Double helpings of hooped pasta from Abruzzo! | Pasta Grannies
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- Опубликовано: 11 май 2023
- 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 fry
Pecorino cheese to serve
For the pecorara
180g 00 flour, 20g semola rimacinata, about 100ml water
1 onion, carrot, celery stick, 700g fresh tomatoes, 2 zucchini, 2 bell peppers, one large aubergine/eggplant. basil.
Concettina's factory is: www.mugnaia.net 
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Wow! Thank you for sharing this iconic dish from Abruzzo - la mugnaia. This has been so long awaited. Now, we only need to serve it directly on the table top, and eat it all together. And anellini alla pecorara! Wow! A powerhouse of pasta from Abruzzo this week. Thank you so much for highlighting these special dishes. Thank you, Concetta and Concettina for sharing your gifts!
hi Matthew, the little and large pasta of Abruzzo. I'm glad you enjoyed the video! best wishes, Vicky
These videos may well be the most unbroken time of joy in my week as I watch these ladies feed plates of love to everyone. Thanks again for a wonderful episode!
Thanks Scott, glad the videos bring you such joy!
In a world that is getting more and more devoid of family and connection, these videos are a God send, thank you!
I absolutely love watching skills like this. ✅
Pasta and veggies, yummy and healthy
I absolutely love this I've learnt so much watching these amazing Nona's God bless them all.❤️❤️
Both of those dishes, while using very similar pasta, look so incredibly different…and both look absolutely luscious! Fresh and filling! I just love the kiss Concetta and Concettina share at the end…an appreciation for each other’s talents! TFS, Sharon ♥️🤗🇮🇹🍝😁
Such a special episode. It turns out that they all are.
This sweet Nona Conccetina exudes so much joie de vivre as she makes her pasta.
There is so much of good cheer and friendly banter exchanged , while she and her friend Concetta turn out those beautiful mugnaia and pecora hoops,and serve them with a flavoursome, passata pecorino cheese enriched beef , chicken and pork sugo.
And the final swirl of happiness.
Both enjoy the food they cook and compliment each other with a sweet kiss of appreciation...BUON APPETITO dear Nona's!!!
Thank you Vicky for taking us inside Nona Conccetina's beautiful kitchen and being allowed to watch this very interesting method of making pasta.
Could you make a video of her beautiful home with it's charming arches?
Thanks for being here to my region and glad you've discovered one of our different ways to make pasta! ;)
It was our pleasure Marco! best wishes, Vicky
OOh, have all the ingredients for the vegetable stew, so will be making that tomorrow. Though will probably use bought pasta. Another lovely episode.
Wow thank you for sharing what a beautiful part of Italy each part uses it’s own surrounding to creat the masterpiece of a dish only a Nonna could do! Brava Concetta!
Another great video! I love seeing people doing things they love to do. It makes their food so delicious! And when two friends get together to share their food, its so much better than just cooking for yourself!
I have always loved pasta. I had never seen or tasted it fresh until Olive Garden first opened. When they went to dried i quit going. Fresher packaged hit the groceries and it was better than dried. I live in the Mountains of North Carolina. I found a resturant that uses handmade pssta inhouse. But after watching pasta grannies i have started making my own. I am enjoying the process and so is my family
I was having a chuckle to myself watching that thinking "...well that's a lot better than a tin of spaghetti hoops on toast!"
That meat sugo looked luscious, though I'm in more of a veggie mood today so would likely plump for the pecorara with mixed veggie stew. But I wouldn't turn down either.
Concetta and Concettina look so alike I thought they were related, nice seeing how well they get on & work so well together. Brilliant video, very heart warming.
Thank you as always, James.🍝
hi James, my grandson loves his spaghetti hoops but they're very soft and sweet; let's just say I'm not tempted! Pecorara are so much nicer. 😀
best wishes, Vicky
Thank you for sharing this amazing food culture with all of us who tune in. These vlogs are unmatched in showing just how approachable and uncomplicated Italian food can be! You rock! Grazie per tutto!
I like the addition of the ricotta. And watching every Friday is such a treat. Thank you.
Both look delicious - another great video!
I love all this❤❤❤❤ would love to always see these precious videos!
Look really delicious
I love your vignettes of wonderful, happy people doing what they love with people they love. Another great video, thank you!
Hi Sharen, thanks for the lovely comment and glad you enjoyed the video!
What amazing hands!
The grannies need to make me some pasta! I wish I had a Pasta Granny! I would supplement every day with the good stuff. I grew up in Hollywood and they have great restaurants there and in Beverly Hills and most of West LA. My father used to take me to the Italian Deli to get the good cheese. My dad was a famous musician and spoke Latin and Italian besides English! I grew up in a party house with famous people around all the time.
Vi Adoro!!!!! Bravissimi!!!! Viva la pasta !
The hoop pasta looks just like the wedding ring cookies my Italian mother in law made. Everything looks so delicious.
The second recipe was made like a master chef.
This is a family with great talent, they are very professional and their dishes looked amazing. always something different to see and little tips to pick up. Thank you team, Ramon.
hi Ramon, I'm glad you enjoyed their video! best wishes, Vicky
Wonderful ladies and their family. I just love to see them cook.
I love every video,every dish is made with love and I'm sure you can taste it!!❤😊
My family is from Abruzzo. My grandmother's town is called Introdacqua. Would love to see if you can find a pasta granny in Introdacqua, I hope to visit there one day, and seeing how it looks and what people are traditionally cooking there would make me so happy.
My mother's family is also Introdacquese, and came to Ohio in the 1910's and 20's. I love all these Abruzzo recipes and would love to see Introdacqua represented!
Hi John we filmed in Scanno which is fairly close. ruclips.net/video/WMCgV6lnT5Q/видео.html best wishes, Vicky
I always love to watch the authentic way to cook Italian food. And I always learn something new from these beautiful woman, a dying breed unfortunately. I’d love to spend a few days with them and learn how they make and prepare these fabulous Italian dishes. They make it look so simple and easy. The old way was the best way. I now get up on Sunday morning and make my pasta fresh for my lunch, I don’t open a box. I’d like to know what pasta shapes use a flour and water only dough as opposed to an egg dough. I’ve heard it matters on the density. TY
Both of Vicky's books let you in on the secrets of which dough make the best shapes. The recipes & techniques stopped me being afraid on making & cooking my own fresh pasta. It's now a regular thing & I get so much enjoyment out of it.
The books are also a joy just to read. Charmingly written, the stories of the grannies & their food are clearly laid out with wonderful photographs. A clever thing I hadn't seen before was in the 2nd book. If a recipe has been filmed, there is a QR code beside the recipe so you can scan it & watch the video as you cook it.
The two books are firm favourites of mine & are regularly read through so I can find the perfect dish for my mood. Friends like them too as they now get a steady supply of fresh & dried pasta from me.
Kind words, thank you James. 🌺🌺 best wishes, Vicky
@@pastagrannies Do you have a recipe book to buy?
@@gizmo7877 yes I have published two. Check your online book store for ‘Pasta Grannies’ and ‘Pasta Grannies Comfort Cooking’ by me, Vicky Bennison 😊
Another delightful episode as usual!
Perfect, wonderful, and splendid! ❤
It seems to be a common thread to use a cheap plastic serrated knife to cut vegetables. Professional chefs with shining knives: 0. Nonne: 1.
Just imagine if Nina had the shiny knives….🤯🤤
I was thinking the same thing. No fancy utensils, pots, knives, etc. Just simple tools handed down.
Funny, the little "Nona Knife" used to cut vegetables against their thumb seems to be a worldwide phenomenon with a certain generation.
Inoxbonomi knives. They are the BEST.
Yay, the first fully vegetarian recipe (that I've seen till now) 😅😊
hi Deepshika, actually we quite often have vegetarian dishes; the one previous to this one is the red pepper pasta from Abruzzo, which is vegan: ruclips.net/video/OMZ2Y6L4aeM/видео.html best wishes, Vicky
@@pastagrannies Thanks for the ping back Vicky. I only chanced upon the videos now. :) Hopefully, I can try them even if I can't even think of coming close to the nonnas. Regardless of the specifics, I've always enjoyed the videos. Kudos to you, team and the wonderful nonnas for sharing their recipes and time. You guys always bring a smile to my face. :) :) Going to watch the red bell pepper one. :)
espectaculare
Wow , so much detail and craft. And it s eaten up in a few minutes. 🍽️😩😂
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I just love this channel! May Jesus continue to bless you and your family
Man. Can they adopt me?
🤗💐🙏
fatto a mano
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The veg stew is the same as ratatouille
Vicki, been reading about the floods in Emilia Romagna and Le Marche and they sound dreadful. I hope that you and your team, and your family and the Pasta Grannies living in those places are dry and safe. If there is any pasta granny who needs any help maybe us viewers could come up with something.
Thank you very much for your concern. I am relieved to report that while there are a lot of people whose homes have been ruined by the floods, our signore are not amongst them. best wishes, Vicky
Time for some Trentino grannies?
hi George, we filmed there a couple of years ago. Here is the playlist: ruclips.net/p/PLsetI_-3DvVs8UcemkrksLDY0Qn0GM-jW
best wishes, Vicky
Lovely episode. Both pastas look delicious.
Almost at a million subs girls!👍🌄💎🌻
getting there! 😀
Gosh that second sauce looks good...why the sudden American veg terminology, though? It gives a sense of these ladies' skills being tourist-marketed rather than showcased, rather.
sorry, I thought I'd use eggplant for a change since 30% of audience is based in America. Will revert to aubergine! 🙂🌺 best wishes, Vicky
so beautiful women!!!
You need to keep the subtitles on the screen LONGER…….