90yr old identical twins Annita & Maria make lasagna! | Pasta Grannies
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- Identical twins, 90 year old Annita and Maria, share Annita's recipe for pork lasagna. (Maria's recipe includes beef which is closer to the official recipe of Bologna). Aim for free range, good quality pork in this recipe.
200g pancetta /fresh pork belly minced, 400g pork neck, minced, 500ml passata, salt and pepper
For the white sauce: 50g butter, 50g plain flour, 500ml milk, seasoning
For the pasta: 400g 00 flour, 3 eggs, 50g boiled, squeezed dry, chopped spinach
PS a tribute to the wonderful people of Emilia Romagna!
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Their good health at 90 years old is the ultimate advert for their Italian cooking!❤
Truth be told you can eat like them but it's the environment they grew up that keeps the health. No pollution produce grow much more healthy and very great soil. Italian produce is by far superior and healthy. We will never get those benefits in North America. Italians take their leisure very seriously and so they benefit from their organic environment!
@@HopeLaFleur1975 Good point. I live in England but will soon 'retire' to southern Spain. My diet is as Italian/Spanish as I can make it (cue the olive oil). Hopefully, I live longer! 😇All the Best, Hope.
Well, it's true that they probably eat pretty healthily, but the fact that they live in a country with socialized healthcare helps a great deal...
@@AaronSpielmantry living in the south and after experiencing what they experience come back and give us your take on socialised healthcare
@@marymartin-q2y Um, what? I live in the US; "the South" here has the same shitty healthcare as the rest of the US - and we are the only "developed" nation that doesn't have socialized medicine. A friend of mine, some years back, was diagnosed with cancer - it eventually got him, and though he had some of the best healthcare in the US, his treatment still cost him the majority of his personal worth. But a friend of mine in New Zealand, and another in England, both beat cancer, and neither of them paid any significant amount out of pocket for their treatment. Both the UK and NZ have socialized healthcare - hence my point.
How great to have a twin who you can cook with at age 90!
:)
As a twin, I hope we both make it to 90😂
Wonderful as always. I honestly hope that these old ways don’t vanish when this generation of grannies pass on.
Nancy in Italy People Cook regularly
@@alessandroalessandro4656 hi! But do people still make pasta by hand? I guess I should say, do the younger generations make pasta in this manner?
Nancy : traditions and food are to us Italians like the star & stripes for you , in other worlds , it's true that most of the people do not make pasta in this way anymore also because in every place there are pasta shops but it's also true that these traditions are taught in schools and food related tourism is ever rising as well as traditional restaurants .
And don't forget that every place / town / region keep their culinary tradition as a tool of identification ,
I follow pasta grannies since a long time , love to see the hidden gems of every corner of Italy and have seen a lot of comments like this but I believe this kind of comment do not get the soul of us Italians that said without disrespecting anyone .
Ciao
@@GiuseppeBastarelli Hi Giuseppe. It’s wonderful to hear about your culture. Thanks for the informative reply! Ciao.
@@Oaklandrosieio ho 43 anni per modestia le faccio meglio le lasagne e anche il ragu ho superato in bravura anche mia suocera di 80 anni mi sono fregata da sola ora tocca sempre a me.. mi piace mi rilassa..
A wonderful episode, as usual. My nonna's green pasta was the best. As kids we didn't know she used spinach - we called it Martian pasta. I love the towel belonged to their mother and the history behind the board. Thank you!
I love the expression “Martian pasta”
"So when you eat it, because it's not young, it tastes richer" is a wonderful sum up of the richness that all these grannies bring to these videos.
Their complicity... their chemistry... such a nice episode!! I wish I were invited for lunch!
I am continually amazed at the vitality and longevity of ountryside nonnas!! The dish looks fantastic!
They are not that countryiside to be honest. They are from Bologna that is quite a lively industrial city in Padanian plain.
From Bologna , hardly countryside
@@GiuseppeBastarelli Actually, as a fan of this channel, I was referring to the many nonnas they record. No, Bologna is not in the country but when they said the twins live outside of Bologna, I pictured something besides the inner city.. :)
They are a marvel nonetheless...
They truly are , you are right
I thoroughly enjoyed watching Anitta and Maria make their Bolognese lasagna, mostly because I was amazed at these beautiful, 90 year-old twins! How blessed they are to have each other all these years!! TFS, Sharon ♥️🤗♥️🤗🇮🇹🇮🇹
You have done it again. These beautiful ladies don’t look like ninety at all! And to still make the pasta weekly for the family is priceless. They are treasures. Thanks, again, for a great episode.
This is wonderful. I also always love seeing the background details: where they live, the local sources of food, even the way the stove looks and the decorations on the walls. These ladies seem somewhat affluent.
I’m a Sicilian but I love love love Bologna. The food is fantastic.
This is the best cooking channel I've ever seen on the Internet or TV
The sisters are adorable and that lasagna looks delicious!!! Thank you!!
Le sorelle sono adorabili!!
Le lasagne sembrano deliziose!!! 🤤 molto grazie!
They're truly beautiful! I found it interesting to blend the bechamel into the meat sauce. I used the bechamel as a separate layer, similar to pastitsio, when making lasgna once. I like the color when blended.
Besides, keeping your béchamel separate, you have separate colours of red, white and green - which are the colours of Italian national flag!
The “pastitsio” take its origin by the Italian dish “pasticcio”, which in Italian means “mess”, because in Italy the pasticcio is made just like that, blending the ragù with besciamella, while the official lasagna is all layered (and without spinaches). Then, Italian speaking, you make a lasagna and these nonnas are making a pasticcio, even if they don’t know that (and in Italy it’s pretty common, because everything can be regional 😅)
I found that also very interesting. I going to try this next time.
This channel is so great with all these wonderful pastas.
My proudest cooking moment was when my friend's (who is Italian) nonna Giulia tasted my homemade pasta and offered a very stoic "va bene" as a verdict.
Loved the company of these wonderful sisters Annita and Maria. 90 yrs old, they both treasure the wooden board which once belonged to Annita's mother-in law to whom it was gifted by her mother; the handwoven cloth which was their mother's and still part of the twins cookery sessions.
They appreciate the intense flavour of cheese which is 30 months old, and they say things which happen to all of us sometime or the other, but rarely admit" When I want it turn out well , it turns out badly.
There is such a strong bond between them, so evident as they fondly remember their child hood days ,photographed with linked arms and now at 90 , still cherishing each other's company.
Bless them both with many more years of shared happiness❤️
P.S. I loved their colourful wall plates.
Anita and Maria, I feel shamed that you make pasta each Sunday and I do not! you are such an inspiration and your skills are incredible. Somebody got your birth date incorrect! 90 never!! You both warmed my heart with your wonderful lasagna and wonderful smiles. Thank you Vicky & Co for bringing us these lovely ladies. Ramon.
Hello Ramon, aren't they great! Rai Uno picked up on them on Pasta Grannies and now they are stars! 🙂🌺 best wishes, Vicky
@@pastagrannies Quite right, they deserve it!👏 Ramon xx
A masterclass in pasta making.. 👍
I smiled the entire time watching these lovely ladies, wish them many healthy years to come.💗
Wonderful!! A pure joy to watch. God bless Anita and Maria and all the lovely Pasta Grannies! 🙏❤🇺🇸
It’s good that they’re still together at that age.. Such a heartwarming episode.. Both lovely ladies.. ❤Didn’t expect an original Italian lasagna to be that simple. We Americans made it too posh, over-the-top & complicated!
Holy cow……..they look fabulous at 90 years. And the lasagna looks delicious!
I love how they honored their ancestors. Absolute matters of their craft!
Oh such lovely, elegant ladies!!! Loved every moment!
That looks absolutely delicious, God bless these two beautiful women 😊
Can’t get enough of this channel, especially when it pictures the lovely nonnas of my area ❤ Keep up the good work
Excellente, rico y muy fácil!! Gracias queridas hermanas,Ethel ,Jerusalen, Israel
Che bello! Che belle signore simpatiche!
Wow! Beautiful and lovely ladies. And their lasagna, oh my! My forebears are even envious and salivating, like me. Patricia
One of my favorite episodes❤❤
Fresh, homemade foods keep people happy and healthy! Very simple life lesson.
Fabulous, such love between them can only result in a lasagne made with love 🙏
What a lovely story of connection. Not just theirs but also to their mother and mother in laws, and even the ones before, how fortunate they are to have this. Beautiful to see.
Gorgeous lasagna!! 90!! Wow😍 great video!!
Another lovely episode. I love Pasta Grannies so much. If you ever can add a grandchild who's come up through the ranks, is like an episode including learning their skills from Granny.
No celery, carrot, onion, garlic or herbs, everything I always put in my lasagne ! I'm intrigued to try this recipe and compare. I do love this channel !
Oh mio !!! Buon compleanno in ritardo a queste due signorine!! Grazie per avermi / permesso di vedere la tua abilità e la tua ricetta.
They are amazing ladies... thanks for documenting them! We want to see the b-roll of Pasta Grannies too!
Wonderful ladies , wonderful food
I wish I had a chance to cook with my Nonna. These two remind me a lot of her and her sister.
Incredible how fit they are!! Beautiful grannies and amazing food ❤
Vickie, I can’t thank you enough for these videos.
I'm delighted you enjoy them 🙂🌺 best wishes, Vicky
I will put spinach in my noodles next time I make them. I am glad to see how she handled the spinach by cooking it first and squeezing out the water and chopping. A very helpful video. And we don't even have to have ricotta 💕
So so sweet these nonne😍. Love this video...actually all pasta grannies videos. Bravo!!!👏👏👏
They are so amazing and wonderful cooks may they stay blessed to keep on cooking 🙏
These two ladies are absolutely wonderful to watch. The whole video gave me so many positive vibes and they were so youthful and vital. I hope and wish them many more years together and together with their family. And thank you for the recipe, I will try to make it next month!
Beautiful elegant grannies cooking wholesome comfort food what a joy to watch them ❤
What a lovely pair, and that lasagna looked delicious.
What a delightful pair!!
To live together at 90 is something you couldn’t ask for more
I don't want to sound lazy, but I like that the bechamel is added into the sauce. I've seen so many where it's separate and I don't mind skipping a step to save time and effort!
Grannies makes me happy always
0:20 Unfortunately that region (Emilia-Romagna) is going through some really dramatic times ! I pray for those poor people who are flooded and for the people who died. 😔🙏❤️
In fact, I think Vicky deliberately chose to publish this Pasta Grannies story today as a tribute to the people of Emilia Romagna for the difficult time they're going through right now.
The people of my region are strong and will get through this difficult time, as they always have.
Best episode yet
A belated happy birthday to those beautiful ladies!!! 👑👑🇮🇹🇮🇹🤍🤍🤍🤍
The lasagna looks delicious 😋.
All I could think about while watching this is Sophia Petrillo from The Golden Girls.
I love this channel! thank you for another great story and recipe!
Beautifully done !
Beautiful ladies, delicious lasagna and wonderful video 💕💕
This is awesome. I learned a new trick though and ow when making lasagna, I do not put the pasta in hot water. If you make a runnier sauce it will still work out. And saves this extra step. Well done to the two ladies.
So you make a lasagna without cooking the sheets of sfoglia ? Hmm , true Italian lasagna if you see many examples in this channel are something that melt in the mouth , I'm afraid you cannot achieve this without this fundamental step
Ciao
Hope that you and all the Grannies are safe after the floods. I was down those streets when I bought my rolling pin. I loved Bologna so much that I went back.
We are seeing really dramatic scenes on Italian television these days ! People flooded, with houses full of water who had to abandon everything and also unfortunately several deaths. 😔 🙏
Bellezza pura di un Italia,sperando che non scompaia,viva semper le sfogline,ragazze giovani mantenete questa cultura 🙏♥️
Probably one of the best lasagna recipes I've seen. I do like using some fresh provolone in mine as well as buffalo mozzarela however the pasta technique was impeccable
I can`t believe they are both in the 90`s!
This was beautiful 😊
Yummy! I love watching these videos!
Beautiful ladies ❤
I hope Im as spry as both Pasta Grannies when Im 90 ! 💖😉
These Italian women are long lived The food looks delicious
To many more years of cooking to both of them, they are in great shape both mentally and physically. Nice neat trick with the premix of the bechamel with the ragu', I always did it separate but this way, it is better for sure..
I lived in Bologna a long time ago. I also remember the layers of bechamel and ragu
usually being separate. But there were always lots of little variations.
I'm and identical twin myself. I hope that my brother and I are both still together at 90.
Ha! I have one of those tools! I live in the States. I've been thinking about sending one to my sister-in-law in Mexico!
I wanna come on the adventure perhaps one day! Love this cooking! Annita and Maria made wonderful lasagna! Brava on 90 nonnas!
I think there's few other videos or documents that can attest so well for the incredibile importance of healthy and fresh food in our lives. These ladies look about 70/75, certainly not 90, and food is definitely the secret of their health!! When will the US learn from this and start pushing hard for healthier food habits in their country?
Così in gamba a 90 anni... Spettacolo!
In America we use a lot of Mozzarella. It's usually low quality and not very good. I've tried it with Provolone as well. My favorite Pizzeria gets the best cheese. They have good beer as well. They make some of the best New York Style Pizza. A lot of Greek themed pizzas, prepared New York Style! Isn't life and culture a trip!
Everyone, FYI... When the Italians say pancetta and capicolo and they use it in a ragu, that is not cured. That is just the cut from the pig... In the US and parts of Europe, pancetta and capicolo is thought of as cured meat. But in Italy it refers to the cut, not the process.
We refer to pancetta both for cured meat and the cut from the pig. Anyway, your clarification for this recipe is correct, as they're indeed referring to the minced meat from those cuts of the pork.
Gabagool? Over here!
@@DerAdler82 I'm in the US Italian descent and I had somebody once make a Pellegrino artusi recipe and used cured pancetta in a bolognese and to say the least it was interesting lol... Haha
@@Brvnkaerv May have tasted better if they used Coppolo. Lol
@@Dustwheel Nothing wrong with using is to start the ragu, imo. In some areas they used salt pork. I also think the ragu tastes better with the traditional inclusion of the "odori": onion, carrot, and celery. However, imo it should be a small quantity: you want a meat sauce, not a meat and vegetable sauce.
👍I hope 🤳once upon time 🎈I can cooking with 90 years old like these beautiful ladies💘
Well done🥰senoras!❤
this would be my kind of Sunday program.
It looks delicious :) I love eating pasta
Now they look and cook in love ❤
Her kitchen gets a lot of great natural light with nice large windows.
yes, it's great when we can use natural light for filming. The prep area was in a corner - which is often the case - and so we had to work around that. 🙂🌺 best wishes, Vicky
Qué bellas, me las ilumine Dios siempre
Lovely women. They’re hands are just beautiful.
What lovely ladies! How completely charming they are....and the lasagna looks good, too. (Someone needs to tell me the trick with fishing out lasagna sheets from the boiling water because it's the part I hate most about making lasagna.....I always end up wrestling with them!)
The board looks brand new!
Fantastiche ❤️
Via di mattarello! 😂 Buonissime! ❤
Che aspetto fantastico! ❤❤❤❤❤❤
Once this generation of women leave this planet we will never see a generation of women dedicated to this kind of culinary. 😢
Deliseoso. Lady's happy birthday, too. I am also an April 3rd girl. However, I'm only 77 😊❤❤
Must taste good with 180 years of experience going into it!?
That spinach dough looked fantastic, very even flecking. It can be a real pain to work with I've found. Is it usual to mix the meat ragu & bechamel together like that in the region? I usually do separate layers. Also seems odd to mix in warmed milk to the roux. I was always taught that one or the other has to be cold to avoid lumps. [Either warm milk/cold roux or hot roux & cold milk]. Still it seems to work for Annita & Maria.
Lovely seeing the twins cooking together, hope they have many more years to do so.
On the meat masher, you can use a standard tattie/potato masher to do the same thing, though the ones with thick rounded bars at the masher end are better than flat plated one. It really does make a difference being much quicker than using an old wooden spoon. Something else I've started doing in the last few years is spreading the mince/ground meat thinly & evenly on a roasting tray then cooking it in the oven. Especially with beef it gives a more even caramelisation/Maillard reaction, giving a good texture & improving the flavour.
Many thanks for the video as always Vicky, a joy to watch.🍝
hi James, maybe it's the whisking and rate at which one adds milk which matters? Perhaps there's someone reading this who knows the science. I hadn't heard of browning minced meat in the oven - I'll have to try it. Maria's recipe for lasagna is different to Annita's - I rather enjoyed their different ideas while at the same time not imposing them on the other! 🙂🌺 best wishes, Vicky
@@pastagrannies Hi Vicky,
As far as I can ascertain it's down to temperature over time, you need to have a difference in temps so that the starch grains have time to gelatinise. When the starch granules are first added to the liquid they are suspended surrounded by the oil/fat.As the liquid heats they begin to start absorbing liquid at around 60°C. By the time they've slowly come up to 85°C they should have absorbed around 5 times their volume of liquid. Eventually they will absorb so much that they burst. The burst granules suspended in the liquid are now a paste which is called a "sol" & the process is called gelatinisation. Further heating will ensure that all the granules have burst to thicken the sol/sauce & as it cools down it will thicken further.
You can break the rules, but the hot to cold/cold to hot allows the time for it to happen evenly & avoid clumps. But which ever way whisking is vital.
I thought they worked very well together & the resulting dish looked great. It would be fun to see them cook together again. I like lasagne a lot & will be giving their method a go very soon. .
All the best,
James.🍝
Thank you for the explanation James 😊 I will pay more attention the next time I make white sauce. We are going to wait for events to settle down in Emilia Romagna before asking the ladies if they would like to share Maria’s recipe. v best Vicky
@@pastagrannies I look forward to that if they agree too.
-- ευχαριστώ -- ❤❤
my homemade lasagna when i feel like making lasagna noodles, is very similar, but I do include onions, carrots and celery. the recipe seems simple, but it taste much better than ricotta and mozzarella drowned lasagna, it has a richer flavor from the bechamel. You rarely see lasagna made with bechamel in the US, everyone loves my lasagna.
yes, the simpler food is usually better imo
goes to show theres nothing unhealthy about lasagna, it will make you live to be 90 and counting!
Thank you for the chance to see and learn how to cook the lasagna from the grannies!
che belle sorelle!
👏💯💐🍝🌹🥀 SUPER!!!!!👍💝🔥
I always mix my bechamel with the Bolognese. 🙂
Yum.