Thank you Vicky for this wonderful idea of filming grannies and their individual way of making handmade pasta. Such a wonderful and sentimental way to watch and learn from the best! I love these ladies and thankful they’re sharing their knowledge. Keep them coming please! Bon Appetito!
Thank you so much for this amazing series of videos. I'm Italian and I know my regional dishes well but I'm learning so much about other regional dishes here. I love watching these nonnas making pasta, they remind me of my grandma whom I used to make pasta with when I was a child. She'd say in the middle of the afternoon, "shall we make 2 eggs of pasta together"? that was just another game to spend some time. thank you.
This should be x-rated! It’s the epidemy of gluttony instigating! OMG! I swear I could even smell the delicious perfume of the prosciutto! Mama mia! What blessed hands! 👏👏👏
I have never made fresh egg pasta and the more I watch these deft hand perform their skills with eggs and flour, 1 egg per 100g flour. What size of egg is used for this 1:1 ratio?
hi Andy, the average egg in Italy weighs 60-65g in its shell. If your eggs are on the small side you may have to add a splash of water, if they are large, you will have to add a little bit more flour. best wishes, Vicky
I am really enjoying your channel, and have some housekeeping questions-- do the pasta boards stay out all the time, or do some of the grannies store them someplace between uses? And do they just scrape the boards with a bench scraper at the end, or do they scrub them with soap and water? Thank you.
hi Erika, the pasta boards are used only for pasta - you don't want onion flavours for example affecting the taste. The boards are scraped clean, maybe a wipe down with a cloth, but no soap is used. The boards often have cloth bags in which they are kept in between use. best wishes, Vicky
I must say, I bought some organic, bronze-die cut 100% semolina penne and cooked them. I did not like them as much as ordinary dry pasta that has durum wheat added. The durum wheat darkens the pasta and adds more flavor and chewiness. Now I know. I'll save my semolina flour for making bread.
It's needed if you're going to saute your pasta with the sauce after draining it. You probably can do without if you're plating it up directly and pour sauce on it. I'd always suggest keeping a cup in case it turns out dry.
Maria has a beautiful, strong voice! It has clarity and authority - exactly the qualities absent in the voices of some stupid contemporary women who speak in an unsupported “vocal fry.” Look up the term if it’s unfamiliar.
nesa1126 Of course ! Our Italian cuisine is very rich (as the whole world knows, maybe only you don't). 😉 This is a channel dedicated to homemade Pasta and therefore here you only see Pasta.
@@aris1956 As the whole world probably knows, maybe only you don't, I made a joke :D I even included smiley "XD" to indicate it. But it was not necessary since it is so ridicules and obvious joke. I love italian food and wine and culture in general.
