Watch Luisa roll a giant pasta sheet & then make ravioli! | Pasta Grannies 

Well stated!

200% agree

@@chocolatesouljah u

Agreed!

So true

That's probably also to hit her kids, like my Mom used to do to my sister and I. But mostly I. Lol. Miss her food.

They always have the world's longest roller

8 inches...fat...can you handle that

@@whocares0692 lol!

Funny becuse the kids know they are going to get it but is it food or over the backside, with a rolling pin in the house like that, momma says clean your room you jump.

Respect!!!

anche io da Bologna. Questo canale mi piace un sacco, se le mie nonne ci fossero ancora ci sarebbero anche loro, erano bravissime a cucinare

Yes grandmothers are a great invention and we should learn their cultural baggage until they’re here with us. The thing I struggle to understand is the reason why they’re so compliant and forgiving to grandchildren while they had been so serious and intransigent to their children, but this is another topic.

Hey! Guess what... I'm in Bologna too. Let me know if you need some help with your English! 😉

@@bbmcgee33 No, thank you, it would be therapeutic persistence: I'm a basket case. I, on the other hand, could give private tortellini devouring lessons. I'm very good at that

@@solino2002andrea partly because of age, and partly because there is less pressure.

If your grandmother was Italian,that makes not only her daughter Italian,but also you. It's the blood in your veins and your roots that make you what you are and not where you are born. Well that's how I see it. I was born in UK,my father was also born there,his parents were born in Italy. My mother was born in Italy. I have always considered myself Italian....and extremely proud of it !!

@@angelaberni8873 my father was 100% Italian, my mom was not Italian. My mom taught me how to cook Italian by watching my dad’s mother (on like sauce), but I missed the traditional way my grandmother did things in the kitchen, as my mother didn’t cook like her. I am proud of my Italian heritage, I just wish I could have cooked with my grandmother an learned those skills. Thank you for you comment.

I come from Switzerland, our country is made up of three main areas that use a different language, I am from a bilingual area so it's kinda hard to know which are our traditionnal food. The german speaking families and the french speaking families don't necessarily eat the same things even though they live in the same town, it's a cultural mess. One of my grandmas was born in a german speaking region, the other one was born in a french speaking region. Both were from the countryside but then went to live into the same town. Also my french speaking grandma was fascinated with Italia so she often cooked italian dish. And we do have an italian speaking region in Switzerland too, so it's still part of our national culture. My grandmas don't know the same recipes and don't like the same things. My father is a big fan of germanic cakes and sweets, my mother is a big fan of pasta. Gotta love the mess when you live in a quadrilingual country.

hi Didi, I'll find out if they are willing 😊 best wishes, Vicky

We really need a second part!!!

And cheers to you Giuseppe! Era il nome di mio nonno, e d'un primo cugino, che e sempre stato chiamato "Beppino". Saluti da British ColumbiaCanada 🇨🇦, where our land border is still closed and nonessential travel severely restricted so... alas, was forced to winter here instead of Vegas or Arizona or Florida this year. 😭

Nice one , actually I’m really depressed right now, lost a coworker. very devastating , Needed someone to talk to.

That was like a kilo of butter :D

Burrata in not butter It is a kind of italian cheese 😋

@@nicolettadelmese2553 it’s butter what she used for the sauce

@@nicolettadelmese2553 burrata is inside the ravioli.. and melted butter was used as the sauce. Looks delicious either ways! 🤤

Mmm I do not agree. Italians usually do not put Parmigiano if the filling is made of cheese. I think Parmigiano adds to the truffle

As someone who lives in Piedmont and has eaten truffles all his life, I can confirm I never paired parmesan with truffles. Parmigiano Reggiano is the king of cheeses, truffles are the kings of mushrooms Don't put two kings in the same plate if you don't want a war in your mouth The cheese filling she used was already quite daring for truffles btw

@@hollyjaw3303 Not necessarily, we use parmigiano also with filling made of cheese (ricotta and spinach for example), in this case she prefer didn't add parmigiano but it was his choice, in other recipes can be used (with truffle also, you're right about this). In short, parmigiano goes well with truffles but, as for everything (in cuisine even more) the balance makes the difference, so everything depend by the recipe (sometimes yes, other not). I hope you understand despite my "english".

@@lazios Parmigiano was in the filling, no need to add.

@@caipi8429 In this case filling was burrata, ricotta and only a bit of parmigiano, if she hadn't had the white truffle would have given a grating of parmigiano for sure. 😉 Anyway I talking in general, it's not said that since there is cheese in the filling, parmigiano is not added at the end (we use parmigiano also with other cheese, depend by the cheese and recipe).

Burrata is not butter It is a kind of italian cheese 😋

@@nicolettadelmese2553 it literally says salted butter and LOOKS like a brick of butter. Burrata does not look like that

She makes 3 or 4 plates of rAvioli

I ll eat it

I noticed that too, in the sauce. It probably tastes that much more amazing.

yes, one does lots of table space 😀 best wishes, Vicky

Mine often looks like I had a food fight with flour, but my work space is tiny. I have to make a bunch of smaller sheets.

No worries you will get used to it 😄 I always make Pasta by hand, it will just get easier and easier ;)

@@newfieldcharlotte324 Good news! I made it with whole wheat flour, and still sore today. 😳

@@KristiTalk damn...whole wheat is a whole different Business though 😄 If you want my advice try 50-50 mass ratio if you really wanna go for the whole wheat no matter what. Kneading that is actually a whole work out and I also speak from experience XD

@@newfieldcharlotte324 That’s what I did, 50/50. I found some imported whole wheat from Italy I wanted to try. I’ve made pasta for years. I’m just used to cheating with a rolling machine. I came up with a new mixing method. I put the white flour and eggs in the standing mixer; and then finished up well method with the wheat. It was a lot cleaner and came together faster. 😁

@@KristiTalk Why? It will be tougher and not taste good. You could add wheat germ to white-type flour, but semolina flour is the best.

Feature her sister, too! Then have all 3 of them making pasta & cooking together!

I had that thought too.

hi Steve, I'm glad you enjoyed the video and hope you and yours are well, best wishes, Vicky

@@pastagrannies ty Ms. Vicky, all is well here, hope it is the same there, God bless you all

Hi ! I'm curious : is "osta" a word from the regional dialect or is it widely used in Italian? Thanks so much !

@@Aspett0 totally regional! in veneto/trentino/friuli we use ostia. it's also common ostrega/ostregheta/ustia/ustrega, because tecnically ostia is a blasphemy (it's the comunion wafer/host)

@@silviamic9295 So cool, thanks !! I don't know why I'm such a nerd for this kind of stuff.. By the way "ostie" is still used in Québec as well (it's French for "ostia" of course)... yay blasphemy !!

@@Aspett0 Very very local. I hadn't heard it in more than a decade.

@@Aspett0 on the other hand, here in northwestern Italy, we don't use it at all (though we understand it)

Ведро Котят А соль в тесто не кладут???

@@ПеченюхаПоджаренная ну судя по всему нет. Наверно варят в хорошо подсоленной воде.

Ведро Котят 💐💝