Pasta Grannies discovers ravioli called cestini from Bologna
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- Опубликовано: 9 май 2019
- Meet Monica Ventura who on her Sunday's off from her pasta business, likes to make cestini - little pasta bombs of ricotta flavoured with lemon zest and dressed with cinnamon and butter. She and her sister Daniela run Le Sfogline in central Bologna and they are famous for both their tortellini and tortelloni.
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The yellow hue of the pasta is amazing 😍
It's all because of the egg yolks! best wishes, Vicky
Pasta Grannies :yes the richness of the eggs in foreign countries is amazing 😱😱
@@pastagrannies I have been following you all since like...500 subs. I wish I could get eggs like this still x_x I used Vital Farms which is pasture raised on corn but also supplemented on soybean feed - and still won't end up as yellow as this - but in the U.S. - best I could find! How come some of the grannies with their pasta don't have the beautiful yellow color but others do? Is it also a regional thing???? Hope you can demystify this for me!
@@MichaelREFLECTS perhaps I can help. Some types of pasta contain a high percentage of eggs, which makes the dough very pliable and allows you to roll it out really thin, even to a transparent thickness. Tajarin in Piedmont are made with this kind of rich dough (using mostly egg yolks), and in Emilia-Romagna (the region this lady is from) there is a veritable 'religion' of pasta made with a high percentage of eggs (at least 1 per 100 grams, or 5 to a pound). In some other parts of Italy, such as Liguria, where I live (Genoa), fewer eggs are used in the dough (even though it's still an egg dough, technically): we prefer to mix in some white wine, which makes the dough equally pliable but lighter; some families even use white wine and no eggs when making some kinds of pasta, e.g. Christmas ravioli, which have a rich filling. Whenever eggs are not so prevalent in a regional tradition, cooks don't mind the colour so much. In regions where the high number of eggs is almost a 'religious' issue, there's almost a competition there: cooks like to show off how rich their dough is, and choose these special eggs. Finally, in the south and in Sardinia, pasta dough is usually made from semolina flour (rather than white wheat flour) with no eggs. Semolina has a slightly different kind of proteins and requires a few tricks to become pliable (including for bread-making, but even more so in pasta doughs). On the other hand, it will reward you with a lovely al dente texture if you work it properly. Without eggs, the dough will be a lighter hue. I recommend trying white wine as an egg replacement for a change: the flavour is different and the texture too. I don't remember seeing pasta doughs made with wine on this channel, but then I haven't watched all the videos yet.
@@MichaelREFLECTS perhaps I can help. It is, indeed, a regional thing. Some traditional pastas require a high number of eggs so they become pliable and can be rolled out really thin (transparent). These include tajarin in Piedmont (made with egg yolks), and most pasta doughs in Emilia-Romagna (where this lady is from). Some doughs, especially in other regions, are made with fewer or no eggs. In Liguria, where I live, we prefer to mix in some white wine, or even replace the eggs with white wine, for a lighter finish (or perhaps wine was less precious than eggs here in the past). In south Italy and Sardinia most doughs are made from semolina flour, which behaves differently than white wheat flour. It's trickier to work but gives you a lovely al dente texture, with no need for eggs. Cooks that make egg-rich doughs are keen to show it; elsewhere it's just not important.
3:56 A work of art ! Also beautiful to see, not just to eat. 👍
“Cestini” means small baskets.
I just discovered this channel today & i loveee it.all those grannies are amazing.i wish i have italian grandma to make me pasta everyday.lots of love from malaysia :)
Caspita, che pasta gialla , che uovaaa!! Che invidiaaaa!!
Brava Monica ! La sfoglina più bella di RUclips !
i love the way the dough is rolled over on itself on the rolling pin. just amazed at what she and others do to prepare such beautiful food.
Another beautiful pasta I would love to eat from this young Nonna.
Wonderful! Thank you, Monica, for your gorgeous pasta.
I thought that was going to be nutmeg, at the end! Cinnamon was a surprise!
Indeed I think I might try just a pinch on say a piece of bread and cheese with a lemon squirt just to road test the combination.
At Christmas' Eve for the evening meal at eight p.m., in Parma, the family of my maternal grandfather used eat large tagliatelle (about .75 inch). A side of this tagliatelle was rolled with a cilinder for all the lenght. A side was straight, the other was 'waved'. They melt some butter (much more!) but not frying, on the melted butter put a little of sugar, cinnamon and black pepper. They dress the tagliatelle with this spiced butter and grated parmigiano cheese. A century ago... (Related too me when I was young.)
Thanks to Monica and Vicky for another great dish!
Vicky, have you ever heard about a channel called The Great Depression Cooking? It is a beatiful channel so full of love just like yours. I love it too even though they dont make more videos nowadays.
That old lady was beautiful. Ringed a bell with me, as my mother grew up in an Irish small holding in the 20/30's. My mother could make a meal out of nothing. One chicken fed us for four days. But her home baked, every day, soda bread, ahhhh!
She passed away
Vanilla “The Great Depression Cooking” sometimes left me w/ farklempt.
Are you talking about the old Italian woman Clara??
These look so good! I need to try them.
As always, a wonderful video!
thank you!
I love that they serve them with cinnamon and butter. Cinnamon is such an unusual spice for this region.
Not so unusual in north Italy :) Italians had quite a sweet tooth before the introduction of tomatoes. Renaissance cooking was all based on sweet spices. Even the Romans loved honey in their food. Tomato sauce really took over only in the 19th century (in parts of Italy, only in the 1950s actually). In some regions (Sardinia, Tuscany and north Italy) a lot of traditional dishes are made without tomato (and, typically, contain spices).
My family is Greek and we use cinnamon, clove and nutmeg in our tomato sauces. Typical spices in both Greece and Italy.
@@SwtTeaLdy Yes, I am half Greek and these are spices that are common to Greece and the Middle East. With Sicily having been invaded by many cultures, it is wonderful that they have left their culinary influences. It's unusual to find these spices mixed with sweet things in mainland Italy.
Simple and very nice!
Can't wait to teach my daughters how to make these❤
Gorgeous!
Incredible
Wow! I've never seen these before. I really want to make them.
Sweet ravioli nice with ricotta
I love how she accidentally dumped a whole pumpkins pies worth of cinnamon onto them 😂
Yum!
Look how strong her hands and arms are. Impressive!
Beautiful work as always, using butter seems indicative of northern Italians and the cinnamon traditionally was a sign of affluence as it was an expensive imported spice.
hi Leo, yes butter is very much a northern /alpine ingredient. There's an imaginary butter line along the Po valley! best wishes, Vicky
Ottimo! Viva le sfogline! If you don't had yellow eggs, add a little of zafferano (saffron)
Very interesting invention!
Those look so delicious!!!
they are! best wishes, Vicky
Beautiful
Delicious and dainty!
They're gorgeous - they kind of go squish in the mouth and you get a mini explosion of lemon flavoured ricotta. Delish. 😊 best wishes, Vicky
“Oops!”
i made it last night. love the shape of pasta, very easy to make. fast
Great! I love it when folk are inspired to make a dish. As you say, this is fast - and delicious 😊🌺 best wishes, Vicky
Loves loves lovvvvvvvves pasta grannies and baloney.
Vicky, a very beautiful dish, looks delicious and filling, right up my alley, lol. I wish the u.s. would switch to the metric system, although i majored in aviation in college my math skills are above average( not bragging, just a blessing from God), and i can convert metric to u.s. measurements , but it gets aggravating, lol. Anyway, have a blessed day, you and the crew, and the pastagrannies. Already looking forward to next friday, lol, God bless.
This recipe will be in the book and it has ounces (not cups, because that is too approximate which hopefully you can appreciate as an engineer 😊) which I hope will ease the aggravation. best wishes, Vicky
@@pastagrannies it is ok Vicky, i do appreciate though, it is just everyone in the world went to metric, and we did not, for no viable reason, lol.
as aggravating to type "grams to oz" on google?
@@EGOCOGITOSUM not for me, but i hear others complain, i can figure in my head to convert.
I live in the US, but whenever I weigh anything for cooking, I use grams, since it is much easier to scale things up or down.
If you were to roll this dough by machine which setting would you stop at?
Her explanation of why those eggs were almost red was very interesting...... so what do pale yellow eggs mean? Are the chickens on a diet? This looks delicious either way!
Yolk color is dependent on diet, age, and breed of the chicken. Many free range chickens have much brighter yolks than you'll see in the store. Some commercial feeds add marigold petals to help make the yolks more orangey-red.
Someone uses also add to a kilogram of flour 8 whole eggs and 4 yolks to have a yellow dough. You can re-use egg withe adding it to the fillind. (On ricotta filling, for example.)
If you listen to the Italian, she says that the chickens eat mostly maize.
Hey Vicky, I have looked high and low for the three-wheeled pasta cutter Monica uses. Do you have a source for pasta-making tools in Italy?
Check out Tagliapasta.com - you'll be spoilt for choice 😊 best wishes, Vicky
she's a sculptor!
The cinnamon was unexpected!
but it works 😊 best wishes, Vicky
Neon pasta.
Seria interessante para quem não tem muita noção na cozinha que fosse colocado na legenda as quantidades pois são receitas de família e difícilmente encontraremos alguma semelhante para podermos fazer!👍👍👍
Vicky, non riesci a dire «sfoglina» con il gl dolce?
Mi dispiace Maurizio: provo molto con la parola 'sfoglina' ma è difficile e quando sono stanco, la mia bocca non collabora con 'gl dolce'. best wishes, Vicky
Pasta Grannies Non sapevo che tu parlassi così bene l’italiano.... complimenti... brava ! 😉👍
What is zero zero flour??
The zero zero refers to how finely ground the flour is - like talcum powder. It is approximately the same as plain or all purpose flour. best wishes, Vicky
@@pastagrannies There's at least one mill in Italy that provides 'triple zero' flour, specially for pasta doughs. It's amazing
Just so you know, the very red yolk is caused by the type of synthetic colorings they inject into the chickens' food (ask any vet). There's nothing natural there.
So it's better if the pasta is not bright yellow!
hi Laura, I think the answer is to look for free range, organic eggs where the chickens have had a varied diet. best wishes, Vicky
The cinnamon is strange for Bolognese cooking (unlike the butter and cream ricotta).
I bet those chickens ate worms.
that small portion is making me hungry :(