In this way, παστίτσιο (pastitsio) has become something of a comfort food for me here.
Making παστίτσιο (pastitsio) can be time-consuming because there are so many elements which have to be prepared separately before being assembled together! First, the pasta that forms the base layer needs to be boiled--but not fully cooked!--and laid into the pan. Then, ground beef is sauteed in olive oil. This is added into a second layer along with macaroni noodles. Next, the bechamel sauce is prepared from flour, milk, and butter, and nutmeg. This is placed on top, and one more layer of pasta is added to cover it all. Finally, the whole stack is baked and served! Since it has so many steps and takes some time, the process of preparing παστίτσιο (pastitsio) is a labor of love and is often saved for big events or gatherings among loved ones.
In traditional tavernas (taverns) and sometimes among families cooking the meal themselves, the pasta is actually homemade using fresh local ingredients: wheat flour, water, and eggs! Although I always associated pasta with Italy before, historians actually believe pasta was being made by Greeks before the Romans (who occupied that land that is modern-day Italy)! There is, therefore, a long Greek history of making fresh pasta, and it is a point of pride for those who are able to do it.
