"Walter isn't here at the moment because he is playing cards with his friends", is just as much a part of all the authentic moments on this channel as all the wonderful recipes and stories 😅
When I was working - Fridays were the best day because it meant a blissful weekend. Now I am retired - and Friday is the best day because there will be a new Pasta Grannies. This week's Nonna is especially wonderful - and love her husband, too. Thank you to all involved.
to anyone watching from the US: Lowes has a Hevea butcher block by Allen & Roth for around a 100 bucks. I use the oiled side for butchering deer, pigs, etc. and the unoiled for making pasta. It is a steal for that price and the size and thickness
91! Piera is astoundingly spry but I really should not be surprised by these ladies anymore. Fresh ingredients and a loving family strike yet again! I can taste them from here with those leeks, potatoes and that heavenly cheese. Thanks again for my weekly spot of joy.
Love Piera who has managed to stay young by working hard and being surrounded by a loving family, including her husband who obviously adores her. The tortelloni looked delicioso!
How it does my heart good to hear her accent, just like that of my grandparents, who came from a near by village. My nonna didn't fry tortelloni with this filling, but we often make torte with a mashed potato, leek, milk and grated parmigiano filling.
We filmed a torta a couple of years ago with mashed potato and cheese from quite close by - onions not leeks though, here's the video: th-cam.com/video/lt0_Xwuddhs/w-d-xo.html 😊🌺 best wishes, Vicky
I bet I could eat one or two or ten of those!!! Talk about a tasty treat! Piera makes it look so easy, but not as easy as hubby coming home and being treated to such delicacies!! He’s one lucky man! TFS, Sharon🤗♥️🍝
Oh my goodness! The blisters on that pasta looked amazing. I love that she and her husband spent their lives making two of the best things in the world: Parmigiano Reggiano and Prosciutto
WOW I am so glad I found your channel! you are doing such good work documenting these recipes and techniques that could potentially be lost. And the fantastic regionalism of true italian cuisine. These ladies are inspiring, keep up the good work
What a glorious treat and couple...Once again you've got our mouths watering. In all the craziness the simplicity of life shines though in your fabulous videos. Thank you Vicki and crew! Much love to all from Carmel by the Sea xoxo
That looks addictive! Ive been using Amish farm lard lately, and it is wonderful for frying up crunchy potatoes . Nono reminded me much of my father, who would have been at a card game too.
I just learned something new, tortelloni is not the same as tortellini and have different fillings!!!! One is boiled, the other fried. Even the shapes are different. WHO KNEW? WOW!
in italian language ... tortelloni means big tortelli, tortellini means little tortelli ... the italian words finishing in -one (singular) and -oni (plural) mean "big", like tortellone/tortelloni is "big tortello/i" .... the italian words finishing in -ino (singular) and -ini (plural) mean "little" ... like "tortellino/tortellini" is "little tortello/i" ... you can put inside the tortelli (tortelloni or tortellini) whatever you want ... they are always called "tortelloni or tortellini" .... only the filling changes ...
Hello from Istanbul. Thank you for a great channel. My father is ftom Florence in Toscana. I would really like you to come to Turkey, a great country with an excellent food culture. Erişte and mantı, which is turkish pasta and tortellini. Not to forget the really special sweets, desserts and the really guest friendly turkish people!!
I'm always amazed at the range of different pastas that exist, thanks to Pasta Grannies. I never knew that so many different ones existed!! I've been missing out by not trying them!!
The way her dog, Erma, looks lovingly at the cheese reminds me of truffle hunting in Piemonte. When the dog finds a black truffle, he gets a dog biscuit. When he finds a white truffle, he gets a piece of Parmigiano!
I can almost smell that wonderful cheese from here and the leeks are beautiful. Amazing they're in their 90s. Living proof of why we need to avoid Western living. Thanks Vicky and staff! You've knocked another one out of the ballpark!❤❤❤
I started my own cooking channel a few months ago. I just found this video while doing some research. This is so good. I am definitely subscribing and look forward to more videos.
Mountain milk is better Oh my. I want to live there. I am jealous so jealous these folks get real healthy delicious clean foods. Unlike the processed and polluted food we get in Canada. Lucky lucky🥰🥺🌹🙆♀️
Wow! Corn oil and milk in the flour. I don't think I've seen a dough like that. Do you know if there is a reason why it's not olive oil and water? So interesting. Maybe it's because they had cows and grew corn when she was working with her father? They look delicious!
hi Lisa, milk makes a softer dough and yes olive oil is another option, but these days it's expensive! I suspect you'd also find some cooks mix in lard not oil to the dough. 🙂🌺 best wishes, Vicky
hi Sara, yes I enjoy filming episodes in Marche - especially since I have a home here! Here's the playlist: th-cam.com/play/PLsetI_-3DvVvxzxeacoOaWofvwOaiiy5K.html
Pensavo che dopo fritti venissero serviti con qualche salsa, come si fa con quelli che vengono cotti nell’acqua. Evidentemente si friggono e si mangiano così come sono.
Hi Mary Ellen, yes interesting point. I'm not sure the carousel of what fats are good and bad for us interests rural cooks; Piera mentioned she also uses olive oil but prefers corn (which is cheaper). This recipe uses pig, corn and diary fats, but it's only eaten as occasional treat in a diet featuring large quantities of pulses and vegetables. 🙂🌺 best wishes, Vicky
I'm always shocked when we find out the age of these women. They look amazing, sharp as tacks and strong. Love this channel.
"Walter isn't here at the moment because he is playing cards with his friends", is just as much a part of all the authentic moments on this channel as all the wonderful recipes and stories 😅
When I was working - Fridays were the best day because it meant a blissful weekend. Now I am retired - and Friday is the best day because there will be a new Pasta Grannies. This week's Nonna is especially wonderful - and love her husband, too. Thank you to all involved.
Thank you for your appreciation! 😊🌺 best wishes, Vicky
to anyone watching from the US: Lowes has a Hevea butcher block by Allen & Roth for around a 100 bucks. I use the oiled side for butchering deer, pigs, etc. and the unoiled for making pasta. It is a steal for that price and the size and thickness
91! Piera is astoundingly spry but I really should not be surprised by these ladies anymore. Fresh ingredients and a loving family strike yet again! I can taste them from here with those leeks, potatoes and that heavenly cheese. Thanks again for my weekly spot of joy.
My pleasure Scott, thank you for tuning in every week! 🙂🌺 best wishes, Vicky
Love Piera who has managed to stay young by working hard and being surrounded by a loving family, including her husband who obviously adores her. The tortelloni looked delicioso!
How it does my heart good to hear her accent, just like that of my grandparents, who came from a near by village. My nonna didn't fry tortelloni with this filling, but we often make torte with a mashed potato, leek, milk and grated parmigiano filling.
We filmed a torta a couple of years ago with mashed potato and cheese from quite close by - onions not leeks though, here's the video: th-cam.com/video/lt0_Xwuddhs/w-d-xo.html 😊🌺 best wishes, Vicky
@@pastagrannies Thank-you.
Oh, they look so tasty!! A lovely couple, a sweet attentive pup, and a tasty treat. What more does one need? Thank you, Vicky. Another hit!! 🙏❤🌹
Second and third helpings! 😄 best wishes, Vicky
This Granny is no joke! What a skilled pasta maker....incredible! 💐
I bet I could eat one or two or ten of those!!! Talk about a tasty treat! Piera makes it look so easy, but not as easy as hubby coming home and being treated to such delicacies!! He’s one lucky man! TFS, Sharon🤗♥️🍝
My mouth is watering! What I wouldn’t give to travel to Italy and eat with the pasta grannies ❤
Oh my goodness! The blisters on that pasta looked amazing. I love that she and her husband spent their lives making two of the best things in the world: Parmigiano Reggiano and Prosciutto
WOW I am so glad I found your channel! you are doing such good work documenting these recipes and techniques that could potentially be lost. And the fantastic regionalism of true italian cuisine. These ladies are inspiring, keep up the good work
I always a tear in my eyes when watching your videos. Your filming creates extraordinary emotion.
oh! it looks so much like brazilian Pastel! loved it
The way they show their love reminds me of my parents. Beautiful episode, Victoria. Thank you.
My pleasure! I always enjoy it when we are able to film a couple 😊🌺 best wishes, Vicky
What a glorious treat and couple...Once again you've got our mouths watering. In all the craziness the simplicity of life shines though in your fabulous videos. Thank you Vicki and crew! Much love to all from Carmel by the Sea xoxo
It's our pleasure! Thank you for being a fan Gina, 😊🌺 best wishes, Vicky
Oh, boy, those look good!
That looks addictive! Ive been using Amish farm lard lately, and it is wonderful for frying up crunchy potatoes . Nono reminded me much of my father, who would have been at a card game too.
hi Janet, it's great you have a supply of good quality lard - it's difficult to find even in Italy. 😊🌺 best wishes, Vicky
The tortellini and filling look delicious, and Nonna is so cute!
That was lovely. Piera and her husband were so precious. Wonderful video!
I love these videos! Thank you for bringing a little of my family history back to me.
So grand to see the two of them together!!! Thanks, Vicky!!
I enjoy it when a husband joins in! 😊🌺 best wishes, Vicky
I just learned something new, tortelloni is not the same as tortellini and have different fillings!!!! One is boiled, the other fried. Even the shapes are different. WHO KNEW? WOW!
in italian language ... tortelloni means big tortelli, tortellini means little tortelli ... the italian words finishing in -one (singular) and -oni (plural) mean "big", like tortellone/tortelloni is "big tortello/i" .... the italian words finishing in -ino (singular) and -ini (plural) mean "little" ... like "tortellino/tortellini" is "little tortello/i" ...
you can put inside the tortelli (tortelloni or tortellini) whatever you want ... they are always called "tortelloni or tortellini" .... only the filling changes ...
I WISSHHHH you could upload every single day!! I love this channel!!!
What an interesting dough. I really enjoyed this one! I learned/remembered several things, such as cooking leeks in milk.
Thank you Pasta Grannies they look delicious 🤤 ❤🙏
Bless this fine women...worked all her life and wont stop now if it means to feed her people.
Love ya dear Granny❤
Oh my gosh! These videos make my mouth water! Love these grannies!
Hello from Istanbul. Thank you for a great channel. My father is ftom Florence in Toscana.
I would really like you to come to Turkey, a great country with an excellent food culture. Erişte and mantı, which is turkish pasta and tortellini. Not to forget the really special sweets, desserts and the really guest friendly turkish people!!
What a lovely lady, I hope I am cooking so well at her age.
This has to be one of the most balanced personalities I have ever seen. Brava nonna!
Such a great meal. Perfectly made from Piera. I have to try this.
Excellent deep-fried Tortelloni. Thank you Piera!!!!
Now this recipe looks tantalizing 🥹✨
I'm always amazed at the range of different pastas that exist, thanks to Pasta Grannies. I never knew that so many different ones existed!! I've been missing out by not trying them!!
The way her dog, Erma, looks lovingly at the cheese reminds me of truffle hunting in Piemonte. When the dog finds a black truffle, he gets a dog biscuit. When he finds a white truffle, he gets a piece of Parmigiano!
I love her
I can almost smell that wonderful cheese from here and the leeks are beautiful. Amazing they're in their 90s. Living proof of why we need to avoid Western living. Thanks Vicky and staff! You've knocked another one out of the ballpark!❤❤❤
Some of my favorite flavors married together in a fried pasta package. What’s not to love! Great episode.
I started my own cooking channel a few months ago. I just found this video while doing some research. This is so good. I am definitely subscribing and look forward to more videos.
Thank you so much for your narration, it’s so helpful.
You're very welcome Jackie 😊🌺 best wishes, Vicky
Как же я вас ждала!!! ❤
Me encantan vuestras recetas
This is the best channel on TH-cam. Beautiful, everyday Italian tradition & culture being captured forever on film. Genius idea.
thank you 😊🌺 best wishes, Vicky
How wonderful, would love to see more recipes from Piera ably "assisted" by her dog!
Wow what a wonderful recipe, thank you and God bless you and your family 😊
Wow, these look amazing!
This is my favorite channel on YT, hands down.
Thank you! 🙂🌺 best wishes, Vicky
They look very nice indeed! Might have to try!
What a lovely couple…
Very nice! I love your channel
They look amazing.
I would love those 😍🤩😍🤩
They look mahvelous!!!
Die sehen so lecker aus, die werde ich nächste Woche einmal nachmachen. Probiere es mal in der Heißluftfritteuse aus. 👍😋
Another absolute banger
what a cute doggo.
Oh my! These look delicious!🤗🤩
I'm definitely going to be making these!
This looks amazing ❤
I would eat those everyday 🥰
Van ben, indeed. OMG she has a presepio like mine, which is more than 70 years old! :)
Mountain milk is better Oh my. I want to live there. I am jealous so jealous these folks get real healthy delicious clean foods. Unlike the processed and polluted food we get in Canada. Lucky lucky🥰🥺🌹🙆♀️
Well on her way to 100
Reminds me of a dish called "pastel" which is very popular over here in Brazil
Wow! Corn oil and milk in the flour. I don't think I've seen a dough like that. Do you know if there is a reason why it's not olive oil and water? So interesting. Maybe it's because they had cows and grew corn when she was working with her father? They look delicious!
hi Lisa, milk makes a softer dough and yes olive oil is another option, but these days it's expensive! I suspect you'd also find some cooks mix in lard not oil to the dough. 🙂🌺 best wishes, Vicky
Ma che buoni!!! ❤❤❤❤❤❤
So, Sig.ra Piera's secret to long life is lard, plenty of salt, and cheese! Sign me up!
national treasure
Reminds me of toasted ravioli in St. Louis.
yes, they are similar! I wonder where the Italians in St Lous hailed from. 😊🌺 best wishes, Vicky
😋 Bravo 👏
Scrumptious! I prefer these fried, air frying works but the flavor and texture aren't improved. The pasta ends up more pastry-like when air fried.
interesting, thank you! Personally I think removing or minimising the fat from anything never improves the final dish. 😁 best wishes, Vicky
Goals!!! ❤
in Brazil we call it "Pastel"
its very similar
na minha casa isso ai é um pastel
She's cute and I love to see a beautiful long-lasting marriage.That is a happy ending in itself
You should come also in Marche
hi Sara, yes I enjoy filming episodes in Marche - especially since I have a home here! Here's the playlist: th-cam.com/play/PLsetI_-3DvVvxzxeacoOaWofvwOaiiy5K.html
@@pastagrannies thank you. I'm happy to know that you have home in Marche
They remind me of Russian Pieroski or Polish Pierogi (the pirogi would be boiled.)
Does anyone know why she simmers the leeks in milk? Very curious.
Daiiii io abito a Parma, a pochi chilometri da Corniglio ❤❤❤
The dog makes for added entertainment in this episode
Pensavo che dopo fritti venissero serviti con qualche salsa, come si fa con quelli che vengono cotti nell’acqua. Evidentemente si friggono e si mangiano così come sono.
sono un piatto unico 😊🌺 best wishes, Vicky
❤
TOP❤❤❤❤😘😘😘😘👍👍👍👍👍👍
♥♥♥
🌷🙏
"Or if the cook made a mistake!" As if!!!!! :)
I’m shocked at the corn oil?! Corn oil is so bad for us, evidently not for this 91 year old!
Hi Mary Ellen, yes interesting point. I'm not sure the carousel of what fats are good and bad for us interests rural cooks; Piera mentioned she also uses olive oil but prefers corn (which is cheaper). This recipe uses pig, corn and diary fats, but it's only eaten as occasional treat in a diet featuring large quantities of pulses and vegetables. 🙂🌺 best wishes, Vicky
No eggs in the pasta?? Strange…
Valta è buffo... deve piu formaggio.... come ogni uomini nel mondo.... piu formaggio è meglio 😂