Pasta Grannies discovers busiate with pesto trapanese from Sicily
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- Опубликовано: 29 сен 2024
- Busiate are corkscrew shaped pasta from the Trapani area in Sicily, and the classic dressing is a tomato, almond and pine nut pesto.
This is one of my favourite summer pasta dishes and farmer Angela from Salemi shares her recipe.
She uses her family's own heritage wheat flour to make the pasta. Check it out here: www.caradonnaaz...
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Mamma mia che delizia io sono stata a Trapani ,Bonagia ,Erice ecc.ecc.i 2 mesi più belli della mia gioventù cibi e posti bellissimi!!!Complimenti signora Angela!😀👍👋
This channel is so addictive!!! Thank you so much for the work you all do by collecting the recipes of these lovely grannies. :)
Growing up in the USA, in Chicago, I never cared for pasta. It wasn't a part of my family's culinary heritage so we didn't have it very much. When we did have pasta, usually spaghetti out of the box, it was ok, but nothing special. It wasn't until I visited Italy as an adult and had homemade pasta like in these Pasta Grannies videos that I discovered how glorious pasta can be in all its myriad, shapes, sizes, and styles of preparation. Now I can imagine that this simple pasta could be so wonderful, especially when made with loving hands as presented in all these videos.
I am from chicago too! what neighborhood do you hail from?
Love!
😍😍😍😍😍😍😍 Bravaaaa
Basically, it' s a vegan recipe, too!
Love the videos. Just discovered the channel recently.
I like what she made. I was taught to make pesto with pine nuts. I was surprised a little when i didn't see them go in. Not sure if pine nuts are traditional.
Hi Richard, welcome to Pasta Grannies.The basil and pine nut pesto you are thinking about originates from Liguria, and while it's made the world over, it's not made elsewhere in Italy. Pesto trapanese is from Trapani (as the name suggests) in Sicily. Pesto is a word derived from the Italian verb pestare, to pound, and you'll find it popping up in various recipes.best wishes, Vicky
@@pastagrannies my exposure to true and authentic Italian food is limited. I just mainly know the Americanized version of it.
"BASTA" to the naughty puppers who wants some ! Hahahah!
The ultimate marble mortar & pestle!
A copper pot with the most. beautiful. lid. (even though it takes a wood fire to heat!)
And the usual skills-built-over-a-lifetime making extraordinary pasta....
This episode has it all!
WAIT! Did you see? A COOKBOOK IS COMING! What?!!!!!
yes, due to be published at the end of October. best wishes, Vicky
I’m very curious about the people who doesn’t like this video, I mean, this fine old lady is making something beautiful.
My guess is that you don't know want to know.
For sure it’s people with celiac’s.
Ed U it’s probably other hating grannies lol
@@heavey006 I have celiacs and I genuinely enjoy these videos 😂 You can find fresh gluten free pasta quite easily here in Italy as well
@@mbiroli Really?
I'm from Trapani too ❤
nonnina bedda e puru brava ra terra mia! ❤❤❤
Everything about this was a step back in time. Fascinating.
Un'altra ricetta magnifica della nostra terra ! Brava la nonnina,
E grazie Pasta Grannies !
“One clove garlic per person”. YES PLEASE! Just count me twice. ;D
Actually she uses a local and very famous variety of garlic, called "Aglio rosso di Nubia". It has a reddish shade, beautiful perfume and doesn't stink at all. That's why in Trapani area they use a lot of garlic, it gives very nice flavour with very little drawbacks.
en.wikipedia.org/wiki/Aglio_Rosso_di_Nubia
www.fondazioneslowfood.com/en/slow-food-presidia/nubia-red-garlic/
Looks delicious! Thank you for this old school recipe. I love your copper pot and the wood burn oven
I love these vids, i get the impression that pasta can look like whatever you want it to, and i was fascinated that you don't have to use eggs
Hi Michael, there are two main types of pasta dough: semolina (durum wheat) flour plus water, and soft wheat (all purpose/plain) flour with eggs. If you use 00 soft wheat flour without eggs the dough will be very soft. best wishes, Vicky
This looks absolutely delicious! Love the combo of pesto and tomatoes. This channel has inspired me to make homemade pasta. I've ordered a wooden pasta board and matarello from Etsy and will be putting to use what I've learned from these episodes. Already pre-ordered your cookbook and can't wait!
Delighted to hear you have been inspired to make pasta - I hope it gives you many hours of pleasure. best wishes, Vicky
I’m Sicilian and I can guarantee that’s one of the most delicious pasta ever !!!! Yummy 😋
Indeed.... It is just glorious
Amazing vegan Sicily! Thank you, Angela! Than you, Vicky and the whole Pasta Grannies team.
yes! looking for vegan italian as well
@Honigmulle if most dishes are not vegan, they are very commonly vegetarian anyway... meat was only for great events, probably fish was more used in some areas... that's it.
My Father is from Trapani. Sicily is definitely NOT vegan. This dish is certainly vegan because of the lack of cheese. But I would say pretty rare. Cheese is almost a daily thing in Sicily at least in my dad's family. Also, fish, chicken and organ meats are very common. Beef and lamb steak, chops...etc are more for celebrations but, at least these days, they make weekly or biweekly appearances. Carne Muticatti! Oh man! Basically like a country fried steak.
That looks fabulous! Love the pasta shape, and another vegan recipe from Pasta Grannies! Thank you!
Angela does not use cheese. The realization of this recipe does not add "cooked" seasonings, only fresh or dried. Traditional Italian cuisine basically wants simplicity and balance of flavors. What Angela is doing confirms this trend.
For all those who want cheese: is it a tendency for Anglo-Saxons to add flavors by saturating smell and taste? Reflect!
Yayyy the first vegan recipe!
Signora Angela, lei è l'orgoglio della nostra Sicilia 💕
gorgeous looking pasta and sauce. i wonder how old that marble mortar is. those strong hands that work the dough could probably do it in her sleep. lovely blue eyes she has.
I love her. She is amazing. I am addicted to this channel.
Love homemade pastas. Rolling the pasta around the stems is such a great technique. Pesto looks delicious.
A year ago tomorrow, I moved back to the US after living in Sicily (working in Palermo, Trapani, and Marsala). This is one of my favorites, I so happy you did it!! Brava Angela!
How was it? I am thinking about moving to Italy. Any advice?
Beautiful woman, beautiful pasta!
omg, amaaaaaaaZZZzzzing!! now, I am too hungry! Go Grannie Go!
Absolutely beautiful. So wonderful to still have these wonderful women around to show us their magnificent heritage. Please continue to travel and collect the beauty and wisdom of these old Italian traditions. May it never be lost in time.
Thank you so much for documenting the talented work of these wonderful women. This is a cultural heritage that should never be forgotten.
Everybody in Alaska wants the ceramic oven/stove, the pasta and the Granny!!
Then Alaskans have good taste 😀 best wishes, Vicky
THA'T HILARIOUS.... MEE TOO I WANT NANA..... AHAHAHAHAHH
Finally the real and authentic recipe of "Pesto Trapanese"! BRAVISSIMA!!!
My favorite one so far
Vicky, another great recipe, looks delicious. I like how she spirals the pasta with the stick/skewer, never seen that before, great idea, thank you again ladies, God bless
Hi Steve, usually the spiral is made with a 'ferro' or little iron rod best wishes, Vicky
@@pastagrannies ty for the info Vicky, very interesting how they do that, God bless
Amazing Vegan Pesto 😘Bella
Bellissima pasta! Molto dolce la nonnina 😍👍♥️
This recipe is fantastic! Thank you for sharing!
This granny reminds me of a happier, better adjusted version of Livia Soprano. ❤️💕
Thank you. She made it look easy making the spiral pasta.
oh that looks and sounds so delicious. A great summer dish. lovely. thank you so much for sharing with us.
I love pasta grannies but I wish you had a second channel for other recipes, maybe something like " Nonna's recipes" or similar?
that's a stellar suggestion!!!
@@76alison thanks... there is just so much authentic traditional Italian food out there that isn't pasta.
Yes, we sometimes include other recipes. Another channel in theory is a good idea, but in practise there is only one of me - and Pasta Grannies is already a full time job 😊 I'm not saying no, but it's a question of how! best wishes, Vicky
@@pastagrannies Well you do a fantastic job and are lucky to be able to travel Italy and meet all these wonderful people and eat thier delicious food. ☺
NONNNAAAAA🌞🌞🌞🌞🌟✨✨✨✨✨✨🙏🙏👏👏👏👏🇮🇹🇮🇹🇮🇹🇮🇹🇻🇦🇻🇦🇻🇦🇻🇦🇻🇦🇻🇦🇻🇦
I absolutely LOVE this channel..... so many of these recipes are reminiscent of my childhood and how we ate. My grandmothers made so many of these dishes. Some I still make today, but most are lost to “convenience” cooking in today’s busy lifestyle ... but I am definitely going to reincorporate some of these lost dishes back into my traditional Italian cooking!!!❤️
Thanks again! What a lovely dish! 👍♥️💕💖 Hungry now too! 😋
She’s a national treasure!
I miss my nonna
I'm on a low carb diet 😬
Molto buona la ricetta ma qualcuno avvisi la nonnina che c'e un mostro nel suo forno minuto 3.56.
I love it! ❤️
pesto and tomatoes! Delicioso! The copper pot is amazing, always boiling! That must be a warm kitchen😍
Oh, pesto without cheese! A vegan pasta dish
She uses a local and very famous variety of garlic, called "Aglio rosso di Nubia". It has a reddish shade, beautiful perfume and doesn't stink at all. That's why in Trapani area they use a lot of garlic, it gives very nice flavour with very little drawbacks.
Thank you Fausto for sharing this information. I wish this garlic was more widely available! Garlic one finds in supermarkets is usually too old. best wishes, Vicky
In Italy is quite easy to find, most supermarkets stock it as premium garlic. If you live abroad it's quite easy to buy it online. Garlic itself has a very reasonable price, shipping will be reasonable too.
My parents produce small quantities of quality olive oil in sicily and we ship it regularly all over Europe.
I agree with you on the age, but the storage is the real issue on supermarket garlic. We buy once a year garlic from Nubia and use it all year long, if stored in a ventilated and not too exposed to sunlight area it's no issue at all.
It is usually kept in the traditional "treccia" shape hanged on the wall ( www.salineditrapani.com/images/aglio-di-nubia-29.jpg ), this avoids multiple layers of garlic on top of each other like supermarkets do and improves dramatically the shelf life.
The variety of the garlic can also make it very stinky or very fragrant, that's why it is important.
@@Fcon0 Please share your contact information so we can buy some of your oil (and garlic).
Vegan made easy 😍
Oh wow, this made me so hungry!! Looks delicious and I loved her wood burning stove and pot!
150 millimeters of water?!? I'd use at least a couple of meters myself...
hi Howard, good spot - I've given Angela a monsoon shower in her kitchen 😊 apologies for the slip of the tongue -it's millilitres of course and I'd written that in my v/o 🙄 best wishes, Vicky
Can you show how to make spaghetti sauce?
Looks like lots of blonde curls! I commented on a crazy video before, and the responder was kind of mean, so this video brightened up my spirits. Thanks for helping me see the light again 🥰
Hi Aaron, was the crazy video a Pasta Grannies one? because I don't allow mean comments. Commenters can of course disagree, and it's sometimes difficult to judge tone of voice from the written word, but I have zero tolerance to swear words and negative remarks about others, including the Pasta Grannies. And yes busiate are very like blonde curls. 😊 best wishes, Vicky
Aw, thank you so much for the kind words! It was not a Pasta Grannies video, thankfully. I saved a Pasta Grannies video into my Watch Later playlist, and was happy to find it!
Bello, grazie.
Lovely lady ... delicious food !
A delicious and healthy dish .... that's the beauty of Italian cuisine !
Oh wow - what a great technique. Would take lots of practice but they're gorgeous! Grazie Angela!
Looks fantastic! Love the stove and the dish!
Unicorn pasta! ❤️🦄
I hadn't thought of it like that, but you are right 😊 best wishes Vicky
Hope this one will be included in the cookbook.....
Maravilhoso!!
Everything about this is beautiful and rustic❤️
Wonderful!
I love the traditional copper boiling stove!
Looks wonderful
When she blew on the coals, it looked like there was a big black spider running in. 😳
I miss my grannies.....
Just dreaming about all the handmade pasta which must have seen that gorgeous copper pot over the decades. ❤️
Yippee!
I'm starving after watching this video. How would I go about drying the pasta to use later. I'm a single person household.
VM Miller You can leave it in a single layer to dry overnight on a tray/sheet pan etc. It will take 12-24 hours or so depending on humidity. Then keep in an airtight container.
Fantastica
Beautiful busiate.
How artistically Signora Angela twirls the pasta dough round the grass stem and rolls it off effortlessly.
Obviously years of constant practise have honed her skills. To reach that level of perfection will take a lifetime
So much of love and patience is involved in making this labour intensive dish.
Thank you Pasta Grannies❤
So old skool. Love it.
Vicky, thank you for putting the book together! i was wondering if/when this would be a reality. congrats and good luck!! Fyi - pre-ordered 2 copies on Amazon.
That looks delicious!
Will you be looking for grannies along the Amalfi Coast? Positano, Sorrento, Naples, Montepertuso ETC?
Delicious!
This looks really cool! I discovered an imported busiate pasta bag at World Market last week and bought it out of curiosity. And then I watched this :)
Remember to use miliMETERS of water, not miliLITERS.
We want your book in portuguese too, here in Brazil 😍
I tried these tonight--first pasta I've ever made. Was great--not as pretty or even as Angela's, but tasty!
😍😍😍😍🥰🥰🥰
Oh yes, I am so doing this.
so wonderful,simple and healthy! 🧡
What type of people would dislike these adorable videos? Trolls.
👏👍💃🌹🍭😃🌷
Amazing the strength they still have in old age, I wish I had that now 😂😂 ❤
Mamma che dedicazione! Bravissima signora!
That wood burning stove is epic.
This is just such a lovely video! I enjoyed it very much.
Thanks for finding a Grannie that raises her own heritage wheat flour.
Thank you i well be making this soon, and thank you,
Thanks 🌴🍉 jocina Kujna 🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉🍉
I thought that pesto trapanese was made with toasted almands, not pine mute.
Beautiful dish, such dedication.
Siciliano e me ne vanto!!