How to make cheesy baked pasta 'roses' from Modena | Pasta Grannies 

Happy Easter to you too! Your dish looked delicious. I think I will try making it.

God bless you, grandma. The only true wish I have in this life is to become a pasta granny too, so I can make my family happy. That dish looks amazing, I'll try making it later but I have a long way to learn to knead the sfoglia. Happy Easter and may God bless your hands!!

You did a great job on camera! Your recipe looks delicious and your house is very pretty! Happy Easter to you!

@@marci-rr4ri Knead the sfoglia is not so difficult; just try a few times with a smaller amount of ingredients. Now i tell you the recipe. Ingredients: 0,2 kg of flour "0" 2 eggs A spoon of water As you can see in the video, mix flour and eggs like me. You need the spoon of water to soften the dough. If the dough is dry, leave it in a bag for 30 minutes. Then knead the sfoglia. Bye

You were wonderful and the dish looks fantastic. I have to have it!

hi Joe, that would be cool. 🙂🌺 best wishes, Vicky

Please, I beg you don’t let Netflix get their filthy hands on this wholesome channel and ruin it

God please, no….

We do! I hope you had a good Easter, Alex. 🙂🌺 best wishes, Vicky

I hope everyone enjoyed it 🙂🌺 best wishes, Vicky

Cool story bro!

Oh I know!! Yummy!

I was planning a pasta dish for Easter. Now I am inspired! I am going to make this today. I really appreciate how the pasta grannies team keeps history and cultural alive... and gives us great ideas for economic recipies with flavors that have stood the test of time. Thank you!

I agree!!! That looks delicious 😋

Grazie con tanti auguri di Buona Pasqua. Ciaoooo

Like you, it took me a while to get my pasta dough just right. The magic trick I learned was to weigh the eggs, then add twice that weight in flour. Then just add ice cold water a few teaspoons as a time while kneeding. The palm press, rotate, fold technique in the video is the way to go too (about 10min is needed...no pun intended.) Recently, I experimented and added saffron the to water to flavor the pasta and make it vibrant yellow. Omg. So good.

She is Amazing !!! I hate nutmeg 😳

hi James, a mouthful of angels wings is a great description and this recipe is definitely freezable...the Italian equivalent of piccalilli would be giardiniera - pickled veggies, but without the mustard and turmeric, served as part of antipasti which I'm sure you know already 🙂🌺 best wishes, Vicky

hi Joe, yes 10 minutes is about right; for others reading this - don't skimp on the kneading for egg pasta. The hydration is around 55% 🙂🌺 best wishes, Vicky

Let us stop stop saying: they do this, they do that… It depends the region they live, the habits and so on…

@@ricardoguddemartins5420 Why stop saying "Italians do this, Italians do that", particularly if it's true? Yes, it's a generalisation but generalisations have their place too. Having lived in Italy for a long time, I always find it interesting to see what Italians show the world of their favourite dishes... Of course, they showcase their best - this is often their 'celebration food', not their "pastasciutta et basta" of a typical midweek supper. Most of the people around me make a pretty clear distinction between the specials and the ordinary, I think. (and their 'ordinary' is really good, typically featuring lots of great veg and less fussy stuff!) This is what allows them to push the boat out when they go for something special.

@@rentregagnant everyone already knows that. go away.

@@rentregagnant Things are very different now because a lot of women work outside the home, and people working in large cities don't get two or more hours for lunch. Even if they did, getting home and back would eat up a lot of it. However, in smaller places, and with older people, like my parents, the biggest meal of the day is still the mid-day meal. My mother always made a primo of soup, risotto, or pasta, then a small piece of protein and vegetables or salad. It's true antipasto was for special occasions like Sunday or feast day, as was dessert. The evening meal was lighter, but never just a salad. Often, if they had no soup for lunch, it would be soup, perhaps accompanied by cheese, perhaps some cold cuts, and bread. The mistake foreigners make is that they assume the habits of one area or of city dwellers where both people work, are the habits of the whole country, so they think, for example, that all Italians eat pasta every day, and unaccompanied by anything else. It's not true; even school lunches have a primo, secondo, contorno, and from Toscana north a lot of people don't eat pasta every day, unless they both work late and it's all they can pull together. Growing up I ate as much soup and risotto as pasta, and that's how I raised my children. I also take exception to the often repeated comments about the "simplicity" of Italian food. Some dishes are simple, others are decidedly not. It depends, as I said, on the part of the country, on the class, on the occasion. There's nothing simple, for example, about making home made sfoglia, or tortellini, or ravioli alla genovese. To make the sfoglia, the filling, and the sauce for the ravioli alla genovese we often ate on Sundays took hours, and then you had to make a simple meat dish and vegetables.

@@pliny8308 All very true P830. I wouldn't disagree with a word of what you have written. Many complicated, multistep dishes are family affairs - everyone pitches in. And yes, city life makes different demands on meal times. So yes, a mixed picture all round.

I was just looking at this too. It looked like the roux wasn't heated up at all. Like she was just mixing milk with flour.

hi Simon, many thanks. I hope you had a good holiday. 🙂🌺 best wishes, Vicky

Grazie con gli auguri di Buona Pasqua da Vignola Modena Emilia Romagna

hi Diana, well if your friend's mum would like to appear on Pasta Grannies, please email me! vicky at pastagrannies dot com 🙂🌺 best wishes, Vicky

I hope you had a great Easter 🙂🌺 best wishes, Vicky

I think it's a thrill for them and their families that their wonderful cooking is so appreciated all over the world 🙂🌺 best wishes, Vicky

Hi Russell, I'm glad you enjoyed the recipe - it's a good one! 🙂🌺 best wishes, Vicky

Il cane è una femmina e si chiama Margot grazie 🐕‍🦺

@@carlamalpighi8844 Margot e cosi preziosa.

Grattugiato (parmigiano) mettere in forno a 180 gradi per 20 - 25 minuti. Buona Pasqua.

La besciamella si può usare in tanti modi, tagliare e lessare dei finocchi per 6 o 7 minuti poi unire la besciamella formaggio

@@carlamalpighi8844 sembra così delizioso. cercherò grazie mille per avermi insegnato. ❤️

@@carlamalpighi8844 grazie signorina carla.

Hi Steve, I hope you had a great Easter. I didn't know that about chickens! How interesting and thank you for sharing. 🙂🌺 best wishes, Vicky

@@pastagrannies Ms. Vicky, thank you & you are welcome on the chickens info, great Easter here, I pray you had the same, God Bless

hi Ramon, I'm glad you enjoyed Carla's episode 🙂🌺 best wishes, Vicky

hi Patricia, that's good to hear. 🙂🌺 best wishes, Vicky

And that's one reason why a kitchen table that serves as a working surface is far more convenient than the kitchen islands.

Bisognerebbe fare un tavolo più basso per potere lavorare senza difficoltà 🥰

Provaci vedrai che sarai capace 🥰

Grazie sei molto gentile 🥰

Grazie sei molto gentile. 🌺

I do have the best job! 🙂🌺 best wishes, Vicky

Basta mangiare la pasta solo ogni tanto 💥

hi Jen, one of the other commenters suggested swapping the ham for fried mushrooms which sounds delicious. 🙂🌺 best wishes, Vicky

Grazie e Buona Pasqua anche a te ! 🥰

Certo che si, basta provare 🥰