Thank you so much Vicky for this opportunity😍 my family and I are so proud of our granny Lucia, our friend Caterina, our little Miriam and our traditional pasta ❤
Dear Veronica, thank you for sharing your family! We had a lovely morning with you all.. You can see from the comments and number of views this episode is very popular and I hope Lucia, Miriam and Caterina are pleased. ❤️🌺 very best wishes, Vicky
Veronica Russo - Veronica you are truly blessed to have such lovely and special ladies in your life. Thank you for sharing them along with Miriam with the rest of the world. Let them know they have fans who adore them across the world in Miami, Florida USA! God bless them all and may they have many more delicious cooking days together! Cheers Veronica! Caio, John
What my little family would give to have a beautiful family such as yours to pass down traditions that last generations. Your Granny, her friend, and the little girl are beautiful lovely examples of what makes life so very special. It's the little things that make life HUGE. Love from the USA.
You have every right to be proud of such a great family. Stay happy, healthy and wonderful - and please give those two wonderful grandmas a big hug from me! Grazie mille for sharing that delicious recipe with us. ❤️ (I'd give my right arm if I could hug my own grandmas once more and thank them for everything they have done... and eat one more dish they have cooked.)
They're gorgeous. And it's absolutely beautiful. Grandmotherly love is precious - and grandma food is the most delicious thing in the world. If I had the choice between some fancy Three-Michelin-Star 9 course dinner and something a loving grandma whipped up for me - grandma wins. Hands down.
I so love this channel! I had some sad news this morning about the untimely passing of a dear friend and thought "Pasta Grannies will do the trick!" and these two lovely women did! Caterina so reminds me of my beloved Grandmother who always took the time to include her grand and great-grand children in the art of making her favorite dishes we still talk about and are passing on to her great-great grandchildren. The only challenge we had - that I'm sure many of us still have - was getting an actual recipe with measurements as, like Caterina and Lucia, she was an eyeball/feel/smell cook and when asked she'd say "you'll know when it's enough" and roll her eyes...
Ohhh sooooo endearing. These two lovely and beautiful ladies and that little pretty bambina. Their art of cooking is amazing. Love all the grannies in the videos. Remind me of my own😊
Randy Sabbagh, just trial and error in the beginning, but you will eventually perfect it. I’m Italian and although I make most of these dishes, I still enjoy watching these lovely and wise women!
When people tell you spaghetti and meatballs is an Italian-American invention, show them this. Different shaped pasta but pretty much identical. Grazie mille.
Huh look up spaghetti a la chittera con palottine(MEATBALLS). The only difference is that the meatballs are smaller in italy. Heck even ITALLISH a youtuber from ROME admitted his nonna fed him spaghetti with meatball(spaghetti con polpottine a la sugo). It is usually the northern italians who said no such things exist.
Tich Tran Exactly. Italian food is so different across the regions that people from one region may never have heard of something. And all people think that their life experiences are the same for everyone. Human nature.
@@tichtran664 Italians are fussy about pasta types and shapes. Eg, they object to spaghetti with a ragu alla bolognese because it's supposed to go with an egg tagliatelle. Spaghetti alla chitarra is also an egg pasta. And small meatballs simply work better with pasta of any kind.
I grew up in an Italian-American family so I grew up eating Italian food and thought I knew everything about Italian home cooking. So far after binge-watching this channel it turns out there was something that seems to have gotten lost over the Atlantic that kinda blew my mind a little. Nutmeg! My grandmothers learned to make their sauce from their mothers and so on and neither of them used nutmeg...Nor does anyone else in my family. I had no idea but you can bet that the next time I made a red sauce I'm adding nutmeg to see what I've been missing.
It’s sad to think that once this generation is gone, those dishes will disappear too. Keep on discovering those Grannies!!! We need to have them immortalised for eternity!!! ❤❤
Thank you very much Vicky for a wonderfully informative channel on RU-vid. It's a terrific platform for these marvellous grannies to share their expertise with the world. I have been a subscriber going on a year now, and each video I watch is better than the last. God bless you!
Caterina and Lucia remind me so much of my Nonna who was born in Puglia in 1910. She emigrated to the US from Gioia del Colle as a very young girl yet managed to maintain the culinary traditions she was raised with. Grandma Rose always had a large garden of tomato plants and herbs. As a boy I would help her make passata over a wood fire. She would make large Sunday meals for her children and grandchildren consisting of her handmade orecchiette covered in red sauce made from her passata, and her meatballs like the ones in this video. My grandfather smoked his cigarette European-style under a grape trellis while my uncles accompanied my mother singing Italian songs on their accordions. Pasta grannies is more than a cooking channel to those of us who were blessed to have our very own pasta grannies, if only now in our memories. - thank you Vicki
Oooooh, that looks so ultra delicious. And the grandmas are gorgeous again. So nice and happy. :-) Thank you so much for the recipe! I'll absolutely try this.
So glad to have found this channel!!! I'm inspired to finally use my little pasta roller, and the OO flour in my freezer!!! Maybe even dream about moving to Italy, and re-establish my Orsini heritage roots!!!
Lucky we can never stop learning new things so I am enjoying your Videos now as My Son showed me this channel as one of his favorites as he loves to cook International cuisine I love to cook and preserve all from scratch, having learned hands on tough,(not relaxing video lessons) & lessons from friends, acquaintances and their family members, rare, like this in this video, from elders ,all my life, various parts of world, and cultures, My sadness is modern people whom I could make this , or many fine dishes from many cultures, for their dining, homemade artisan wine, with divine sheep or goats milk cheese, perfect noodles with heritage grains flour not gmo and magnificent crafted cheese, grass pastured beef and pork, would not appreciate the value, the quality, and uneducated, used to mass commercialism grocery store & chain restaurant food are often the rude or at least not recognising God Level Authenticity and Quality artisan cooking,modern dining guests that say "this cheese tastes funny," & " these noodles are weird", is homemade art wine safe, I'm not going to get sick are I? for example, ,,, UNLESS, they were served it in a very expensive Crystal plate months advanced reservations or VIP list restaurant. They would not even recognize the quality as being such a rare treat and almost lost art with the Box pasta, frozen mass produced food culture we live in.I wish I had friends ,neighbors and acquaintances to cook for who would appreciate. It has become such a rare occasion to even share something with someone who recognizes and says wow! This tastes JUST like How they make it when I traveled-- I.E. Italy, Turkey, Greece, Middle East, Philippines, Thailand, South pacific Islands etc.., To me when someone can place and recognize a authentic dish and flavor as local and name region or country, is a prize to me, not for my ego, but a win, just to have shared an art of cuisine craft with other who recognizes and appreciates ! Love the Video documentaries!
It's true - people's aversion to strong flavours comes from eating industrially produced food. We live in a time of food abundance which ironically means we are loosing the skills and the tastebuds needed for cooking from scratch. best wishes, Vicky
These videos are priceless and precious, thank you so much for filming and posting these!! One constructive comment though, the music is annoying and trivializes the videos (makes it sound like a kid's video game) - I would suggest removing the music or replacing with something more tasteful for future videos! Thank you for considering, it just negatively impacts the experience of watching these precious films.
hi Sara, thanks for your feedback. I commissioned the music for a couple of reasons: first RU-vid is rightly very strict about copyright infringement (ie using others tunes without paying for it). Secondly we don't always film in the sequence the video appears and there is quite a lot of conversation happening (it's not like 'proper' film where everyone has to be absolutely silent - we want our ladies to be comfortable) - it's hugely distracting to have random and disjointed noise and conversation in the background. The music gives continuity. Fortunately (from my perspective) the majority of folk actively like or don't notice the music. I don't think it would be possible to please everyone and I'm sorry you find it so annoying! best wishes, Vicky
So, if I have it correct - there are 2 types of past dough - one made with water and one with eggs. Why? Is it regional or are the pastas different for another reason?
Durum wheat "semola rimacinata" (double mill flour) with water (at most 1 egg for a kilo): it is high gluten flour. Common wheat (type 00 for pastry making, or types, 0, 1, 2; I use type 1 that's more raw) with eggs: it is a low gluten flour, the eggs substitute the gluten.
I imagine the popularity of cooking with palm oil is a relatively recent phenomenon, considering it is not a domestic product. These women are nearly 100 years old, so they probably spent the majority of their lives with access only to more traditional cooking oils.
MonsieurMosca I see you can’t grasp the difference, but yes, spaghetti and meatballs as in the american way doesn’t exist in Italy. This dish is a traditional hand made dish and definitely there are no spaghetti. Also Abruzzese spaghetti alla chitarra are not the common spaghetti, the way they are made is different. Also, the meatballs are tiny compared to the American ones. I believe the american spaghetti and meatball is just a reminiscence of these dishes realised by people who lost the ability to make them according to the original recipes. So they ended up using normal spaghetti as the closer thing to the original. Polpette became bigger as everything in the US is, and looked like they became the main dish with the pasta taking the place of side dish, while in Italy the dish in the video including the polpette is considered a first course.
