Pasta Making

On a warm afternoon, a group of Erasmus students gathered in a traditional pasta workshop, ready to immerse themselves in one of Italy’s most beloved culinary traditions. The air was filled with the comforting scent of flour and freshly kneaded dough, as expert artisans welcomed the students into their world, sharing secrets passed down through generations.

With aprons tied and hands dusted in flour, the students eagerly began their journey into pasta-making. They mixed, kneaded, and shaped the dough with laughter and concentration, feeling the soft, elastic texture between their fingers. Some carefully rolled out silky sheets of pasta for tagliatelle, while others skillfully shaped delicate orecchiette or twisted strands of trofie. The rhythmic movements, the warm chatter, and the occasional burst of joy when a pasta shape turned out just right created an atmosphere of pure delight.

As the fresh pasta was laid out, ready to be cooked, the students felt a deep connection to Italian culture—not just through taste, but through the hands-on experience of creating something from scratch. When the time finally came to enjoy their handmade pasta, every bite was a celebration of tradition, friendship, and the simple joy of sharing food made with love.