While there is no doubt that introducing young children to cooking techniques has a myriad of benefits, it can be hard to find the balance between cooking and mess making, between learning and simply watching.
Understanding the origins of their food, involving them in the creation of their own meals has proven benefits.
But finding tasks that they can safely accomplish while still experiencing the joys of cooking can be a daunting task.
As an alternative to simply cracking eggs and stirring the batter, consider involving children in making fresh pasta.
Superior in taste and texture to dried pastas, fresh pasta is surprisingly easy to make and children can be involved in almost all parts of its production.
To get started, beg, borrow or buy a pasta machine.
With few parts and simple mechanisms, a good quality pasta machine will last a lifetime.
Alternatively you can roll the dough until it has reached the appropriate thinness, but a pasta machine will make the process quick, easy and fun for the whole family.
Pasta dough can be made with all-purpose flour, semolina, durum flour or a combination of the above.
The addition of pureed spinach, beets and herbs adds color and flavor, as does the proportion of eggs to flour.
This basic pasta dough recipe can be altered in a number of ways but is an excellent all purpose dough to get you started.
Basic Pasta Dough 3 cups all purpose flour, plus more for dusting 3 extra large eggs 1/4 tsp olive oil Pinch of salt Mound the flour in the center of a cutting board or work surface.
Using your fingers, create a well in the center of the flour.
In a small bowl, whisk the eggs and oil.
Pour the egg and oil mixture into the well then, using your fingers, begin to work the flour into the eggs beginning with the walls of the well and working outward.
When about half of the flour is mixed the dough will begin to be workable, at this point begin kneading it with the heel of your hand until the dough has a nice elastic feel and most of the flour has been worked in.
If the dough feels too dry, sprinkle with a few drops of cold water and continue to knead.
Wrap the dough in plastic wrap and chill in the refrigerator at least a half an hour before you begin to roll.
Once it has rested, cut off a third of the dough and return the rest to the refrigerator.
Attach the machine to a sturdy work surface and set the noodle cutter aside.
Set the pasta Machine to it's lowest setting, the rollers should be set as far apart as they will go.
With the palm of your hand, flatted the dough slightly so that it will feed into the machine.
While one person cranks the handle, run the dough through the rollers several times without changing the setting, folding in over on itself before sending it back through.
Once it's smooth and elastic, turn the setting to the next number after each pass through the rollers until the dough has reached the appropriate thinness.
Cut by hand or with the pasta cutter attachment, separating the noodles as they come out of the machine.
Bring a large pot of water to a boil and cook the pasta for 2-3 minutes or until the noodles are just al dente.
Serve in your favorite pasta dish or simply with a drizzle of olive oil and a sprinkle of salt.