I am an Italian amateur chef, I love cooking and everything related to the gastronomy world, this channel really touches me since it’s an extraordinary work that helps preserving this ancient tips and recipes, this videos contains an invaluable amount of informations, which would have been lost if you hadn’t done this kind of “documentary”, I really wanna thank you for all your efforts, we really appreciate them, hope some day you will get the visibility you actually deserve.
My thoughts exactly Samuele. My maternal grandparents were from Gioia del Colle in Puglia, just South of Bari where this was filmed. My grandmother grew her own herbs and tomatoes on Long Island and canned the sauce in fall. She would make orecchiette just as this Barese woman does in this video. Hearing the dialect of Italian spoken here was special indeed, like hearing my deceased Nonna’s voice again. These videos in years to come will be studied by culinary archeologists.
wow, what a master at that dough and forming them. ."it's not difficult, it's super difficult." she sure makes it look easy. love her hair. what pride she has in her little bit of paradise in italy.
My grandmother and her sisters made strascinati and cavatelli with boiling water as well...this was like watching family. Thanks for another treasure Vicky! You're simply the best! 👍👍👍
Очень хороший добрый канал. Такие уютные красивые женщины, которые готовят настоящую домашнюю итальянскую пасту. Всегда смотрю новые выпуски и отдыхаю душой. И для себя всегда что то новое нахожу и применяю когда готовлю своей семье. Спасибо вам! Здоровья вам!
I love these videos, so much so that I petition for more videos of more grannies from different countries making traditional signature dishes. Fill TH-cam with grannies from around the world teaching people to cook
My grandma was from Bari, these 2 sisters look so much like my family. Thanks you for the recipe, I will try it soon. My grandma made a lot of her own pasta, too. DeSimone family.
Nonna Porzia has the most popular decoration in Italy and Venezuela: The wood china cabinet full of porcelain figurines, dolls, and Capodimonte flowers! That orecchiette are fantastic!
Vicky, great video, this looks so delicious, and i have said it before , but italian food uses minimal ingredients but the secret is to get the best quality of those ingredients which makes the meals so delicious. They are very labor/technique intensive though, with the making of most of the pastas from scratch, but well worth it. If you have the opportunity, would you please let this pasta granny i really like her knitted shaw/pancho, it is pretty. Ty for another great video, God bless you all, and have a great day.
hi Steve, it's true - minimal but flavoursome ingredients. And I will let Porzia know her shawl is admired along with her orecchiette skills 😊 best wishes, Vicky
It looks to me, after watching many videos, that part of the technique is how you serve it. You don't just make the pasta, make the sauce and mix it. Note how she mixes just some over the pasta, then some cheese, then a certain amount of more sauce, and then more cheese. The food is dressed in the serving dish, so you get extra layers of flavor with the same ingredients. If parsley is cooked in the sauce, then more is added in the dish, then more is garnished on top. So it is cooked to three different levels. The cheese is used as a seasoning, but also as a topping, and a re-topping. Seeing how poorer people made good food is fascinating, but it would also be nice to see how the wealthier people ate.
She makes it look so easy to make orecchiette like this, but I found out the hard way that it's not earlier this week when attempting it with my children. Still, the results were tasty. Hopefully, these videos will inspire new generations to continue making traditional cuisine like this.
Hi Matt, the worst that can happen is the pasta is a little bit chewy, or aren't perfect 'cups'. As you say, it will still taste nice and the main thing is - do what you do - and keep making them with your kids. 😊 best wishes, Vicky
No accent? Clearly from Puglia, me beying from the north east with a clear local accent. I think no italian speaks a pure language, even in the national media they use to have heavy regional or even local cadences (mostly from the center-south). Once they selected personnel with a pure, no accent italian, including knowledge of grammar and sintaxis. Today no more.
Anche mia zia a Rodi Garganico li faceva così gli strascinati, con un movimento solo ! Ci vuole pratica, non è facile. Brava la signora!! Grazie Pasta Grannies !
Mio nonno era di Rodi Garganico (ha lasciato l'Italia nel 1904). Mi piace sempre sentire qualcosa su quella città. Spero di visitare presto un giorno. Grazie per aver condiviso la tua storia. :)
Спасибо за интересный канал. Являюсь большой поклонницей итальянской пасты. Было б здорово, если б у Ваших видео были субтитры на русском языке. Привет из Казахстана ! 🌹🌹🌹🇰🇿🇰🇿🇰🇿❤️❤️❤️!
Bravissima la signora. That gesture means that they are clever than others, not that they likes food. To make orecchiette with that method is quicker, bravissima.
@@nonenoneonenonenone So is French and standard Italian (here we're speaking of a specific southern Italian dialect), yet there's no trace of "masa" or something close to that meaning dough.
That is EXACTLY how my Nonna from Turi, Bari, Italia made orecchiette! She learned from the nuns how to cook, sew and knit. She made hundreds at a time. Her hands were like a machine. She told my mother they were little hats. So, blessed to see a Nonna make them the way my Nonna did. My Nonna was born in December of 1882 - NOT my bisnonna MY NONNA! It is a very old way of making them which goes back farther back than my Nonna - which would mean hundreds of years. So, you are learning here, from the BEST! I can confirm the authenticity of its age.
My my mother’s maternal grandmother was from Corato in Bari. My mother and grandmother always reminisce about her making orecchiette with her chipped little knife. She’d served it with cime di rapa and sausage. I was fortunate to have met three of my great grandmothers two of whom came from Apulia and Sicilia to the States. Sad to see that generation go. Thank you for chronicling this knowledge and history.
Hi pasta Grannie. My family origin is also from Bari. My grandmother taught all the girl grandchildren to make oriechetta. The children called the pasta hats. I visited there and didn’t want to go home. ❤️❤️
Brilliant as usual, but unless that gesture means different things in different parts of Italy (which can happen, but I don't think this is the case because the gesture and the facial expression are exactly those that I use myself), she actually said that in (old) Bari they're all smart and cunning!
Come le chiamava la mia nonnina pugliese, le "strascnat chl'cim de rap". Le orecchiette con le cime di rapa. Nonnetta mia la pasta in casa la faceva sempre, la focaccia di cipolle, le popizze... Questi video me la ricordano ♥️
Did Signora Petrone crochet that beautiful cardigan she's wearing? I would love to know where to find the pattern (if there was one). Because I'm better at crocheting than at pasta making, at least right now!
I love them ALL. There are a couple of the Grannies though; that speak to my Soul! She is one. I’d let her feed me, and I don’t do that!🖤🥰👍🏾 Edit: Comment #210, which is my Birthday!
Francine Shea - I WANT that grater. I NEED that grater. Seriously, its such a practical thing. You would think they would be common. Instead Americans want the latest food processor to grate frickin cheese.If you find a source please post it.
It is really hard to make this type of pasta. I lived in Foggia and this was how I was shown. Could I make it 😁??? No ! Ah reminiscing now and this looks so delicious ...
hi Jacob, how interesting. It may be easier to track down someone from the Somali community in London that go to Somalia - but I will definitely try. Many thanks, Vicky
Allow 100g of semolina flour and 45ml water (approximately) per person - the amount of water will vary according to the weather and the flour. best wishes, Vicky
Love this channel. Brings me right back to my Nonnas and Zias kitchen tables in Italy and to my own Mamma. Grew up on this food and nothing touches my heart more than seeing them cook. Question- can you cook orecheitte fresh and how do you dry them? Leave them on parchment paper for a few days?
To answer your other question, yes, you can cook them fresh. I learned how to make Orecchiette in Lecce Puglia and we cooked them right after we made them. Also, if you have a pastry board, you can dry your pasta on that. Or, like Pasta Grannies said, on a cotton tea towel.
@@pastagrannies Certainly am! The gremlins have been at it again: I don't receive any PG feeds! So, I have to search your content out! Great stuff, yet again
I watched every video, and I enjoyed immensely. I have a question: I noticed that music is the same in every video. Does anyone know what music is? Thank you :)
hi Bella, I commissioned the music - it's cheaper than paying for the use of other people's. You can find free music on the internet of course, but I didn't like any of them 😊 best wishes, Vicky
@@pastagrannies I understood, but I like that music !!! That was my question, do you know what is that music, the name of the song ? I like it very much :) Greetings from Norway and Serbia, I'am little bit there and little bit here :)
Jessica it depends a bit on the brand, humidity, and temperature, but aim for 45% hydration for semola rimacinata - semolina flour - and if it's a little dry wet your hands to add more to the dough. More details are in the book 😊 🌺 best wishes, Vicky
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
I am an Italian amateur chef, I love cooking and everything related to the gastronomy world, this channel really touches me since it’s an extraordinary work that helps preserving this ancient tips and recipes, this videos contains an invaluable amount of informations, which would have been lost if you hadn’t done this kind of “documentary”, I really wanna thank you for all your efforts, we really appreciate them, hope some day you will get the visibility you actually deserve.
hi Samuele, it is my pleasure to document these women and their skills - and I'm delighted you are inspired by them 😊🌺 best wishes, Vicky
My thoughts exactly Samuele. My maternal grandparents were from Gioia del Colle in Puglia, just South of Bari where this was filmed. My grandmother grew her own herbs and tomatoes on Long Island and canned the sauce in fall. She would make orecchiette just as this Barese woman does in this video. Hearing the dialect of Italian spoken here was special indeed, like hearing my deceased Nonna’s voice again. These videos in years to come will be studied by culinary archeologists.
@William Fotiou Chefs are the morons. The more they train, the more moronic they become.
@@pastagrannies I love your pasta and style and Beautiful home
Thank you!
True grandmother. Won't let you leave the house without eating.
You can also hear her telling the cameraman where he should sit by the end ahahah
Every Greek female relative I ever had. 😅 “Unload the fridge, ask questions later” is their MO.
wow, what a master at that dough and forming them. ."it's not difficult, it's super difficult." she sure makes it look easy. love her hair. what pride she has in her little bit of paradise in italy.
I saw this channel on the news last night and this woman melts my heart
My grandmother was from bari
Brings back so many memories of my nana
My grandmother and her sisters made strascinati and cavatelli with boiling water as well...this was like watching family. Thanks for another treasure Vicky! You're simply the best! 👍👍👍
Wow! A legendary pasta prepared by a true pro! Thank you Vicky, for bringing this to the world!
Очень хороший добрый канал. Такие уютные красивые женщины, которые готовят настоящую домашнюю итальянскую пасту. Всегда смотрю новые выпуски и отдыхаю душой. И для себя всегда что то новое нахожу и применяю когда готовлю своей семье. Спасибо вам! Здоровья вам!
This channel is the soul food of TH-cam 💜 makes me so happy watching it!
I love these videos, so much so that I petition for more videos of more grannies from different countries making traditional signature dishes. Fill TH-cam with grannies from around the world teaching people to cook
hi Kate, that would be fun, wouldn't it. I hope food loving enthusiasts pick up a camera and do just that in their own countries. 😊 best wishes, Vicky
Magnifico! Well done once again. These nonnas are so inspiring!
My grandma was from Bari, these 2 sisters look so much like my family. Thanks you for the recipe, I will try it soon. My grandma made a lot of her own pasta, too. DeSimone family.
Nonna Porzia has the most popular decoration in Italy and Venezuela: The wood china cabinet full of porcelain figurines, dolls, and Capodimonte flowers! That orecchiette are fantastic!
Venezuela?
When I win the lottery this will be all that I eat for a year. The best food on earth. Bless this beautiful woman’s heart and family. ❤️
The adorable pasta grannies have taught me that the simple things, tradition and feeding others are among the greatest pleasures in life
You misunderstood the gesture at 3:30, it means "sly, crafty" :)
aargh, thank you for correcting me. Good thing I'm not a diplomat. best wishes, Vicky
skilled.….with a little bit of malice.
I can definitely confirm!
It actually just means clever, but in a street-wise way.
The exact Italian word is "scafato".
@@Grigiume tagliato, furbo
Vicky, great video, this looks so delicious, and i have said it before , but italian food uses minimal ingredients but the secret is to get the best quality of those ingredients which makes the meals so delicious. They are very labor/technique intensive though, with the making of most of the pastas from scratch, but well worth it. If you have the opportunity, would you please let this pasta granny i really like her knitted shaw/pancho, it is pretty. Ty for another great video, God bless you all, and have a great day.
hi Steve, it's true - minimal but flavoursome ingredients. And I will let Porzia know her shawl is admired along with her orecchiette skills 😊 best wishes, Vicky
It looks to me, after watching many videos, that part of the technique is how you serve it. You don't just make the pasta, make the sauce and mix it. Note how she mixes just some over the pasta, then some cheese, then a certain amount of more sauce, and then more cheese. The food is dressed in the serving dish, so you get extra layers of flavor with the same ingredients. If parsley is cooked in the sauce, then more is added in the dish, then more is garnished on top. So it is cooked to three different levels. The cheese is used as a seasoning, but also as a topping, and a re-topping. Seeing how poorer people made good food is fascinating, but it would also be nice to see how the wealthier people ate.
She makes it look so easy to make orecchiette like this, but I found out the hard way that it's not earlier this week when attempting it with my children. Still, the results were tasty. Hopefully, these videos will inspire new generations to continue making traditional cuisine like this.
Hi Matt, the worst that can happen is the pasta is a little bit chewy, or aren't perfect 'cups'. As you say, it will still taste nice and the main thing is - do what you do - and keep making them with your kids. 😊 best wishes, Vicky
There is no more beautiful language than Italian. She speaks it so well with no accent. Love this. God I miss my mom 😭
No accent???
She has a Bari accent.
No accent?
For truth sake she has a thick apulian accent and attitude , love her caracter a true south Italian nonna
No accent? Clearly from Puglia, me beying from the north east with a clear local accent. I think no italian speaks a pure language, even in the national media they use to have heavy regional or even local cadences (mostly from the center-south). Once they selected personnel with a pure, no accent italian, including knowledge of grammar and sintaxis. Today no more.
Anche mia zia a Rodi Garganico li faceva così gli strascinati, con un movimento solo ! Ci vuole pratica, non è facile. Brava la signora!!
Grazie Pasta Grannies !
Yeeee un italianooo
Casamassima. Da noi ‘disct n’gul’, forse qualcuna riesce con questo metodo. Ci proverò anch’io.
Mio nonno era di Rodi Garganico (ha lasciato l'Italia nel 1904). Mi piace sempre sentire qualcosa su quella città. Spero di visitare presto un giorno. Grazie per aver condiviso la tua storia. :)
I've never seen that technique to make orecchiette! I loved it! Thanks for sharing!
Спасибо за интересный канал. Являюсь большой поклонницей итальянской пасты. Было б здорово, если б у Ваших видео были субтитры на русском языке. Привет из Казахстана ! 🌹🌹🌹🇰🇿🇰🇿🇰🇿❤️❤️❤️!
Bravissima la signora. That gesture means that they are clever than others, not that they likes food. To make orecchiette with that method is quicker, bravissima.
I love her confidence & enthusiasm!:)
Work of art💚❤ thanx for sharing this delicious dish
It looks delicious and so interesting to watch it being made.
That's so interesting because Hispanic culture calls the corn tortilla dough a "masa". Nice to see how the cultures intertwine. Thank you for sharing.
Southern Italy was under Spanish rule during the XVI and part of the XVII century, maybe there's a connection there.
@@captainufo4587 Latin-rooted languages.
@@nonenoneonenonenone So is French and standard Italian (here we're speaking of a specific southern Italian dialect), yet there's no trace of "masa" or something close to that meaning dough.
In portuguese we say "massa" for both dough and pasta.
@@freakles9311 very cool.
That is EXACTLY how my Nonna from Turi, Bari, Italia made orecchiette! She learned from the nuns how to cook, sew and knit. She made hundreds at a time. Her hands were like a machine. She told my mother they were little hats. So, blessed to see a Nonna make them the way my Nonna did. My Nonna was born in December of 1882 - NOT my bisnonna MY NONNA! It is a very old way of making them which goes back farther back than my Nonna - which would mean hundreds of years. So, you are learning here, from the BEST! I can confirm the authenticity of its age.
Wow! I love these darling ladies! What beautiful orrichette!!!
My favourite pasta! Love seeing a different way to make it
Love from India....soo energetic and enthusiastic grannies
The Italian ladies passion for thier countries food is inspiring... And all things regional, like the bowl she served her pasta in 😀😎🙏🏼💞💕
My my mother’s maternal grandmother was from Corato in Bari. My mother and grandmother always reminisce about her making orecchiette with her chipped little knife. She’d served it with cime di rapa and sausage. I was fortunate to have met three of my great grandmothers two of whom came from Apulia and Sicilia to the States. Sad to see that generation go. Thank you for chronicling this knowledge and history.
thank you for sharing your memories 😊🌺 best wishes, Vicky
I'm an avid crocheter and all I can think during this video is where can I get a copy of the pattern of the sweater she is wearing. :)
This is such an amazing channel. Thank you so much for doing this!
Lovely lady and good recipe!
Hi pasta Grannie. My family origin is also from Bari. My grandmother taught all the girl grandchildren to make oriechetta. The children called the pasta hats. I visited there and didn’t want to go home. ❤️❤️
Perfetto! Grazie Mille
Complimenti alla bella signora, bravissima.
Mi piace anche la giacchetta all'uncinetto
This channel is so wholesome.
Bari is super nice and she makes a beautiful orecchiette
I love this woman!
She's adorable and it's beautiful to see how proud she is because sge should!!!!
3:31. This gesture imitates a razor on the cheek, and so it means "sharp as a blade", to say "cunning and skilled".
Brilliant as usual, but unless that gesture means different things in different parts of Italy (which can happen, but I don't think this is the case because the gesture and the facial expression are exactly those that I use myself), she actually said that in (old) Bari they're all smart and cunning!
Apologies, hand gestures are even more confusing than Italian grammar rules, I misunderstood and thank you for correcting me. best wishes, Vicky
@@pastagrannies No worries, it was just to be clarify! You're awesome!
Amazing and so therapeutic
My grandparents were from Bari too.
Oh Man, that looks so good!
What a dream job! You get to hang out with these sweet old ladies and eat authentic handmade pasta.
So simple yet so delicious
Come le chiamava la mia nonnina pugliese, le "strascnat chl'cim de rap". Le orecchiette con le cime di rapa. Nonnetta mia la pasta in casa la faceva sempre, la focaccia di cipolle, le popizze... Questi video me la ricordano ♥️
Beautiful sharing my friend
See you around
Did Signora Petrone crochet that beautiful cardigan she's wearing? I would love to know where to find the pattern (if there was one). Because I'm better at crocheting than at pasta making, at least right now!
Lovely, lovely. lovely lady !
My nan use to do it exactly like this , I was a little girl watching her ! Puglia style !
Just like my mother and grandmother made it. Perfect
Amazing
This woman gets down so much soul in her food
That looks like it tastes amazing!
Actually, that gesture means clever, cunning.
thank you! 😊
Che bella signora! Complimenti e grazie!
Thank you so much for this!
Que Bella. Gracias ...
Maravilhosa, soberba!!!!! Uma perfeição.
Alex sent me here :)
I love them ALL. There are a couple of the Grannies though; that speak to my Soul! She is one.
I’d let her feed me, and I don’t do that!🖤🥰👍🏾
Edit: Comment #210, which is my Birthday!
I love pasta grannies.
I'm love whit this channel
Her Orecchiette are perfect. Not fair. LOL It takes me an hour just to make about 25 and I have to stretch mine over my thumb. Ti voglio bene!
Love to cook italian food though I am Polish. I got inspired in my company by grennies :P we don't cook at work!
Alex brought me here :) Great channel
It's not "boiled water", it's boiling water that she adds to the flour. The temperature makes a difference to the recipe.
I would love the name brand of the Parmesan electric grater and the salted ricotta bowl grater.
Francine Shea - I WANT that grater. I NEED that grater. Seriously, its such a practical thing. You would think they would be common. Instead Americans want the latest food processor to grate frickin cheese.If you find a source please post it.
I want to eat giant spoonfuls of this. That looks like the ultimate comfort food.
"Allora giovanotto si sieda..." she's great :P
Chi si siede a capotsvola?
Love it😍👌🏼
It is really hard to make this type of pasta. I lived in Foggia and this was how I was shown. Could I make it 😁??? No ! Ah reminiscing now and this looks so delicious ...
great, now I´m feeling peckish
You should make a video of somali baasto. The Italians brought pasta and sugo during colonization, and somalis made it their own.
hi Jacob, how interesting. It may be easier to track down someone from the Somali community in London that go to Somalia - but I will definitely try. Many thanks, Vicky
@@pastagrannies :) That's probably a good idea. Love the videos, by the way! I'm a huge fan.
Is this recipe available? Can’t seem to find it.. thank you.. love this channel.
If you watch the video you'll see how to make it
Scary Lary thank you, I did watch the video, twice in fact. Never once were any measurements mentioned. How much semolina? How much water?
Allow 100g of semolina flour and 45ml water (approximately) per person - the amount of water will vary according to the weather and the flour. best wishes, Vicky
Pasta Grannies thank you so so much! I love your channel....
I wish I could have eaten this!!!!!
Love this channel. Brings me right back to my Nonnas and Zias kitchen tables in Italy and to my own Mamma. Grew up on this food and nothing touches my heart more than seeing them cook. Question- can you cook orecheitte fresh and how do you dry them? Leave them on parchment paper for a few days?
Or a tea towel? It rather depends on your temperatures and the humidity how long it takes - in Bari they dry in a day. best wishes, Vicky
To answer your other question, yes, you can cook them fresh. I learned how to make Orecchiette in Lecce Puglia and we cooked them right after we made them. Also, if you have a pastry board, you can dry your pasta on that. Or, like Pasta Grannies said, on a cotton tea towel.
Che meraviglia👍
Ok, THAT is a beautiful dough!
I wish my grandmother be like her
Truly beautiful on every level - entirely.
hi Tony, good to hear from you - delighted you are still enjoying the videos 😊🌺 best wishes, Vicky
@@pastagrannies Certainly am! The gremlins have been at it again: I don't receive any PG feeds! So, I have to search your content out!
Great stuff, yet again
Brava!
I watched every video, and I enjoyed immensely. I have a question: I noticed that music is the same in every video. Does anyone know what music is? Thank you :)
hi Bella, I commissioned the music - it's cheaper than paying for the use of other people's. You can find free music on the internet of course, but I didn't like any of them 😊 best wishes, Vicky
@@pastagrannies I understood, but I like that music !!! That was my question, do you know what is that music, the name of the song ? I like it very much :) Greetings from Norway and Serbia, I'am little bit there and little bit here :)
It seems to me that it's not just the technique but the texture of the pasta dough that makes a difference. Too soft a dough will be hard to shape.
that's correct - limit hydration to about 45% and use semolina flour. best wishes, Vicky
wonderful hands, what a skill! The Lady doesn't look her age, much younger!
My grandma Cristina used to make them in two steps as she showed at the beginning of the video, and they resulted more curved as soldier helmets.
where do you find this semoule ? I live in France
I'm thinking of Meryl Streep from "The Bridges of Madison County!"
Bravooooo nonnaaa🇮🇪🇮🇪🇮🇪🇮🇪🇲🇦🇲🇦🇲🇦🇲🇦💕💕💕💕💕💕💕💕💕👍👍👍👍👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👏👏👏👏
" mo dovete mangiare" haha
Bellissimo
Yes!
She’s adorable. 🥰🥰
perfection
Ammiro il tuo maglione, Porzia. L'hai fatto all'uncinetto da solo? Grazie per la lezione di orrechetti!
love the tips here on Pasta Grannies, however, the Ratio of water to flour?
Jessica it depends a bit on the brand, humidity, and temperature, but aim for 45% hydration for semola rimacinata - semolina flour - and if it's a little dry wet your hands to add more to the dough. More details are in the book 😊 🌺 best wishes, Vicky
@@pastagrannies Thanks Vicky, I just bought the book. :)