The time and efforts of making this amount of food for a holiday may sound crazy to some. For most people, the bird or roast and its trimmings are a more than ample feast, and food enough to land you on the couch in your stretchiest pants for the remainder of the day. But for us, the pasta course—which came after the antipasti course and the soup course, and before the bird and sides—was the best part of the holiday. Making it together is a tradition that reminds us where we came from, and a ritual that’s worth maintaining together as the years pass. With the time spent standing around and chatting, wearing aprons and taking turns stirring the sauce, making pasta on holidays feels indispensable after all these years—some might argue, a far more festive, communal, and important element to our celebrations than any bird could ever offer.