner settings until you’re satisfied (I usually go to at least 3).Then feed through the spaghetti attachment.
- In a small pot, add tomatoes, carrot, capsicum, onion, garlic and a splash of olive oil, if you like, and heat until the veggies are soft.
- Blend in a blender or food processor until pureed.
- Meanwhile, heat a big pot of boiling water and a pinch of salt.
- Cook spaghetti 3 minutes or until soft.
- Mix all together and serve with extra cheese.