Cookin School: Buttered Noodles

Today's class focused on the classic art of Ye Olde Pasta Making. I was looking for a cooking genre that was both messy and well above the level of the abilities of my pupils. We found this (and more!) in pasta making.

Here we are, full of exuberance and optimism.

I then told the children what today's class would entail. Everyone but that overconfident little Tommy seemed to sense the gravity of the situation. A rather smug little smirker.
Step One: Give everyone a pile of flour to sneeze into.
Step two: Add salt, water and raw egg. Then watch as raw eggs spill out over the flour and head towards the edge of the counter. We were able to contain the eggs, but the whole thing was so unbelievably messy, and created such egg and flour encrusted hands, that were were unable to document it in photos. Unfortunate. It was the most exciting part of the whole process.
Step three: Cut to 20 minutes later, and the counter tops and the dough are looking good!

The dough is tough (as demonstrated by our little chef Miss Muscles) and we were really missing that pasta machine I futilely walked all over Target for this morning. (Still bitter.)
Step 4: Try and copy off your neighbor. Jon! This is Cookin School, where we do our own work!
Step 5: (If you are a little blond person that refuses to be ignored:) Persistently repeat the phrase "My Turn!" and wait for Mom's attention to be diverted. Then grab a wad of dough and a rolling pin and get-er-done.
Step 7: Using a cutting wheel, cut up the dough into obscenely large noodles.

Step 8: Boil for one minute.
Step 9: Top with butter and Parmesan cheese. Eat your delicious pasta.
Have you ever seen such gorgeous noodles?