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For more info on the Philips Pasta Maker and other products click here.


I’m sure that if you love pasta, as we do, you have at some point, contemplated making your own, right? Especially if you too have watched some of the cooking shows on TV and were inspired to make your own because they make it all look so easy! #AD

Dream NO MORE, because Philips has come to the rescue with their automatic pasta maker! It’s sleek and modern look is bound to fit right into your kitchen and be the envy of your mates. 

It is so easy to use, it’s child’s play! Our son loved that he could add all the ingredients into the Philips Pasta Maker and by pressing one button it did the rest while he watched with delight as his ingredients turn into his favourite pasta. The pasta maker automatically mixes all the ingredients, kneads the dough before it extrudes the fresh pasta or noodles for you. From start to finish, give or take 10 minutes and you’re ready to throw your freshly made pasta into the boiling water. Flour, egg and water are the basic ingredients. You decide what type of flour you want to use and also if you want to add any additional flavours to the pasta. You’re in control of what goes onto your next family pasta dish.

Surely you want to have one of these machines in your kitchen too? 

PhilipsSA + #MyPastaDreamIf you answered “YES I DO”, here’s how you can WIN yourself a Philips Pasta Maker with Two Dads and A Kid:

  1. Comment on this blog post by sharing your quick and easy to make African inspired pasta dish recipe that you would make if you won and use the #MyPastaDream with it
  2. For additional entries find this post on the Two Dads and A Kid Facebook Instagram Twitter pages and comment by sharing another of your African inspired pasta dish recipes and make sure you use the #MyPastaDream when sharing
  3. Show some love by following Two Dads and A Kid and Philips SA on Facebook, Instagram and Twitter, and sharing this giveaway on your stories and tagging us so your friends can enter too
  4. No restriction on the number of times you enter, the only condition is that the recipe is different each time
  5. Giveaway is open to South African residents only. 
  6. Standard Ts & Cs apply.
  7. Two Dads and A Kid will make the winning recipe and share it on the blog to celebrate our winner
  8. Entries close at 17h00 on 27th March 2019
  9. Judges decision is final

Enter now and stand a chance of winning with Philips South Africa and Two Dads and A Kid 



About The Author


Parenting and Lifestyle Dad Blogger. If you enjoyed this post feel free to share it, or if you would like to engage with me you can find me on TWITTER @twodadsandakid or INSTAGRAM @twodadsandakid Follow my blog so you never miss out!


  1. stephanie videira

    A quick and easy African inspired pasta dish is if you don’t have mince to make meatballs, use borewors ( just take skin off and roll in to balls and fry up and then add to a tomatoe based sauce and serve with spaghetti

  2. stephanie videira

    forgot to add @MyPastaDream

  3. Jant

    Oooooh! I just love a good Biltong & cream, mussle pasta! Simple, boil pasta, sautee onion, garlic until tender. Add a tin of drained mussles and sautee further. A LITTLE pinch of salt,(because Biltong is salty). Ad 250ml full cream and bring to a boil. Add sliced or powdered biltong and some finely cut parsley and serve over a hot bowl of pasta! Njammaaaaa! I want that machine!!!!! ?

  4. Jant

    Oh I forgot, #MyPastaDream

  5. Geraldine

    My chicken Ala King recipe goes like this, boil pasta, then for the chicken Ala King you need chicken, mushrooms, green pepper, milk, chicken Ala King knor packet sauce and cheese. You start your sauce with browning half and onion, then put in chicken and mushrooms, once cooked, mix packet sauce in milk and pour over chicken and mushroom, once its start to get thick add pepper (I like it crunchy, u can add with chicken and mushroom if you like it soft). Once sauce is think enough you take of stove and add to pasta. Mix pasta and sauce together. Add cheese on top. Simply delicious. #MyPastaDream

  6. Mari-Louise

    Another family favourite of ours is making ratatouille with local, seasonal produce and serving it with tagliatelle ? super easy, quick to make and yummy! #mypastadream

  7. Melishia

    Spaghetti & Meatballs with hidden vegetables
    30 min prep time
    30 min cooking time

    500g lean Mince
    1 onion, grated
    2 carrots, finely grated
    1 large egg, lightly beaten
    125ml fresh bread crumbs
    7.5ml ground corriander
    Olive oil for frying
    Spaghetti to serve
    Grated Parmesan & fresh Basil to Serve

    1 onion, chopped
    2 garlic, crushed
    1 stick celery, chopped
    3 courgettes, finely grated
    1 red pepper, seeded and chopped
    2 cans Italian plum tomatoes
    250ml vegetable stock
    15ml tomato paste
    100ml red lentils
    5ml dried basil
    3ml oregano

    Mix the Mince, onion, grated carrots, egg, bread crumbs and corriander together. Season to taste with salt and freshly ground black pepper.
    Roll into bite sized ball and set in refrigerator while you prepare sauce.

    Heat a little oil in saucepan.
    Add the onion and saute for a minute then add garlic, celery and courgettes and cook over medium heat for 3 minutes. Add remaining sauce ingredients, 2ml sugar, and salt and freshly ground black pepper to taste. Simmer for 15 minutes. Use a stick blender to blend the sauce until smooth. ADD a little more stock or water if necessary.

    Heat a layer of oil in a non stick frying pan. Once hot add meatball to fry, flipping around to ensure all sides are cooked and browned.

    Put meatballs into the saucepan with sauce and simmer gently for a few minutes.

    Serve hot, spooned over cooked pasta. Serve with grated Parmesan and fresh Basil


  8. Melishia

    #MyPastaDream ?

  9. Alexandra Ambarus

    I’m going to call this Spaghetti Train Smash because I’ve grown up knowing that the only accompaniment to a good boerewors roll is train-smash (a can of tomato and onion mix with a chilli kick):

    Un-case some Boerewors (remove the skin). Add 1/2 cup bread crumbs and an egg then mix well and roll into meatballs.

    Brown the Boerewors balls in a pan but don’t cook all the way through otherwise they will be dry. Remove from the pan. In the same pan fry one chopped onion, some garlic and a teaspoon of chilli flakes, until glassy, then add two cans of chopped tomatoes. If you would rather use tomato and onion mix simply fry the chilli first in some oil and then add the cans.

    Add one tablespoon of balsamic vinegar and one tablespoon of tomato paste to the tomato sauce, stir and then add the Boerewors balls back into the saucey pan. Let the sauce and balls simmer for a little while until reduced slightly and the meatballs are cooked through (I like them very very slightly pink on the inside). The balsamic vinegar should take the edge off the tartness of the sauce but if not add a teaspoon of sugar to the sauce. Season to taste.

    Boil your pasta of choice while the sauce is reducing. I recommend spaghetti over farfalle, penne or the likes. Always boil your pasta with lots of salt – once al dente add the pasta to your saucepan. If the sauce is too thick add a ladle of the pasta water. Toss and serve with lots of cheese and rooster brood.

  10. Mira naidu


    Creamy chicken livers with freshly prepared Tagliatelle

    Prepare Tagliatelle in Philips pasta machine and then boil to perfection.

    In a pan sauté chicken liver with onion,chilli and garlic until golden brown.
    Then add fresh cream, allow to thicken,
    Then combine pasta with chicken livers and add finely chopped coriander, Parmesan cheese shavings and basil


  11. Zamamiya Tshambu

    Hi there,

    My African recipe is something most households in South Africa make. Pilchards and macaroni.
    You’ll need :
    500G Macaroni prepared
    1 Large Tin Pilchards (Tomato or Chilli)
    1 Medium Onion chopped
    Half a green pepper chopped
    2 cloves garlic chopped
    Salt and pepper
    2 Blended Tomatoes
    Mayonnaise (Optional)
    Parlsey (Fresh)

    Fry your onion, garlic and green pepper until soft, then add your blended tomatoes, cook until half the liquid has evaporated and add your Pilchards. Fork Pilchards with a knife but not too finely.
    Season with salt and pepper and leave on a low heat for 5 minutes..
    Add your cooked pasta to it, as well as parsley and mix well.
    Serve with or without a dollop of Mayo.

  12. Bronwyn Saayman

    #MyPastaDream. Meatballs and spaghetti with a twist. Add some chakalala to give it that African signature.

  13. Pravina Walabh

    My African inspired Pasta dish is

    200g spaghetti
    3 tablespoons oil
    1 finely chopped onion
    2 red birds eye chilli finely chopped and deseeded
    2 cloves crushed garlic
    50g grated fresh ginger
    1 red and green bell pepper finely chopped
    2 tablespoons mid curry powder
    3 large carrots grated
    400g chopped canned tomatoes
    400 canned bake beans

    Salt and ground pepper to taste

    Bring a large pot of water to boil (1.2 litres and 5ml salt) and cook spaghetti til al dente and drain then set aside.
    Heat oil in a large pot and fry garlic, onion and bell peppers until soft and translucent.
    Add chillies, ginger and curry powder and cook for two minutes while stirring so mixture doesn’t stick to the pot.
    Add carrots and tomatoes and stir to combine. Allow to simmer for 20 minutes on low heat and stir. Remove from heat and add baked beans. Add salt and pepper to taste.

    Combine spaghetti with Chakalaka sauce and transfer to serving dish to enjoy.


  14. Nonceba Lushaba

    #MyPastaDream A typically South African favourite is oxtail. I would make ravioli filled with pulled oxtail left over from lunch. And warm up the gravy to drizzle and sprinkle over Parmesan cheese for a hearty upcycled meal.

  15. Natasha Kisten-Skuce

    Poached hake with broccoli and baby marrow goes perfectly with wholewheat fettuccini

  16. Vanessa Cousins

    #MyPastaDream Say whaaaaat. I love making biltong pasta. Its so different and so tasty and I usually am the fussiest on the block when it comes to pasta. I mean its like these stores are selling almost expiry date pasta. Grrrrrrr Fresh al dante biltong pasta rocks my socks.

  17. Renuka Lallbahadur

    Butternut and feta Pasta
    Pasta of choice boiled and drained
    500 grams butternut peeled and cubed
    1 red onion sliced fine
    Salt and pepper
    Drizzle olive oil over butternut and red in baking tray and bake at 180 degrees until.vooked and golden.

    In a pan add 1/4 cup of oil. Fry off 2 garlic cloves. Add 1 TSP chilli flakes. Add roasted butternut and seasoning. Stir to combine. Light smash butternut with a fork. Add 1/2 cup of veg stock. Let simmer for 5 minutes. No add butternut to pasta. Mix until combined. Add fried sage leaves and toasted pumpkin seeds as garnish

  18. Candice Kelly

    Hubby makes a KILLER Lasagne, that is so saucy and creamy that you forget about calories and just dive into the dish .
    Can only imagine how amazing it would be with fresh pasta sheets.

  19. Roxanne Punt

    I would love to win this. Pasta is a staple in my house as my son has food sensory issues and eats plain pasta everyday. I would love to try homemade pasta, sneak in veggies and extra nutrients. Would be a game changer. I hate feeding him pasta from the packet. Crossing fingers

  20. Roxanne Punt

    Would love to try this recipe for my hubby

    Roasted butternut and cauliflower tagliatelle with herbed creme fraiche

    one small butternut, peeled and chopped into chunks
    one cauliflower head, cleaned and florets cut into chunks
    15 ml olive oil
    1/2 tsp vegetable spice mix of your choice
    salt and black pepper to season
    1 cup crème fraiche
    handful of freshly chopped basil and parsley
    four portions cooked tagliatelle
    In an oven safe roasting tray, arrange the chopped veggies and drizzle with olive oil and spices. Season.

    Roast in the oven at 180 degrees Celsius for about 40 minutes until soft.

    Mix through cooked tagliatelle.

    In a mixing bowl, combine the crème fraiche with chopped herbs.

    Add spoons full of crème fraiche on top of pasta.

    Serve hot and garnish with basil leaves.

    • Karen Hattingh

      Beboti pasta with chutney sauce

      For the pasta
      * 400g cake flour
      * Pinch of salt
      * 4 eggs
      * 20ml ground tumeric

      For the meatballs
      * 500g mince
      * 45ml mince seasoning
      * 10ml oil

      For the omelette
      * 3 eggs
      * Salt and pepper
      * 5ml butter

      For the sauce
      * 15ml oil
      * 90g onion, chopped
      * 5ml garlic, chopped
      * 5ml corn flour
      * 180ml peach chutney
      * 375ml cream
      * Salt and pepper

      For the pasta, blend flour and salt in to the pasta machine, whisk in eggs and tumeric together.
      With the spaghetti attachment cut the dough into spaghetti strands.

      For the meatballs use your hands to mix the mince and seasoning together. Form the mixture into meatballs. Fry meatballs in a large pan with oil.

      For the omelette whisk the eggs together and season lightly, add the butter to a pan over medium heat.
      Add the egg mixture and cook for 2-3 minutes until the omelette is cooked through.
      Slice into thin strips.

      For the sauce heat the oil in a pot over low heat. Add the onions and garlic and sauté, 5 minutes.
      Whisk in the cornflour, chutney and cream and turn heat up to medium. Simmer for 3-5 minutes until slightly thickened, and season to taste.

      Heat large pot of salted water over medium heat. Once boiled, add the pasta and cook for 3 minutes.
      Strain and add it to the hot chutney sauce.

      Top it with some meatballs and scatter a few omelette strands on top.

  21. Ingrid Clark

    I love pasta and to make it from scratch ….now thats #mypastadream.

    I love chicken lasagne with creamy cheesy sauce and carbonossi biltong.
    I finely slice an onion and robot peppers, cherry tomatoes and mushrooms.
    Saute onions, peppers, cherry tomatoes and mushrooms with garlic and thyme in a pot.
    Add flaked chicken or chicken strips if you want a rustic lasagne.
    Set aside and make the sauce.
    I make a cheese sauce with milk or fresh cream, cream of mushroom soup, garlic, grated cheddar, pepper and no salt as there is enough salt in the cheese and soup.
    I start by melting butter or margarine in a saucepan together with the garlic.
    Add the cream of mushroom soup and stir to a runny paste.
    Pour milk steadily and stir continuously until it starts to thicken.
    Add the finely grated cheddar cheese and stir to yummy thickness.
    Sprinkle pepper on top.
    I layer the lasagne as follows:
    Cheesy mushroom sauce
    Lasagne sheets
    Cheesy mushroom sauce
    Repeat until all is layered in a casserole or lasagne dish
    Add grated cheese and cherry tomatoes and carbonossi biltong on the top layer and bake in the oven until done.
    Serve with cheesy pull apart bread or crusty garlic loaf and pickles.
    Double the recipe to make two which can be frozen for another day….#mypastadream

  22. Vannah Piers

    I would so love to get this for my husband, he is a chef and has a manual one, but it’s rusted and old, I just can’t afford to buy him a new one, and it’s to make his famous lasagne (simple but I swear you haven’t lived until you’ve had it, ask anyone) also lasagne happens to be my absolute favorite, I’m basically Garfield reincarnated as an added advantage, it’s basically 4 winners because we always make enough lasagne to feed extended family everyone wins




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