Enjoy 3 Sicilian Pasta Grannies making pasta con le sarde! Pasta Grannies 2026-09-20 | Enjoy 3 Sicilian Pasta Grannies making pasta con le sarde!
Watch 90yr old Olga make ultra-fine maccheroncini pasta! | Pasta Grannies Pasta Grannies 2023-11-17 | Olga has been making pasta for over 80 years, watch her in action make maccheroncini di Campofilone, a village in Marche, central Italy. To cut it finely by hand requires a slow drying technique... Bruna meanwhile makes a delicious fresh tomato pasta sauce to dress the pasta. Enjoy!
Three Sicilian grannies make taccuna pasta with cabbage! | Pasta Grannies Pasta Grannies 2023-11-10 | Enjoy the banter between old friends Grazia, Maria and Nina. They are sharing their recipe for Sicilian taccuna pasta - broken up pieces of pasta sfoglia or pasta sheet - which is added to cabbage and seasoned with chilli. The pasta is 500g durum wheat flour, 3 eggs and 120ml of water.The soup is: one cabbage, sliced, its cooking water, salt and chilli pepper.
Discover Ciccis cheesy mashed potato pie from Genova! | Pasta Grannies Pasta Grannies 2023-11-03 | This is called polpettone alla Genovese and every family in Liguria has its own version. This week we welcome back Cicci, who shares her recipe. The ingredients are:1.5 kg floury potatoes, 350g green beans, 4 eggs, one onion, a teaspoon of marjoram, 50g grated Parmigiano, and extra virgin olive oil.
How to make an easy garlic, chilli & pepper pasta - with a twist! | Pasta Grannies Pasta Grannies 2023-10-27 | Maria and Carlo make this pasta dish about once a week! Triiddi pasta from Rofrano are easy to make and the garlic, pepper and chilli dressing takes minutes to make. for the pasta: 300g chestnut flour, with 250g plain/all purpose/0 flour, 500g semola rimacinata, 400ml water.5 garlic cloves, 12 dried red peppers, 1 fresh red chilli (or more if you like), handful of parsley. If you cannot find chestnut flour, use barley, farro or emmer wheat flour instead. Chestnut flour is a bit sweet so these swaps will not replicate the flavour - they'll give a nice nutty taste.
Make walnut sauce with maccheroni with 91yr old Raimonda| Pasta Grannies Pasta Grannies 2023-10-20 | Two recipes this week from Sardinia: how to use 'carta da musica' (or pane carasau) flatbreads in a quick lasagna style dish called pane frattau. At the same time 91 year old Raimonda makes an unusual walnut dressing for her hand rolled macaroni or 'maharrones'. the pasta: 400g semola rimacinata (durum wheat flour), 1 egg and 125ml of water, or omit the egg and use 200ml of water to make it vegan.The walnuts: 300g fresh walnuts or moreVincenza and Tonino's Agriturismo is called 'Sa Horte De Su Poeta'
How to make pasta with chickpeas and saffron! | Pasta Grannies Pasta Grannies 2023-10-13 | Is saffron a spice you use? It turns humble ingredients into something special. Alerminda and best friend Rosella explain how to prepare the saffron then use it with sagnarelle - and gnocchetti - pasta with chickpeas. They live in Navelli, and October is the saffron harvest, so if you'd like some fresh, hurry along to Abruzzo! Thank you to everyone in Navelli who helped us; here are two websites if you would like further information: https://www.zafferanoaltopianonavelli.it/lo-shop/ and http://www.papaolizafferano.com For the recipe, halve the quantities of the pasta dough: 250g 0 flour, 250g semola rimacinata, 2 eggs plus around 120ml of water. Or omit the eggs and use 250ml water.For the chickpeas: 500g cooked chickpeas (good quality tinned /jarred ones will also work here). A tomato sauce made with an onion, celery stick, carrot, garlic clove, rosemary and either 750g or so of fresh tomatoes, or a bottle of passata. The parmesan rind is optional. to serve: a pinch of saffron threads, soaked in a little pasta water. PS please don't think more is better - too generous a quantity, and the flavour tips over into an iodine taste.
How to make mushroom filled crespelle or crepes! | Pasta Grannies Pasta Grannies 2023-10-06 | Delia shares her recipe for 'crespelle', a very popular dish over central and northern Italy. There are lots of different fillings, but mushroom is a favourite.For the mushroom sauce: 500g mushrooms, 2 garlic cloves, 2 tablespoons chopped parsley. The butter-less white sauce is 80g plain/all purpose/0 flour, 1 litre semi-skimmed milk, nutmeg, salt.For the pancake/crepe batter: 3 eggs, 20 grams melted butter, 500ml milk , 250grams plain/all purpose/0 flour, salt.
84 yr old Vanna makes corzetti with her great granddaughters! | Pasta Grannies Pasta Grannies 2023-09-29 | Get your children cooking! 84 year old Vanna is joined by a granddaughter Sara and great granddaughters daughters Adele and Giulia this week! They make corzetti pasta with tuccu, a meat sauce special to the Genova area in Liguria. It's a kind of cross between a pot roast and a casserole. The rich tomato sauces dresses the corzetti pasta, and as the girls point out, it's also great with taglierini.The corzetti dough is 300g 00 flour, 100g semola rimacinata (this makes it a firmer dough), 3 eggs, 50ml of white white and water if needed. The tuccu is made with 400g of whole pork loin, 250g stewing beef steak, onion, carrot, celery, parsley, rosemary sprig, 1 garlic, 1/3 of a nutmeg, salt, pepper, 300ml passata, white wine and water as needed.
Enjoy tomato passata & pasta made by Rita, Adriana and Brunilde!| Pasta Grannies Pasta Grannies 2023-09-22 | Cingoli ladies Rita, Adriana and Brunilde are back, this time showing us how they make tomato passata and an easy maltagliati pasta called penciarelle to go with it. Their process bottles raw pureed fresh tomatoes; other people cook it first - and we'll show how that's done in the coming months. Meanwhile enjoy this sunny episode! For the pasta: 3 eggs and 300g of 0 flour For the sauce: lardo or olive oil, 1 small onion, fresh tomato puree/passata, salt, sugar, pepper (or chilli - Rita prefers it) and basil leaves to serve.
How to make Sardinian ravioli filled with orange and saffron ricotta | Pasta Grannies Pasta Grannies 2023-09-15 | Ricotta flavoured with orange zest, saffron and sweetened with a little sugar makes an unusual but delicious filling for ravioli - served with a garlicky basil infused tomato sauce. Many thanks to the Pro Loco of Sestu for their help! Here are the ingredients: for the pasta, halve the quantities: 350g semola rimacinata flour, 150g 00 flour, leftover egg white, one egg and enough water to bind.For the filling: 500g sheep milk ricotta, drained, 100g sugar, 1 teaspoon orange zest, half a teaspoon crumbled saffron. For the sauce: one plump garlic clove, 400ml passata, olive oil, salt, basil leaves.
93 year old Elda makes tagliatelle with a delicious pork ragu! Pasta Grannies 2023-09-08 | 93 year old Elda from Fratte Rosa in Marche makes a delicious egg tagliatelle by hand. Her niece Rosanna helps her prepare the sugo for the pasta, a rich, pork ragu. Delicious!For the pasta: Four eggs and 400g '00' flourFor the sugo: One onion, 400g minced pork (preferably equal quantities shoulder and belly), 400ml passata, one carrot and celery stick, extra-virgin olive oil, or lard to cook with.To serve: salt and Parmesan cheese.
How to make a delicious Arborio rice and beans dish called Panissa! | Pasta Grannies Pasta Grannies 2023-09-01 | We visit the lovely village of Arborio, where Giuseppina shares her recipe for a local hearty rice dish called panissa. Big thanks to farmer Leonardo Invernizzi, check out https://www.invernizzileonardo.it - for details on how to buy his rice (at Christmas it is packed in festive cloth bags, making excellent presents).Fresh Salame are 100% ground pork (shoulder and belly) with no rusk. You can swap with an ordinary sausage if you have access to good quality, meaty sausages, otherwise mince your own pork and season it generously with salt and black pepper, minced garlic and a little red wine. 250g dried borlotti (cranberry) beans, cooked, keep the cooking water. 1 litre meat broth2 shallots, 50g lardo (or the fat from unsmoked bacon rashers), 300g crumbled salame meat (see note above), 350g arborio rice, oil, butter, salt, pepper, 1 tablespoon tomato paste, 30g butter, 60g grated parmesan.
96yr old Isolina makes gnocchi with basil pesto! | Pasta Grannies Pasta Grannies 2023-08-25 | Gnocchi with basil pesto is a crowd pleaser! We first visited Isolina a couple of years ago and she enjoyed herself so much, she wanted to be filmed again; here's her recipe. 2 kilos of floury potatoes (you can boil them whole, bake or microwave them), cooked and riced, 400g flour (plain, all purpose, 0) and around 70ml of tepid water, a pinch of salt. Isolina doesn't use an egg. For the basil pesto - 100g large bunch of young fresh basil 'Genovese' leaves, one garlic clove, 50g Italian pine nuts, 80g grated Parmigiano (the more aged the better), 50ml or so of extra virgin olive oil
How to make Sicilian tomato and rabbit maccheroni with 86yr old Giuseppa! Pasta Grannies 2023-08-18 | Giuseppa gets help from her great grandson Venturino in this episode. Together with neighbour Enza they hand roll maccheroni (maccarruna in dialect) and make a delicious rabbit flavoured tomato sauce. You can swap it for chicken or pheasant (or other game birds) if rabbit is hard to find. Rabbit is a nutritious, non industrialised meat which is enjoyed throughout rural Europe. For the sauce: 1.5kg fresh tomatoes (or two 400g tins of whole tomatoes), one onion, 1 carrot, 15g basil leaves, 1 jointed rabbit (or 4 chicken legs), olive oilFor the pasta: 300g semola rimacinata flour, 1/2 teaspoon salt, one egg, around 100ml of waterTo serve: aged pecorino cheese or ricotta salata
How to make corzetti pasta with a creamy pine nuts & marjoram sauce | Pasta Grannies Pasta Grannies 2023-08-11 | Coin-shaped pasta called corzetti (or croxetti in dialect) are typical of Liguria, and they are as simple as cookies to make. The pine nut salsa or sauce is easy - Enza shares her recipe.For the pasta:200g flour 1 egg, 50 ml warm water and a pinch of saltfor the sauce: around 30g of Italian pine nuts, 1 garlic clove (the fresher the better), 3 sprigs of marjoram, leaves stripped, 50g Parmigiano, 50ml or more of extra virgin olive oil, and 25ml of single pouring cream. salt to taste. You can use a 6 or 7 centimetre cookie cutter if you don't have a stamp. If you would like one, Alessandra doesn't have a website - you have to be analogue and visit the workshop. Otherwise check out Romagnoli Pasta Tools (handmade in Italy) or Artisanal Pasta Tools (which are handmade in California).
Enjoy Rositas spaghetti with meatballs from Abruzzo! | Pasta Grannies Pasta Grannies 2023-08-04 | Here is how Italians make pasta with meatballs: it’s a recipe special to Teramo and pasta is made with a chitarra (the name varies from spaghetti , maccheroni, chitarra ). And the meatballs are a labour of love! They are the size of chickpeas. Cookery writer and teacher Rosita shows us how it’s made. The pasta dough: 2 eggs, 200g 0 flour The meat sauce: one onion with 4 cloves, 1 lamb chop, 1 pork chop and 300g piece of stewing steak ( or shin) 700ml passata, nutmeg, pepper salt, olive oil Meatballs: 300g finely minced rose veal or beef , 50g Parmesan, 1 egg yolk, nutmeg, salt.
Discover fingernail pasta with Barbara, Mario and Assunta! | Pasta Grannies Pasta Grannies 2023-07-28 | It's a love story this week! Do watch... 'Marracones di ungra' is another pasta shape special to Sardinia. It means fingernail pasta, and the 'punched hole' cheese grater is particularly good at creating puncture marks or dimples in the pasta. Watch your fingers! The pasta uses 300g semola rimacinata, 1 egg and around 100ml of water. The sauce is 400ml passata, onion, garlic, basil, parsley olive oil, salt and sugar to taste (don't fry the onion and garlic). And goats cheese. I have a soft spot for this episode. When Livia and I heard of the pasta we rushed off to Villagrande Strisali to find out more. Pepe Nero, the shopkeeper on hearing of our interest, banged on Barbara and Mario's door and said 'these people want to film you!' and they invited us into their home, made us welcome. And agreed. So thank you to everyone for being so spontaneous and hospitable!
Try Rosannas summery rice salads from Sardinia! | Pasta Grannies Pasta Grannies 2023-07-21 | 88 year old Rosanna is still inventing ways to dish up her family's rice from their farm, Azienda Falchi, in Sardinia. The two recipes include the following ingredients:For 4 people, - allow 300g of Artemide black rice (or Riso Venere, which they produce but sell to Riso Scotti), 2 courgettes, 1 lemon, 50g sliced smoked salmon, extra virgin olive oil, salt- 300g Ermes or other red rice, one onion, 300g raw, shell-on prawns plus more for decoration if you want, 200ml white wine (or fino sherry or even Vernacchia di Oristano if you can get hold of it), one courgette, 2 tablespoons parsley, chopped, saltThese are starting points - feel free to embellish, substitute ingredients, but don't let the salad become a dumping ground 🙂You can order rice in bulk from their website, or persuade your local deli to do so: https://www.aziendafalchi.it/prodotti/riso-artemide/With thanks to Elisabetta for the drone footage at the beginning of the video.
Try Lucillas Tuscan taglierini pasta with borlotti bean soup! | Pasta Grannies Pasta Grannies 2023-07-14 | 'Taglierini nei fagioli' is a typically Tuscan - and popular - dish of fresh pasta ribbons cooked in a thick borlotti bean and veggie broth. Lucilla shares her recipe, helped by her sister Doria and neighbour Eria. (And Roger her dog).For the soffritto: one onion, celery stick, carrot, a tablespoon of tomato paste, salt, olive oil. For the soup: 300g fresh/frozen borlotti beans (you can use bottled or tinned but reduce the cooking times), two zucchini, celery stick, one potato. salt.For the pasta: 400g 00 flour, 200ml water (but add gradually), teaspoon salt.
Enjoy Mirellas nettle tortelloni with asparagus! | Pasta Grannies Pasta Grannies 2023-07-07 | Mirella is a busy farmer who makes pasta from scratch most days and this is her recipe for nettle tortelloni, dressed with a modern recipe of blanched and fried in butter asparagus with an optional scattering of crunchy pancetta (she doesn't always bother), because she says 'who has the time to make a ragù in the middle of the week'. Hers simmers for 4 hours.. You can swap the nettles for spinach if your landscape is urban. 1 heaped tablespoon of blanched, squeezed dry, pureed spinach (you can start with frozen if necessary). 4 eggs500g plus more if necessary 00 flourFor the filling: 300g drained ricotta, 2 tablespoons finely chopped parsley, 100g (to taste) 24 month or older Parmigiano Reggiano, grated. Salt to tasteTo serve: 2 bundles fresh asparagus, (around 500g), 30g butter, 25g thinly sliced pancetta.
Discover testaroli! Griddled pasta served with pesto | Pasta Grannies Pasta Grannies 2023-06-30 | Testaroli have been made since Etruscan times (over 2 thousand years ago) and they are a precursor to pasta as we know it. Alessandra and her mum Adalgisa (see http://www.testarolando.com) show the artisanal method; while 90 year old Renata, with help from her grandson Federico, share the domestic way of making them. You can make them if you have a heavy cast iron frying pan, 400g 00 or plain, all purpose flour300g waterpinch of salta fat of some kind to grease the panIf you want to make them a bit more spongy/bubbled like Alessandra's version, add a pinch of baking powder. The topping can be anything you fancy, but pesto with extra parmesan and olive oil is delicious.
103 year old Irma makes tagliatelle, our oldest grandmother! | Pasta Grannies Pasta Grannies 2023-06-23 | Hats off to 103 year old Irma, still going for a daily walk and still making pasta. She is a joy to meet and inspiration for everyone. Her recipe is very simple:1 free range egg for every 100g of flour (freshly ground), 2 slices of prosciutto, one red onion, 200ml passata, a handful of freshly grated 24 month aged Parmigiano Reggiano cheese. And a small glass of locally made sparkling wine called pignoletto.Enjoy.
Discover an alpine mac & cheese called favò | Pasta Grannies Pasta Grannies 2023-06-16 | Farmer Piera makes her own fontina cheese and large quantities go into this hearty pasta dish. Other key ingredients are a rye bread called pane nero, and broad (fava) beans. Favò is a typical dish of Ozein, right by the French border, it's definitely worth trying!I've scaled Piera's cheese quantities back a bit, but feel free to add more:1 onion, 1 carrot, 1 celery stick, 1 garlic clove1 meaty pork and beef sausage (or pork)400g Fresh, dried or frozen beans400g Short tube pasta 400g fontina cheese or similar4 slices stale rye bread75g Butter,A twig of summer savoury or marjoram Pinch of cinnamonSalt
Discover a crêpe lasagna called timballo from Abruzzo! | Pasta Grannies Pasta Grannies 2023-06-09 | This timballo recipe really needs a group to make all the different stages! This version is a speciality of Aquilano in Teramo province, Abruzzo. Despite having at least 13 layers, the use of scrippelle, very thin crepes, keeps it light.The festival or saga takes place on the first weekend in August if you happen to be in Abruzzo.
Maria makes a traditional Sicilian cuttlefish ink pasta! | Pasta Grannies Pasta Grannies 2023-06-02 | Join Maria as she buys her ingredients in Catania's food and fish markets - and then makes one of most traditional and popular seafood dishes of Catania, "pasta al nero di seppia" or cuttlefish ink pasta.This is a visually dramatic dish and you might expect something strongly flavoured, but actually it is rich, silky and full of umami, but not fishy. Because Maria uses durum wheat flour with eggs, it's a toothsome pasta; you can use bought good quality dried spaghetti instead for this dish. 4 small cuttlefish - ask your fishmonger to clean them and keep the ink sacs.4 large potatoes1 onion, 1 glass of white wine, 1 dried chilli, a bunch of wild fennel and parsley. salt and black pepper, water as needed.
Enjoy Nelli & Salvos Sicilian drowned purple cauliflower! | Pasta Grannies Pasta Grannies 2023-05-26 | The Brits have cauliflower cheese and Sicilians have 'cavolfiore affogato', drowned cauliflower, a steamed/braise mixture of cauliflower, olives, onions, cheese, chilli, wine. You can mash it a bit and serve it with pasta, eat it hot or cold as a starter or main. This is Nelli and husband Salvo's version. 1 large cauliflower (normal white variety is fine)4 large spring onions100g kalamata style (ie large) black olives200g aged pecorino sheep cheese (with black peppercorns if you can find them, if not crush a teaspoon of corns and add to the pan)1 dried red chilli, crumbled.1/2 glass white wine, salt, olive oil
90yr old identical twins Annita & Maria make lasagna! | Pasta Grannies Pasta Grannies 2023-05-19 | Identical twins, 90 year old Annita and Maria, share Annita's recipe for pork lasagna. (Maria's recipe includes beef which is closer to the official recipe of Bologna). Aim for free range, good quality pork in this recipe. 200g pancetta /fresh pork belly minced, 400g pork neck, minced, 500ml passata, salt and pepperFor the white sauce: 50g butter, 50g plain flour, 500ml milk, seasoningFor the pasta: 400g 00 flour, 3 eggs, 50g boiled, squeezed dry, chopped spinachPS a tribute to the wonderful people of Emilia Romagna!
Double helpings of hooped pasta from Abruzzo! | Pasta Grannies Pasta Grannies 2023-05-12 | Friends Concetta and Concettina share their recipes for large looped pasta called mugnaia, and tiny hooped pasta called pecorara - both from Abruzzo. Concetta serves her mugnaia with a mixed meat sugo, while Concettina serves her pecorara with a mixed veggie stew. Both are delicious!For the mugnaia: 200g semola rimacinata, 100g 00 flour, one egg, 2 tablespoons of olive oil and water to bind. For the sugo: 1 chicken leg, 1 large pork chop, 200g stewing steak, half an onion, carrot and celery stick. 50ml white wine, 400ml passata, salt, olive oil to fryPecorino cheese to serveFor the pecorara180g 00 flour, 20g semola rimacinata, about 100ml water1 onion, carrot, celery stick, 700g fresh tomatoes, 2 zucchini, 2 bell peppers, one large aubergine/eggplant. basil.Concettina's factory is: mugnaia.net
Meet 94yr old poet and maccheroni maker Angela from Sicily! | Pasta Grannies Pasta Grannies 2023-05-05 | 94 year old Angela from San Marco d'Alunzio in Sicily shares her poetry and recipe for maccheroni with a lamb sauce.A note on the word 'nipote' which in Italian means nephew, niece, and grandchild. In English there isn't a collective noun for nephews and nieces (well there is, but it's newly invented and I don't like it), so I've kept to nephews for brevity in the subtitles. For the pasta: halved quantities: 500g semola rimacinata, 3 eggs, about 50ml of waterFor the lamb sugo: 4 lamb chops, carrot, celery stick, onion, all finely diced, 2 bayleaves, up to 2 tablespoons white wine vinegar (be careful- vinegars vary in taste and can be very strong!), 400ml passata, salt.
Enjoy a wow red pepper pasta from Abruzzo sagne a pezza alla trappitara | Pasta Grannies Pasta Grannies 2023-04-28 | So few ingredients, but such a great flavour! Filomena's recipe is also very easy, and the most difficult part will be tracking down Altino dried peppers and ground red pepper which are very similar to Hungarian unsmoked mild paprika Roberto's farm is https://terrafonte.itFor the pasta: 500g semola rimacinata, 1 tablespoon mild paprika, around 250ml of waterFor the sauce: 6 dried Altino peppers, 2 garlic cloves, 2 tablespoons mild paprika, plenty of extra virgin olive oil, some pasta cooking water
Enjoy ‘ndrocchie, macaroni style pasta from Abruzzo! | Pasta Grannies Pasta Grannies 2023-04-21 | Adele and Giuseppina show us how to make ‘ndrocchie, a macaroni style pasta special to Cupello. They use a delicious salami called Ventricina for the dressing. For the pasta allow 500g semola rimacinata, 2 tablespoons olive oil, a pinch of salt and around 160ml water. For the sauce use 150g Ventricina cubed, 500g tomatoes, basil and a garlic
95 year old Provvidenza makes Sicilian pasta ncasciata | Pasta Grannies Pasta Grannies 2023-04-14 | A must watch episode with 95 year old, music loving Provvidenza, her delicious baked pasta called 'pasta ncasciata messinese' and a cheese rolling contest using a special sheep's cheese called maiorchino. (Montalbano, eat your heart out). The ingredients are:A meat ragu using one onion, celery, carrot, garlic, 3 lamb or goat chops, 700ml passata plus 500ml water salt, meatballsMeatballs are made with 1 egg, 500g minced beef, garlic clove, 25g breadcrumbs, salt, parsley, 25g maiorchino cheese (or a hard sheep cheese local to you), plus more to sprinkle. Other ingredients: 4 eggplant/aubergines, 2 cubed and fried, 2 sliced and fried. 50g salami cubed, 4 hard boiled eggs, sliced, 200g cubed caciocavallo cheese. 500g short tubed pastaIf you love lasagna, you'll enjoy this - don't be put off by all the stages.
Enjoy a stringy cheese fried pastry from Sardinia called Sos Pitzudos! | Pasta Grannies Pasta Grannies 2023-04-07 | If you like your pastries crunchy, cheesy and gooey, then this is the recipe for you! Sos Pitzudos belong to a family of fried pastries one finds in Sardinia, taking advantage of the islands pecorino cheese. Pierina's recipe is as follows500g durum wheat flour 250ml warm water in which you've dissolved half a teaspoon of crystal salt.For the filling:2 large old potatoes, boiled and riced (you could bake them too for a fluffier texture)500g fresh pecorino cheese, grated, salt if necessary.Plenty of oil for frying - lard is really good for creating a crisp pastry and Pierina mixes it with sunflower oil. They should be stacked then quartered for serving.
Discover a nutty pasta from Liguria called lazarene! | Pasta Grannies Pasta Grannies 2023-03-31 | Nunzia and Daniela share their recipe for 'lazarene' a pasta found only in their village of Vendone, Liguria. It uses chestnut flour in the dough (not a nut) and hazelnuts in the sauce. For the pasta (I've halved the quantities)325g 00 flour, 125g chestnut flour, pinch of salt, 2 eggs, tablespoon of olive oil, about 100ml water. For the sauce: extra virgin olive oil, 1 onion, 100g hazelnuts, crushed, a sprig of summer savoury or thyme or marjoram, 400ml passata, salt.
88yr old Giovanna makes tajarin or tagliolini from Piemonte | Pasta Grannies Pasta Grannies 2023-03-24 | Tajarin is the Piemontese name for tagliolini and Giovanna makes fast work of making them. The tricky bit is finding a truffle to serve with the pasta and for that you will need a dog like Fido. But tajarin are equally delicious if, for example, you fry some garlic and rosemary in olive oil and use the flavoured oil to dress the pasta. For Giovanna's pasta (you won't need a 10egg pasta unless you are having a party)150g wholemeal flour150g durum wheat (semola) flour3 eggsTo dress the pasta:5 sage leaves, 50g unsalted butter and shavings of fresh white truffle. Serve with a Nebbiolo wine. You can go hunting truffles with Fido and Marco www.truffletour.it And for more on Giovanna's family winery, check out: https://www.vietto.it
91yr old Margherita makes cazzellitti cavatelli and greens from Abruzzo | Pasta Grannies Pasta Grannies 2023-03-17 | 91 years old Margherita from the wonderful remote village of Scanno shares her recipe for 'cazzellitti con la foje'. A note about the name cazzellitti. The shape in other parts of southern Italy has all sorts of names, but most commonly understood for non Italians is cavatelli; hence I have also referred to them as this. Margherita once or twice called them gnocchi; this term is sometimes used for non potato pasta forms in various parts of Italy. Gnocchi can mean lump (Livia tells me). Call it what you will, cazzellitti are an easy pasta to make, and this is a great early spring dish which feels like it's doing you good. You will need:300g 0 flour, 150ml tepid water, a pinch of salt800g or so of 'chewy' greens: kale, cime di rapa, 1 garlic clove, 30g anchovy fillets (good quality). Omit and add leeks or onions if you want to make it vegan.With thanks to Videoesse TV for their permission to use a clip of the people in Sanno from this video: youtube.com/watch?v=Fg9UuiGldBw
89yr old Wilma makes cappelletti in chicken broth! | Pasta Grannies Pasta Grannies 2023-03-10 | Cappelletti fillings vary depending on where they are made. Wilma, who lives in Marche central Italy, shares her recipe.For the dough: 200g 00 flour, 2 eggsFor the stock: half a free range chicken, a small cinnamon stick, salt, about a litre and a half of water. For the filling: 200g each of beef, pork loin, 1 chicken breast, one meaty sausage, 50g mortadella, 250g grated parmesan cheese, salt.
94 yr old Maria makes tagliatelle with tomato sauce! | Pasta Grannies Pasta Grannies 2023-03-03 | This is a simple, but so good recipe. 94 year old great-grandmother Maria is from Marche where she and her husband started a winery called Cantina Bastianelli. It's flourishing, just like its founder! Here she is, making tagliatelle with tomato sauce. The addition of duck eggs gives a richer flavour but of course hen eggs are fine too.For the pasta: 400g 00 flour (maybe a bit more if using ducks eggs which tend to be larger) 4 duck eggsFor the tomato sauce; 400ml passata or kilo of fresh (ripe) toms put through a food mill. 1 fresh onion, 5 garlic cloves, 1 carrot, two celery sticks (either add whole and remove, or chop finely), salt and a handful of basil leaves (remove before serving). Parmigiano to serveIf you are in Marche and would like to try Bastianelli wines https://www.cantinabastianelli.it - they are next door to my favourite pasta producers, Pasta Mancini
Enjoy cornmeal pizza & greens with chilli from Abruzzo! | Pasta Grannies Pasta Grannies 2023-02-24 | This dish is called 'pizz e foje' in Abruzzese dialect and every family in Abruzzo has their take on it. This is Rubina's. If you don't have a large fireplace, an normal oven is fine, and the greens can be anything you fancy: cabbage, kale, spinach - as long as it's a mixture. The garlic and dried chilli are important.For the pizza: 1kg cornmeal - normally used for polenta. Enough boiling water to form a firm, but malleable dough and a pinch of salt - or vegetable stock.For the greens: 2 large baking potatoes. At least a kilo of greens. 1 dried chilli, 3 sweet dried chilli, 1 large garlic clove and about 75ml of extra virgin olive oil
Discover unusual ravioli made in one village in Italy: farabalá from Balestrino Pasta Grannies 2023-02-17 | Who has come across these ravioli special to Balestrino in Liguria. Anna and Maria Luigia share their recipe for 'farabalá' - which translates as frilly in the local dialect. The recipe is as follows:For the pasta: 300g 00 flour, 2 eggs, 50ml tepid water and a pinch of saltFor the filling: 100g mortadella, 1 teaspoon marjoram leaves, 200g boiled, squeezed dry, chopped chard, 50g Parmesan, 1 egg, enough breadcrumbs to form a stiff pasteFor the braised rabbit (if this is not your choice, use pheasant or chicken)4 joints rabbit, a carrot, celery stick, onion, 75ml white wine, a bouquet of myrtle, bay leaf, rosemary, wild thyme, 20 black olives (good quality ones, preferably Ligurian ones) and a 20g of Italian pine nuts
Enjoy Elsas leek & sausage ravioli from Cervere | Pasta Grannies Pasta Grannies 2023-02-10 | Elsa and husband Luciano live in Cervere, an area which grows particularly tall and sweet leeks. Here, Elsa puts them to great use as a filling for ravioli. For the pasta: 500g 00 flour, 3 eggs, 75ml water and a tablespoon of olive oilFor the filling: 400g top quality sausagemeat (Elsa uses veal, but pork is also okay), 500g cleaned leeks, 200g grated Grano Padano cheese. To serve: more cheese and extra virgin olive oil
Discover polenta gnocchi with creamy fontina sauce from Aosta | Pasta Grannies Pasta Grannies 2023-02-03 | Here a dish for you to try if there's frost or snow on the ground. Butter and cream enriched polenta, turned into gnocchi, coated in a creamy, garlicky fontina sauce. The fontina is nutty and savoury and comes from Azienda Quinson (check out their website: https://www.quinson.it) one of the few cheese producers in the Aosta Valley who only use milk from their own cows. Renata and Clara's recipe is:for the polenta:600g wholemeal triticale flour (or use a 50/50 mix of stone ground rye and wheat flours - you could also experiment and add buckwheat)1.3 litres of milk cream (mix 300g of single cream with a litre of whole milk)120g buttera lot of nutmeg (a third of a nut), some freshly ground black pepperhalf a teaspoon of saltFor the fontina cheese sauce2 garlic cloves (these are optional)100g fontina cheese per person (the above polenta is for 6-8 people, so 800g, but adjust)enough milk cream to make a sauce; start with 400ml
Maria makes spaghetti alla chitarra with lamb sauce | Pasta Grannies Pasta Grannies 2023-01-27 | Pasta alla chitarra is a very satisfying pasta to make. It's special to Abruzzo and Maria shares her recipe. Her lamb sugo is very good too.Maria makes a 5 egg dough, but only uses half for lunch. So use 3 eggs and 300g of 00 flour to make the pasta.For the lamb: two lamb steaks or chops trimmed of excess fat, one onion, garlic, one de seeded and sliced, green pepper, carrot, celery, parsley and basil, plus around 500ml passata. If you would like to buy a chitarra from Giovanni, find him through la-bottega-della-chitarra.business.sitePS I know it's not strictly spaghetti pasta, but it helps people discover the video :-)
Enjoy Ginas delicious potato filled culurgiones! | Pasta Grannies Pasta Grannies 2023-01-20 | Gina is a master weaver and maker of mint-flavoured potato-filled ravioli called culurgiones, a speciality of Sardinia. There isn't just one style - there are differences in the size, the way of sealing them, and flavourings for the potato. And this is Gina's way of making them - typical of her village, Escalaplano. And with Carnevale coming up, she has some fond memories to share! For the filling: 1 kilo of non waxy, newish potatoes, 4 tablespoons chopped mint leaves, 100ml extra virgin olive oil, 200g grated 6 month pecorino cheese, pinch of saltFor the pasta: 150g semola rimacinata, 150g 00 flour, 140-50ml waterTo serve: more grated pecorino cheese.
