OMG. I'm having major nostalgia. I was born and raised around neighboring La Spezia, also in Liguria. I used to go home twice a year, and it wasn't enough. Her face, her accent, the pansoti, her "pickiness", which is really perfectionism, which all Ligurians have, and as can be seen in the way she blanches and peels the walnuts, takes out the bitter part of the garlic, uses only the leaves of the marjoram, and on and on, are all so familiar. I suffer from it myself. :) It does indeed translate to not going out to eat Italian food very much. My mother would never go to an Italian restaurant here in the U.S. unless I had tried it first. :) It's in our genes! My great aunt, 96, and even more of a perfectionist than my mother, has a list of about three restaurants in our area where she'll deign to eat. When a friend made a reservation somewhere else to take us, she called her to tell her that under no circumstances should she take us there. Meanwhile, to the American palate and even that of other Italians, I'm sure they would find it delicious. When you interview these Ligurians you should make sure which restaurants they consider ok for eating! :)
@@blingbling2841 Thank you, Bling, Bling.I have so many stories of my land, of its people, of what they went through during the war, of Italianita'. :) I keep saying I want to write about it. I have to buckle down and do it.
Hahaha! I think all Italians are the same! We're so used to cooking from scratch and well at home that we can't see the point of spending a lot of money to eat some microwaved blob outside! Can you?
La leggendaria Enrichetta Trucco! Sempre un piacere vederla! Her family's shop was in Via Nino Bixio. I used to live nearby. Spent 25 years in that neighbourhood.
Ms. Vicky, outstanding recipe by Enrichetta, I really like raviolis & she is such a sweetheart & dear soul. We make a similar recipe in Appalachia here in Kentucky, mainly because it is tasty & some of the ingredients here are free. We have an abundance of dandelion greens, polk greens( similar to swiss chard, but leaves are smaller), and an abundance of walnut trees, 2 types, brown or black walnuts. You want to wear gloves to gather them as the walnut oil will stain your hands & won't wash off, takes weeks to wear off. A tip, if anyone has walnut wood furniture, that is scratched/worn, you can rub walnut shell oil to rub on those areas to bring back the color of the natural wood( use gloves), but the oil will refinish the wood, God bless everyone.
Sometimes I take a walnut and rub it into a scratch on my wood furniture. A friend of mine here in Canada who gathered black walnuts told me about making a tool to husk them. I think it was like a board with a hole and then you bash them through with a mallet.
hi Steve, the squirrels get there first in my neck of the woods! I don't mind because we have very cute black versions of the red squirrel. best wishes, Vicky
Her use of dandelion and nettles is amazing born out of necessity when there was nothing to eat and people would go forage or just go to their backyard for food . Her attention to detail is incredible. I love her use of breadcrumbs while chopping her herbs.
Amazing lady. Hard to believe she is 93. Her sureness of touch as she kneads, chops, rolls out the pasta , combines the various ingredients in quick succession belies her age. Loved the video. Thank you Pasta Grannies.
I just love this channel. The art of pasta making is still alive and we need to keep it this way. Thanks you Pasta Grannies and Past Grannies Channel for showcasing these lovely ladies that teach and inspire us. I know I'm certainly inspired!
👏👏👏 I literally laughed out loud when nonna said she’s very critical when eating out😂🧡…I don’t eat out for the same reason! I get so upset when I’m served food that is mediocre or even terrible when I know I could have made myself for a fraction of the price and it would have been delicious. I always end up disgusted and telling myself I know better. I love to cook so that’s what I do. She’s a smart woman and 1000% right!!🙌🧡 I love watching all of these nonna’s. It’s so heartwarming and they feel like they belong to us if only for a little while. What a blessing these families have to ge able to enjoy and learn from them. An absolute wealth of knowledge that can only come from them ❤❤
Maravillosa tu pasta !! Desde Cordoba Argentina ! Soy nieta de Italianos, inculque a mis hijos la cultura italiana, amamos las pastas !! Gracias por tu video joven de 92♥️
One note about using foraged greens. I'm sure it's the same in many places, but it was particularly important in Liguria because it's always been a poor land. The soil is very rocky, so growing things like wheat, or dairy cows is very difficult. About the only things that grow well are grapes, which love rocky soil and sun, and olive trees. Those were the staples of the diet, along with the fish from the sea, and even those aren't very plentiful. Often, since wheat had to be bought, they made bread from chestnut flour, and even the pasta often was half wheat flour and half chestnut flour. There's a calumny uttered against us by an Italian imprisoned by the Genovesi that it's a land of mountains without wood, a sea without fish, men without honor and women, well, you get the idea! That's why the Ligurians went to sea. It was the only source of wealth. All of this made them very frugal, or, to other Italians, cheap! It's also why they found ways of making the most of every possible ingredient they could find in nature. Their genius is that they made it delicious.
Necessity is the Mother of invention. My Mom said they barely had any meat when she was a kid but they had potatoes galore. Her Mom, my Grandmother, made potato gruel, potato flour, potato pancakes, potato rolls/bread, potato cakes, etc., you get the idea. All those potatoes kept her 5 kids alive & well; she was a widow. As an adult, my Mom refused to eat potatoes.
Wow! She might be a pasta granny but she qualifies as a full Italian Chef. All those little details like folding the dough, letting the filling sit in the fridge, and the way she tastes as she goes are the mark of a true chef. Definitely a top ten of Pasta Grannies. Thank you Vicky and team for the excellent instructional video.
Kashmir must be such an amazing place for food, spices, nature, and culture not to even mention history, it's been my dream to go there since I was a teen
@@lunafood1487 Thank you very much for your kind reply. Yes, Kashmir indeed is an incredible place with amazing foods, spices, pristine nature, valleys and climate. You are laways welcome to come and enjoy the beauty of Kashmir.
I have been watching these videos for over a year and they warm my heart! I am so happy that this channel is able to show off and save all of these very important home-cooked pasta dishes. Thank you for preserving culture!
I love how the traditional cooking methods are preserved with all the wonderful Grannies sharing their generations old recipes, truely inspirational ❤️❤️. I am a South African born Indian man and heritage goes back to South India, I'm sad to say that many of our wonderful recipes have been lost through the generations and you have inspired me to try a different method of preserving what we have left. Thank you very much for a wonderful channel and for sharing 💕💕
hi Sundra, if you ever upload your recipes to TH-cam, let us know. I will be very interested. I was 24 hours away from flying to Cape Town last year - when the pandemic stopped me -filming some Cape Malay dishes. best wishes, Vicky
I think it’s almost impossible to eat that good at the restaurant. She reminds me of my grandma who was from Piedmont but lived in Genova for some years. I can recognize pretty much the same slow but secure moves around kitchen stuff. And the same smiley calm of a deserved rest in the place she loves. What can I add about the dish?…it speaks by itself 😋 😋😋😋. I ate pansoti whith robiola di Roccaverano and they were delicious. Beautiful places and nice food.
hi Andrea, thanks for sharing. I had to google Robiola di Roccaverano. Thank you for alerting me - it would be fun to film its production. best wishes, Vicky
I pansôti son o mëgio ch'o gh'é! Translated from Genoese: pansoti are the best! Been living away from Genoa for 9 years now, but whenever I'm back to visit my family a big plate of pansôti in sarsa de noxi is always on the food list.
That is a pretty unusual recipe, at least for non-italians. But I am sure the flavours play well together. Loved how she just went outside to pick the herbs and the attention to detail peeling of the skin from the nuts!
I so look forward to these videos, thank you so very much. How they remind me of my mother, she was a fantastic cook. My moms brother in law would always to her sister, "why she couldn't cook like my mom if she had same mother"...LOL.
Cannot believe this lady is 92, she is beautiful. These videos are like master classes and there is something for everyone. Just an aside, but I love the marble sink too.
This Grannie is the Master! I have never heard of anyone peeling walnuts! But….these details are what makes her food so special. What a beautiful, youthful woman! Glad to have met her💚
This is my favourite pasta sauce and I can never find it outside of Italy! I used to buy a little tub, like a pot of pesto, in Siena, and just mix it through whatever pasta I had on hand but the filled ones went well with it. I have looked for sugo di noci in Australia, the UK, and Canada, and I've never found it. My friend from Liguria promised to teach me, but now I've found this I think I'll try myself! I adore how she peels those walnuts, as the bitterness is what puts me off them. And the garlic trick is amazing too. Enrichetta is amazing, we are so lucky to be able to watch this!
The walnut pesto is in the Pasta Grannies cookbook - it's actually made by another signora, Cornelia, who doesn't peel the walnuts. 😊🌺 best wishes, Vicky
Oh my gosh! I need to write this one down. My mom loves all of the ingredients she uses in this recipe. After that, I need to find the will to spend two days making something my mom will love. 😏💚 She is not a big pasta fan, but that filling full of dark, bitter greens, and the walnut sauce? She will adore this. Thank you for sharing!
Amazing! So precious suggestions! I am cooking it right now. For the vegan option I am using soft tofu instead of ricotta, and I made a dough without an egg. My family is so grateful.:)
I absolutely love this series of cooking videos. I feel as if I'm in my Nonna's kitchen in Foggia. God Bless these lovely Nonnas. The passion and love all the Nonnas place into these recipes jumps off the screen. No wonder all the dishes are wonderfully delicious. Mille Grazie!
please God give me the honor of tasting grandma's dishes of as many cultures as possible!! I know my gma was an amazingly wonderful cook. the love in the food is an ingredient that goes a long way!!!
Absolutely wonderful. Looks delicious. I’ve never known about this type of dish. It’s definitely worth my trying. God bless you all, and all these wonderful grannies you havemake possible to send my way. I love and enjoy learning about them and their great cooking. It really brightens up my days.
Really LOVE AND INJOYING to watch thise elder generations make pasta and cook defrend dishes, because its a handwork and foodart, that will be lost in 2-3-4 generations from now, because of all thise industrireal mas productions, its sad
🤩🤩🤩🤩🤩🤩🤩Thank you so much for this recipe. Since our holliday in Liguria in 2010 I was looking for this recipe. It was in a small village called Comeglio near of Moneglia and the family that has run a restaurant there made all pasta by themselves. It was fabulous to look how they made pasta while we made a reservation in the morning all the family members were in the kitchen for doing pasta. How, I can try it by myself , thanks to you.
Che brava si vede proprio che sa cucinare bene...quei piccoli accorgimenti, togliere l’anima all’aglio, pulire bene le noci, assaggiare tutto e aggiustare di sale 👍🏻👍🏻
![[ TEASER ] เงาะป่า - วงL.กฮ. | TMG RECORD](http://i.ytimg.com/vi/M4ObdFfcPww/mqdefault.jpg)
I struggle to believe she is 92, looks way younger. Long may she live. Those ravioli sure look delicious and fulfilling..
i struggle to believe how long they live given the richness of the foods they eat o.0
No restaurant could make anything as wonderful……I don’t blame her for not eating out!
the people on this channel could instruct professional chefs & fail 85% of them
@@LIONTAMER3D - Clearly you have not eaten at a Michelin starred restaurant. This stuff is kindergarten.
@@MrPlanx "clearly" lol
OMG. I'm having major nostalgia. I was born and raised around neighboring La Spezia, also in Liguria. I used to go home twice a year, and it wasn't enough. Her face, her accent, the pansoti, her "pickiness", which is really perfectionism, which all Ligurians have, and as can be seen in the way she blanches and peels the walnuts, takes out the bitter part of the garlic, uses only the leaves of the marjoram, and on and on, are all so familiar. I suffer from it myself. :) It does indeed translate to not going out to eat Italian food very much. My mother would never go to an Italian restaurant here in the U.S. unless I had tried it first. :) It's in our genes! My great aunt, 96, and even more of a perfectionist than my mother, has a list of about three restaurants in our area where she'll deign to eat. When a friend made a reservation somewhere else to take us, she called her to tell her that under no circumstances should she take us there. Meanwhile, to the American palate and even that of other Italians, I'm sure they would find it delicious. When you interview these Ligurians you should make sure which restaurants they consider ok for eating! :)
OMG so interesting to hear your story!
I could almost see that history.
@@blingbling2841 Thank you, Bling, Bling.I have so many stories of my land, of its people, of what they went through during the war, of Italianita'. :) I keep saying I want to write about it. I have to buckle down and do it.
Hahaha! I think all Italians are the same! We're so used to cooking from scratch and well at home that we can't see the point of spending a lot of money to eat some microwaved blob outside! Can you?
lovely story; does your great aunt still cook? best wishes, Vicky
That trick of the breadcrumbs is 👏🏿
Thanks grannie.
yes - brilliant! What a wonderful lady
That sink is beautiful
Yes indeed... the way it's built in one piece and slightly sloped towards the sink for better drainage.
All old houses in liguria have a similar marble sink, I miss it every day!
La leggendaria Enrichetta Trucco! Sempre un piacere vederla! Her family's shop was in Via Nino Bixio. I used to live nearby. Spent 25 years in that neighbourhood.
Lucky you! best wishes, Vicky
Ms. Vicky, outstanding recipe by Enrichetta, I really like raviolis & she is such a sweetheart & dear soul. We make a similar recipe in Appalachia here in Kentucky, mainly because it is tasty & some of the ingredients here are free. We have an abundance of dandelion greens, polk greens( similar to swiss chard, but leaves are smaller), and an abundance of walnut trees, 2 types, brown or black walnuts. You want to wear gloves to gather them as the walnut oil will stain your hands & won't wash off, takes weeks to wear off. A tip, if anyone has walnut wood furniture, that is scratched/worn, you can rub walnut shell oil to rub on those areas to bring back the color of the natural wood( use gloves), but the oil will refinish the wood, God bless everyone.
Sometimes I take a walnut and rub it into a scratch on my wood furniture. A friend of mine here in Canada who gathered black walnuts told me about making a tool to husk them. I think it was like a board with a hole and then you bash them through with a mallet.
You are awesome!
@@mjrussell414 it works ma'am & glad you found out about it
hi Steve, the squirrels get there first in my neck of the woods! I don't mind because we have very cute black versions of the red squirrel. best wishes, Vicky
@@pastagrannies lol, have to get up early to beat the squirrels
!!!!!!!!!!!!!!БЛАГОДАРЮ !!!!!!! Классный канал! Россия смотрит!!! ПРИВЕТ ИЗ СИБИРИ! SIBIR 😍😍😍!!!
She’s 92?! Unbelievable. What a beautiful soul 💕
Her use of dandelion and nettles is amazing born out of necessity when there was nothing to eat and people would go forage or just go to their backyard for food . Her attention to detail is incredible. I love her use of breadcrumbs while chopping her herbs.
Amazing lady. Hard to believe she is 93. Her sureness of touch as she kneads, chops, rolls out the pasta , combines the various ingredients in quick succession belies her age. Loved the video. Thank you Pasta Grannies.
92
@@bara7331 Apologies for the mistake.
I just love this channel. The art of pasta making is still alive and we need to keep it this way. Thanks you Pasta Grannies and Past Grannies Channel for showcasing these lovely ladies that teach and inspire us. I know I'm certainly inspired!
👏👏👏 I literally laughed out loud when nonna said she’s very critical when eating out😂🧡…I don’t eat out for the same reason! I get so upset when I’m served food that is mediocre or even terrible when I know I could have made myself for a fraction of the price and it would have been delicious. I always end up disgusted and telling myself I know better. I love to cook so that’s what I do. She’s a smart woman and 1000% right!!🙌🧡 I love watching all of these nonna’s. It’s so heartwarming and they feel like they belong to us if only for a little while. What a blessing these families have to ge able to enjoy and learn from them. An absolute wealth of knowledge that can only come from them ❤❤
These persons are the best of humankind.
Complimenti alla giovanissima Enrichetta, i pancotti sembrano buonissimi. Si vede la mano professionale!
Just wanted to say how much I love this channel, amazing work you do!
It's our pleasure José, thank you for being a fan! best wishes, Vicky
The picture of a lovely Ligurian lady. What a wonderful and unique Genovese recipe.
Everything ingredients was fresh … gotta love it
When I start to miss my Nona, I watch Pasta Grannies and I don't feel so blue.
Maravillosa tu pasta !! Desde Cordoba Argentina ! Soy nieta de Italianos, inculque a mis hijos la cultura italiana, amamos las pastas !! Gracias por tu video joven de 92♥️
One note about using foraged greens. I'm sure it's the same in many places, but it was particularly important in Liguria because it's always been a poor land. The soil is very rocky, so growing things like wheat, or dairy cows is very difficult. About the only things that grow well are grapes, which love rocky soil and sun, and olive trees. Those were the staples of the diet, along with the fish from the sea, and even those aren't very plentiful. Often, since wheat had to be bought, they made bread from chestnut flour, and even the pasta often was half wheat flour and half chestnut flour. There's a calumny uttered against us by an Italian imprisoned by the Genovesi that it's a land of mountains without wood, a sea without fish, men without honor and women, well, you get the idea! That's why the Ligurians went to sea. It was the only source of wealth. All of this made them very frugal, or, to other Italians, cheap! It's also why they found ways of making the most of every possible ingredient they could find in nature. Their genius is that they made it delicious.
thank you for your insight 😊🌺 best wishes, Vicky
Necessity is the Mother of invention.
My Mom said they barely had any meat when she was a kid but they had potatoes galore.
Her Mom, my Grandmother, made potato gruel, potato flour, potato pancakes, potato rolls/bread, potato cakes, etc., you get the idea. All those potatoes kept her 5 kids alive & well; she was a widow.
As an adult, my Mom refused to eat potatoes.
Mitica Richetta! La tua è veramente una cucina tradizionale…viva Montoggio!
Wow! She might be a pasta granny but she qualifies as a full Italian Chef. All those little details like folding the dough, letting the filling sit in the fridge, and the way she tastes as she goes are the mark of a true chef. Definitely a top ten of Pasta Grannies. Thank you Vicky and team for the excellent instructional video.
hi Greg, yes it's the details which make an already great recipe even better! best wishes, Vicky
This would be pretty much the best recipe with its delicate flavours. I miss real Italian cuisine.
Not going to find this in any American Italian restaurant, glad these videos are here it's really preserving history and recipes passed down.
What a beautiful human being!
I Love these Pasta Grannies, with their fresh, simple but delicious recipe s they shared with us...How their hand made their masterpeieces recipe
What an elegant lady 😊 love from Italy 😘
What an amazing grandma!
We use similar ingredients in Kashmir, India. Walnuts and herbs. Loved watching this.
Kashmir must be such an amazing place for food, spices, nature, and culture not to even mention history, it's been my dream to go there since I was a teen
@@lunafood1487 Thank you very much for your kind reply. Yes, Kashmir indeed is an incredible place with amazing foods, spices, pristine nature, valleys and climate. You are laways welcome to come and enjoy the beauty of Kashmir.
Hello Shuja, how interesting - would this combination be used for a chutney, for example? best wishes, Vicky
@@pastagrannies Hi Vicky, Yes for a walnut Chuttney
she's delightful! the complete opposite of my grandma at home. yes enrichetta i would love to try your pansoti!!
Complimenti nonna Enrichetta sei formidabile con la tua cucina👍👍👍😜😜😜😜😘😘😘
Che amore questa nonnina. È ancora cucina cose meravigliose. Complimenti!
Nice one , actually I’m really depressed right now, lost a coworker. very devastating , Needed someone to talk to.
She looks amazing
I think this is the recipe I would most like to make fir myself.
Pansoti al sugo di noci!! I miei preferiti delle paste fresche liguri!!! Mmm che bonta'....
Wow this is truly a labor of love ❤️
Brava! ❤️
I cannot believe that she is 92... She does not look 92 at all.. wow... Amazing
92?!?! Wow she is truly amazing. What a beautiful regional dish.
I have been watching these videos for over a year and they warm my heart! I am so happy that this channel is able to show off and save all of these very important home-cooked pasta dishes. Thank you for preserving culture!
I love how the traditional cooking methods are preserved with all the wonderful Grannies sharing their generations old recipes, truely inspirational ❤️❤️. I am a South African born Indian man and heritage goes back to South India, I'm sad to say that many of our wonderful recipes have been lost through the generations and you have inspired me to try a different method of preserving what we have left. Thank you very much for a wonderful channel and for sharing 💕💕
hi Sundra, if you ever upload your recipes to TH-cam, let us know. I will be very interested. I was 24 hours away from flying to Cape Town last year - when the pandemic stopped me -filming some Cape Malay dishes. best wishes, Vicky
Jeez these looks delicious. They are on my bucket list for sure.
I think it’s almost impossible to eat that good at the restaurant. She reminds me of my grandma who was from Piedmont but lived in Genova for some years. I can recognize pretty much the same slow but secure moves around kitchen stuff. And the same smiley calm of a deserved rest in the place she loves.
What can I add about the dish?…it speaks by itself 😋 😋😋😋. I ate pansoti whith robiola di Roccaverano and they were delicious. Beautiful places and nice food.
hi Andrea, thanks for sharing. I had to google Robiola di Roccaverano. Thank you for alerting me - it would be fun to film its production. best wishes, Vicky
I pansôti son o mëgio ch'o gh'é! Translated from Genoese: pansoti are the best! Been living away from Genoa for 9 years now, but whenever I'm back to visit my family a big plate of pansôti in sarsa de noxi is always on the food list.
I made it today. Adapted to my own ingredients. It was absolutely delicious. Thank you for sharing 😊
The face she makes when pouring the flour, love it.
love love this dish.
Long live all the pasta grannies out there!!!😘
I've never heard of this recipe and it looks absolutely delicious.
That is a pretty unusual recipe, at least for non-italians. But I am sure the flavours play well together. Loved how she just went outside to pick the herbs and the attention to detail peeling of the skin from the nuts!
Fantastica, Enrichetta! Il tuo piatto sembra davvero meraviglioso e tu sei troppo dolce! ❤️❤️❤️❤️
I so look forward to these videos, thank you so very much. How they remind me of my mother, she was a fantastic cook. My moms brother in law would always to her sister, "why she couldn't cook like my mom if she had same mother"...LOL.
Cannot believe this lady is 92, she is beautiful. These videos are like master classes and there is something for everyone. Just an aside, but I love the marble sink too.
That dish looks like the best thing I've ever seen. Seriously. I can understand why the chef wouldn't want to go out to eat!
And this is it, a real dish with a soul and taste. Today it is rare to meet someone who has taste first of all.
This Grannie is the Master! I have never heard of anyone peeling walnuts! But….these details are what makes her food so special. What a beautiful, youthful woman! Glad to have met her💚
So happy to see you ....you are an angel ....beautiful 😘😘. Lots of love from India .
That sauce looks so delicious
Como amo esse canal!
I used to get great lasagna made with greens prepared in a similar way in Los Angeles. It's nice to see a traditional way from Italy.
Slow food cooking with that Italian esprit is just wonderfuil. ♫♪♫♫♪♫
I never knew you could cook with nettles. Love this channel the things I learn.
This is my favourite pasta sauce and I can never find it outside of Italy! I used to buy a little tub, like a pot of pesto, in Siena, and just mix it through whatever pasta I had on hand but the filled ones went well with it. I have looked for sugo di noci in Australia, the UK, and Canada, and I've never found it. My friend from Liguria promised to teach me, but now I've found this I think I'll try myself! I adore how she peels those walnuts, as the bitterness is what puts me off them. And the garlic trick is amazing too. Enrichetta is amazing, we are so lucky to be able to watch this!
The walnut pesto is in the Pasta Grannies cookbook - it's actually made by another signora, Cornelia, who doesn't peel the walnuts. 😊🌺 best wishes, Vicky
@@pastagrannies thank you! Looks like I need the book! 😊
She seems so much younger than 92… God bless her 🙏🏻❤️🇮🇹
Such Patience! ❤️
Oh my gosh! I need to write this one down. My mom loves all of the ingredients she uses in this recipe. After that, I need to find the will to spend two days making something my mom will love. 😏💚 She is not a big pasta fan, but that filling full of dark, bitter greens, and the walnut sauce? She will adore this. Thank you for sharing!
How delightful!! Enrichetta should be so proud to be so skilled in making what seemed like a pretty complex pasta. And boy did it look delicious!!
Cuando sea grande quiero ser como esta dama!!
Amazing! So precious suggestions! I am cooking it right now. For the vegan option I am using soft tofu instead of ricotta, and I made a dough without an egg. My family is so grateful.:)
I think this is my favorite
I absolutely love this series of cooking videos. I feel as if I'm in my Nonna's kitchen in Foggia. God Bless these lovely Nonnas. The passion and love all the Nonnas place into these recipes jumps off the screen. No wonder all the dishes are wonderfully delicious. Mille Grazie!
What a treat! She's terrific. Thank you for letting us see her make a marvelous dish.
love that walnut sauce
What a beautiful woman, her skin and hands are younger looking then mine at 60. The food looks so delicious. This is a one of my favorite channels.
Yeni nesile guzel bir ornek.
Keyifle izledim.. Dogal ve usta eller..🌹👍
I love that marble sink. Another beautiful recipe and lovely lady.
This has to be so tasty I'm almost crying i cant eat it
Yum!
please God give me the honor of tasting grandma's dishes of as many cultures as possible!! I know my gma was an amazingly wonderful cook. the love in the food is an ingredient that goes a long way!!!
This is awesome!!
I love your channel and all these Grannies!
It reminds me of all of those great people who have passed.
This is wonderful, and she is delightful. The pansoti are unique to me. It was fun watching her make them.
what a delightful person!
Wonderful pasta from a wonderful lady!
The blender she uses is one of the best ever for pesto making many nonnas use it
Absolutely wonderful. Looks delicious. I’ve never known about this type of dish. It’s definitely worth my trying. God bless you all, and all these wonderful grannies you havemake possible to send my way. I love and enjoy learning about them and their great cooking. It really brightens up my days.
that's good to hear 😊🌺 best wishes, Vicky
Brilliant. I so hope that recipes and skills like this are handed down...
So many flavors that must have.
That looks delicious! What a delight. Thank you, PG and Enrichetta!!
Omg I refuse to believe she’s 92 😧 that’s so amazing. Much more life and health to you ❤️
Fantastic
Really LOVE AND INJOYING to watch thise elder generations make pasta and cook defrend dishes, because its a handwork and foodart, that will be lost in 2-3-4 generations from now, because of all thise industrireal mas productions, its sad
I'm so jealous of that kitchen!
Cara Enrichetta
Brava mi hai fatto venire appetito li faro.
Looks so delicious 😩
I was lucky to try this in Liguria in a tiny restaurant above Santa margherita. It was so good that I ordered another plate lol
hi Yanina, it's one of my favourites too 🙂 best wishes, Vicky
🤩🤩🤩🤩🤩🤩🤩Thank you so much for this recipe. Since our holliday in Liguria in 2010 I was looking for this recipe. It was in a small village called Comeglio near of Moneglia and the family that has run a restaurant there made all pasta by themselves. It was fabulous to look how they made pasta while we made a reservation in the morning all the family members were in the kitchen for doing pasta. How, I can try it by myself , thanks to you.
Che brava si vede proprio che sa cucinare bene...quei piccoli accorgimenti, togliere l’anima all’aglio, pulire bene le noci, assaggiare tutto e aggiustare di sale 👍🏻👍🏻
What is Enrichetta's secret to looking young? She is radiant. Love the recipe, the kitchen and her ring. LOL
Oh I'd love to try this!!!! It looks so yummy!!! Wonderful Granny!♡♡