Homemade pasta brings people together, soothes the soul, and brings joy – even if I’m not writing a food blog, for me, pasta is the heart of Italian cuisine.
In our kitchen, surrounded by my children’s Italian friends, it’s hard to imagine lunch or dinner without pasta. Sometimes, we make it from scratch – ravioli with everyone’s favorite fillings. Other times, I focus on the sauce, the slow-simmered kind that gently bubbles on the stove for hours. According to my Italian friends, I make it better than many locals. Even a few Italian mammas have smiled in quiet approval.
They say real Italian pasta only needs flour and eggs – and if you’re out of eggs, even water will do. Then comes the kneading, rolling, cutting, and cooking. It’s simple in theory, but it becomes truly beautiful when you’re making it with your teenager – and they’re not just helping, but genuinely trying to understand what this dish means to their Italian friends, to families, to mothers.
That’s what I try to pass on to my children – what I’m still learning every day: la dolce vita – the joy of Italian living, felt through pasta, sauces, and shared meals.
For me, homemade pasta isn’t just about following a recipe. It’s a state of mind. There’s something deeply instinctive, almost ancient about it. The golden rule for fresh egg pasta: 100 grams of flour per egg. Then, at least ten minutes of vigorous kneading, until the dough becomes smooth, elastic, and unified.
We shape the flour into a fountain on the wooden board, add a pinch of salt, a drop of olive oil, and slowly work in the eggs with a fork before kneading by hand. Strong, steady movements until the dough is silky and pliable. It’s wrapped in cling film and rests in the fridge for an hour before being rolled out – first with a rolling pin, then passed through the pasta machine until we reach the perfect thickness.
You need to keep flouring the surface to prevent sticking and make sure the pasta sheets stay dry until cooking time.
In Italy, pasta isn’t just food – it’s tradition. Something you never give up, even if it’s rich in carbs. It’s no surprise that pasta remains one of the most consumed staples in Italy. This is ancestral knowledge, passed down through generations. Though pasta is beloved around the world, its true home remains here. Because for Italians – for us – pasta isn’t just a dish. It’s the family table, the weekend dinner, the sauce-stained apron, the laughter in the kitchen.
When our dinner guests nod with satisfaction – because the evening felt genuinely Italian – that’s when I know I’ve arrived. I may not have been born here, but I’m learning not just a new country, but a new way of life. One where fresh pasta and shared meals aren’t just routine – they’re a celebration.