Meet expert orecchiette maker, Rosa Laraspata, a larger than life character who lives in the port of Bari, Italy. You don't need special tools, just lots of practice for this pasta! For more information, go to www.pastagrannies.com
My grandmother grew up in Bari and I spent my childhood watching her make this pasta and patiently trying to teach me her craft. What a wonderful memory.
Part of the reason why is because they think it’s funny that someone would want to film it. It’s so routine and normal for them. It would be like a production crew coming up to you and asking if they could film you tying your shoes and explain each step as you did it.
My family is from Bari. Gioia, Palo del Colle, Giovinazzo, Toritto, Bitetto. I was only in the port of Bari for a few hours as a stop on a cruise. A part of me felt like I was home. Sadly, it has been many years since then. I hope to make it back one day.
Hello Teresa, what a great memory to have. Have you tried making them? You may find those Sunday mornings spent with your nonna will come back to you through your hands. best wishes, Vicky
So. I never got to meet my Italian grandmother. She died in 1962 when my dad was 18, or pretty close to 18. I would like to adopt one of these ladies as my Italian grandmother.
I found this channel last nite and couldn’t go to sleep watching these amazing women. Love to hear them as well, I know Italian and is a great way for me to practice and learn. Great work! 💕💕💕
I just googled and bought one of those cheese graters. I always have the hardest time using my flat grater and spilling it while trying to keep it all in a bowl; that one is marvelous!
For those who are complaining about Rosa licking her fingers while making her orecchiette: These people and these very old recipes come from poor places where back then they wouldn't pay attention to these kind of details, they just cared about having their bellies filled up and to have less waste as possible and less rae materials as possible (as you can see, no eggs in the process). Even water was (and still is in some places) a luxury. Nowadays there are too many things to think about and she doesn't pay attention to that, because for her it's about making things how she have always did. She surely doesn't want people to puke watching her how she does her pasta. Also, she boiled her orecchiette directly in the sink, something that's not possible where I live because of bad water and I have to pay for bottles to cook and sometimes even to wash myself. Just to increase (hopefully) the range of your point of view.
I love how the beautiful Pasta Grannies,make it look so darn easy to wipe up some delicious pasta.... This is girl is fast and has a fantastic smile and chuckle at the end..👍👍💟👍👍
***** Thanks - will check it out. I tend to use a pasta machine to make the flat sheets, and a ravioli tray with a roller to 'cut' out the individual raviolis. Filling normally potato, pecorino and parmesan cheese with a sage butter.... I will try without the machine...(!) regards Tony
She sells to restaurants, if i heard right, what she makes in her cute kitchen and airs the product in alley. Wish we could get away with that in the States. Here our kitchens need to be certified even just to sell in farmers market.
At the time I filmed the ladies of Bari Centro they didn't offer classes and their 'knife only' orecchiette making skills are extremely difficult to master. I don't know where you are in the world, but if you are ever in Rome you could try the 'Grano e Farina' cooking school in Trastevere who focus on handmade pasta making (no gadgets allowed other than a board and rolling pin). best wishes, Vicky
I'm using semolina pasta flour. It was a bit too soft at first, but my second attempt was better. Still working on it. Using the wooden board as usual when making fresh pasta. Love your videos!
hi Manisha, orecchiette should be made with durum wheat flour, which is called semola in Italian. Using this flour helps the pasta keep its shape. best wishes, Vicky
Do they eat it al day? Because all the videos I saw of women making pasta, they all were a little bigger. Or are there other stapple foods they eat or drink besides this?
@@sirloinsteakwithpeppercorn7353 the "braciola" is a roll of horse meat, the filling is pecorino cheese, parsley, garlic. It is cooked in tomato sauce, the sauce is used as a condiment for pasta
One occasionally finds them in the weekly markets across Italy, which isn't very helpful to those of us who don't live there. I will try and source them because people regularly ask 😊 best wishes, Vicky
Years ago I went to a small local cigar factory and these old ladies were rolling cigars and each one had a small bowl of water to wet the cigar, they would dip their hand in the bowl and then run their hand over the cigar leaf. when they ran out of water, they rang a bell for the person to bring more water. while they waited for water they licked their hand and rubbed it on the leaf, they got paid by how many cigars they made. never did like cigars.
In southern Italy, they use semola (durum wheat) flour and water to make pasta. In central and more northern regions of Italy, they use soft wheat flour and eggs for their dough. There are exceptions to this! best wishes, Vicky
Eggs were expensive. I went to a demo where an Italian cook made pasta by pushing it through a sieve. He said, when they made the pasta, only pregnant women got an egg in the pasta. Everyone else got pasta made with water only
In effetti fa abbastanza schifo che si lecca le dita. Un conto è lavorare con le mani (pulite) e un altro è impastare con la propria saliva sulle dita.
@@mauriziocosta8416 la signora ci presenta la sua Ricetta... a casa sua .... guanti no ..anelli no...si lecca le dita no...mica mangi a casa sua!!!!! Ringraziamola per averci dato la Ricetta....Signora è bravissima 👍
For better or worse, my state's food and health department would burn my place to the ground if I bought pasta from some woman on the street for my bar They get mad at everything.
I would never eat pasta made by someone who licks her fingers, doesn't wear a headband and doesn't look neat. I do run cooking classes and make lot of fresh pasta, I would never do something that could disgust my customers.
Wonderful video but I hope the pasta she was making while filming was for herself....she licked her fingers a few times before cutting and rolling...hmmmm....
hi Lisa, there is quite a lot about the Bari alleyways that don't meet the usual health and safety standards of commercial food operations (drying the pasta in the street for example). It's actually a social initiative to give income to women in a very poor part of town. Either people are horrified, or they are charmed 😊 I take the latter point of view - the pasta was boiled for 7 minutes and I ate it without ill effect. best wishes Vicky
You all act like she wasn't going to cook it! Relax. If you knew half of what goes on back of the house, you'd never eat out again. I would absolutely buy pasta from Rosa.
