Every single time I watch these videos I am amazed at how similar pasta making is to how my grandmother used to make noodles. Okinawan soba noodles, but we just called 'em noodles growing up. Eventually I'd like to try my hand at making some pasta and soba.
Marinading in wine, softening in butter and olive oil and that pasta! Rosetta needs a good agent to get her own cooking show. What a great video for the explanations alone. She is simply terrific! Thank you for an other great episode!
I loved at the end how Rosetta dimpled her cheek to make us smile. I bet that delicious bowl of pasta was enough to make you smile, though! TFS, Sharon🤗♥️🍝
When I watch your videos Vicky, I am always transported to Italy, and I love it. I dont speak Italian, but as French is my first language, I understand most of it, which is always very helpful when I am in Italy. Rosetta and Silvio seem to be lovely people, and they prepare the dish with so much passion. I dont eat much meat, but I would like to try her pasta, it looks so delicious.
for the video this Friday, it's most French spoken, even though la signora Lina is Italian, she married a Frenchman. We're scratching our heads rather 😁 best wishes, Vicky
Lovely Rosetta with a gorgeous humour and a perfect "chef de cuisine". I'm very much looking forward to cook these pasta soon. Very dear greetings from Munich, which has got the pet name "the most northern Italian town". Suschka🙋♀️😃
Looks delicious, I wish I had a bowl full right NOW!!! Lol. Many thanks to everyone involved in the recording and production of these videos, they are ever so enjoyable to watch and listen to, I just love them!!! Have a super wonderful weekend and take good care of yourselves and each other!! I am really looking forward to the next video so many thanks in advance.💕 🩷 Tina 🩷
Ooo the views!!!!!! Absolutely beautiful 😍😍!!!! And the pasta dish looked delicious 😋!!!! Rosetta is a lovely lady and a great teacher!!! Thank you pasta grannies ❤❤❤❤❤❤❤❤❤❤
Do the PASTA GRANNIES get anything for doing these videos? They are so sweet, friendly and humble. They are sharing a wealth of personal knowledge. I sincerely and truly they are not being exploited...
Tom, I appreciate your concern; the grandmothers' welfare is front and central to everything I do. And whether you believe me or not, do you think families would agree to their beloved grandmothers being exploited? best wishes, Vicky
Grazie Vicky always a JOY to see these recipes, a new way to cook the beef in the sauce, delicious😋😋😋😋, she sounds like my mother saying in her time they only served meat dishes during Christmas. Thank-you again, love to see the different regions adapting to their local culture, Siena is famous for their Middle Age tournaments. Take care, buon appetitto. Ciao🥰🙏💖
My Dad's whole family were from San Piero Patti (a little west of Messina). Nana's recipe for her maccheroni was 50/50, and she would roll them the length of the whole rod, but otherwise, this is exactly how hers were made. Still have the recipes for her sauce, the maccheroni, and her meatballs. I just made the sauce and meatballs a couple weeks ago, storing a bunch in the freezer. My kids are already thinking of maccheroni for Christmas dinner this year instead of "American".
Hi Janet, good observation - we're used to small kitchens but this one was particularly tricky; just a tad narrower than usual, with the wall cupboard. But we enjoy the challenge! 🌺🙂 best wishes, Vicky
Ellerinize sağlık çok güzel oldu. Yapılışını çok merak ediyordum. Şemsiye teli ile kıvrımlı bir şekilde yapılmış olanını İtalya'ya geldiğimde bir menüde görmüştüm. Şimdi sizin sayenizde en kısa zamanda yapacağım. Çok çok teşekkür ederiz. Bizlerle bu lezzetleri buluşturtuğunuz için teşekkür ederiz. İtalya aşığı biri olarak her gördüğüm makarna çeşitlerini şekilleriyle birlikte yapmaya çalışıyorum. Bu yıl İtalya geziden dönerken bir sürü makarna çeşitleri ve peynirleri alıp geldim. Hepsi harika. Türkiye'den sevgiler. ❤❤❤
Wow Vicky! This is the closest place you've been to where I live (about 20Km from Bobbio). Macaroni alla Bobbiese are indeed atypical compared to other traditional Emilian and Piacenza dishes, but are still very good. Btw, Stracotto is quite widespread in Piacenza cuisine and it's also used to prepare another local dish, the Anolini. Usually the meat (beef) is browned with soffritto, butter and two garlic cloves. Then, once browned, wine and broth are added and the meat is cooked over low heat for about 3 hours and then left to cool overnight, then cooked again for 2-3 hours the following day and left to rest overnight, then the whole process repeated for a third day. Overall the meat cooks for about 8-9 hours; that's why it's called "stracotto" (overcooked). Anyway, your assumption regarding a French influence behind this preparation is quite plausible, as this region was indeed under the French dominion in the past. However, regarding Bobbio, you didn't mention its characteristic stone arch bridge, known as "Ponte Gobbo" (hunchback bridge) or "Ponte del diavolo" (devil's bridge), which some even say appears in Leonardo da Vinci's famous painting the Mona Lisa.
Thank you for sharing your knowledge. Stracotto will be making an appearance in several episodes in the next few months as we did some filming in the Piacenza/Cremona region. Rosetta also made another recipe for us, so we'll make sure the bridge appears in the montage at the beginning! 🌺🙂 best wishes, Vicky
this is very interesting: I don't know of any recipe where Italians marinade meat in wine. Germans do that - in the case of sour roast for 3-7 days with vinegar added. I must try that!
Yes, it's interesting isn't it. My hypothesis is that it's to do with French control of the region in the 18th century - I'm sure all French cooks would recognise stracotto as a casserole! best wishes, Vicky
@@pastagrannies sound theory, methinks! I also love the Lazio technique when making a ragu: blitz the veggies with the wine and mix pieces of meat with minced meat. Learned from your amazing channel as well. Thanks!
Of all the recipes that you presented in this channell (I didn't see them all, but quite a few) this is probably the best. A sauce made with brasato! It's almost a waste to ground it in a pasta. Its perfect companion is mashed potatoes, or a polenta.
Good question - I think we might make it to a million before the end of the year! (Linda, my lovely social media person says sooner) How would you like to see the milestone celebrated? 🌺🙂 best wishes, Vicky
Good question - it's unfortunate that flour classifications aren't international. Italian soft wheat (or tender grain) flour has different classifications - 00 to 2, which is usually referred to as how finely ground the wheat is (but actually is to do with how much ash content is left when you burn it). 00 is at the lower end of the scale and is the equivalent of cake flour. 0 similar to all purpose flour. Bread flour or flour made from hard wheats is called Manitoba flour! That has high gluten content around 12%. For this recipe you could use a premixed pasta flour which already includes soft wheat and durum wheat flours. 🌺🙂 best wishes, Vicky
good spot! Yes, our team T shirts have a sun face made from different types of pasta. I'm hoping we have them for sale in the autumn. 🌺🙂 best wishes, Vicky
![BRASIL vs. PERÚ [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/tbyOJKXfQnI/mqdefault.jpg)
![ARGENTINA vs. BOLIVIA [6-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/C3wPtKNbAOA/mqdefault.jpg)
She's great on camera. This is my favorite show on any platform!
Thank you Scott, that's good to hear! 🌺🙂 best wishes, Vicky
Rosetta is very organised and explains everything. I believe the dish must be delicious.
I agree, she’s very prepared and put together and so thorough and precise with her explanations! A great educator. And the dish looks delicious.
I love how she explains each step thoroughly!
Every single time I watch these videos I am amazed at how similar pasta making is to how my grandmother used to make noodles. Okinawan soba noodles, but we just called 'em noodles growing up.
Eventually I'd like to try my hand at making some pasta and soba.
This series continues to bring me so much joy!
That's good to hear, Michael, thank you for being a fan 🙂🌺 best wishes, Vicky
Marinading in wine, softening in butter and olive oil and that pasta! Rosetta needs a good agent to get her own cooking show. What a great video for the explanations alone. She is simply terrific! Thank you for an other great episode!
I'm glad you enjoyed Rosetta and her episode Scott! 🌺🙂 best wishes, Vicky
I loved at the end how Rosetta dimpled her cheek to make us smile. I bet that delicious bowl of pasta was enough to make you smile, though! TFS, Sharon🤗♥️🍝
It means 'yummy' in Italian.
Rosetta is amazing! She has such deft and expressive hands.
When I watch your videos Vicky, I am always transported to Italy, and I love it. I dont speak Italian, but as French is my first language, I understand most of it, which is always very helpful when I am in Italy.
Rosetta and Silvio seem to be lovely people, and they prepare the dish with so much passion. I dont eat much meat, but I would like to try her pasta, it looks so delicious.
for the video this Friday, it's most French spoken, even though la signora Lina is Italian, she married a Frenchman. We're scratching our heads rather 😁 best wishes, Vicky
Lovely Rosetta with a gorgeous humour and a perfect "chef de cuisine". I'm very much looking forward to cook these pasta soon. Very dear greetings from Munich, which has got the pet name "the most northern Italian town". Suschka🙋♀️😃
I thoroughly enjoy all of the grannies. Thank you for featuring them.
Wonderful as always from an incredible lady, she would make the best teacher as she is so very articulate. Thank you Vicky and team. Ramon x
You're welcome, Ramon! 🌺🙂 best wishes, Vicky
Looks delicious, I wish I had a bowl full right NOW!!! Lol. Many thanks to everyone involved in the recording and production of these videos, they are ever so enjoyable to watch and listen to, I just love them!!!
Have a super wonderful weekend and take good care of yourselves and each other!! I am really looking forward to the next video so many thanks in advance.💕
🩷 Tina 🩷
hi Tina, thank you for your appreciation! 🌺🙂 best wishes, Vicky
This brings back so many memories of me helping my mother making pasta when she was still with us
Ooo the views!!!!!! Absolutely beautiful 😍😍!!!! And the pasta dish looked delicious 😋!!!! Rosetta is a lovely lady and a great teacher!!! Thank you pasta grannies ❤❤❤❤❤❤❤❤❤❤
Our pleasure! 🌺🙂 best wishes, Vicky
What a wonderful lovely couple, what a great recipe, I love your channel with your soft voice
I'm a big fan of pasta in meat sauce and that sauce looks incredible.
Grazie Rosetta, una ricetta meravigliosa. Dio ti benedica e lunga vita. Cordiali saluti da Vienna😘😘👍👍
Do the PASTA GRANNIES get anything for doing these videos? They are so sweet, friendly and humble. They are sharing a wealth of personal knowledge. I sincerely and truly they are not being exploited...
Tom, I appreciate your concern; the grandmothers' welfare is front and central to everything I do. And whether you believe me or not, do you think families would agree to their beloved grandmothers being exploited? best wishes, Vicky
Grazie Vicky always a JOY to see these recipes, a new way to cook the beef in the sauce, delicious😋😋😋😋, she sounds like my mother saying in her time they only served meat dishes during Christmas. Thank-you again, love to see the different regions adapting to their local culture, Siena is famous for their Middle Age tournaments. Take care, buon appetitto. Ciao🥰🙏💖
hi Joanne, I'm delighted you enjoyed the episode and that it bought back happy memories of your mother! 🌺🙂 best wishes, Vicky
Fantastic as always.
The pasta and that sauce look delicious! Perfection!
I love this! Definitely want to try :)
My Dad's whole family were from San Piero Patti (a little west of Messina). Nana's recipe for her maccheroni was 50/50, and she would roll them the length of the whole rod, but otherwise, this is exactly how hers were made. Still have the recipes for her sauce, the maccheroni, and her meatballs.
I just made the sauce and meatballs a couple weeks ago, storing a bunch in the freezer. My kids are already thinking of maccheroni for Christmas dinner this year instead of "American".
Well now I have to make this next week! I shall try to make Nonna proud!
Grazie nonna Roseta ❤❤❤❤mi piace tanto ricordare questi momenti, me piaccia molto aiutare la mia mamma en la cucina con la pasta Grazie 🙏
That looked delicious! Very well done filming in the tight spaces.
Hi Janet, good observation - we're used to small kitchens but this one was particularly tricky; just a tad narrower than usual, with the wall cupboard. But we enjoy the challenge! 🌺🙂 best wishes, Vicky
Ellerinize sağlık çok güzel oldu. Yapılışını çok merak ediyordum. Şemsiye teli ile kıvrımlı bir şekilde yapılmış olanını İtalya'ya geldiğimde bir menüde görmüştüm. Şimdi sizin sayenizde en kısa zamanda yapacağım. Çok çok teşekkür ederiz. Bizlerle bu lezzetleri buluşturtuğunuz için teşekkür ederiz. İtalya aşığı biri olarak her gördüğüm makarna çeşitlerini şekilleriyle birlikte yapmaya çalışıyorum. Bu yıl İtalya geziden dönerken bir sürü makarna çeşitleri ve peynirleri alıp geldim. Hepsi harika. Türkiye'den sevgiler. ❤❤❤
Beautiful!
Wow Vicky! This is the closest place you've been to where I live (about 20Km from Bobbio).
Macaroni alla Bobbiese are indeed atypical compared to other traditional Emilian and Piacenza dishes, but are still very good.
Btw, Stracotto is quite widespread in Piacenza cuisine and it's also used to prepare another local dish, the Anolini. Usually the meat (beef) is browned with soffritto, butter and two garlic cloves. Then, once browned, wine and broth are added and the meat is cooked over low heat for about 3 hours and then left to cool overnight, then cooked again for 2-3 hours the following day and left to rest overnight, then the whole process repeated for a third day. Overall the meat cooks for about 8-9 hours; that's why it's called "stracotto" (overcooked).
Anyway, your assumption regarding a French influence behind this preparation is quite plausible, as this region was indeed under the French dominion in the past.
However, regarding Bobbio, you didn't mention its characteristic stone arch bridge, known as "Ponte Gobbo" (hunchback bridge) or "Ponte del diavolo" (devil's bridge), which some even say appears in Leonardo da Vinci's famous painting the Mona Lisa.
Thank you for sharing your knowledge. Stracotto will be making an appearance in several episodes in the next few months as we did some filming in the Piacenza/Cremona region. Rosetta also made another recipe for us, so we'll make sure the bridge appears in the montage at the beginning! 🌺🙂 best wishes, Vicky
@@pastagrannies you're most welcome, Vicky! I can't wait to watch the next episodes.
Such a charmer!
Thanks Vickie 😊 she is a cooking machine, old school 😂
Ogni mossa e perfetta! Grazie!
Ok I will make this on Sunday.
Do not use cheap wine!
@@GuidoBatt I make my own wine Maam
"...a bit of butter" *puts about 100g* 😉😆
Thank you Vicki and grazie Rosetta!!
"A bit of butter" is very subjective ! Everyone interprets "a bit" in their own way. 😉😀
@@aris1956 I love it
hi Elizabeth, when it comes to fat and oils, most cooks in my experience always add way more than what a recipe might stipulate! 🌺🙂 best wishes, Vicky
AWESOME SAUCEEE THANK YOU FOR THIS
this is very interesting: I don't know of any recipe where Italians marinade meat in wine. Germans do that - in the case of sour roast for 3-7 days with vinegar added. I must try that!
Yes, it's interesting isn't it. My hypothesis is that it's to do with French control of the region in the 18th century - I'm sure all French cooks would recognise stracotto as a casserole! best wishes, Vicky
@@pastagrannies sound theory, methinks! I also love the Lazio technique when making a ragu: blitz the veggies with the wine and mix pieces of meat with minced meat. Learned from your amazing channel as well. Thanks!
We use marinade with game ( selvaggina) like hare. But I'm from the Piacenza -Parma area so maybe this is why I find it normal.
Gratidão por compartilhar.
Of all the recipes that you presented in this channell (I didn't see them all, but quite a few) this is probably the best. A sauce made with brasato! It's almost a waste to ground it in a pasta. Its perfect companion is mashed potatoes, or a polenta.
I imagine that it would be amazing piled on a plate of polenta!
You don't grind it; you shred it.
Being American, and looking at that delicious stracatto, I want a lot more sauce on mine than that! 😊
I think it's a non Italian love of sauce, rather than just American! 🌺🙂 best wishes, Vicky
Salivating! Please describe if the taste/texture are different from an all-durham pasta.
hi Lisa, durum wheat means the pasta is firmer; the taste is similar. 🌺🙂 best wishes, Vicky
I am going to have to remember to buy semolina
Nice food
🌸🙏
They look delicious, thank you for this excellent video! What are you planning to do for your first million subscribers?
Good question - I think we might make it to a million before the end of the year! (Linda, my lovely social media person says sooner) How would you like to see the milestone celebrated? 🌺🙂 best wishes, Vicky
Seems like a descendant of peposo (less pepper, of course), but the wine-braised sauce.
❤❤❤❤❤❤❤top body mind and soul health benefits. Great❤❤❤❤
🥰😍😍😍😍
Looks like fun pasta to make--except I have hot hands. It wouldn't work.
What's the US equivalent of "soft wheat"?
Probably like regular wheat, with a lower protein content (unlike Canadian winter wheat which has higher protein content)
Good question - it's unfortunate that flour classifications aren't international. Italian soft wheat (or tender grain) flour has different classifications - 00 to 2, which is usually referred to as how finely ground the wheat is (but actually is to do with how much ash content is left when you burn it). 00 is at the lower end of the scale and is the equivalent of cake flour. 0 similar to all purpose flour. Bread flour or flour made from hard wheats is called Manitoba flour! That has high gluten content around 12%. For this recipe you could use a premixed pasta flour which already includes soft wheat and durum wheat flours. 🌺🙂 best wishes, Vicky
❤️💚❤️💚🇦🇺
From these videos a get the feeling that men from the north are a lot more reserved compared to men from the south.
I think maybe Silvio is happy for Rosetta to take centre stage! 🌺🙂 best wishes, Vicky
Is your shirt a sun made from pasta?!
good spot! Yes, our team T shirts have a sun face made from different types of pasta. I'm hoping we have them for sale in the autumn. 🌺🙂 best wishes, Vicky