She should start her own channel. She is very good at explaining these methods and addressing issues that people might face. That point about the eggs is the biggest for me. My pasta got sooooo much better when I started using fresh eggs from my friends' chickens rather than store bought.
I buy Jidori eggs from a local Asian market. The yolks are dark, dark golden with a reddish hue. They are just as rich in flavor and make really tasty pasta!
You are right. Italian cuisine is a poor one and back in the days meat was a luxury that only few could afford on a daily basis. Therefore traditional recipes involve a lot of cheap legumes and vegetables or make use of every leftover (like cannelloni)
Yes Italians were ones very poor and most could not afford meat. They had to be clever to turn foods that were not considered human (foods like corn polenta and other grains seeds reserved for animals) into palatable an delicious foods !
Carla is a lovely teacher and I have learned a lot even the little tricks that she was kind to share. I loved how she spoke calmly and had a warm smile that melted the stress that I had throughout the day. Does anyone else watching Pasta Grannies find it therapeutic and wholesome, especially with the current climate that we are in?
She is so right about making your own pasta. You just can't go back to store bought. It just isn't the same. How I love this channel!!!! Thank you so much for sharing! I am in Sardinia right now during all this COVID and I am so thankful I am here to eat good food and soak up the sun, even though it is winter. :) Came to the right place at the right time.
Such grace in her every move! We need more pasta grannies in this world, not some tiktokers or RUclipsrs. These skills must be inherited to generations to come
I made this recipe with fresh egg pasta, leaving out the marjoram and mint. My wife loved it. It was my first attempt at cannelloni and thanks to this excellent tutorial, it turned out perfecto. I will make it again, next time including the marjoram and mint. Also, I should have watched the video closer for the pasta thickness. One click thinner on the machine would have made a more delicate end result. When the cannelloni is rolled up on itself it compounds the overall thickness of pasta. Go with a thin setting.
Carla is fantastic to watch, and her explanations on fresh eggs, wood surfaces, how to use a pasta roller, the additions of mint and lemon zest to the béchamel sauce are tips you just don't get from anyone else but a master chef! I could watch her perform her skills all day! Thank you again for such a wonderful treat.
If you ever make it to Rome, Carla's classes should be on your To-Do list. The next best thing is her Instagram feed, where she often shares recipe ideas (along with photos of her cats!). best wishes, Vicky
I made this for a dinner party last night and it was extremely well received...it was also super delicious and I will be making it again and again! Superb delicate flavours. Beautiful! Thank you ladies x
Chef Carla Tomasi is a great teacher. I learned some good tips. Hopefuly she will let you film more videos of her pasta recipes. I would love to learn more from her!!!!!!!
Carla's ease in the kitchen and teaching style is very appealing. She is clear and makes approaching the recipe very doable even without a written recipe. There is always tidbits of information and new knowledge that can be found in your videos. I just love it! Thank you, Vicky, for introducing us to Carla and for your amazing work producing "Pasta Grannies."
HOLA AMIGAS DE PASTA GRANNIES SOY UNA ADMIRADORA DE LA COCINA ITALIANA Y ESTOY APRENDIENDO MUCHO CON SUS RECETAS,SALUDOS FRATERNOS DESDE MI PROVINCIA CHICLAYO CAPITAL EN LA COSTA NORTE DEL PERU.
Das mit der Pasta ist so eine Sache, die vielen Varianten, ich habe mich entschieden die Pasta nach Carla zu fertigen für alle Teigtaschen, für Spaghetti, Penne, Rigatoni oder Fussili, gehe ich auch nach Carla vor nur mische ich : 1/2 Typo 00 und 1/2 Semolino, werde sehen wie es wird, danke Carla und liebe Grüße aus Wien
Thank you Pasta Grannies for sharing this recipe , oozing with deliciousness. Carla explained and demonstratedi the canelloni making process so well. Lucky are her students , who learn the nuances of pasta making from such a top notch chef.
I've watched several videos of this series, and one thing is certain and stands out: it is all about the quality of ingredients, the recipes are actually quite simple and straightforward.
I learned a lot watching this. I’m American and so the ways we go to aren’t always best for recipes like this. I’m really happy to see how from this channel. It looks delicious. ❤❤
Que hermosas mujeres: madres, abuelas, gracias por enseñarme esas deliciosas recetas que a lo largo de su vida las han preparado para su familia, gracias mil gracias, las admiro. Saludos desde mi bello Ecuador.
I use 50-50 flour. 00 and Rice flour and it produces a much softer, more delicate texture... give it a try! you won't be disappointed!! What a great video!
Wow, this woman is amazing, I have never heard about adding a bit of mint and lemon zest in besciamella, I will surely give it a try! And what good English she speaks, I really enjoyed her relaxed way of making and explaining things. As always, thank you for your great great great videos!!!
Learned so much from Carla, made de best Cannelloni ever. Thank you! ......and her 'tips' will last me a lifetime ❤. Making great food does not have to cost a lot when you start from scratch, I even made my own ricotta with clabbered milk. So delisious 😋
This video is wonderful. I wish I’d watched it the first few times I tried to do pasta for cannelloni. It’s a meal I love to serve to guests, but the pasta making part has been so intimidating…I haven’t done it enough to gain confidence. This video gave me the confidence! First important tip: weighing eggs to know exactly what amount of flour to use. Second - seeing how much flour was used to help keep pasta dry during the flattening process was very helpful. Thank you!!!
What a great woman and that recipe looks amazing. Will have to give this a go. I think this would be great as a meal for a family feast. Again I can only say thank you so much for sharing this amazing woman/recipes with us.
Made this yesterday. Wow! Sublime! I just joined the Pasta Grannies community recently. Calling it "subscribing" does not give it justice. Loved this video and all the tips. My arms are tired from the kneading but I persisted and they turned out beautifully. Although I ended up with double the pasta needed. Its ok I just sliced it all up, cooked it and threw on some pesto from my freezer. And back into freezer for a pasta meal next week!
My cousin showed me this video, since i just got a pasta roller. She is right. Once you've made your own fresh, it's hard to be satisfied with store bought. I am going to make this recipe for a potluck this weekend.
Discvored this channel 3 days ago . everything about it is GREAT . u guys doing amazing and importent work. Make this receipe today . was amazing and delicious . the lemon zest is the bachamel is the best idea . SO GOOD. TNX
This “Granny” is above a Three Starred Chef!!! And speaks better English than most... :D Loved it! Oh, and, yes, use a scale. And the cold water method?! Worth a million! Loved it ! (Already said that...)
Noémi Makkos She is so confident in both cooking and speaking. She knows very well what she does and what she says. We Italians, in general, have many problems trying to speak English. Instead she does everything in such a quiet and safe way, even in speaking English.
That is just stunning, start to finish! I’ve always made the crepe-style noodles and looked for this specifically to see how a real pasta cannelloni is done. Thank you!
I found this channel 2 days ago and it's already become my favorite. I love every video I've watched (multiple times each) and I can't wait for the weekend so I can try some recipes. Please continue filming :)
I loved this video......great teacher and learned a few tips. Her filling is how I make my ravioli at Christmas time but not fresh herb. I have saved this to make at a future time......Bella! Thank you 😋😊
wow loving this longer video ,iam picking up so many tricks and tips ,and you know what they say " it's not what you do, it's the way you do it ! ,feel thatr i can make now i've had a masterclass ,thanks x
Haynes, I make cannelloni with, minced sautéed onion, spinach, veal mince, ricotta much like this. I season simply with salt, pepper, and a little fresh nutmeg. I first had this type in Valle de Asta in the north of Italy.
She should start her own channel. She is very good at explaining these methods and addressing issues that people might face.
That point about the eggs is the biggest for me. My pasta got sooooo much better when I started using fresh eggs from my friends' chickens rather than store bought.
I buy Jidori eggs from a local Asian market. The yolks are dark, dark golden with a reddish hue. They are just as rich in flavor and make really tasty pasta!
SHE IS SO RIGHT WHEN SHE SAYS U WILL NEVER BE HAPPY AGAIN WITH THE STUFF U BUY AFTER U MAKE YOUR OWN PASTA.
Totally! You'll still eat storebought pasta but you wont be happy with it ;)
Nanou Yeah, store bought pasta fell in the category in which I also keep Maggi.
I would strongly support that remark. I save making my own pasta for the weekend when I can just take my time. It is really fun.
Truth ❤
I love that Italian cuisine has so many vegetarian friendly options
You are right. Italian cuisine is a poor one and back in the days meat was a luxury that only few could afford on a daily basis. Therefore traditional recipes involve a lot of cheap legumes and vegetables or make use of every leftover (like cannelloni)
...And still when you visit someone they often cook with meat and fish... unfortunately
This is her own version of cannelloni. No marjoram, mint and lemon zest or pecorino are in the original version
Yes Italians were ones very poor and most could not afford meat. They had to be clever to turn foods that were not considered human (foods like corn polenta and other grains seeds reserved for animals) into palatable an delicious foods !
@Honigmulle lol you have no idea what you are talking about
Carla is a lovely teacher and I have learned a lot even the little tricks that she was kind to share. I loved how she spoke calmly and had a warm smile that melted the stress that I had throughout the day. Does anyone else watching Pasta Grannies find it therapeutic and wholesome, especially with the current climate that we are in?
yes, she made me authentically smile with happiness.. What a wonderful person
She so calm and always smiling. I, in the contrary, always have a panicked look when I’m cooking. That’s why she’s a master and I a straggling cook!!!
Practise, practise! Cooks are made, not born. 😀 best wishes, Vicky
+Pasta Grannies I watched this episode over and over...I think I’m ready to try it! Fingers crossed! I love this channel! ❣️
hahah same 🤣 i tend to make a mess too
She is so right about making your own pasta. You just can't go back to store bought. It just isn't the same. How I love this channel!!!! Thank you so much for sharing! I am in Sardinia right now during all this COVID and I am so thankful I am here to eat good food and soak up the sun, even though it is winter. :) Came to the right place at the right time.
Such grace in her every move! We need more pasta grannies in this world, not some tiktokers or RUclipsrs. These skills must be inherited to generations to come
I made this recipe with fresh egg pasta, leaving out the marjoram and mint. My wife loved it. It was my first attempt at cannelloni and thanks to this excellent tutorial, it turned out perfecto. I will make it again, next time including the marjoram and mint. Also, I should have watched the video closer for the pasta thickness. One click thinner on the machine would have made a more delicate end result. When the cannelloni is rolled up on itself it compounds the overall thickness of pasta. Go with a thin setting.
Carla is fantastic to watch, and her explanations on fresh eggs, wood surfaces, how to use a pasta roller, the additions of mint and lemon zest to the béchamel sauce are tips you just don't get from anyone else but a master chef!
I could watch her perform her skills all day!
Thank you again for such a wonderful treat.
If you ever make it to Rome, Carla's classes should be on your To-Do list. The next best thing is her Instagram feed, where she often shares recipe ideas (along with photos of her cats!). best wishes, Vicky
Pasta Grannies ....taking in one of Carla’s classes is now definitely on my ‘must experience’ list next trip back to Rome! Thank you, Vicky!
Binge watching all your vids coz everything about it is beautiful❣️❣️
I made this for a dinner party last night and it was extremely well received...it was also super delicious and I will be making it again and again! Superb delicate flavours. Beautiful! Thank you ladies x
Chef Carla Tomasi is a great teacher. I learned some good tips. Hopefuly she will let you film more videos of her pasta recipes. I would love to learn more from her!!!!!!!
"once you try your own (home made pasta), you're never happy with what you buy," ...never ever were truer words spoken. Fabulous lady.
Carla's ease in the kitchen and teaching style is very appealing. She is clear and makes approaching the recipe very doable even without a written recipe. There is always tidbits of information and new knowledge that can be found in your videos. I just love it! Thank you, Vicky, for introducing us to Carla and for your amazing work producing "Pasta Grannies."
Carla is a great teacher - and if you are ever in Rome, one of her classes should be on your To-Do list. best wishes, Vicky
HOLA AMIGAS DE PASTA GRANNIES SOY UNA ADMIRADORA DE LA COCINA ITALIANA Y ESTOY APRENDIENDO MUCHO CON SUS RECETAS,SALUDOS FRATERNOS DESDE MI PROVINCIA CHICLAYO CAPITAL EN LA COSTA NORTE DEL PERU.
CoronaVirus: Stay inside.
Me: 32 year old single guy watching grannies make pasta for the last two hours.
Snap
Snap II
Mierda ... ¡yo también!
Very soothing tho 😊
Dont worry you are not alone. Im a 30yrs old single woman who watches pasta grannies nonstop and wish could also make them 😢
Das mit der Pasta ist so eine Sache, die vielen Varianten, ich habe mich entschieden die Pasta nach Carla zu fertigen für alle Teigtaschen, für Spaghetti, Penne, Rigatoni oder Fussili, gehe ich auch nach Carla vor nur mische ich : 1/2 Typo 00 und 1/2 Semolino, werde sehen wie es wird, danke Carla und liebe Grüße aus Wien
4:10 - The danger of making home-made pasta. Love this and will be trying this recipe soon.
Thing is, even she would not taste the difference.
Thank you Pasta Grannies for sharing this recipe , oozing with deliciousness.
Carla explained and demonstratedi the canelloni making process so well.
Lucky are her students , who learn the nuances of pasta making from such a top notch chef.
I’m rewatching this, and realise that I have been using so many of Carla’s tips for making pasta, without even realising it! Grazie Carla.
I've watched several videos of this series, and one thing is certain and stands out: it is all about the quality of ingredients, the recipes are actually quite simple and straightforward.
I learned a lot watching this. I’m American and so the ways we go to aren’t always best for recipes like this. I’m really happy to see how from this channel. It looks delicious. ❤❤
Que hermosas mujeres: madres, abuelas, gracias por enseñarme esas deliciosas recetas que a lo largo de su vida las han preparado para su familia, gracias mil gracias, las admiro. Saludos desde mi bello Ecuador.
She has a certain strong wisdom about her. I love the way she teaches. Thank you
I use 50-50 flour. 00 and Rice flour and it produces a much softer, more delicate texture... give it a try! you won't be disappointed!! What a great video!
Wow, this woman is amazing, I have never heard about adding a bit of mint and lemon zest in besciamella, I will surely give it a try! And what good English she speaks, I really enjoyed her relaxed way of making and explaining things.
As always, thank you for your great great great videos!!!
Learned so much from Carla, made de best Cannelloni ever. Thank you! ......and her 'tips' will last me a lifetime ❤. Making great food does not have to cost a lot when you start from scratch, I even made my own ricotta with clabbered milk. So delisious 😋
Looks so delicious. And the love that Carla puts in is the real nourishment.
Came across this recipe while binge watching Pasta Grannies and had everything on hand except ricotta, so I made it with 200g feta - delicious.
I absolutely love this channel. Thank you so much to all the Grandma's out there!
I am delighted you like Pasta Grannies 😊 best wishes, Vicky
Oh my.Amazing.All that cheese and the greens plus freshly made pasta.
Shamelessly drooling for this recipe, bravissimo Carla!
Just made this, so freekin' delicious
Great to hear!
This video is wonderful. I wish I’d watched it the first few times I tried to do pasta for cannelloni. It’s a meal I love to serve to guests, but the pasta making part has been so intimidating…I haven’t done it enough to gain confidence. This video gave me the confidence! First important tip: weighing eggs to know exactly what amount of flour to use. Second - seeing how much flour was used to help keep pasta dry during the flattening process was very helpful. Thank you!!!
What a great woman and that recipe looks amazing. Will have to give this a go. I think this would be great as a meal for a family feast. Again I can only say thank you so much for sharing this amazing woman/recipes with us.
K Kitchenmom are you trying to flirt with her?
OK Kitchenmom
Wow Carla should have a channel of her own! So calm and relaxed.
You can find Carla on Instagram and she also does Zoom classes. best wishes, Vicky
Carla really knows what she's doing!
Thank you Carla, this recipe is delicious. Thank you for sharing pasta grannies.
Made this yesterday. Wow! Sublime! I just joined the Pasta Grannies community recently. Calling it "subscribing" does not give it justice. Loved this video and all the tips. My arms are tired from the kneading but I persisted and they turned out beautifully. Although I ended up with double the pasta needed. Its ok I just sliced it all up, cooked it and threw on some pesto from my freezer. And back into freezer for a pasta meal next week!
Amazing cooking lesson! Thank you, Carla, and thank you, Pasta Grannies!
Made this for Good Friday dinner. It was delightful! Carla is a gem!
What a great recipe. Thank you. PS Chef Tomasi speaks English wonderfully!!!
Carla speaks English colloquially which is some feat! best wishes, Vicky
Omg this looks absolutely delicious. I will try to make this for Sunday dinner for my family 😊
I tried them, they are phenomenal. I now make them regularly. Thank you Carla!! (And thank you Pasta Grannies team too, of course!)
Oh my goodness, that made me so hungry. Beautiful!
Ciao Carla!😊Your cannelloni are just wonderful! Thanks for sharing the recipe !❤️
Wow Carla thank you so much for that excellent demonstration. How nice of you to share your skills!
Yes, Carla is a wonderful teacher :-) best wishes, Vicky
Looks delish! Thank you. I love that you have Melbourne Richmond's Skipping Girl tea towel in the back ground.
I love this kitchen! Very functional and airy, and a beautiful wood work surface.
hi Madeleine, it's called the Latteria Studio in Trastevere in Rome - it's used for classes and photography shoots. 😊🌺 best wishes, Vicky
Am from Thailand i like see u cooking so much very good
My cousin showed me this video, since i just got a pasta roller. She is right. Once you've made your own fresh, it's hard to be satisfied with store bought. I am going to make this recipe for a potluck this weekend.
Pasta Grannies going full scale scientific. I love it.
Way Best Pasta channel you can find
thank you for the very good recipe ...delicious....Grazie
She makes it look so easy!
It is easy - but if you are not familiar with the process it might take a bit longer 😊 best wishes, Vicky
She needs her own show!
They are making me HUNGRY. Such amazing ladies and delicious food. I am definitely making this recipe
Amazing pasta, it became my family's recipe for fresh pasta.
Discvored this channel 3 days ago .
everything about it is GREAT . u guys doing amazing and importent work.
Make this receipe today . was amazing and delicious . the lemon zest is the bachamel is the best idea . SO GOOD. TNX
I love watching this episode over and over
Looks delicious, and great tip to push from behind! I enjoyed this tutorial very much!
This “Granny” is above a Three Starred Chef!!! And speaks better English than most... :D Loved it! Oh, and, yes, use a scale. And the cold water method?! Worth a million! Loved it ! (Already said that...)
Carla is an outstanding chef 😊 She lived in London for 20 years, hence the excellent English. best wishes, Vicky
Looks amazing! She also speaks great english, wow!
Noémi Makkos She is so confident in both cooking and speaking. She knows very well what she does and what she says. We Italians, in general, have many problems trying to speak English. Instead she does everything in such a quiet and safe way, even in speaking English.
That is just stunning, start to finish! I’ve always made the crepe-style noodles and looked for this specifically to see how a real pasta cannelloni is done. Thank you!
o mi allah, this looks SO amazing. thank you for the demo!!!
I found this channel 2 days ago and it's already become my favorite. I love every video I've watched (multiple times each) and I can't wait for the weekend so I can try some recipes. Please continue filming :)
Stock up on a truck load of cheese!
Another spectacular video.... Thanks a lot.......
It looks fabulous my favourite Italian dish 😋
I’ve made this several times. It’s absolutely delicious!
love her vibe❤️
I loved this video......great teacher and learned a few tips. Her filling is how I make my ravioli at Christmas time but not fresh herb. I have saved this to make at a future time......Bella! Thank you 😋😊
This video inspired me to try making pasta for the first time, and it was sooo good
Thank you so much for sharing one of my very favorite dishes! Delighted to learn it from charming Carla.
ほんとに美味しそうだけど、とっても手間がかかっていてすごい！
This was by far my favorite grannies dish! I have made one a week this summer
I have never made pasta before but I might try this recipe!
Love it, and her too! Great twists, mint - very Roman! - and marjoram. It looks delicious!
My mouth is watering right now.
Hoy te conocí en DW, vi muy ingenioso lo que hiciste, te busque y... claro!!! Me suscribí a tu canal, felicidades por tu trabajo, me encantó!!!!!
Ciao Laura, No he visto el programa todavía. Espero que esté bien. Y bienvenidos a Pasta Grannies! best wishes, Vicky
Pasta Grannies Saludos desde Morelia Michoacán, México!
I love her dishware 😍
THIS WOMAN KNOWS A THING OR TWO ABOUT COOKING. A TRUE PROFESSIONAL !!!! COMPLIMENTI SIGNORA, DAVVERO IN GAMBA👏👏👏👏♥️🇮🇪
Looks scrumptious!
wow loving this longer video ,iam picking up so many tricks and tips ,and you know what they say " it's not what you do, it's the way you do it ! ,feel thatr i can make now i've had a masterclass ,thanks x
Effortlessly done.
I am in love with Carla!
Drooling here! Thank you for this recipe!
i like the production easy to follow thank you Italy! veg pasta hurrah
Ehre.....wer so eine Köchin in der Familie hat....✌️🥰👌
Gorgeous pasta 🎉
i want to make this. enjoyed the video very much
These pastas are beautiful!!
This one made my mouth water! Can't wait to make it!
I love this recipe 💕
I made this twice. The second time I added fresh grated nutmeg instead of Marjoram and it was much better. At least my family thought so.
I was wondering for cannelloni which thickness should we go to in the pasta roller
I want to try this! It looks delicious.
So beautiful a demo ...if I wanted to stuff with ground veal what would be the spices and instructions?
Haynes, I make cannelloni with, minced sautéed onion, spinach, veal mince, ricotta much like this. I season simply with salt, pepper, and a little fresh nutmeg. I first had this type in Valle de Asta in the north of Italy.
This lady is a beautiful person.
This dish looks delicious! I hope I can make it!
Love love love this channel