Les vignerons gardent la recette de générations: " Que Dieu pardonne la soupe sans pâtes maison "

In the small town of Vinkovci, Croatia, a group of women has been preserving a traditional craft passed down through generations, making homemade pasta. The practice, rooted in family kitchens and communal gatherings, continues to thrive as these skilled artisans share their knowledge with others. Their work is more than just cooking; it's a celebration of heritage, community, and the simple joys of life. According to local reports, the women emphasize that authentic soup without homemade pasta is incomplete, underscoring the deep cultural significance attached to this time-honored skill. The process begins with fresh eggs and high-quality flour, ingredients that form the foundation of the dough. Mirjana Prebanić, one of the local experts, explains that the ratio of flour to eggs can vary depending on the quality of the eggs used. “We start with the eggs, yes, and the flour,” she says. “It’s usually around 100 grams of flour per egg, but sometimes we add a little more flour or another egg if needed.” The mixture requires careful handling to ensure the ingredients bind properly before allowing the dough to rest and dry slightly. According to Kata Šarić, the dough must be slightly dried so that it can be cut into thin strands without sticking together. “If it’s too soft, it will stick and won’t come out well,” she notes. The timing for mixing and drying the dough is best determined by touch rather than strict measurements. “There’s no set time, but we know how long it takes because we’ve done it many times before,” she adds. This tradition of making homemade pasta has been handed down from mothers, grandmothers, and aunts over the years. Marija Mišetić recalls learning the technique from her family and passing it on to younger generations. “Our mothers, grandmothers, and aunts taught us. Soup without homemade pasta isn’t real soup,” she says. The versatility of the dough allows for various types of pasta, including wide and narrow noodles, small cubes for soups, and even thicker pieces for dishes like fiš (a type of Croatian pasta). Verica Mijatović highlights the adaptability of the dough, noting that it can be prepared both savory and sweet. “You can cook the noodles and mix them with poppy seeds and sugar and enjoy them,” she reveals. This flexibility reflects the broader culinary traditions of the region, where homemade pasta plays a central role in daily meals and special occasions alike. Beyond the practical aspects of making pasta, the activity fosters social bonds among the women. Ivanka Klepić emphasizes the joy they derive from working together. “Everything we make ourselves, we love and it’s the best,” she says. The sense of camaraderie is evident during their sessions, which often include laughter, conversation, and shared stories. Ljubica Potočić, president of the association Hrvatska žena Vinkovci, describes these gatherings as joyful and fulfilling. “They always have fun, there’s humor, and pleasant company,” she says. Their efforts have gained recognition beyond the local level. The project, titled “Together for Dignified Aging,” has received support from European funds and aims to promote intergenerational connections while preserving cultural heritage. Through workshops and community engagement, the women continue to pass on their skills to new learners, ensuring that the tradition endures. Their message is clear: join them, mix the dough, share in the experience, and cherish the legacy preserved by hand.