As the holidays approach, the warmth of family and traditions brings us together. Earlier this year, I had the joy of learning how to make homemade pasta with my Aunt Angela who hails from Isola del Liri, just over an hour outside of Rome. She’s the genuine article when it comes to pasta, having perfected the practice over decades.
Editing the footage in December helped put the season in perspective: the holidays are a time for connection, reflection, and tradition. It wasn’t just a cooking lesson; it was an experience rich with fun, love, and memories.
A Tradition Passed Down
With my Italian heritage, it shames me to admit that pasta-making has always been a mystery to me. Granted I can whip up the perfect store-bought al dente noodle and pair it with a delicious homemade Bolognese (my friends insist), but I finally took the time and convinced my aunt to share her pasta recipe and process with me. I’m recounting the experience in the present tense; it makes me feel closer to my family.
In her kitchen, Aunt Angela starts mixing semolina flour and all-purpose flour on the counter. She doesn’t use precise measurements; instead, she cooks by feel and instinct, a method that reflects the beauty of tradition. Watching her work reminds me how important it is to slow down and enjoy the process. Life is a journey, right?
Aunt Angela guides me through the steps, emphasizing intuition over strict measurements. The flours form a mountain on her countertop; a well in the center cradles the eggs. She explains how using three whole eggs and one extra yolk give the pasta its rich golden hue. With about a tablespoon of salt and a drizzle of olive oil, she carefully folds in the flour until the mixture is just right. She kneads the dough – a process that is meditative to watch and no doubt to do; her hands show the rhythm of years of practice.
Once the dough is soft and smooth, it must rest for an hour. During that time, Aunt Angela prepares her pasta machine, a staple in her kitchen for over 20 years. She shows me how to use it by rolling the dough through the widest setting first, gradually thinning it out to the perfect thickness for fettuccine and ravioli. She used a drying rack for the fettuccine.
Cutting and shaping the pasta is delightful and therapeutic. Aunt Angela shares tips for making ravioli, filling each pocket with a delicious mixture of chopped meat, cheese, garlic, parsley, and breadcrumbs. She seals the edges with a fork: delicate and satisfying work.
Then, it’s time for the boil. We cook the fresh pasta for a few short minutes and add it to her homemade sauce (which puts my sauce to shame – don’t tell my friends) and sit down to eat with my family – an experience all in itself, full of love, laughter, and of course, amazing food.
This year I’ll be celebrating the holidays away from my Italian family, but in the spirit of tradition, I’ll be making my homemade Bolognese sauce and attempting to make some homemade pasta. I know that each bite will remind me of a delicious family meal and will warm me from the inside out. Wherever your celebrations take you, may you be safe, may you be joyous, and may you be filled with good things (to eat).