How to make 'Agnolotti al Plin' ravioli | Pasta Grannies
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- 93 year old Ida makes Agnolotti al Plin in this episode; these are tiny, meat filled ravioli from Piemonte in northern Italy. Ida was a farmer or contadina and has always grown and made her own food; and she continues to make pasta for friends and family on a daily basis.
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This actually made me cry. This is an act of love and beauty.
The same filling my grandma used to make. Meat, rice, spinach and one egg. But this is the first time I see someone else use this recipe. There are LOTS of variations. Every family has their own recipe...
that's true 😊 I wonder if your grandmother comes from the same area as Ida. best wishes, Vicky
Salty settle
I am truly amazed by her energy, the way she kneads the dough,uses the mincer, the pasta machine, the pastry cutter in quick succession, with a deftness of touch that belies her age. Wonderful Nona . Salut!
And what a dish with so many flavourful fillings.
Thank you Pasta Grannies ❤️
She's amazing. What technique. What a sweetie. What an incredible dish of pasta !
I love that little wheel tool! The sound is so soothing.
Ma che brava questa nonna...un patrimonio che abbiamo noi italiani, inarrivabile....
Ida is 93 years young! Happy new year Pasta Grannies!
Happy New Year to you too! And you're right - Ida is so sprightly! best wishes, Vicky
Hm… maybe pastamaking is the key to eternal life? 🙂
Definitely! But in combination with making it for others and keeping busy your entire life :-) best wishes Vicky
Yes, I combined all this in the word "pastamaking" 😊
Thanks for your work! 🙂
no.everyone will die. momento mori.
So true, my family is in Italy. Life is different. Italian people love watching you eat their wonderful delectables, It gives them great joy! Always keeping busy, making pasta for a family or a friend is what they do. Life is good! Thank you again pasta grannies, truly love and appreciate you and your delicious recipes!
I imagine it is like conducting an orchestra. So much arm movement exercises the muscles around the heart.
The BEST agnolotti tutorial on TH-cam ! Grazie Mille 😋
I'm delighted you found Ida's recipe useful! best wishes, Vicky
What a delicious recipe, she is a pasta artist, what finesse in the making of those small pastas. Vicky, i am sure you have thanked God for the job you have, traveling around to find all of these pasta grannies, and their skills, and to eat fantastic meals. You have a dream job, and there is an old saying, if you love your job, you will never work a day in your life. We all need to thank God everyday for our jobs, blessings, and for meeting our needs. Words of advice from an older Irishman even though i live in America. God bless you and the pasta grannies, friends, and family.
I love cooking for my family. I’m a military wife and mother and I stayed home with my children. I love the traditional way of cooking and love learning more ways to cook. This channel is wonderful. 💖💞
She is a lovely nonna!!!
This channel is gold
Lovely demonstration. I loved eating plin in Alba. Buonissimo.
Beautiful, she reminds me of my grandmother. Thank you, Granny Ida, best wishes.
Pasta everyday, very precious hands.
I have a great respect for those talented women
You are a inspiration Ida ! i thought making 200 ravioli in an hour is tough. Now i learn Agnollity, thank you.
Made with experience, skill and....love.
Hi Tony, that's so true - it's all about making food for the people you love. best wishes and Happy New Year, Vicky
My nonna's name was Ida, and she was also from Piemonte! I am going to make these in her honor. :) Thank you for this channel!
Simple yet intricate. Her hands show hardwork to carry on traditions. Having equipments of manual meat grinder and pasta maker, this is a good practice this weekend.
I want to have a granny like this lady. I love her.
Well Done Ida!!!
She is amazing! I will watch her over and over to try and learn. What a treasure, thanks so much Vicky!
I love how she cooks.
Che bonta'... buonissimi, adoro agli agnolotti del Plin, e che brava la signora Ida, gran precisione
il burro è un classico della cucina piemontese. Non avevo mai visto mettere il riso nel ripieno, non si finisce ma di scoprire usanze diverse...e sono piemontese, quindi ho visto fare mille volte gli agnolotti
Wonderful, I can smell the perfume of the kitchen 💕
hi Claudia, you are so right - rosemary, garlic and wine is a winning combination! best wishes, Vicky
Brava ,sempre ordinata ,ottimo lavoro
Grazie Nonna! Hice mi primer agnolotti usando su técnica y salieron espectaculares!
I love to see them using sage. When I had a sage plant, I was putting the leaves in everything, and the flowers were so fragrant.
I grew up making pasta with my grandma. I love the idea of this channel, great work ❤️❤️
Her ability is awesome! I'll prepared it this weekend.
What a lovely episode! I love this channel so much!
I'm delighted you are a fan, Renata! best wishes, Vicky
vicky i hope you are remotely aware of what a great thing you have started here. i consider this a unique thing on youtube.
Hello Hubert, thank you for your kind words. In the beginning, I planned to write a book (still do) but pasta making is so visual and I wanted to create a kind of Noah's Ark of these fading domestic traditions. Being so niche does not always fit very well with the demands of TH-cam, so I always get a huge buzz when folk like you post comments and say encouraging things! Many thanks and best wishes, Vicky
well you might have heard that success COMES with finding YOUR unique niche. and i mean, we all enjoy what i call "food porn" ;) ;) but your content is not only that, but also it just invites the viewer into superlocal , not usually known pasta and beautiful italy and its locals. so...what could be wrong or to be disliked about this?
Yes, that is so true. Thank you! best wishes, Vicky
Yummy!! Gnamgnam!
Another grand granny!!!
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very interesting way of cutting pasta! brava!
Uma delícia,que capricho.😍
So simple so good
I call BS on the age. (Not really. I’m just jealous beyond belief.) Amazing.
Bravissima
Magnificent
Super impressed
that looks amazing! Definitely on my to do list!
Bravissima!!
Who here loves their granny ❤️❤️
Looks wonderful. An ingredient list with amounts would be nice.
Beautiful!! Xxx
EXCELENTE!!!
They're fabulous. Although the plins are best served with a brasato sauce (that's beef cooked in red wine for hours, with lots of spices). The sauce is what is left after you make brasato.
Being Sicilian, I so want to make pasta from scratch now.
Yummmm !
Agnolotti are delicious! best wishes, Vicky
Beautiful! A reflection: I was making these for the first time the other day and my first batch came out looking a lot like ordinary little ravioli. It was after watching Ida's technique closely that I realized that in order to get the typical shape I had to cut the pieces against the fold of the "rope", for the dough to sort of crease up towards the cushion like in the video. This made me think - isn't that method what the "plin" or pinch refers to? Rather than pressing the air between the cushions (that is after all something you do with all ravioli, isn't it?). I might be wrong 🤔
Eline Sağlık Teyze,çok güzel gözüküyor.
Why the rice ? And does it go ik the filling as well?
I love your videos, but I was wondering what do all these ladies do with offcuts and leftovers of the pasta dough after they have made their shapes?
I make malfatti (odd pieces of hand-cut pasta)! I learned this from a chef in Miami, Florida
In piemonte we cut the leftovers very finely and make Tajarin noodles go well with everything
I am glad you asked. I always wonder this and struggle with feeling wasteful when I make my own (which results in oversized and irregular pasta)
We have a second helping of Ida where she makes Tajarin - it will be posted in a few weeks. best wishes, Vicky
exactly - there are several names for this pasta such as maltagliati or 'badly cut'. best wishes, Vicky
Cual es la receta de su masa para la pasta
I only see her adding the spinach to the manual grinder ? Was there a reason for the rice or is the rice added to the mixture as well ?
Watch the video. She mixes the spinach with rice just before putting it into the grinder 1:48 ..
Salve.
A che numero si deve posizionare la macchina per tirare la sfoglia?
Grazie e complimenti ☺
Yo uso Numero 5 para los agnolottis dal plin.Se debe sentir la masa al paladar.
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Love it! However, I would do without the rabbit meat!
Is she still alive? ❤
yes, we last spoke Ida a couple of months ago. best wishes, Vicky
Pyszne
Huh it’s self sealing