thanks so much for this. I get teary eyed sometimes thinking of my grandmother who was a great cook. from ascoli satriano but immigrated to America. fearlessly facing the unknown. and the last time I saw her she had trouble getting into the car, cause of her arthritis , so I opened the door for her and as she got in. she turned to me and said. in her beautiful accent. dont you forget what this hands could do. the pasta fagipoli. the pizza fritta ... dont you forget. so thanks for this channel it is more than cooking lessons,
What a sfoglina! You are so talented, Claudina. I love how you thin how thin you roll the dough - you could read the newspaper through it. I see how much you love sharing your skill in your smile when you have it all done on the rolling pin. What really impresses me though is the precision and ease with which you roll the finished rotolo up after spreading the filling. No chef can do that - only a real Pasta Granny who learned in the school of life, and developed the touch, and has the know how, deep in her bones. She could never tell you how it's done or write it down either. You have to watch and learn, and do - many times. And you have to have the gift, as Claudina does. Thank you Vicky and Pasta Grannies for documenting Claudina's skill, and for sharing it with a wider audience through technology and the English language. There is a phrase in Italian "dalla sfoglina" - that is to say, the pasta dishes on a menu. It literally means "from the pasta lady", or "by the pasta granny". Our English translation "pasta specialties" does it no justice, because they really are magic worked by the pasta grannies that come through their hands from their hearts. I'm so glad you've given that name to your channel, Vicky, and for all the time you and your team put into seeking them out and learning along side them for this very special creation, your channel, and your community of viewers.
I have made "Rotolo" almost 40 years after receiving the recipe from an Italian lady I met during a summer stay near Rome. This is the first time I have seen any mention of it since then and her recipe is almost identical to mine. It is a specialty requested when I serve guests. Claudina and her son would have many laughs if they had observed me making this the first time. Learning to roll the pasta thin was a bit if a challenge. I use cheese cloth to boil mine in. This dish is well worth the time it takes to make it. Thank you for sharing!!!
hi Melvis, it was extremely good - I haven't had a chance to test this yet - I'll try and make it this week and send the recipe out in the newsletter. best wishes, Vicky
I so hope the skill and joy shown by pasta grannies is passed onto the younger generations. I wish I had a pasta granny! Excellent as usual, thank you!
Marche! I love it there. I stayed in Fabriano and we went here and there. Even out to the Adriatic. So beautiful and the people are patient - not a ton of English but we always got by.
what a beautiful meal. so interesting how it is rolled, tied up and cooked. and the meats look tasty. i'm so hungry. she has such a gorgeous proud smile and love seeing son in his shorts. i bet that meal was so good!
So glad that pasta grannies showcase the knowledge and experience of these grannies. Love the videos and the recipes! Ruth Noack, composer of a "Grannies" song.
hi Suzy, what's great is even if a Nonna makes tagliatelle again (for example), there is always something slightly different about the recipe - and of course each and every woman is special so the videos are always different. phew. I would love to go slightly further afield and film in places like Germany, Croatia, Greece etc. best wishes, Vicky
I am amazed! What beautiful creation come out of stressful situations, ingenuity and a creative heart. Want to give this a try with my daughter! Thank you!
I can't believe she's 84, she looks early 60s. I guess it just goes to show how good, real food is so much better than all of our processed, refined, nutrition-stripped, chemical-laden American food.
@@Xardaras Well, the science is pretty clear about highly processed diets containing excessive free radicals that damage us over time. But sure, we don't know her exact diet or it could just be great genetics (neurobiologist here).
Honigmulle it certainly works extremely well for all italian ladies seen on this chanel so yeah we should just do that 😉 Balanced diet with many vegetables, proteins and all fresh and non modified or processed ingredients.
Hi Vicky ! I really love your videos. They help me deal with my depression and help me connect to my passion for Italy and cooking! I recently traveled to Rimini and I made tagliatelle with a friend’s mom and I felt like a real Pasta Granny! 💝Grazie Mille ! 💝 Sergio from Saint Etienne.
My great aunt Pilar (born in 1912 or so) used to make this for special occasions. We have continued the tradition. She called it “raviolon”. Love seeing this in your channel.
My family calls it raviolon too!!! This is the first time I've come across the recipe on the internet. It's alot of work so we can usually get my mom to make it 1 or 2 times a year. So good!!!
Thank you for taking me back to my roots! I love watching your videos, I make homemade pasta (taught by my grandmother) however I would l love branching out and trying new authentic dishes....The simple things in life are the most treasured memories.....🙏🏻💕🙏🏻💕🙏🏻💕
I was overwhelmed by watching your videos. I've been a subscriber since October, before we were devastated by the typhoon (Typhoon Rolly, here in the Philippines). My mother is very happy now and buys me a 2 feet rolling pin and had ordered a table for me to cook pasta while watching your videos. You're lovely guys!😍😍😍
This is amazing! So different from the Italian recipes I grew up with coming from Calabrian/Sicilian descent. Looks amazing though. I plan to make this... My girlfriend is Colombian and I could aaaalmost explain this as an Italian tamale haha
This is a special dish that my family has made for generations past down from my great-grandmother from Introdacqua Abruzzo. Our version usually has the beef rolled into the pasta. I don't see too many recipes like it online! Love it!
I’m amazed? Astonished? Impressed? Lol Blown AWAYYY how the Pasta Grannies weigh ingredients at every stage of preparation. Is that a specifically an Italian method? European? I’m standard issue American and,at this stage of the game (64 years old) I’d be lost. I love your show. It really puts me in my Zen lane and I’ve learned so very much. Thank you and God bless you and yours 🥰
My goodness. These videos are showing me all these different types of pastas...thankyou. The Nonnas are amazing. Are their grandchildren carrying on their wonderful craft?
No, this generation is being wiped out by television, american influence and lack of interest/family traditions/patient from all of us. We are all going to be the same eating heinzcraft tin canned soup in 10 years
What a pasta! So different to see cooking in a commercial space, versus a cook's familiar home setting. Took note of the other pasta on the table....wondering if there will be another special-occasion recipe, soon?
Good spots. Claudina made 2 pasta dishes which made the video a little long and complicated. The other was strozzapreti with a pea and gorgonzola sauce made for son Ercole's vegetarian partner John. I'll ask the editor if there is good enough footage to make an episode from it. best wishes, Vicky
This looks absolutely delicious. I'm definitely going to try this. Have to work on my rolling technique. Keep up the good work ladies. God bless you all.
Great recipe again Vicky, these ladies never look their age, has to be something, maybe no preservative foods, manual food prep which is like going to the gym to workout, i do not know, but they sure can cook and make a man hungry,lol, God bless you all.
Steve Logan Mediterranean diets are famous for leading to longevity (especially Italians) my nonna lived to 103! It’s a mixture of not eating a lot of processed food, along with healthy oils such as from olives and fish. Plus having a very balanced diet.
hi Steve and First Last, it's all those things you mention, plus frugality, a very busy life (our ladies never sit down) and being connected to their family and community. best wishes, Vicky
@@pastagrannies yeah, and keeping your hands busy (making pasta, chopping vegetables with a mezzaluna...) versus having all those contrivances around you that do things for you. my last memory of my own Grandma, three days before she died of a heart attack aged 96, was her rolling out dough to make some 2 kgs of tortelli, while muttering "I'm not the one I used to be". the other thing all these videos suggest is: don't skip on the fats - healthy or supposedly unhealthy - if you want to live long (as part of a varied diet and an active lifestyle). learn from the Grannies while you still can. thanks for posting these lovely videos!
Not an expert here but I’ve never herd of ‘ dollari ‘ In this southern part of Marche they’re called medaglioni ( medals). @pastagrannies : my mother in law is a 78 y/o nonna and has a slightly different way : she put only the pasta sheets ( sfoglia) on the boiling water for a few minutes just like when you make lasagne or cannelloni or the local version vincisgrassi and then after drying the sfoglia she spread a filling of spinach and ricotta , roll and cut the medaglioni and put them in the oven , can’t be more precise cause she is a bit jealous and doesn’t like to talk about it 😀 I’m from the province of Fermo.
@@pastagrannies Thank you people for putting cameras on the smiling faces of these apsolutly amasing and loving nonnas and their families! So inspiring!
That look wonderful!! One thing, you mentioned a few times that the meat is removed and used for the main course....could you do a vid on some of these floolowing mains?
Wish my Sicilian heritage and traditions werent lost over the years. My maternal gma is Sicilian but everything was lost over the generations 🥺🥺 specially through my gmas upbringing. Shes still not sure if she was adopted. Things were very, chaotic/messy/unorganized back then here in the states. But i wish nothing more than to be able to know that part of what makes me, me!!!
The lady weighs and say that there is a kilo and 87 grams. Then she says "è quasi un chilo e cento", it's almost a kilo and one hundred. That's her (cute) way to say 2 kilos. The subtitle is wrong. Love this channel, I love to make pasta myself.
@@amgemin I get what you are saying but I've never heard someone counting this way. "Un chilo e sette", "un chilo e cinque" is always 1,7 kg or 1,5 kg, that's why I thought she would have displayed 1,87 and so did pasta grannies. The scale possibly said "1087 g" and there's the "un chilo e ottantasette", grazie comunque.
@@pastagrannies I don't really know. My grand father could not read or write. All I know he was from Le Marche. Giovanni Pocognoni was his name. Went to Argentina in 1880s.
![⭐️( ลอยกระทง 2024 ) Ver. แดนซ์ Remix BY [ ดีเจกิต รีมิกซ์ ]](http://i.ytimg.com/vi/rMWOLhgXUHc/mqdefault.jpg)
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
thanks so much for this. I get teary eyed sometimes thinking of my grandmother who was a great cook. from ascoli satriano but immigrated to America. fearlessly facing the unknown. and the last time I saw her she had trouble getting into the car, cause of her arthritis , so I opened the door for her and as she got in. she turned to me and said. in her beautiful accent. dont you forget what this hands could do. the pasta fagipoli. the pizza fritta ... dont you forget. so thanks for this channel it is more than cooking lessons,
hi Tony, thank you for sharing your memories, best wishes, Vicky
What a sfoglina! You are so talented, Claudina. I love how you thin how thin you roll the dough - you could read the newspaper through it. I see how much you love sharing your skill in your smile when you have it all done on the rolling pin. What really impresses me though is the precision and ease with which you roll the finished rotolo up after spreading the filling. No chef can do that - only a real Pasta Granny who learned in the school of life, and developed the touch, and has the know how, deep in her bones. She could never tell you how it's done or write it down either. You have to watch and learn, and do - many times. And you have to have the gift, as Claudina does. Thank you Vicky and Pasta Grannies for documenting Claudina's skill, and for sharing it with a wider audience through technology and the English language. There is a phrase in Italian "dalla sfoglina" - that is to say, the pasta dishes on a menu. It literally means "from the pasta lady", or "by the pasta granny". Our English translation "pasta specialties" does it no justice, because they really are magic worked by the pasta grannies that come through their hands from their hearts. I'm so glad you've given that name to your channel, Vicky, and for all the time you and your team put into seeking them out and learning along side them for this very special creation, your channel, and your community of viewers.
Such a unique pasta! Thank you for sharing!
I have made "Rotolo" almost 40 years after receiving the recipe from an Italian lady I met during a summer stay near Rome. This is the first time I have seen any mention of it since then and her recipe is almost identical to mine. It is a specialty requested when I serve guests. Claudina and her son would have many laughs if they had observed me making this the first time. Learning to roll the pasta thin was a bit if a challenge. I use cheese cloth to boil mine in. This dish is well worth the time it takes to make it. Thank you for sharing!!!
I wish I was born an Italian you guys know how to live well
go to Italy. they will make you feel like one of them in a moment. learn a little Italian. even a little and they will love you.
Yes me too molto bene bouna Vita
By the right ingredients and off you go
I just died....that looks beyond heavenly! Can't wait to get my hands on the cookbook!
hi Melvis, it was extremely good - I haven't had a chance to test this yet - I'll try and make it this week and send the recipe out in the newsletter. best wishes, Vicky
Fantastic. Beautiful kitchen, beautiful family!
I so hope the skill and joy shown by pasta grannies is passed onto the younger generations. I wish I had a pasta granny! Excellent as usual, thank you!
I have to say I truly admire the artistry that goes into some of these meals. A beautiful presentation!
Marche! I love it there. I stayed in Fabriano and we went here and there. Even out to the Adriatic. So beautiful and the people are patient - not a ton of English but we always got by.
what a beautiful meal. so interesting how it is rolled, tied up and cooked. and the meats look tasty. i'm so hungry. she has such a gorgeous proud smile and love seeing son in his shorts. i bet that meal was so good!
Love that kitchen !!! Geez that is heaven to a cook or baker ... thanks as always !!!
So glad that pasta grannies showcase the knowledge and experience of these grannies. Love the videos and the recipes!
Ruth Noack, composer of a "Grannies" song.
Oh my gosh! Another different way of making pasta. How wonderful! Looks delish as usual!
Another fantastic video,Vicki. Clearly there is no end to the delicious culinary creations of your Pasta Grannies...thank goodness! 💕
hi Suzy, what's great is even if a Nonna makes tagliatelle again (for example), there is always something slightly different about the recipe - and of course each and every woman is special so the videos are always different. phew. I would love to go slightly further afield and film in places like Germany, Croatia, Greece etc. best wishes, Vicky
I am amazed! What beautiful creation come out of stressful situations, ingenuity and a creative heart. Want to give this a try with my daughter! Thank you!
Thanks Vicki and Balducci!👍😊♥️💕 This looks like a great meal! Love her cheese bowl!💖💖💖👍👍👍
Amazing Channel, amazing project, amazing videos. Thank you to all of you and to all of grannies.
I can't believe she's 84, she looks early 60s. I guess it just goes to show how good, real food is so much better than all of our processed, refined, nutrition-stripped, chemical-laden American food.
biologist here: or she just aged well, who knows. 1 person is certainly not a meaningful statistic
@@Xardaras Well, the science is pretty clear about highly processed diets containing excessive free radicals that damage us over time. But sure, we don't know her exact diet or it could just be great genetics (neurobiologist here).
Honigmulle it certainly works extremely well for all italian ladies seen on this chanel so yeah we should just do that 😉
Balanced diet with many vegetables, proteins and all fresh and non modified or processed ingredients.
So much fun to watch, and inspirational for those who love to cook! Thank you!
Aww so beautiful to see your son help. Thank you for this recipe looks delicious
Hi Vicky ! I really love your videos. They help me deal with my depression and help me connect to my passion for Italy and cooking! I recently traveled to Rimini and I made tagliatelle with a friend’s mom and I felt like a real Pasta Granny!
💝Grazie Mille ! 💝
Sergio from Saint Etienne.
hi Sergio, that's great to hear. Pasta making, like gardening, is very therapeutic 😊🌺 best wishes, Vicky
My great aunt Pilar (born in 1912 or so) used to make this for special occasions. We have continued the tradition. She called it “raviolon”. Love seeing this in your channel.
My family calls it raviolon too!!! This is the first time I've come across the recipe on the internet. It's alot of work so we can usually get my mom to make it 1 or 2 times a year. So good!!!
Itˋs so amazing. It reminds me of Schwäbische Maultaschen from a Southern Part of Germany 😀 Great vids, thx
I’m so lucky discovered this channel. So happy yum yum
Thank you for taking me back to my roots! I love watching your videos, I make homemade pasta (taught by my grandmother) however I would l love branching out and trying new authentic dishes....The simple things in life are the most treasured memories.....🙏🏻💕🙏🏻💕🙏🏻💕
I was overwhelmed by watching your videos. I've been a subscriber since October, before we were devastated by the typhoon (Typhoon Rolly, here in the Philippines). My mother is very happy now and buys me a 2 feet rolling pin and had ordered a table for me to cook pasta while watching your videos. You're lovely guys!😍😍😍
That sfoglia!! WOW what skill Claudina has!
Well this is a very interesting pasta recipe! THanks..She looks so young!!
QUE GRANDES Y VALIENTES LAS SEÑORAS ITALIANAS QUE HACEN ESTAS PASTAS QUE VIVA ITALIA SALUDOS DESDE PERU.
This is amazing! So different from the Italian recipes I grew up with coming from Calabrian/Sicilian descent. Looks amazing though. I plan to make this... My girlfriend is Colombian and I could aaaalmost explain this as an Italian tamale haha
Absolutely delightful. Can’t wait for the book!
This is my favorite one so far...yum yum!
This is a special dish that my family has made for generations past down from my great-grandmother from Introdacqua Abruzzo. Our version usually has the beef rolled into the pasta. I don't see too many recipes like it online! Love it!
I’m amazed? Astonished? Impressed? Lol Blown AWAYYY how the Pasta Grannies weigh ingredients at every stage of preparation. Is that a specifically an Italian method? European? I’m standard issue American and,at this stage of the game (64 years old) I’d be lost. I love your show. It really puts me in my Zen lane and I’ve learned so very much. Thank you and God bless you and yours 🥰
Oh my, that just made me so hungry! I, also, am amazed she's 84. She looks like she's in her 60's!!!
My goodness. These videos are showing me all these different types of pastas...thankyou.
The Nonnas are amazing. Are their grandchildren carrying on their wonderful craft?
No, this generation is being wiped out by television, american influence and lack of interest/family traditions/patient from all of us. We are all going to be the same eating heinzcraft tin canned soup in 10 years
Brava Claudina ! Un abbraccio dal Brasile !🌻🌻🌻
This looks so delicious. I wish I could have sat down with them.
I know,...I KNOW😍
Fantastic! What a beautiful pasta!
What a pasta! So different to see cooking in a commercial space, versus a cook's familiar home setting.
Took note of the other pasta on the table....wondering if there will be another special-occasion recipe, soon?
Good spots. Claudina made 2 pasta dishes which made the video a little long and complicated. The other was strozzapreti with a pea and gorgonzola sauce made for son Ercole's vegetarian partner John. I'll ask the editor if there is good enough footage to make an episode from it. best wishes, Vicky
This looks absolutely delicious.
I'm definitely going to try this.
Have to work on my rolling technique.
Keep up the good work ladies.
God bless you all.
Well this looks awesome! I need a free weekend to test this out. Thanks for the great video!
Food is best when the people involved love each other.
I like this one a lot too. It does look delicious!
I'll try it with a slight variation. I've got the pasta dough done and the veggies filling cooked. It needs to be assembled. But I'll rest first.
Bela Claudina!!! Que molho maravilhoso, sinto o sabor daqui do Brasil! Seu ajudante é um belo jovem.
Great recipe again Vicky, these ladies never look their age, has to be something, maybe no preservative foods, manual food prep which is like going to the gym to workout, i do not know, but they sure can cook and make a man hungry,lol, God bless you all.
Steve Logan Mediterranean diets are famous for leading to longevity (especially Italians) my nonna lived to 103! It’s a mixture of not eating a lot of processed food, along with healthy oils such as from olives and fish. Plus having a very balanced diet.
hi Steve and First Last, it's all those things you mention, plus frugality, a very busy life (our ladies never sit down) and being connected to their family and community. best wishes, Vicky
@@pastagrannies yeah, and keeping your hands busy (making pasta, chopping vegetables with a mezzaluna...) versus having all those contrivances around you that do things for you. my last memory of my own Grandma, three days before she died of a heart attack aged 96, was her rolling out dough to make some 2 kgs of tortelli, while muttering "I'm not the one I used to be". the other thing all these videos suggest is: don't skip on the fats - healthy or supposedly unhealthy - if you want to live long (as part of a varied diet and an active lifestyle). learn from the Grannies while you still can. thanks for posting these lovely videos!
Just fabulous! Thank You!
WoW! Very special, thank you ❣️❣️
Unique recipe, I didn’t expect to cook it in a tea towel
Great initiative to preserve the recipe
Tudo maravilhoso!!! Adoro essas nonas, mestras das pastas! Abraços do Brasil.
That looks delicious! Well done!
Complimenti! Una pasta eccezionale! 😘🌻👍
Thank god there was a man there to explain something to us.
Oh my God ... so delicious !
Oh man this one looks amazing 😍
That is so clever to cook it in a tea towel!
Sons, and Mothers, and Grandmothers good idea!
Oh god I feel so hungry. Wish my mum knew how to cook pasta like that. 😩
First again! Friday evening cocktail and The Grannies. What a life😀
I'm twice as hungry now than I was before watching this episode.
me too
Damn this looked so good and delicious yummie yummie
No puedo darle muchos likes como yo quisiera, pero muchas gracias por esta receta! qué plato tan estupendo!!!!
Eggs from her own chickens! 😍🥰🥰🥰😍😍
and meanwhile, I'm here eating canned soup😭😂😭😂 blessings Vicky!
I hope the pasta added flavour to your supper! best wishes, Vicky
My stomach just called and said .."why do you torcher me with this"?!
Wonderful!
I just made a meatless version with wholemeal flour and it turned out tastily!
omg, ive never been so hungry
Wow this is so interesting!!!
Not an expert here but I’ve never herd of ‘ dollari ‘ In this southern part of Marche they’re called medaglioni ( medals).
@pastagrannies : my mother in law is a 78 y/o nonna and has a slightly different way : she put only the pasta sheets ( sfoglia) on the boiling water for a few minutes just like when you make lasagne or cannelloni or the local version vincisgrassi and then after drying the sfoglia she spread a filling of spinach and ricotta , roll and cut the medaglioni and put them in the oven , can’t be more precise cause she is a bit jealous and doesn’t like to talk about it 😀 I’m from the province of Fermo.
Dall'accento e dal cognome deduco che sono di Marzocca, frazione di Senigallia nella provincia di Ancona
Do not watch when hungry! I am ready to fly to Italy!
A million dollar granny!
great quip, thank you!
@@pastagrannies Thank you people for putting cameras on the smiling faces of these apsolutly amasing and loving nonnas and their families! So inspiring!
Wanting this lady to adopt me!
Wow “yum, yum!” 😋
That look wonderful!! One thing, you mentioned a few times that the meat is removed and used for the main course....could you do a vid on some of these floolowing mains?
That's a good suggestion - I'll keep it in mind for the next time we film it. best wishes, Vicky
Ha un aspetto fantastico! 😍
Her arms look great...so strong!
Wish my Sicilian heritage and traditions werent lost over the years. My maternal gma is Sicilian but everything was lost over the generations 🥺🥺 specially through my gmas upbringing. Shes still not sure if she was adopted. Things were very, chaotic/messy/unorganized back then here in the states. But i wish nothing more than to be able to know that part of what makes me, me!!!
Italy is the worlds greatest food culture.Italians are the best cooks and Italian Grandmothers are the best Italian cooks
Es mi pasta preferida! En Argentina se llama Raviolon
hi, this is the most great recipe......
Are they from Senigallia? They have the accent of Senigallia
good spot 😊
The lady weighs and say that there is a kilo and 87 grams. Then she says "è quasi un chilo e cento", it's almost a kilo and one hundred. That's her (cute) way to say 2 kilos. The subtitle is wrong. Love this channel, I love to make pasta myself.
This looks similar to something my dad would make when I was a kid. Only his had mushrooms added.
That sounds like a good variation. best wishes, Vicky
Hercule looks like a piece of work lol. I’d love to hang out and eat pasta and drink wine with them
Bravo!!
Nonna: È quasi un chilo e cento
Pasta Grannies: It's almost 1,8 KG
The scale: 1,87 KG 😂
She says 1kg and 87 grams, that's 1,087 Kg. Nonna is right, pasta grannies is wrong.
@@amgemin that makes pure sense but she only says "un chilo e ottantasette".
@@alessandrinchen instead of "un chilo e ottocentosettanta", which she would say if indeed it was 1,87 Kg
@@amgemin I get what you are saying but I've never heard someone counting this way. "Un chilo e sette", "un chilo e cinque" is always 1,7 kg or 1,5 kg, that's why I thought she would have displayed 1,87 and so did pasta grannies. The scale possibly said "1087 g" and there's the "un chilo e ottantasette", grazie comunque.
@@alessandrinchen non è molto importante, l'importante è che me li magnerei di gusto:)
That looks rediculous, and super delicious! Dam.
Justin Hollar .....why “ridiculous” ?
Yummy!
Is there a recipe for this? I've tried googling 'dollari pasta' among other things but can't find any recipe like this one!
hi Tom, my plan is to test it and send the recipe out with the newsletter - you can sign up via the website if this interests you. best wishes, Vicky
You have to look up for "pasta arrotolata".
@@laurar.durban3696 or rotolo di pasta.
Wow!!!❤
Yum Yum!
YUMMMMM!
What became of the ground beef cooked in butter?
mixed with the spinach. 😊 best wishes, Vicky
@@pastagrannies thanks Vicky, thought so but wasn't sure. Can't wait to try this - thanks for sharing, I love Pasta Grannies!
My grand father was from Marche and my mom used to a stuffed gnocchi the same way...
Stuffed gnocchi sounds good - where in Marche did/does your family come from? best wishes, Vicky
@@pastagrannies I don't really know. My grand father could not read or write. All I know he was from Le Marche. Giovanni Pocognoni was his name. Went to Argentina in 1880s.
Buoni!
I need a dollar, dollar, dollar, that's what I need ...
❤️