96yr old Fedora & 86yr old Alba make passatelli - bread and cheese pasta!
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- Опубликовано: 13 окт 2022
- Double helpings of a great pasta called passatelli - which is found mostly in Marche, Romagna and a little bit of Umbria. It's especially loved by folks in the province of Urbino and here 96 year old Fedora and 86 year old Alba share their traditional and modern ways of making it.
Purists think flour should not be added to the dough. As someone who has had experience of the pasta turning into polenta as it cooks, I think it helps! The breadcrumbs should be several days old, and not soft.
200g breadcrumbs
200g grated parmesan cheese, grated.
3 large eggs
nutmeg (and lemon zest)
4 tablespoons flour if you are in any doubt about your dough, reducing the amount of breadcrumbs by 25g. 
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The way Fedora's son treats her, with so much love and respect, brought tears to my eyes. How I wish my parents were still here. As for the food, I love passatelli in brodo. We make them too, with mostly breadcrumbs, but some flour added so they hold their shape. So delicious.
Fedora is magnificent. She has wonderful family support, but she also doesn’t give up pressing the passatelli as she’s done for generations. Brava. Thank you Vicki
The relationship between fedora & her son is very sweet to watch
5:39 is simply beautiful. A sons love. ♥
This is what the world needs: FILIAL LOVE!!!
I love this show. It’s so important to save these traditions . To see the love of family is a gift too
Another amazing video and bringing joy to the world. Fedora and her son are magical and nearly brought me to tears. The love between the two children and their Pasta Grannies are amazing.
The so called "chefs" should learn from these beautiful ladies. Wonderful, wonderful video. Grazie mille Pasta grannies👏👏👏❤❤❤
Not too far from spaetzle but oh so much more delicious! Fedora's son's affection for his mother is just too heartwarming.❤
Lovely to see the son take so much care of his mother! Such true love...
I'm grateful to learn the authentic recipes. My aunt taught me a lot and then she passed away.
The wonderful ladies are blessing so many people by teaching them the correct traditions. They do this with grace, beauty, authenticity, profound cooking skills, and love.
God Bless You wonderful ladies. Thank you for all your videos! Thank you for bringing joy to our lives and for being your wonderful selves!
The second version, with a bit of lemon zest, is pretty much the same as it's done in Cesena, not far away in the neighbouring Romagna region. Lemon gives a wonderful sweetness which contrasts nicely with the cheese and a rich broth (same combination of the traditional cappelletti -cheese "ravioli" with broth-). In the last few years, it has become more common to serve them without a broth, as in the video, but then they do require the flour.
Hello Alberto, thank you for the insights - and that passatelli asciutti need the flour. 🙂🌺 best wishes, Vicky
Che bella nonnina ...e quanto amore in famiglia 💞 grazie per le ricette
In these warm Mediterranean countries I've noticed that you only need the simplest ingredients to make something delicious. Everything is so much fresher and bursts with flavour
I’ve been making sourdough loaves twice a week for a few months now. I’ve stockpiled the first and last slices as breadcrumbs, knowing they would be good for something. Now I know what! Bet my son would love this too (he’s 2). My daughter was born today! Can’t wait to pass down what I’ve learned like the grandmas and grandpas on PG!
Hello Embree! Congratulations on your new baby, I'm amazed you are thinking about cooking. Best wishes for what will be a very busy few years. 🙂🌺 Vicky
@@pastagrannies thank you! She is a beautiful baby! I forgot how stressful it is when they are this small, and cooking videos help calm me down lol
I just recently learned about passatelli. These both look luscious! Fedora and Renzo brought tears to my eyes and Alba and Anna work so great as a passatelli team! TFS, Sharon🤗❤️
Renzo wasnt any stronger than Fedora when putting that dough through the potato ricer 😂😂😂😂 Loved her humour 🤣
Complimenti davvero, siete fantastiche! ❤️❤️❤️❤️❤️❤️👏👏👏👏👏
The only thing that exceeds her beauty is her style and grace
I really enjoyed the contrast between simple Pre-war Granny and trendy Boomer Granny. Completely different recipes with a completely different attitude.
Che amore questa nonnina Meraviglia vedere con quando amore prepara i passatelli 👏👏👏💕
gracias por guardar las tradiciones con tanto amor y delicadeza .sois la memoria viva del futuro.
How beautiful the love shared by a mother and son, especially that they have grown older, and more beautiful together.
Delicious pasta.
This is so heartwarming.
These beautiful ladies are absolutely priceless! Brings back memories of being with my Nonna in the kitchen. If you are lucky to have one, I guarantee you learned how to cook some delicious food!
The epicenter of my family. Northern Marche and watching this transports me to my grandmother making passatelli in brodo, with the dash of nutmeg. Thank you and God bless these ladies!
hi Scott, I've forgotten where your family is from in Marche. Do you still have family there? best wishes, Vicky
@@pastagrannies yes. Sassaferato. There are still Amoris there and we do keep in contact with the advent of social media. The passatelli soup was always a special occasion soup for holiday gatherings.
Excellent - we filmed quite close to your family, but didn't actually make it to Sassaferato. A very scenic part of the world. best wishes, Vicky
Urbino! The city where my university is located and to which I live near (between Urbino and Pesaro). Passatelli are a classic of my province, along with cappelletti, crescia, casciotta, and all the pasta famous in Romagna, which is very near. Pesaro-Urbino is not a very touristic province, but is very authentic.
It's so good hearing my dialect in their speech ("vieni oltre" to say "come here", the article before the feminine given names).
Passatelli are new to me! Both recipes look delicious, and the Ladies are lovely!!!
Why do they bother the old lady Fedora asking her about amounts, about time. Let her cooking and that is all!!!
What a pleasure it is to spend time with these friends! ❤
Buongiorno Fedora sei fantastica 😘😍😘😘😘 mi ricordi quando li faceva mia suocera che era di Urbania.... Anche lei faceva cappelletti buonissimi.... Ora li faccio io con la sua ricetta 💕💓💝💖💗💋
Love, just Love!
Thanks and regards.
I love when my children come in the kitchen and cook with me. A great way for them to remember the dish and love in cooking.
My mom used to make this dish. We kids used to call it "worm soup". My mom never wrote down any of her recipes. So glad to have found this video. Love watching your channel. It brings back so my great memories and now a "new" an old recipe.
Gosh, wouldn't it be nice to have a neighbor just drop by and give you 5 truffles.
I love this channel. Thank you grannies!
Our pleasure!
Anna has the most gentle and soothing voice.
Two fantastic Nonas and two incredible versions of which both are winners! I feel quite exhausted watching the hard job of squeezing the potato ricer, they know there stuff. Thanks to everyone, Ramon.
hi Ramon, it's a good workout! The original gadget is a kind of two handled masher, which is trickier to make passatelli with, but easier on the biceps. 🙂🌺 best wishes, Vicky
@@pastagrannies Thanks Vicky just have to find some biceps now as well then😱All the best Ramon.
You are wonderful travelling around Italy to discover a
The pasta traditions while appreciating nonne at work! ❤️❤️❤️
When your neighbour drops off a handful of black truffles.. I wish..
These looks so good😋 I never thought to use my potato riser to make pasta, but now I have to try it. Excellent recipes, Grannies👏👏👏👏👏
Just beautiful ❤️🥰
I love all these Pasta Grannies and their wonderful recipes
thank you! ❤❤❤
Beautiful granny Fedora! Delicious food! ❤
I made passatelli several years ago and could barely press it through myself- brava Fedora il forte!
OMG !!! ... The first version looks already exceptionally delicious. The second version elevates the pasta to “haute cuisine” !!! I will definitely try making it (the first version, of course) !!!
Bellissima signora grazie grazie ….❤️ so much love takes place in a simple kitchen
bless them both
Oh my goodness…..those both look so delicious!!
Fedora you are precious
Lovely!
I've never eaten passatelli. I'm going to have to make these!
hi Randy, whenever I see them on a menu, I order them - they are so delicious! Have fun making them. best wishes, Vicky
mama Fedora sending love🥰 from indonesia🇮🇩
Thank you soooo much for this beautiful, amazing and lovely vidéo ❤🌹❤🌹❤🌹
Another wholesome episode with great recipes. Just the thing to brighten ones mood!
The value of the truffles!!!
These remind me of my German spaetzel! Yum!
Ja, die haben schon was von Spätzle. „Passatelli“ klingt aber doch ein bisschen schöner, wie viele italienische Sachen. 😊
Che buoni gli spätzel! Soprattutto quelli verdi fatti con l'ortica, ben imburrati , come li fanno da noi in Italia, in montagna. Ho comprato l'attrezzo per farli ma preferisco mangiarli quando vado in vacanza in Alto Adige 😊
Ma, da marchigiana, devo dire bravissime alle signore che ci hanno deliziato con i nostri passatelli! ❤
and please pass it on to Future Generations that's the key to great food and family
Very nice💗💗💗
bless her...🙏🙏
Super!❤ Modern Take 👍👍
un abraccio bravaaaa
Bellissimo 🤍💛🧡💜💙💚
I absolutely love and adore this one thank you ❤😊
She’s stronger than Popeye that Fedora! ❤
adorable... Thank you 😘
I passatelli….aria di casa mia! ❤️
Looks wonderful. My family is from the Marche but we are coastal people. Interestingly my mother never made passatelli so maybe it’s more of an inland tradition.
E quello ci sono cose in Italia che nemmeno nella stessa regione sono conosciute da tutti, figuriamoci poi qui tutta la gente che si trova su questo canale da varie parti del mondo. ;)
Well ladies...now we know how to keep the flabby arms tight....press that passatelli frequently! Looks magnificent! Fedora is 💪🏻
Hmm, Pasta grannies didn't show up in my notifications on the usual day last week. Was wondering if you were on a break but i went looking for it this morning. Glad to see there was one to watch.
Fedora's recipe seems more frugal with breadcrumbs & they really expand in the broth. She still has good strength in her arms squeezing the passatelli maker. I've seen much younger struggle with soft tatties through a ricer. [Just had a look on line & passatelli makers are available in the UK fairly cheaply!] Might treat myself as you can get them with changeable plates for ricing potatoes too].
The dish that Alba made had a small fortune of truffles in it, that haul of them she had on the table was amazing.I tried to get my dog into truffle hunting but he had a thing against fungi so that was a no-go. They're usually tiny around here anyway if you can actually find them.
Fedora's eye's were glistening with pride at the praise from her son. Lovely to see. It would be an honour to have either of these special ladies make such a lovely dish. I'm trying to decide which of the two dishes I'd like to try first? I like spätzle in my soup, so thinking the lighter texture of the passatelli would be my preferred option. Though there are still some fresh ceps to be found here at the moment which would be nice with the other.
Sorry I'm rambling now...over caffeinated this morning.
Thank you for another lovely window into the lives of the Pasta Grannies. Always makes me happy.
Oh made the Torta verde con prescinsêua [cheese & chard pie] from the 2ⁿᵈ book last week. Truly delicious, thank you. Haven't found my ultimate fave from the book yet - but working towards it.😋
hi James, I'm afraid I don't have any control over notifications but sometimes RUclips jig things around and one has to (re) sign up to receive them. I prefer the unfloured version of passatelli, but they're very temperamental to make; I think it depends on the bread. I've ended up with polenta on several occasions. I'm glad the torta was a success - it's very similar to a Greek pita and I love those. Have a good week. best wishes, Vicky
@@pastagrannies Oh I know that YT sometimes just play silly games...sorry I was musing to screen this morning. Still got to see it in the end.
Oh dear, polenta is nice but not so good when you're after something else.😄 They both look fun to try though so will give both an attempt. You have a fun week too.
🤗🤗💐
Just like my Grandmother Angelina she was from Sicily
Lindo demais ❤
🤩❣️👏🏻
What a beautiful lady
Thank you for filming another excellent episode. I always wonder what the a pasta Grannies think about their methods. Do they try new pasta recipes and techniques? Or do they frown upon other ways. Luke, would a pasta granny ever do a one pot pasta meal?
hi Judith, in our experience, when we show ladies other Pasta Grannies videos, they are interested but not to the extent they're going to try it themselves. They've got 3 pasta shapes they can make to perfection and that's enough! And I reckon the closest to a one pot pasta meal is minestrone. 😀 best wishes, Vicky
👍👌💯👏
😮😮😊😊😊😋😋😋
Alba looks like Estelle Getty.
Where can I get the mini box grater? That would be SO convenient for many uses.
Try a microplane, perfect for nutmeg and lemon zest and finely grated parmesan which makes a silky coating on pasta.
Yay!
Fedora gives her full address. You should dub over it.
Oh FFS...
You need to also set up a Rumble account
Can one cheat with the chicken bouillon cubes in water?
Another method is to grate the ball of dough.
Eh, qui non si scherza... passatelli, tartufi. A tavola non si invecchia😍
Breadcrumbs for pasta?. Who knew?
I get how you would think it is pasta.. it is not. also gnocchi is not pasta. unfortunately, abroad there is a different framing on those things