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Italian granny makes fresh pasta

Doesn't this look good?

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by Anonymousreply 31Last Saturday at 4:56 PM

Yes. I’ll take a socially distanced plate, please.

by Anonymousreply 109/15/2020

Fat whores rejoice!

by Anonymousreply 209/15/2020

Too much work.

by Anonymousreply 309/15/2020

Sparkling water was an interesting choice.

by Anonymousreply 409/15/2020

OP, I enjoyed that. Those old nonne sure have patience.

by Anonymousreply 509/15/2020

The egg yolks in Italy are so yellow -- gives the pasta that nice color. It's hard to find store-bought eggs with that bright yellow color here in the States.

by Anonymousreply 609/15/2020

Beautiful clip. That dish looks delicious and simple. I would eat that with pleasure.

by Anonymousreply 709/15/2020

There is a foundation in italy to pay some of these grannies to preserve the cultural heritage of the various pasta types from dying out

by Anonymousreply 809/15/2020

I watched an episode of Giada where she had her Italian aunt on zoom from Italy making pasta. The aunt’s looked much better and she would make snarky comments about Giadas methods

by Anonymousreply 909/15/2020

R9, that reminds me of the clip of Marcella Hazan being bossy to Martha Stewart on Martha's own show during a cooking segment, lol.

by Anonymousreply 1009/15/2020

That looks damn good.

by Anonymousreply 1109/15/2020

I really enjoyed that. Other than that comb she used to help form the pasta, everything seemed so logical and accessible. She used an electric chopper for the onions and tomatoes, and the whole pasta draining issue was made obvious.

by Anonymousreply 1209/15/2020

And that's the serving size that one person would receive in a restaurant in Italy, as one of the multiple entrees comprising the dinner. European Italians would fall over if they saw the Osmond Family-sized single servings on buffet plates served to individual customers in Italian restaurants here in the States.

by Anonymousreply 1309/15/2020

[quote] There is a foundation in italy to pay some of these grannies to preserve the cultural heritage of the various pasta types from dying out

That's good news. After some of the older ladies of this generation pass on, I just don't know how many people are going to carry on some of the time-consuming traditions like rolling each individual single bit of pasta by hand.

by Anonymousreply 1409/15/2020

What's the purpose of the sparkling water?

by Anonymousreply 1509/15/2020

r15, to sparkle, Rose

by Anonymousreply 1609/15/2020

That youtube channel has a bunch of different pasta grannies. Here's a 93 year old.

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by Anonymousreply 1709/15/2020

r6 It'll cost you about double the price of a standard dozen, but Trader Joe's brown, cage-free and increased Omega-3 large eggs have the yellowest yolks I've ever used.

I've enjoyed the "Pasta Grannies" series since I first saw it It seems the further you get away from Rome, the more unusual the pasta types become. Case in point: the "God's Handkerchiefs" from Sardinia, IIRC? Those old babes are really committed to carrying on family and regional traditions, my hat is off to them.

I'm aware of the distinct absence or minimal use of garlic in most of the sauces that are made, my own grandmother would have wholeheartedly approved. I, OTOH, am a fan of the 'stinking rose.'

Did anyone see that clever granny who had slots below her kitchen tabletop to store her board and rolling pin? Or the one who stands on a little raised platform for better leverage and pressure when making pasta? Brava Nonne!

r8 Analogous to the organization that gives stipends to "The Living Treasures of Japan," I suppose.

by Anonymousreply 1809/15/2020

Simplified.

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by Anonymousreply 1909/16/2020

Been there, done that

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by Anonymousreply 2009/16/2020

R18, thanks for the tip about the Trader Joes eggs! I will have to buy some next time I'm there.

by Anonymousreply 2109/16/2020

She's no great shakes!

by Anonymousreply 2209/16/2020

Making lasagna.

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by Anonymousreply 2309/16/2020

That was torture watching that lasagna video r23. I made a very similar dish using eggplant *moussaka" a few years ago. It was basically lasagna but with eggplant. It seemed like it took forever, and was so much work. It looked great and tasted great but I knew there and then NEVER AGAIN. That was back in 1994 and I haven't tried it since.

by Anonymousreply 2409/16/2020

[quote] Trader Joe's brown, cage-free and increased Omega-3 large eggs

Who do I contact to get paid for making statements like this?

by Anonymousreply 2509/16/2020

*references

by Anonymousreply 2609/16/2020

[quote] that reminds me of the clip of Marcella Hazan being bossy to Martha Stewart on Martha's own show during a cooking segment, lol.

Yeah, turn-about is fair play. That reminds me of the time that Martha was a guest of Julia Child. She was there to demonstrate how to make a holiday croquembouche. They each assembled the cream puffs Into towers, and when Julia was done Martha looked at the finished product and condescendingly commented, “Well, we’ll just say that yours is the [italic] [bold] country [/italic] [/bold] version.”

Such a little bitch. (And I love Martha.).

by Anonymousreply 2709/16/2020

R27, that's funny about the croquembouche. I like Martha, too -- it was just funny seeing her defer to a guest on her show, which is not something I'd ever seen before and probably not something she's used to. The clip used to be on Youtube, but I couldn't find it.

by Anonymousreply 2809/16/2020

That lasagna looks delicious. I thought it was interesting that she pulled out the garlic in the end. I don’t eat garlic but I would eat that lasagna. These clips are so much fun to watch. I love the concept. It’s like a form of oral history.

by Anonymousreply 2909/16/2020

I want some of that pasta.

by Anonymousreply 30Last Saturday at 4:48 PM

That Martha and Marcella episode was the best. It was as if Hazan had no idea of who Martha Stewart was nor did she care. She acted as if Martha was just in the way. It was the only time I have ever seen Martha humbled by someone.

by Anonymousreply 31Last Saturday at 4:56 PM
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