What a delicious dish! Lasagne is my favorite food, plus I LOVE eggplant! Also, Ada is such a lovely nonna, indeed! And her Italian is so clear and easy to understand! Much love to all the Pasta Grannies and fans around the globe!
That set of rolling pins on the wall is terrific! Ada cannot possibly be 84. She may complain about her “shovel hands,” but those hands have sustained family for countless meals. This is a beautiful and straightforward lasagna dish. Thanks for another great episode! Thanks, Ada!
4th time falling in love with Ada’s beautiful hands: assured, skilled, deft, supple, no fat, no wrinkles, she & they just get better & better, even without nail polish, as in the previous videos. And her quiet precise commentary, she is an expert and a born teacher. Thank you for featuring her again.
It's always a treat to watch Ada cooking! She is wonderful! And I've enjoyed seeing you out from behind the camera a bit more, Vicki! It has been fun to see you get a bit more hands on with the instructions from these ladies :-)
Ada both looks and moves incredibly for 84. God bless Ada and her family with continued good health. Thanks for putting this eggplant lasagna out during eggplant season!!!
Thank-you Ada and Vicky for this new lasagna dish fron Northern Italy, Ada voices was so clear, she can give cooking lessons. A TRUE GIFT of knowledge simmered through the ages, a very young 84 years classy lady. I did do a vegetable lasagna with roasted eggplants and roasted peppers in a delicious tomatoe sauce with 3 kinds of cheeses......ottimo piatto saporito......ciao🥰😋😋😋😋🥰
Absolutely wonderful and a mouthwatering experience! a lot of work but with it for the stunning result, Ada is so professional and made the entire process look so very easy. So good to see you all taking part, just wonderful and well done everyone. Ramon xl
What a lovely lady and wonderful Pasta Grannies episode! That lasagna looked sinful and preparations were so carefully and expertly executed by elegant Ada. Thank you for another mouthwatering episode and bringing back lovely Ada.
Every time a Pasta Grannies uploads I click and within 30 seconds I always have the exact same thought. How did these ppl get so lucky as to be born in Italy?!
I would never have thought to combine those ingredients into a lasagne and THAT’S why I’ll never be a Pasta Granny! That lasagne looked fantastic, Ada! TFS, Sharon🤗♥️🍝
I remember Ada. She is my favourite pasta granny. Her skills are pure perfection, she is amazing. I wonder if she has Romanian or Serbian origin because she doesn't look 100% Italian. ❤
Yes, you can freeze lasagna - baked or unbaked, it's a tolerant dish - though portion it before freezing and don't leave it for more than a couple of months, otherwise the flavour starts to fade. best wishes, Vicky
Usually one adds one egg for every 100g of 00 flour to add body to the pasta; this dough is used for ribbon and ravioli pasta shapes. Ada likes to add some durum wheat flour to this mix to make a dough with more bite - and this is personal preference. Durum wheat /semola rimacinata only needs water; if you only mix egg with this flour, it results in a very stiff, strong dough. best wishes, Vicky
that's a winner! But: stop making these videos! I want to drive to Italy every time I watch one, but now I live in the States, and instead of a couple of hours by car, it is a day on planes! However, I learn little tricks from most videos. So overall: thank you! :-)
Looks amazing, thank you everyone especially Ada!! I love my lasagne with bechamel as well, I do mine almost the same except I use a delicious mixture of ricotta cheese and spinach instead of the ham. I want it NOW. Lol 🩷 Tina 🩷
What a delicious dish! Lasagne is my favorite food, plus I LOVE eggplant! Also, Ada is such a lovely nonna, indeed! And her Italian is so clear and easy to understand! Much love to all the Pasta Grannies and fans around the globe!
Thank you! We love lasagne :)
That set of rolling pins on the wall is terrific! Ada cannot possibly be 84. She may complain about her “shovel hands,” but those hands have sustained family for countless meals. This is a beautiful and straightforward lasagna dish. Thanks for another great episode! Thanks, Ada!
Ada's Italian is so beautiful, as are her large hands, her smile, and everything about her. I wish I could eat some of that lasagna.
4th time falling in love with Ada’s beautiful hands: assured, skilled, deft, supple, no fat, no wrinkles, she & they just get better & better, even without nail polish, as in the previous videos. And her quiet precise commentary, she is an expert and a born teacher. Thank you for featuring her again.
Seu esmalte é "rosa antigo", como usava minha mãe.
I did an automatic thumbs' up - because I know Pasta Grannies always delivers. And I wasn't wrong. Grazie, Ada!!!
Right! Always same! Fridays are the best
Always delivers, for sure!!!
Thank you!
I love Ada, in my opinion the best sfoglina of them all.
She's great!
I love the collection of rolling pins on the wall! So many.
I admire the many, many steps involved, and she does them with such love.
My favourite Ada, it’s always a joy to see her cooking another delicious dish.
she's wonderful ❤
Every week I try to get my friends to watch. They simply can't imagine the charm and education that these Pasta Grannies provide. Grazie!
Thank you for doing that!
It's always a treat to watch Ada cooking! She is wonderful! And I've enjoyed seeing you out from behind the camera a bit more, Vicki! It has been fun to see you get a bit more hands on with the instructions from these ladies :-)
Yes, love seeing you on camera more, Vicki!
Thank you very much Christine and Kei! I will try remember to pop up a bit more! 😁🌺 best wishes, Vicky
I wish I could eat this Lasagna right now. But I think it's my project for the next weekend. Lot's of thanks to Ada!
Una vera signora con uno splendido sorriso ❤
Ada delivered a masterclass here 👏
Ada's assured approach yields spectacular results!❤. Regards, Stephen.
Ada both looks and moves incredibly for 84. God bless Ada and her family with continued good health. Thanks for putting this eggplant lasagna out during eggplant season!!!
Ada is such a delight!!! And a wonderful teacher. Thanks as always, Vicky!!!
Thank you!
Now I'm dreaming of lasagna with all the fillings, eggplant, ham, mushrooms, and asparagus... Yum
What a very appealing dish. Savory, creamy and deeply flavored. I love this channel! Thank you for another great story and recipe!
Our pleasure! 🙂🌺 best wishes, Vicky
I've never seen a ham and aubergine lasagne before. So mouthwatering to watch
Ada's pasta dough always looks perfect and professional, as if it was factory made or something. Amazing woman!
I can’t imagine the number of meals that have been cooked in that (not) “ugly” pan!
So many!
Thank-you Ada and Vicky for this new lasagna dish fron Northern Italy, Ada voices was so clear, she can give cooking lessons. A TRUE GIFT of knowledge simmered through the ages, a very young 84 years classy lady. I did do a vegetable lasagna with roasted eggplants and roasted peppers in a delicious tomatoe sauce with 3 kinds of cheeses......ottimo piatto saporito......ciao🥰😋😋😋😋🥰
Sounds good Joanne! best wishes, Vicky
Pasta Grannies, congratulations to your achievement this year: 1M subscribers!!!! 🎉🎉🎉🎉
Thank you Kaye! 🌺🙂 best wishes, Vicky
Congratulations on 1mil subscribers!!!!
Thank you Mike! 🙂🌺 best wishes, Vicky
Another beautiful smile and this lasagna looks so delicious 😍❤️
Absolutely wonderful and a mouthwatering experience! a lot of work but with it for the stunning result, Ada is so professional and made the entire process look so very easy. So good to see you all taking part, just wonderful and well done everyone. Ramon xl
hi Ramon, I love how Ada remained unfazed by all the crew in her kitchen best wishes, Vicky
Un vero tesoro!
BELLISSIMA ricetta...complimenti signora Ada...un abbraccio da Ada dalla provincia di Lodi
What a lovely lady and wonderful Pasta Grannies episode! That lasagna looked sinful and preparations were so carefully and expertly executed by elegant Ada. Thank you for another mouthwatering episode and bringing back lovely Ada.
Thanks Christine, Ada has discovered that she enjoys teaching people! 🙂🌺 best wishes, Vicky
Every time a Pasta Grannies uploads I click and within 30 seconds I always have the exact same thought. How did these ppl get so lucky as to be born in Italy?!
Amazing lasagne with just the right balance of all the layers. I hate it when I get a lasagne at a restaurant and it's drowning in bechamel sauce.
Mmm...super! 😋
Wie immer eine klasse Sendung und sie wird immer bekannter. Ist auch kein Wunder, da man viel lernen kann. Weiter so.❣👍☺
I would never have thought to combine those ingredients into a lasagne and THAT’S why I’ll never be a Pasta Granny! That lasagne looked fantastic, Ada! TFS, Sharon🤗♥️🍝
I love this grannies 🥰
Ada has far to many rolling pins...they could come and hang on my kitchen wall! I listened to your new podcast Vicky. Very interesting.
hi Janet, aren't her rolling pins wonderful! And I'm glad you enjoyed the podcast 🙂🌺 best wishes, Vicky
Oh yum!
How are they so cool, calm and collected with the camera pointed at them? 😂
Yes, Ada remained cool as a cucumber with 8 people crammed into her kitchen! 🙂🌺 best wishes, Vicky
Odder is a star granny for sure. I love Odder.
I remember Ada. She is my favourite pasta granny. Her skills are pure perfection, she is amazing. I wonder if she has Romanian or Serbian origin because she doesn't look 100% Italian. ❤
❤ wow
I could definitely enjoy a warm piece of this amazingness- currently in the deep forest in northern Ontario at 2deg c
Xc
You should try to make it!
Buonissime! ❤❤❤❤❤❤
CHE BELLO!
Süper💯👍✅️🌹❤
Nice food
yumbo city limits!
Good evening!!! You are very sweet!!! Very beautiful recipe!!! Thank you very much!!! ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️ ❤️
Thanks!
It's Saturday morning and I always look forward to Pasta Grannies. I feel hungry already
Cheers from New Zealand
Thank you! ❤
Tomorrows Supper,
Going to make. Does anyone know how well the leftovers might freeze? There’s only 2 of us so a pan would be 3 meals 😊
Yes, you can freeze lasagna - baked or unbaked, it's a tolerant dish - though portion it before freezing and don't leave it for more than a couple of months, otherwise the flavour starts to fade. best wishes, Vicky
🌷🙏
minha primeira vez
So, for every type of pasta there is a special blend of flour? Or is it a personal preference?
Usually one adds one egg for every 100g of 00 flour to add body to the pasta; this dough is used for ribbon and ravioli pasta shapes. Ada likes to add some durum wheat flour to this mix to make a dough with more bite - and this is personal preference. Durum wheat /semola rimacinata only needs water; if you only mix egg with this flour, it results in a very stiff, strong dough. best wishes, Vicky
@@pastagrannies ty so very much, love this channel!!!
that's a winner! But: stop making these videos! I want to drive to Italy every time I watch one, but now I live in the States, and instead of a couple of hours by car, it is a day on planes! However, I learn little tricks from most videos. So overall: thank you! :-)
Oh, just get on a plane. It is a real joy to fly these days... 😃
Brava che usi due tipi di farine
I just watched the Arte documentary with Ada, and Vicky and her crew in it!
ruclips.net/video/dlpDIpyYxTU/видео.html
Looks amazing, thank you everyone especially Ada!! I love my lasagne with bechamel as well, I do mine almost the same except I use a delicious mixture of ricotta cheese and spinach instead of the ham. I want it NOW. Lol 🩷 Tina 🩷
Delicious!