How to make Nettle Tortelli | Pasta Grannies 

Yes, decades of practise! 😊 best wishes, Vicky

Dunno if you're still looking, but they published a cookbook and its on amazon

Amy Thompson we use nettles for our pies, here in Serbia. Trick is to pick only (very) young stalks, as it won't have a bitter taste then, and it won't sting. Combined with cow cheese, it's delicious

Zmaj Šćekić I can't wait to visit Serbia. Hopefully next year

i know! Doesn't it sting?

I get used to it and enjoy it! The first time was quite a shock but then it becomes manageable

Some people are immune to nettles.

Hello John, most of the 'Grannies' are not professionals, but there are one or two who offer classes eg Carla Tomasi (see the cannelloni episode). Are you visiting Italy in the near future? best wishes Vicky

Pasta Grannies: would that I were, Italy is on my 'bucket' list. I'll make do w/ re-viewing the videos, trying to figure out "how do they do that?". Hey, perhaps a P. G. cook book?? ;)

Hello John, yes a cook book is in the pipeline 😊 best wishes, Vicky

A bit like chard. best wishes, Vicky

Leondina is from the hills of Romagna. best wishes, Vicky

Hi Peggy, you'd expect them to be peppery wouldn't you, but actually they have a mild chlorophyll flavour similar to spinach. best wishes, Vicky

Captain Smek ha ha ha 😒😂

hi Jennifer, Leondina is speedy because she makes pasta every day! best wishes, Vicky

I'm sorry to hear that. I guess the thing to do is adapt the recipe to local cheeses? Pasta is a good way of making expensive ingredients go further, and until 50 years ago it was for high days and holidays, not everyday. best wishes, Vicky

@@pastagrannies maybe this seems like a stupid thing to ask but is there any way to find out about everyday italian food in the 19th century? You mentioned that pasta dishes weren’t very common until about 50 years ago. I am quite interested in what everyday italian food has been like in the day (even in my own home country of Hungary to revive traditional food culture) but it just seems there are not many sources that document these recipes. Perhaps you’ve found sites or cookbooks detailing them? Also I absolutely love the work you put in to preserve the italian cultural heritage. You and your crew are true gems of european culture, thank you so much! :)

chlorophyll-y; very similar to spinach. best wishes Vicky