1. On a clean surface or in a large bowl, mound your flour and create a well in the center, just like Mama Lu taught me on that worn wooden table. Crack the eggs into the well, add the salt and olive oil.
2. Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges of the well. This slow mixing is the heart of the process—take your time and feel the dough come together.
3. Once the mixture starts to hold, use your hands to knead the dough. If it feels too dry, wet your fingers with a little water and continue kneading. The dough should be smooth, elastic, and just a little tacky—like the dough I remember pressing between my fingers as a child.
4. Knead for about 8 to 10 minutes, then wrap the dough in plastic wrap or a clean towel. Let it rest at room temperature for at least 30 minutes. This rest period is crucial; it lets the gluten relax and makes rolling out easier.
5. After resting, dust your surface with flour and roll out the dough into a thin sheet, about 1/16 inch thick. If you’re channeling Mama Lu’s spirit, you’ll find joy in rolling it as thin as you can without tearing.
6. Cut the dough into your desired shape—fettuccine, tagliatelle, or even rustic hand-cut noodles. Use a sharp knife for clean edges, and dust the cut noodles with a little flour to keep them from sticking.
7. Bring a large pot of salted water to a boil. Fresh pasta cooks quickly—usually 2 to 3 minutes. When the noodles float to the surface, they’re ready. Scoop them out gently and toss with your favorite sauce.

From my porch swing memories to your kitchen counter, these steps invite you to slow down and savor the act of making something with your hands. It’s not just about the pasta—it’s about the ritual, the stories, and the love folded into every bite.