Hi Vicky, I have been ploughing through these videos for some months now, I think they are among the best food videos on You Tube. In fact it is far more than that. This is a compendium, a resource, an archive, a video museum for posterity, of so much of Italy's domestic food heritage. Which I guess is under threat, like all domestic traditions in the developed world. Impressive work.

@luanllluan

3 жыл бұрын

It's amazing! And only getting better!

wouldn't it be great to have these wonderful cooks show a picture of themselves as young women so we can see what live wires they have become? these women have come through a war and privation and can still enjoy their lives and work hard and have their friends and relatives there helping and taste testing. i just love each and every video and woman showing her specialty. this is a very special channel for me. thank you very much.

One of the many lessons I’ve learned from watching these videos is how any sauce is used as an additional flavoring and not necessarily a feature - the pasta features. In America we tend to ladle on sauce until our pasta swims in it. The pasta featured today is something I’d love to try. Thank you!

@pastagrannies

5 жыл бұрын

Yes, that's true. I like the Italian word condimento, or dressing, as it implies a sparing use of the sauce. best wishes, Vicky

@mauriziocosta8416

5 жыл бұрын

Bravo!

@Beachdudeca

5 жыл бұрын

kiltlvr , its why less is often better , cooking some diced tomatoes with maybe some meat or veg and tossing with pasta is my favorite thing.

She moves so quickly! What a little bundle of energy. Love this!

Silvana and family's skill are timeless and immense , 2000? WOW! Amazing. Looks delicious. I can't believe she also took the time to do the TV switch preps as well. What a great set of cooks

I'm in awe! Those granny hands peeling the piping hot potatoes!!!! And the sauce, so simple but I can imagine the taste after 2 hours of cooking!. That procedure extracts all the flavors!

@pastagrannies

5 жыл бұрын

For a non traditional approach, bake the the potatoes. 😊 best wishes, Vicky

@mauriziocosta8416

5 жыл бұрын

And don't boil peeled potatoes!

She is adorable and the potato filled pasta looks DELICIOUS😍 AND she still works at almost 80! God Bless! 🙏🏻

@alessandrofornari8037

4 жыл бұрын

2000

I am italian and i’m a 16 year old girl, i grew up and always got told to learn how to make tortelli because it would make me get a man😂 by then I always make tortelli whenever I can and people tell me that they are very good!

Another great video, as always! I really love this channel!

I love those really long rolling pins a lot of the ladies use. Amazing how they roll out the dough so thin.

@pastagrannies

5 жыл бұрын

It's called a mattarello. Silvana is especially good at using hers because she comes from Emilia Romagna originally. best wishes, Vicky

I've been in the King's College Hospital in London for 2 months and these videos made me hungry for life!!!

@titfortat6946

5 жыл бұрын

Why 2 monthes enirico

@titfortat6946

5 жыл бұрын

What the relationship between london and this video enerico retllli

@luanllluan

3 жыл бұрын

Hope you got better!

Silvan a is not just a pasta granny....She is a Pasta Magician ! That’s a lot of pasta dough making a lot of ravioli in a most magical way that she makes look so easy !

@nealieanderson512

5 жыл бұрын

joybmassa I totally agree!!!

what a wonderful smile on a hard working woman. just a pleasure to watch her making these and the meat sauce. yum.

Looks great. Always love these videos. Glad these ladies are gracious enough to share their recipes with us.

@pastagrannies

5 жыл бұрын

Hi Seth, I am always so grateful for their generosity and hospitality. best wishes, Vicky

You found another living doll! Thanks so much for the great video! I bet she is so much fun! And I know she can cook! And lots.. everyday! Wow! Love the look in her eyes!

Brava!!! Looks like these little gems and this Ragu will be on our menu this weekend thank you Silvana and thank you Vicky and the Pasta Grannies crew for such great videos.

What a lovely woman!

Que maravilha ter mãe saudável e lúcida. É uma benção do Criador!

Silvana!! que hermoso nombre, grande abuela tanta fuerza... y trabaja rápido! Buenísimo! Looks delicious.

Oh my gosh Vicky.....she is wonderful! Another gem in Italy! My mouth is watering. The simplicity of the recipe is amazing and I imagine it is spectacular. A meal to remember.

@pastagrannies

5 жыл бұрын

hi Nealie, yes - I was determined to put it in the book, and we managed to find Silvana. 😊 best wishes, Vicky

She’s fabulous. A great episode.

Oh my goodness, I want some, it looks so delicious. Thanks for sharing.

I can't wait to try this Silvana. Thank you it looks delicious. You are so cute❤

Thank you Vicky and Silvana ! Meat and potato yum 😋 looks so good I bet they were delicious!

@pastagrannies

5 жыл бұрын

hi Margarita, I totally adore these ravioli - they are also v good with mushroom/truffle sauces. best wishes, Vicky

She is amazing!!!! And the pasta looks amazing too!!!

So pure.

Un saluto dal'egitto nonna sei bravissima 😘😘

Che meraviglia! È lei è adorabile ❤️

Loved it!

Wow! Perfection!

pasta is the best food ever

Vicky, great recipe, i only watch 9 or 10 food related sites and this is one of them. I have not missed a video since subscribing, even go back and watch pre subscribtion videos. Look forward every friday to this and learning. Folks are shocked when i tell them in italy, if they make pasta, sauce , meatballs, they eat pasta and sauce 1st, meatballs are eaten as main entree after pasta, or in italy, they have no idea what al fredo sauce is, it was created in san francisco, they are shocked. I always here them say, really ?, love all you ladies, God bless.

@michaelquinn3878

5 жыл бұрын

These videos ARE great, though I wish there was a bit more info about the grannies themselves, their locations, etc. Now, about this Alfredo myth: it was NOT created in SF, but in Rome, though it is not known as Alfredo outside a couple of central Roman restaurants. Also, there are areas of Italy where meatballs are eaten with pasta, though it is not common, and usually in the south. Here is the Alfredo story from Wikipedia, and you can find this same history in RELIABLE cookbooks dealing with pasta or Roman food: Modern fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro"[3] (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "triplo burro” to the fettuccine when mixing it together for her.[8][9][10] Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa then called "Alfredo", in 1914 on the via della Scrofa in central Rome.

@stevelogan5475

5 жыл бұрын

@@michaelquinn3878 hello irish brother, i am irish also, i am repeating what was said on a pasta granny episode, i always figured it was italian, but was informed chef named fredo created the dish in hotel restaurant in san fran, ty for the info my friend. If you are like me, this video had me at the start with potato, lol, i really like potato gnocci. Sometimes stereotypes are true, i eat potatoes appx. 300 out of 365 days in a yr., lol

@michaelquinn3878

5 жыл бұрын

@@stevelogan5475 There is a lot of misinformation regarding Italian food, even here in Italy where recipes can change every 200 meters, or even just across the street. There is no "real" Italian food, but a collection of regional foods, hundreds of them! And the folks in the south don't know much if anything about food from the north, or even from 25 miles distant! My dad, who made pizza from scratch beginning in the very early 1960s...very exotic...used to say that pizza was invented in the USA which, of course, I learned was BS. Now, about those potatoes! I learned to cook at age 10 just so I could make my own potato-based snacks after school! RE: meatballs...in the south, they often make tiny ones for use in lasagne! Ciao!

@stevelogan5475

5 жыл бұрын

@@michaelquinn3878 ty for the info my friend, live in italy for work ?, or just like where you live ? Could be both

@stevelogan5475

5 жыл бұрын

@Elishia Montenegro lol, that was good

Kitchen Artist Lady.

Bravissima!

Delicious !

Wow, that looks amazing. My stomach is growling now.

Ravioli delle patate al ragù di cinghiale ....mmmm..Tuscan delicacy. Buon appetito Piatto pulito 😋

Maravilloso

Deve ficar muito bom com esse recheio.

Why not more info about the grannies and the cultural and geographic context where they live? Like, explain "Mugello", the area just north and east of Firenze. A bit more meat on these bones would really enrich these delightful clips. Thanks for the series! Hey, come to Ascoli Piceno where this weekend is carnevale, and a special traditional ravioli is served called ravioli di gallina, or AKA, ravioli incaciati. I had some yesterday and they were scrumptious...filled with chicken and shaped a bit like a chicken's head, complete with comb!

@michaelquinn3878

5 жыл бұрын

@Elishia Montenegro We both know how little those outside Italy know about "real" food in Italy. A little more context, cultural, if not personal, and geographic would be helpful. As I mentioned, how many know what "mugello" refers to, or where these come from (I know the answer to both questions is the same!), and it would help in the education process. In my work with Brazilian and Italian music, I've always tried to entertain AND educate, the education part can be disguised in the entertainment and the audience will be none the wiser! Also just my opinion, but I've been in this unofficial education business for nearly 50 years!

@pastagrannies

5 жыл бұрын

hi Michael (and Elishia). We have filmed ravioli incaciati but I haven't made it to Ascoli Piceno for Carnevale. If you know of any women willing to be filmed for next year please let me know 😊 Regarding more information, yes it would be fab to do that. It's a question of capacity my side of things - moving to the TV style of episode making needs more time, more planning, more people - and thus more money. I will try and do more of that though. best wishes, Vicky

incredible

What a beautiful woman. With all the energy she has she’ll most likely live past 100 years of age.

This dish really got my stomach’s attention!!! I would love to taste the wild boar ragu!

She makes it look so easy but i know it wouldn't be if i tried. It looks delish.

@pastagrannies

5 жыл бұрын

The recipe is lengthy, but not difficult - it's best done as a team 😊 best wishes, Vicky

would love it if you could show more about the towns they live.even more seconds.

ma, che bella pasta!

Bravissima velocissima .molto dolce

Phenomenal 😆😆😆

I love your videos. Do you have or are you working on a book? I’d love to own a cook book full of authentic and diverse pasta recipes.

@pastagrannies

5 жыл бұрын

Official announcement quite soon (next week hopefully) 😊

Tortelli del Mugello (Mugello is a Land in Tuscany, Toscana, Italia 😋

Silvana😊❤

Yet another delicious dish unfamiliar to me. I can hardly wait to take a stab at the recipe. As I watched this, Vicky, I started to ponder what must be a most interesting story on how you find these gastronomic Italian national treasures and your production process. Would you consider a video explaining the magic?

@pastagrannies

5 жыл бұрын

Pasta Grannies At Work! Yes, I could turn the camera on my Granny Finder Livia. I'll see what we can do 😊 best wishes, Vicky

Over 2000 Tortelli a day!! I'm achy just thinking about that.

What size is that pasta board

Hi! I love the Pasta Grannies! Can a granny please show how to make fusili?

@pastagrannies

5 жыл бұрын

hi Susan, fusilli is one of the many names given to the maccheroni shape of pasta in southern Italy. Here is Maria making some - though there are lots of other examples on the channel, the pasta is just called something different! 😊 kzread.info/dash/bejne/mZqbycWel87NpNo.html best wishes, Vicky

@susanoconnor7299

5 жыл бұрын

@@pastagrannies Thank you! How many pasta grannies are there? I love them!

I would love her to cook for me!

Looks delicious but seems so time consuming!

I so love this channel! I've been experimenting with fresh homemade pasta for the past month almost daily! I'm feeding all my friends and family with it. I've been trying different shapes, resting time, flours, cooking time... everything I could think of mostly. I was wondering... you said she does this recipe for a restaurant, right? How does she keep the pasta fresh for them? Every time I try to make it slightly in advance for a meal it just dries and loses its texture. Thanks for the content!

@mauriziocosta8416

5 жыл бұрын

If the dough is well done and the filling is compact and not wet (if the pasta is filled) the pasta dries up and don't loose texture. For example: if you cook just made egg and flour pasta, you have to cook in boiling salted water 2-3 minutes for tagliatelle and similar, 4-5 for filled pasta; if the pasta is dried (I use to preserve pasta over a wood or cardboard plate, in a dry and cool place, covered with a canvas for 2-3 days) you add 2-3 minutes.

@rbarbasi96

5 жыл бұрын

@@mauriziocosta8416 Thank you very much! I will try this next (:

@pastagrannies

5 жыл бұрын

In addition to what Maurizio says, hot dry air is the enemy of egg pasta - so cover it if you are making it in advance. Semolina (durum wheat flour) and water pasta it's okay to leave uncovered. best wishes, Vicky

поразительно!

I would love to see a video detailing how to roll the pasta with the giant rolling pins. I am amazed that the dough is rolled around the pan but does not stick to itself

@pastagrannies

5 жыл бұрын

We have one being edited at the moment best wishes, Vicky

@cabighorse

5 жыл бұрын

Pasta Grannies - you have made my day!!!

@glizingaridelbosco2137

5 жыл бұрын

Using "mattarello" is very difficult. But in Italy most of people make it with a pasta maker machine. It's much easier and the result is fine

These grannies make me realise how lazy I am

A very happy and industrious senior citizen! I dare say that this rich animal fat type of dish is probably not so good for those who are sedentary and/or are prone to hereditary arteriosclerosis though- but maybe once a month? In any event, another good video. 👍

@pastagrannies

5 жыл бұрын

Thanks Gary - yes you are right and context is everything when it comes to a particular dish. Meat dishes until recently were occasional treats. These are also very good with a mushroom sauce. best wishes, Vicky

@stefanoneri9942

5 жыл бұрын

My mother has always eaten these dishes in her life and is 98 years old.

Can you let us know the name of the restaurants these lovely ladies work in? Would love to visit one pasta granny when we visit Italy

@pastagrannies

4 жыл бұрын

hi Meghan, usually we do. In this case Silvana chose not to share where she worked. best wishes, Vicky

She looks, sounds and is active just like my 80 y.o. gma. Must be those strong stubborn Italian genes 🤣🤣🥰!!! My gma grows everything herself, raises her own meat and has/rides horses all while taking care of her daughter with MS whom is wheelchair bound. Demands to do everything herseld

Hope fully there won’t be dislikes for this ar

It would be nice if when someone says that they don't do something (such as never cooking with wine) you were to ask / explain why they don't?

@pastagrannies

5 жыл бұрын

ah, sorry. She doesn't like wine. 😊 best wishes, Vicky

@andresbarcelo

5 жыл бұрын

@@pastagrannies Love this reply HAHA

@stefanoneri9942

5 жыл бұрын

The wine adds acidity to the tomatoes. I think the wine can be used if you have sweet meat, like lamb, young pig or goat (kid). Alternatively, you can boil the wine separately, in another pan, before adding it to the main preparation: in this way the wine oxidizes and deacidifizes.

🐝🦋🐦😀👏👏👏

5:02 ?????????

I love these videos. It would be wonderful if you could capture the pasta making in China too. Hand pulled noodles by the Muslim minorities there are to die for.

@pastagrannies

5 жыл бұрын

It would be fascinating to visit China! best wishes, Vicky

Who put dislike bitton? disllkes pasta grannies?are you people serious?

I am missing something tomato Pasata means tomato paste and it is obvious I have a bad translation. I hear this term used often in this series but I have to say that I have never heard the term before, my family never used used that term. They did use a dialect so it may just be differently said.

@pastagrannies

4 жыл бұрын

Hello Ray, tomato passata (passata di pomodoro) is uncooked tomatoes with the pips and skin removed; families bottle large quantities in late summer all over Italy. Tomato paste is also called tomato concentrate, or concentrato di pomodoro. In Sicily they make estratto by salting the passata and drying it on boards in the sun. You can use passata and concentrato in a dish, or one or the other, depending on the flavour you want. best wishes, Vicky

@raywood4223

4 жыл бұрын

@@pastagrannies wow thanks so much I am a classicly trained chef although I have long since moved out of the field. My family's roots are neopolotano and unfortunately I never learned from fresh Tomatoes. My noena, God rest her soul, her home was filled with caring in the form of food and sharing and entertaining. They also taught me a lot about food although not directly but through seeing and tasting. Thank you for a great show and for helping to keep culture and custom alive.

Pierogi!

someone needs to eat some at the end or at least show us what they look like inside once cooked

@pastagrannies

5 жыл бұрын

h Christopher, I will try and remember that. best wishes Vicky

@pigetstuck

5 жыл бұрын

@@pastagrannies I love your videos by the way! Some of the best food videos online!!

2000 tortelli c****