I'm the one who broke the chain in my family. I only make my own pasta a couple of times a year, for the holidays, birthdays, anniversaries etc. I'm able to do that, however, because we have an Italian market a mile away where a recent immigrant from Italy makes it, and I can just buy it. If that wasn't available I would make it more often, because some dishes just require it, like tagliatelle with ragu alla bolognese or with mushrooms, or lasagne, or ravioli. If you don't keep up with making it you'll lose your "touch". So much of it, like baking bread, is muscle memory.
Ah, I love that nonna. All her videos come through my feed now and I watch them all.
That doofus passed the ketchup test but then HE CUT THE SPAGHETTI!
My father had a thing about people who poured the wine backhanded too, and the very idea of grated cheese on fish pastas or risottos. When we were in Italy and he saw the waiter refuse to serve it that way to the client he was extraordinarily pleased with his and the owner's resolve. We have protect our tradition, and basta. Same with the no cappuccino after around 11AM. It would curdle your stomach.
My husband could never get over how often my parents spoke about their livers, and what was good for them and bad for them. He once said to me: I never even remember I have one, or what it does.