I've figured out one of the reasons this show is original and likable...No one is trying to correct these ladies techniques based off what they know, nor do the producers ammend these recipes. They would ruin it if they did. These meals probably taste/feel the best!!! God bless Maria and her family
You are doing the world a service by preserving these ladies technique, recipes, stories, and approach to life. I think someone will look on your work one day once the ladies from these older generations pass on and they will see the loving act of cultural preservation you have left behind for all of us to enjoy and use as a reference. Many thanks to your entire team for the dedicated work you are doing; these videos never cease to educate me and warm my own humanity by virtue of seeing the women and their love of their craft.
I love the food market tour!! What a great addition! Maria is yet one more delightful person you have brought to us. Thank you, and thank you for highlighting a dish I would not normally even think about in my part of the world. Another great episode!
hi Paul, it's always good to have enthusiasts in the audience! This dish is unusual outside of Sicily but worth doing - such a great flavour. best wishes, Vicky
Just the same with me! It's really very welcoming, I like all the recipes and have already tried to prepare the paste (the butter I mean) by myself thanks to Pasta Grannies 🙂And it was delicious!
So lovely to see such a beautiful older woman making such a beautiful dish with so much joy! And that wonderful granddaughter who so clearly feels at home with and admiring of her grandmother! Snd my goodness that pasta looks delicious…. Thank you Vicki for sharing these fabulous videos with us!
Watching this while I eat a lunch of risotto con asparagi e grana padano I whipped up, I'm still hungry! This looks perfect, and I love the folk magic of crossing the pasta dough three times before mixing. Grazie mille, Maria, devo provare questo piatto!
This lady is perfect to be in front of the camera! I don’t think I could eat this dish but I’m sure it was tasty. Thanks for another wonderful Pasta Grannies!
That is quite the process! I appreciate the time and attention to the fresh ingredients! My mouth was watering for a taste and a smell! One of the little details i love about Pasta Grannies is the jewelry, specifically necklaces and wedding rings. Also the Nona’s knives! Every show i think i want a Nona Knife! A real one from Italy! Love your channel Vicky! All the best, Laura
Maria is lovely and this dish makes me want to jump into the screen and come and taste. The tomato paste and the ink, as well as the herbs... Wow, the products of this market seem so local, fresh and tasty!!
Maria and Vicky how did yy know this s info my very favourite dishes, and this one has been the best even by eye. Now of course I want some! Thank you everyone this is a treasure. Ramon xx
I adore cuttlefish ink pasta! I had it fresh in Venice. I felt guilty that I made a mess of the restaurant's white napkins from constantly wiping my mouth but the waiter just laughed and said it happens to everyone 😂
This looks so much like Korean jjajangmyeon! Although I am sure it tastes quite different, i imagine it has a similar rich and deep flavor, I am intrigued!
Hi Winston. Wild fennel is exceptionally tough, so once it is in your garden, you'll will always have some. But as you say, the seeds are an acceptable substitute. You could also try a little bit of oregano - of course it's not the same, but still a good addition. best wishes, Vicky
Haha, you don't want your best white linen cloth on the table with cuttlefish fish ink pasta being served! great looking dish. The mix of the ink & that marvellous looking tomato paste would be an umami flavour bomb. Seems unusual to have the largish chunks of potato in a dish like that, but I suppose it pads it out & is more filling. Catania looks lovely & I'd like to stroll around those markets. It's a shame that a lot of the open air markets in the UK have either disappeared or have turned into places to buy cheap socks, trays of lighters & knock off DVDs. Hmm thinking of lovely seafood I may dust off my copper cataplana & make a Portuguese fish stew over the weekend. Have you ever seen/used one of the dishes? Looks dramatic when you bring the big copper clam-shell ball to the table & the delicious smells waft out. Thanks for making my tummy rumble as always, James.
That's horrible that the markets are disappearing. Do you have to go to a supermarket? In the USA the produce is usually low quality unless you go to a farmer's market.
I would think that the starch from the potatoes also helps to thicken the sauce. I'm always surprised to see potato and pasta together, but there are several places where it's quite common.
@@ThomasDawkins88 I suppose the starch would at that. Double carbing does seem odd, but where money if tight & protein is expensive, it makes sense to do it.
hi James, as you say the potatoes are a way of thickening the sauce and and bulking it out for large hungry families. I think there are 'cheffy' variations without. I've seen the Sardinian variations of the copper clam shell pan, and worried about its stability and how hot it must be to handle! And I agree about the UK markets; Italy still has some great ones. best wishes, Vicky
I used to like the black linguini with tiger prawns in Hollywood. It had a fish sauce and fresh dill sprigs. I have never seen a market that tops that of Catania and I have seen some markets!
I love this dish, it is a bit off-putting, with all that black, but OMG, if you haven't tried cuttlefish in their ink you've missed something. Once more, the plastic/inox serrated knives are the real heroes of nonnas' kitchens :)
Where I’m from Samoa, we have a dish that mixes chopped cooked octopus 🐙 and the ink with coconut 🥥 cream! It’s different to many but like this worth a try!
Naja, sagen wir mal so, die Optik, wenn man so eine Nudel vorbereitet, ist nicht gerade sehr „anziehend“, aber hier ist der Geschmack entscheidend. So wie bei viele andere Sachen auch, man soll sich nicht von der Optik beeinflussen lassen. 😉
When cooking with squid ink, the optics of the dish are not really that "attractive," but here it is the taste that is decisive. Just as with other things, one should not be fooled by appearance.
I had some in Venice. The ink doesn't really give it much of a different flavor, it is more for ascetics. I would assume most of the flavor in this dish comes from the fennel.
hi Lisa, the potatoes thicken and bulk out the sauce. Cuttlefish ink has a lovely rich, savoury very slightly briny flavour. It rounds out the tomato paste and fennel flavours. In fact it's often sold as squid ink because the flavour is even better than squid's. best wishes, Vicky
It looks kind of meh but the taste should be delightful. Thick fishy (the ink gives a bit of fish and breeze of the sea aroma) tomato sauce with fennel and pieces of cuttlefish. Love it. It is not the prettiest dish but who cares. Korean black noodles are ugly as well and delish.
I've had black pasta where the pasta itself is made with the ink and it doesn't seem to make much difference in the taste. Maybe a little salty. This... not sure about it but I would definitely give it a try!
hi Maureen, it's dramatic isn't it; traditional Italian recipes sometimes use ingredients which don't always sit well with modern or non Italian tastes. For example, in Italy horse, rabbit, pigeon, offal of all kinds are widely enjoyed. I try and mix them up with more popular dishes. Next week it's timballo from Abruzzo, which I hope will inspire you more.🙂🌺 best wishes, Vicky
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I've figured out one of the reasons this show is original and likable...No one is trying to correct these ladies techniques based off what they know, nor do the producers ammend these recipes. They would ruin it if they did. These meals probably taste/feel the best!!!
God bless Maria and her family
hi Richard, don't worry I'm never going to interfere with our ladies' recipes. best wishes, Vicky
You are doing the world a service by preserving these ladies technique, recipes, stories, and approach to life. I think someone will look on your work one day once the ladies from these older generations pass on and they will see the loving act of cultural preservation you have left behind for all of us to enjoy and use as a reference. Many thanks to your entire team for the dedicated work you are doing; these videos never cease to educate me and warm my own humanity by virtue of seeing the women and their love of their craft.
Dear Benjamin, thank you for being a fan and for your appreciation. best wishes, Vicky
It's always delightful to see a traditional dish being made, and it's always nice to see a chitarra being used.
I love the food market tour!! What a great addition! Maria is yet one more delightful person you have brought to us. Thank you, and thank you for highlighting a dish I would not normally even think about in my part of the world. Another great episode!
Yes I agree…I love the food markets!
hi Scott, I'm glad you enjoyed the tour - Catania's market is always wonderful to visit. best wishes, Vicky
I think I'm becoming addicted to Pasta Grannies 😂 I could almost taste that from here 🙂
hi Paul, it's always good to have enthusiasts in the audience! This dish is unusual outside of Sicily but worth doing - such a great flavour. best wishes, Vicky
Just the same with me! It's really very welcoming, I like all the recipes and have already tried to prepare the paste (the butter I mean) by myself thanks to Pasta Grannies 🙂And it was delicious!
So lovely to see such a beautiful older woman making such a beautiful dish with so much joy! And that wonderful granddaughter who so clearly feels at home with and admiring of her grandmother! Snd my goodness that pasta looks delicious…. Thank you Vicki for sharing these fabulous videos with us!
Watching these videos makes me miss my grandma
It's always a treat when you go "grocery shopping".
Fennel and fish....makes perfect sense.
Watching this while I eat a lunch of risotto con asparagi e grana padano I whipped up, I'm still hungry! This looks perfect, and I love the folk magic of crossing the pasta dough three times before mixing. Grazie mille, Maria, devo provare questo piatto!
This lady is perfect to be in front of the camera! I don’t think I could eat this dish but I’m sure it was tasty. Thanks for another wonderful Pasta Grannies!
I love this! I like how you toured the town a bit rather than getting right into the recipe. Beautiful.
hi Vincent I am pleased you enjoyed our walkabout! best wishes, Vicky
That is quite the process! I appreciate the time and attention to the fresh ingredients! My mouth was watering for a taste and a smell! One of the little details i love about Pasta Grannies is the jewelry, specifically necklaces and wedding rings. Also the Nona’s knives! Every show i think i want a Nona Knife! A real one from Italy! Love your channel Vicky! All the best, Laura
Vicki, I loved the food market shopping tour. It’s a nice addition
hi Douglas, I'm glad you enjoyed it! best wishes, Vicky
What a lovely lady Maria, therapy watching
Maria is lovely and this dish makes me want to jump into the screen and come and taste. The tomato paste and the ink, as well as the herbs... Wow, the products of this market seem so local, fresh and tasty!!
Wonderful video! Loved the shopping segment! I wish Maria was my Grannie! The pasta looks fantastic!!
hi Nealie, I'm glad you enjoyed the episode ! best wishes, Vicky
Maria is my hero and her voice is lovely.
❤ long subscriber, from the nonnas’ gardens, kitchens to recipes, I’m always amazed! Thank you Pasta Grannies team
That's good to hear Josef, thank you and best wishes, Vicky
Would love to visit the market.
Maria and Vicky how did yy know this s info my very favourite dishes, and this one has been the best even by eye. Now of course I want some! Thank you everyone this is a treasure. Ramon xx
hi Ramon, that's good to hear - cuttlefish ink adds lovely subtle richness to the dish. best wishes, Vicky
I cannot imagine how delicious fresh tomato paste must be.🤤
Absolutely lovely thank you so much Maria
Every Blood Orange on earth pales in comparison to the Sicilian ones. They are unreal.
Oh to have a market like that.. If only.
I adore cuttlefish ink pasta! I had it fresh in Venice. I felt guilty that I made a mess of the restaurant's white napkins from constantly wiping my mouth but the waiter just laughed and said it happens to everyone 😂
hi Ginny, yes stick with kitchen paper or have someone else do the laundry. Good to hear you enjoyed it. best wishes, Vicky
I had a seafood paella with cuttlefish ink, it was yummy!
Que maravilla!!! muchas gracias por tan bella gente y tan deliciosos platos!
What a delicious looking recipe, with such fresh ingredients, too 😋
Granddaughter wasn’t having none of it hahaha
So charming Maria, such a warm and comfort video. Thanks a lot from Ukraine!
Hello Elena, I am glad you enjoyed it! best wishes, Vicky
One of my favourite grannies. 🥰🥰
She is so lovely!!
That looks -amazing-!
Loved this episode, back in the homeland Samoa we use ink for some seafood which gives a distinct taste! ❤
Amazing!
Wow! What a treat!
This looks so much like Korean jjajangmyeon! Although I am sure it tastes quite different, i imagine it has a similar rich and deep flavor, I am intrigued!
I definitely want to go to Italy 😊
My neighbor made this more or less when I was growing up. You can buy wild fennel seeds and sometimes plants in the US.
Hi Winston. Wild fennel is exceptionally tough, so once it is in your garden, you'll will always have some. But as you say, the seeds are an acceptable substitute. You could also try a little bit of oregano - of course it's not the same, but still a good addition. best wishes, Vicky
@@pastagrannies Hi Vicky. Actually I meant viable seeds! Easy to plant and grow and as you say, once you have it, you’ll have it forever.
Haha, you don't want your best white linen cloth on the table with cuttlefish fish ink pasta being served! great looking dish. The mix of the ink & that marvellous looking tomato paste would be an umami flavour bomb.
Seems unusual to have the largish chunks of potato in a dish like that, but I suppose it pads it out & is more filling.
Catania looks lovely & I'd like to stroll around those markets. It's a shame that a lot of the open air markets in the UK have either disappeared or have turned into places to buy cheap socks, trays of lighters & knock off DVDs.
Hmm thinking of lovely seafood I may dust off my copper cataplana & make a Portuguese fish stew over the weekend. Have you ever seen/used one of the dishes? Looks dramatic when you bring the big copper clam-shell ball to the table & the delicious smells waft out.
Thanks for making my tummy rumble as always,
James.
That's horrible that the markets are disappearing. Do you have to go to a supermarket? In the USA the produce is usually low quality unless you go to a farmer's market.
I would think that the starch from the potatoes also helps to thicken the sauce. I'm always surprised to see potato and pasta together, but there are several places where it's quite common.
@@ThomasDawkins88 I suppose the starch would at that.
Double carbing does seem odd, but where money if tight & protein is expensive, it makes sense to do it.
hi James, as you say the potatoes are a way of thickening the sauce and and bulking it out for large hungry families. I think there are 'cheffy' variations without. I've seen the Sardinian variations of the copper clam shell pan, and worried about its stability and how hot it must be to handle! And I agree about the UK markets; Italy still has some great ones. best wishes, Vicky
I used to like the black linguini with tiger prawns in Hollywood. It had a fish sauce and fresh dill sprigs. I have never seen a market that tops that of Catania and I have seen some markets!
I love this dish, it is a bit off-putting, with all that black, but OMG, if you haven't tried cuttlefish in their ink you've missed something. Once more, the plastic/inox serrated knives are the real heroes of nonnas' kitchens :)
Where I’m from Samoa, we have a dish that mixes chopped cooked octopus 🐙 and the ink with coconut 🥥 cream! It’s different to many but like this worth a try!
Interesting! Thanks for sharing, Josef. best wishes, Vicky
Yes, the brilliant nonna knife 😀 best wishes Vicky
So delicious!
Buonissimo! 💚
Brava, meravigliosa! Chissà che buona 🤓🤓🤓
Lecker sieht das aus.👍😋
Naja, sagen wir mal so, die Optik, wenn man so eine Nudel vorbereitet, ist nicht gerade sehr „anziehend“, aber hier ist der Geschmack entscheidend. So wie bei viele andere Sachen auch, man soll sich nicht von der Optik beeinflussen lassen. 😉
Por favor, ensina a fazer o vinho caseiro?
It s delicious 😋
Can I come this nice lady 🏡 enjoy the delicious fish 🐟 🌹🥬🎁
Nonna is a leftie,just like me 😊,
I always wonder what the ink does for the taste of the dish.
When cooking with squid ink, the optics of the dish are not really that "attractive," but here it is the taste that is decisive. Just as with other things, one should not be fooled by appearance.
🤗💐🙏
😋😋😋😢😭😭💓💓💓💓💓💓💓💓💓💞💞💞💞💓💓💕💘💘💓💓💓💓💓💓💓💓💓💓💓💓💓💓🥘🥘🍲
I have never tried cuttlefish or squid ink pasta, so I cannot imagine what this might taste like. How do the potatoes factor into the flavor?
I had some in Venice. The ink doesn't really give it much of a different flavor, it is more for ascetics. I would assume most of the flavor in this dish comes from the fennel.
hi Lisa, the potatoes thicken and bulk out the sauce. Cuttlefish ink has a lovely rich, savoury very slightly briny flavour. It rounds out the tomato paste and fennel flavours. In fact it's often sold as squid ink because the flavour is even better than squid's. best wishes, Vicky
@@pastagrannies Oh my! Thank you for the detailed description.
Does the ink have a flavor, or is it just decoration?
It’s salty, it gives a “sea flavour” to the dish.
A sort of umami from the sea, if you will.
🥘🥦🧅🍋🍷🐠🐟
It looks kind of meh but the taste should be delightful. Thick fishy (the ink gives a bit of fish and breeze of the sea aroma) tomato sauce with fennel and pieces of cuttlefish. Love it. It is not the prettiest dish but who cares. Korean black noodles are ugly as well and delish.
The city is beautiful. The graffiti is such a shame. It makes everything so ugly and rundown.
Unfortunately, these are things we see in many cities around the world.
It’s sad. Never been to Catania but I thought all the graffiti in Bologna was a shame
Not a fan of black pasta 😮
I've had black pasta where the pasta itself is made with the ink and it doesn't seem to make much difference in the taste. Maybe a little salty. This... not sure about it but I would definitely give it a try!
Ok, I’m going to say it, I love Italian food but I think this is beyond me. The color and texture are too much for me
hi Maureen, it's dramatic isn't it; traditional Italian recipes sometimes use ingredients which don't always sit well with modern or non Italian tastes. For example, in Italy horse, rabbit, pigeon, offal of all kinds are widely enjoyed. I try and mix them up with more popular dishes. Next week it's timballo from Abruzzo, which I hope will inspire you more.🙂🌺 best wishes, Vicky
First