The process of making pasta from scratch is as therapeutic as it is rewarding. Here’s how you can bring a little bit of my family’s kitchen into yours:

1. Place the flour on a clean surface, creating a well in the center. Crack the eggs into the well and add the olive oil and salt. If using, add a pinch of nutmeg for added warmth.
2. Using a fork, gradually incorporate the flour into the eggs, drawing it in from the inner rim of the well. Once the mixture is too stiff to mix with a fork, begin kneading with your hands.
3. Knead the dough for about 10 minutes, until it’s smooth and elastic. This is a wonderful time to reminisce about past family gatherings or simply enjoy the rhythmic motion.
4. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This is crucial for gluten relaxation, which makes rolling out the dough much easier.
5. Once rested, divide the dough into four pieces. Using a pasta machine or a rolling pin, roll each piece to your desired thickness. Remember, thin pasta cooks quickly and holds sauce well.
6. Cut the pasta into your preferred shape—whether it be fettuccine, tagliatelle, or even ravioli. Dust with a little flour to prevent sticking.
7. Cook the pasta in a large pot of salted boiling water for 2-4 minutes, depending on thickness. Like my grandmother always said, “Taste, don’t guess.”
8. Drain and serve immediately with your favorite sauce or a simple drizzle of olive oil and Parmesan cheese.