Pasta Grannies discover raschiatelli pasta from Basilicata
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- Опубликовано: 20 сен 2018
- Farmer Maria lives close to Sant Arcangelo in Basilicata where cavatelli pasta are called raschiatelli. Here she shows us round her wonderful vegetable garden and makes the best pepper sauce to go with her pasta. Enjoy!
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Pops cruising a nap in the background was awesome! These videos always make me smile!!
I love Maria's beautiful smile!
Mesmerizing to watch this woman make the pasta. Such a beautiful life, and rich in nature and family. Love the Italians. They truly know how to live.
I adore how she is rolling outside
No big deal, homemade EVOO, hand-picked tomatoes, pasta made with love! Ahhh the good life.
oh man, the garden is the thing. fresh peppers and tomatoes and home grown Olio Olive
this nonna basically lives in heaven... what a gorgeous farm!
Beautiful isn't it!?
With the quality of the ingredients you can’t go wrong. Beautiful simple recipe ❤
I am second generation Italian. My parents were from Abruzzo. I grew up speaking only Italian to my mother until I was in school, although I could speak both. (my father worked and learned the English language.) When I see these videos, it brings me back to so many great memories of cooking with ma. I, too, made my own pasta when I was about 6 years old. She would let me make one egg, and roll it and cook it separately. Then I could eat my own! I still make pasta, braciole,etc, and my daughter has learned from me. It is so important to carry on traditions, or they will be lost. Thank you for making these videos!
Hi Angie, thank you for sharing your story and it's great to hear your cooking traditions continue. best wishes Vicky
In Italy, everyone always helps out... Everyone but the old husbands who just sit around in the background looking disgruntled. 😂
In italy and in the hole World
Every time I watch these, it takes me back to my childhood in Brooklyn. My father's mother was born in Calabria and my mother's in Sicily and we practically lived in their kitchens. Both are now gone, though one lived to be 98 and the other to 105! I was so blessed growing up like this, and your videos help to take me back. I can't tell you how much joy these videos bring me.💖💖💖
Wow, what great genes you have! Thank you for sharing your story and I'm delighted Pasta Grannies brings back happy memories for you. best wishes, Vicky
bklynsam how lucky are you to have experienced this first hand. I never knew my grandparents. My parents moved from MI to CA. Zero extended family.
Pasta Grannies is so wholesome, it never fails to cheer me up. Keep it up!
Something I notice and really appreciate is that the sugo or sauce isn't always super thick. Don't get me wrong, sometimes I love a heavy rich tomato sauce but, often, these thinner and lighter sauces are just fantastic! Your Food Looks So good!💜
This is the life I want to live.
I love these videos before seeing them because I know they will be beautiful :)
Grand mama of my country in South italy,the name of this country is Sant'Arcangelo di Lucania,thanks for this video,love love love
Piacere mio 😊
I can tell Maria is a hard working woman! 🤗🤗🤗
Two key components are simplicity and quality ingredients, beautiful work. Thanks.
How charming! The skill in rolling those big cavernous shapes is really wonderful. Thank you!
But what a wonderful channel is this.
I do really love Italian food. And I do love the food from grannies, they have an incredible talent and knowledge. Love to all those wonderful women and thank you so much for share those amazing, delicious recipes.
Hello Estefania, I am delighted you are enjoying the channel 😊 best wishes, Vicky
Maria's cooking with her own ingredients looks so delicious! Thank you for sharing.
I ADORE these videos.
Just wonderful!! Simple, healthy, delicious, and what a heritage from the old world. Thank you so much for sharing your recipes with us and for your beautiful smile 😊
These ladies are amazing. I am watching and making notes and some day will throw caution to the wind and make the pasta.
A lovely lady sharing her food traditions. I love Pasta Grannies!
Brava signora.. 👍Una cucina da non dinenticare...
Best channel on RUclips!! Thanks from Brazil.
Deus te abençoe Maria!
1:28 hahaha my husband has the same look on his face when I'm talking about the things I do 😂💖. Poor hubby! LOL
Looks delicious Vicky, another winner. You probably get tired of hearing that, but it is truth
hi Steve, no I never get tired of hearing that! 😀😀 best wishes, Vicky
@@pastagrannies well,like i said, it is truth
Wowwwww i found one usefull channel on youtube. great work done grannies.
I love watching this amazing woman work magic. it looks delicious. thank you so much for sharing.
You channel makes me so happy! I can’t wait to make this.
Artista 🎨
Brava nonna mria🇲🇦🇮🇪👍👍👍👍👍👍💕
This looks absolutely delicious! Sweet grannie too, awww
This is my sort of cooking simple and filling.
What I notice and especially appreciate is that the sauce is loose. Not all real tomato sauce is cooked down till it's majorly thick. This is light and beautiful and has texture.
hi Kim, yes there's no need to condense fresh and flavoursome tomatoes. best wishes Vicky
Oh my God, I just made a reply that matches what I wrote a year ago....I'm embarrassed....I guess a good thing about short term memory loss is that all these wonderful videos never get old for me. They are always new.😙
I LOVE THESE VIDEOS!!! Thank you !!
Always eagerly awaited, never a disappointment. Thank you!
Como me encantan estas series de video!!!! ♥️
Garden goals!
Looks fantastic! And those peppers look delicious!
great technique, looks delicious
So marvelous!
Just beautiful! This is the kind of homemade scratch pasta my family makes that we call "Scratch-a-telli" because we can never remember the name! Lol.
Thank you Vicky for another great video!
Delighted you enjoyed it Margarita! best wishes Vicky
Beautiful 🌷
Spettacolo !!
Italia, trattati culinari sin dal Medioevo.....
The pasta is traditional dish from Fardella, PZ I lived there many years ago.
So yummy looking!
Wow! -I'd forgotten what real tomatoes look like! In Denmark we can only get weird colourless hardshelled flavourless things, that don't start to decompose after three days as a natural tomatoe does. Organic or not with pesticides and genetic tampering... If you want healthy veggies here, you have to grow them yourself.
You are right but natural tomatoes don't start to decompose after 3 days, in italy we have "pomodori d' inverno" that are harvested in september and hanged, and are good all over the winter they are fantastic on top of the pizza
Oh, God ! ... delicious !
Buonissimi! ❤️
best Channel ever
Maravilhoso!!
How about the color of those tomatoes?????? WOW ❤️❤️❤️❤️❤️❤️
And they taste fantastic too!
They are beautiful
I like that she makes an eggless pasta. That's how I prefer to make mine.
Durum grain flour (semola rimacinata) is rich of gluten, water is enough. Sweet grain flour need eggs.
How good is the good jober saying, all of you keep becoming like this.
My mother called them cavadillis , the same technic as enockies. Her mother show ed her, Beautifull
Someday we'll be able to make pasta half as good as this over on our channel...
❤️❤️❤️
ah, come nocchi! ma basilicata!! fa bene!!
where can i get one of the pasta knife /scraper
that you see in all the Pasta Grannies videos
Lovely recipe thank you. Was the man sleeping in the back ground? Haha
😍😍😍😍😍😍😍😍😍😍
👏👏👏👏👏👏👏👏
Maravilloso 😘
Por favor los ingredientes
The shape is similar to cicatelli, isn't it? I love your videos!
Yes, these finger-scraped pasta shapes have all sorts of wonderful names and sizes - I think cicatelli is one of the names from Puglia? best wishes, Vicky
hello Pasta Grannies... what is the name of the pasta blade/scraper/rake that see in this video (in which she portions the dough and cuts the nuggets of pasta) and other PG videos? i am traveling to Italy and Sicily soon and want to pick one up.
any help would be greatly appreciated.
👍🏻👍🏻👍🏻👍🏻👍🏻🌷🌷🌷🌷
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What peppers are these ?
I’m Argentinian / Italian and my surname is Raschia, I wonder why they call it Raschiatelli ?? ❤
Seems pretty much the same as cavatelli, but the names are different from house to house.
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beautiful video. nerdy question: I understand that traditionally cavatelli is made in the south of Italy and then as you get closer to Rome, people basically stop making cavatelli and start making orecchieti . Is that correct, can anyone share additional details?
hi Matthew, the centre of orecchiette making is Puglia especially around Bari. However recipes don't respect administrative boundaries, so you'll also find orecchiette in neighbouring regions like Molise and Abruzzo. Cavatelli come in different shapes and names and are found across southern Italy and the islands. best wishes, Vicky
@@pastagrannies thank you, Vicky!
@@pastagrannies I was wanting to suggest that: this lady's cavatelli looked a lot like orecchiette. your video made me realize that the two types of pasta are made in a similar way. this blog describes them as 'pulled' www.livingalifeincolour.com/recipes/strascinati-cavatelli-or-orecchiette-pasta/
I notice in these videos the pasta is always drained in the sink and the tomato sauce spooned over. I thought one was supposed to finish off pasta in the pan with the sauce and a little pasta water?
Hi Andrew, when the condimento is something like sausage or mushroom, you may want to add starchy water to make more of a sauce; but with tomato sauce this isn't necessary. Another rule the Grannies don't always follow is the huge pot writers usually say is necessary to cook pasta (frugal cooking - it uses too much expensive gas) 😊 best wishes, Vicky
A modern use from chef cuisine! They have all prepared and assemply the parts of the plate. What you see in this vodeos is real life, not a chef who loves his belly button.
I was grown in Basilicata with this kind of pasta: only “grano duro” flour and water. So everytime I see italians making pasta with an egg every 100 grams of 00 flour it seems so strange to me.
water is regular ... the egg is added if they can afford to!
Anyone know what kind of peppers those are?
Any substitutions?
They are Italian sweet peppers. I think you could substitute green bell peppers if you peeled them, you can fry over medium high heat then cover them in a bowl until the skin is loose.
Those are what are officially known as "Jimmy Nardello Sweet Italian Frying Peppers," and I was lucky enough to cook with them only once. There is no real substitute because of the thin skin, which gives a very different mouth feel, and the flavor, which is not only sweet but intensely flavorful without any hint of heat. Bell peppers are three to four times thicker-skinned, comparatively flavorless, and thin-out the taste of any bite of such a sauce that would contain them -- compared to the Jimmy Nardellos. The ones I got were perfectly ripe and firm when I got them, and they were only about $3.59 per pound. This was about seven years ago in Atlanta. If forced to substitute, I would only use mini sweet peppers, if you can find them.
I believe they’re also called ‘melrose peppers’ depending on where you live. I wonder if a cubanelle pepper could be substituted. The melrose pepper is available late August and September.
L Jay: Totally different terroir, but same lineage. I used to live not too far from there, and the weather and soil are different enough to make an entirely different experience out of the same seeds. Close enough, though, if you can't get the real thing, I suppose.
westsacfatty _____ Look for 'Romano' peppers.
800th like!
Why are eggs used in some dough and not in others?
Durum grain flour (semola rimacinata) is rich of gluten, water is enough. Sweet grain flour need eggs.
Who the hell don’t like this....
Santarcangiolese
Omg them grannies are so lovely BUT every single pasta in this channel is just tomato sauce.
Because it's cheap in Italy, like Margherita, cheap ingredients but very tasty :)
Agreed, and when you have your own fresh ingredients it’s exponentially better than what you can buy at the supermarket
Cheese and dairy products were very very very expensive. They've done a video with that bit in it and explain instead of cheese on top they used toasted (or fried in EVOO) seasoned bread crumbs. It's actually really good, I don't miss the cheese!
that's true; it has been summer and we have been filming in southern Italy - so tomatoes are in season. Check out the playlists from northern Italy - Liguria, Piemonte, Lombardia etc - for non tomato based dishes. best wishes, Vicky