The lasagna looks delicious, but what I really love is the narrative, backstory of making pasta since they were children under the grandad’s watchful eye. It’s all about tradition, memory and continuity. Happy New Year.
that was so much fun watching these incredibly stylish ladies make such a beautiful lasagne. and the little leftover pastas being rolled under her palm remind me of couscous. great video...and to all, a very happy and healthy new year!
I bet those two are fun to be around. My mouth is watering the pasta looked delicious! Happy New Year to Pasta Grannies, I’m looking forward to all you share in 2022. Patti
Buon Anno to these two beautiful grannies! And to Pasta Grannies. Thanks for another year of transporting me to watch all these lovely people in their happy kitchens.
Mamma mia that lasagna is to die for!!!! A very happy 2022 to all grannies and grandpas around the world and a very special one to the pasta grannies team for making our dreams come true😊. HAPPY NEW YEAR PASTA WATCHERS🍾🍾🍾🍾
What a treasure to have found this channel. I love listening to your stories and watching you create your recipes. This lasagna looks delicious! Thank you for sharing your recipes.
Quite literally the Italian version of croque monsieur. (Croque Madame if we are counting the egg yolk added to the bechamel) Love the nice easy pasta recipe. I would have smothered the top in mushroom bechamel and cheese but whatever... Thank you Vicky and the Pasta Grannies team for a great winter (New Year's) treat. What an idyllic setting for Christmas with the gentle flow of snow flakes. Thank you Vicky and best wishes for a happy & healthy 2022.
Oh an egg on top would be a nice addition. I'm a sucker for an egg yolk dribbling down food adding an extra richness to it. Maybe not the done thing in the region!? But good nevertheless.
I think all that luscious richness might be called 'gilding the lily' 🌷 Come to think of it, I don't remember observing Italians cooking or eating unscrambled eggs. I'll have to ask around. best wishes, Vicky
hi Greg, having filmed several lasagne I think the 'leave it crunchy'/cover it in sauce is a matter of personal preference for these more modern recipes. Have a great 2022 and best wishes, Vicky
Ms. Vicky, great video & recipe, that lasagna looks delicious, sorry, but we have nothing to compare to that in Appalachia. My father is 83 & he had an identical twin that passed several years ago & there were two sets of twin girls( both fraternal twins) 11 siblings in all. Everyone have a Happy New Year, & may God Bless you all.
My dad is from Emilia-Romagna. I make traditional lasagne Bolognese. But this looks amazing! I will have to try this. The hard part will be finding anything to compare to fresh prosciutto cotto. ❤️
I made this today, using Thinly sliced black forest ham and cheese sauce instead of Bechamel. I also tossed in some tarragon with the mushrooms instead of parsley. It came out well.
Hi 👋! And happy new year 🎆! My mom makes the exactly same dish, but with another shape: she wrap ham, mushrooms (cooked as the lady did, with garlic and parsley) and parmigiano into rolls (rolled strips of pasta), cut 4 -5 centimeter high chunks and lay them vertically into a oven pan. Then she pours/spreads a (small) river of béchamel (a little bit boosted with generous black pepper and nutmeg powder) on them, so that the upper 2 millimeters gets golden and crunchy. I think they’re called “rosette”.
Ciao Andrea, sounds delicious and I like this variation; rosette have several different names - and fillings - which I'm sure you already know. 🙂🌺 best wishes, Vicky
A glamorous pair of Pasta Grannies. They remind me of Jamie Lee Curtis, let's hope they're not getting their "Knives Out" - though I do like a good murder/mystery. 🔪😁 Looks a lovely dish. Is it usually eaten straight away or left to go cold for the next day? Love that big crunchy sheet on top! I know I shouldn't be surprised at them using cremini mushrooms as they're the most commonly eaten fungi in Europe; but I think we've become so used to seeing food programs using exotic or wild ones, so good to see. I used to get spent mushroom substrate from a local mushroom farm & spread it over my garden. [It was really cheap, they almost used to give it away]. So as well as foraging for wild mushrooms I always had mushrooms popping up in my garden for cooking with. So I used to cook my all time favourite meal a lot, Beef Stroganoff [with mushrooms] & big fat pappardelle.🤤 Hope you, your team, all the Pasta Grannies & the followers have a great Hogmanay. Slàinte Mhath! 🥃🥃🍝
@@carlosfonteira I usually eat it hot too [though I usually let it rest for about 10 minutes or so or its too hot to taste properly - for me anyway], but many recipes say to leave it to go cold so it cuts better & reheat the separate portions the next day!? And like soup & stews I find lasagna tastes better the next day once all the flavours have had time to get to know each other. Was just curious if this one was similar, would gladly eat it hot or cold though - looks delicious. Cheers for the reply though. 😃
Happy New Year to you too, James. It sounds like fungi central where you are. You could also make duxelles and fill ravioli with the mix as long as it was dry enough. Then your extra egg would be rather good, I think! best wishes, Vicky
This is a delicious version of lasagne from the region that brought the original. The cotto is a nice touch. I wonder if a bit of crudo added would enhance it further?
A beautiful dish by beautiful ladies! Happy New Year! Interesting Isanna uses veg oil to sauté the mushrooms instead of olive oil. Can we get the written recipe, please?
I have kept flocks of hens since I was seven years old. That was forty-nine years ago. The orange yolk is made by feeding the hens annatto seeds and has ZERO to do with European eggs being superior to eggs from elsewhere. My hens roam around outside until it is time to roost when they come in. They are fed a diet of organic grains and vegetable scraps which includes carrot peels. Occasionally, there will be a strongly orange yolk but not always. The nutritional value of eggs is the same whether the yolk is yellow or orange. The orange yolk superiority tale is a crock of bullshit.
hi Brian, your hens are in poultry heaven! The orange coloured yolks are preferred in Italy for pasta making because of the lovely colour they give the dough, not because of any supposed nutritional superiority. The dough tastes the same, whatever its colour, though I think there is a better flavour if the eggs come from free-range, varied-diet hens like yours. best wishes, Vicky
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
The lasagna looks delicious, but what I really love is the narrative, backstory of making pasta since they were children under the grandad’s watchful eye. It’s all about tradition, memory and continuity. Happy New Year.
Very true. Happy New Year Douglas! 🙂🌺 best wishes, Vicky
It's almost hypnotic watching the pasta being rolled out.
Real skills.
I love these two! That looks like quite a winter warmer dish. Another great episode. Happy New Year!
hi Scott. Happy New Year to you too! 🙂🌺 best wishes, Vicky
that was so much fun watching these incredibly stylish ladies make such a beautiful lasagne. and the little leftover pastas being rolled under her palm remind me of couscous. great video...and to all, a very happy and healthy new year!
Now there's some ITALIAN ladies with serious style! This is my new favorite lasagna recipe! Yum-yum.
This is really a Gold lasagna recipe 😍
Gudday Vincenzo 😎😎😎
All the Pasta Grannies are drops of gold in my book
Well said 🌺🙂 best wishes, Vicky
Whay stylish grannies! It seems like good luck to have a filling dish going into a New Year, too.
I bet those two are fun to be around. My mouth is watering the pasta looked delicious! Happy New Year to Pasta Grannies, I’m looking forward to all you share in 2022. Patti
Hi Patti. Happy New Year to you too! 🙂🌺 best wishes, Vicky
Absolutely stunning! The ladies AND the lasagna 😍🤩
I am obsessed with these two. Just so stylish on top of everything else.
Buon Anno to these two beautiful grannies! And to Pasta Grannies. Thanks for another year of transporting me to watch all these lovely people in their happy kitchens.
Happy New Year to you too! 🙂🌺 best wishes, Vicky
I love the fresh mushrooms an this dish looks so very yummy.... I can smell it cookn from here in Tennessee...
This makes so much sense and sounds just amazing. I'm almost mad I never saw this before.
Talk about glamorous! Happy new year pasta grannies x
I always find the grannies so cute!
Oh my goodness. This looks so, so delicious!! These two ladies are lovely. Think they'd let me have the top layer of pasta? I'd be right there!
Happy new year to all the Grannies and to Vicki's team for doing an excellent job. Stay safe and keep em' coming.
hi Webster, Happy New Year to you too 🙂🌺 best wishes, Vicky
They are fun, stylish and also great cooks! I wish I could taste that delicious lasagna! Twins Grannies, you get two and not just one.
Such stylish ladies! And watching them serve their lasagna, my mind made me smell the scent -- it must have been utterly delicious!
What a beautiful pair of Granny Twins!! They are awesome. I love that lasagne recipe and will be making it soon in the New Year!
Mamma mia that lasagna is to die for!!!! A very happy 2022 to all grannies and grandpas around the world and a very special one to the pasta grannies team for making our dreams come true😊. HAPPY NEW YEAR PASTA WATCHERS🍾🍾🍾🍾
Happy New Year to you too, Jose. 🙂🌺🌺 best wishes, Vicky
What a beautiful lasagna! It goes to show you, when you are taught to cook when you are young, you never forget, such beautiful homemade pasta!
These ladies are serving looks!
Happy new year everyone.
Beautiful sisters making a super delicious lasagne. Stay happy and healthy in 2022 everyone. Love from down under x
Happy New Year to you too. It's not really the weather for lasagna in Oz, lucky you! best wishes, Vicky
They are just beautiful! And I’m going to try that recipe for sure!
My heavens, what beautiful ladies!!! Thanks for another great video!!!
What a treasure to have found this channel. I love listening to your stories and watching you create your recipes. This lasagna looks delicious! Thank you for sharing your recipes.
Their makeup is on point. First thing I noticed.
Definitely seems like a french inspired lasagna. It looks phenomenal
I love the tradition.
The grannies are so sweet & loving.
The pasta is in good hands.
Bellisimo!
this is so wonderful example of sisterly love! Happy New Year!!!
Lasagna's Dream Team....❤️❤️❤️!!!
Fantastiche le gemelle!
I hope to look as beautiful and youthful at their age. Wishing them many more wonderful years. Happy New Years! Cin cin!
I like how they use the left over pasta.
The years of experience is so evident in their movements and confidence
Had very good teachers. Note the "pinch" knife skills. Beautiful ladies, and full of personality. Thank y'all for this.ray
How gorgeous are these two!?
This Lasagna looks sooooo delicious !!! Got to make it , GRAZIE belli soreli !
Quite literally the Italian version of croque monsieur. (Croque Madame if we are counting the egg yolk added to the bechamel) Love the nice easy pasta recipe. I would have smothered the top in mushroom bechamel and cheese but whatever... Thank you Vicky and the Pasta Grannies team for a great winter (New Year's) treat. What an idyllic setting for Christmas with the gentle flow of snow flakes. Thank you Vicky and best wishes for a happy & healthy 2022.
Oh an egg on top would be a nice addition. I'm a sucker for an egg yolk dribbling down food adding an extra richness to it. Maybe not the done thing in the region!? But good nevertheless.
I think all that luscious richness might be called 'gilding the lily' 🌷 Come to think of it, I don't remember observing Italians cooking or eating unscrambled eggs. I'll have to ask around. best wishes, Vicky
hi Greg, having filmed several lasagne I think the 'leave it crunchy'/cover it in sauce is a matter of personal preference for these more modern recipes. Have a great 2022 and best wishes, Vicky
Thank you do much for this video. As a Swiss living in New Zealand I truly miss things Italien.
Best wishes for 2022 ,🥳🎉💓
Ms. Vicky, great video & recipe, that lasagna looks delicious, sorry, but we have nothing to compare to that in Appalachia. My father is 83 & he had an identical twin that passed several years ago & there were two sets of twin girls( both fraternal twins) 11 siblings in all. Everyone have a Happy New Year, & may God Bless you all.
hi Steve, lasagna, I think, is uniquely Italian! And family celebrations for you must be large and fun! Happy New Year to you best wishes, Vicky
Oh yum! We're having lasagna for New Year's Day dinner. Nothing better. Happy New Year!👏🎉
OMG. That Looks AMAZING. I will be saving this recipe for the NEW YEAR...Thanks.
If I had to choose one PG dish to eat... that would be it. My god that looks good
What a lovely video, smiled all the way thru. I love the history, the story of their grandfather..... Not to mention, I have to make this!
They look great. Happy 2022 to Pasta G and your staff.
Thank you, you too! best wishes, Vicky
I just got to say my 92 Aunt who is Italian loves your channel.
Lovely ladies! I will try this recipe. It looks delicious. .
Twins!! They are lovely duo
My dad is from Emilia-Romagna. I make traditional lasagne Bolognese. But this looks amazing! I will have to try this. The hard part will be finding anything to compare to fresh prosciutto cotto. ❤️
I made this today, using Thinly sliced black forest ham and cheese sauce instead of Bechamel. I also tossed in some tarragon with the mushrooms instead of parsley. It came out well.
Couldn't have a more heartwarming (and delicious) way to start the new year. Grazie molto!
You can tell they are experts from how they use the knives and roll the pasta.
Hoping everyone has a wonderful 2022. Thanks to you and your team Vicki.
Hi Janet Happy New Year to you too! 🙂🌺 best wishes, Vicky
Wow that looks amazing! Very rich but delicious I bet 😊
I need to try this. It looks so good.
Hi 👋! And happy new year 🎆!
My mom makes the exactly same dish, but with another shape: she wrap ham, mushrooms (cooked as the lady did, with garlic and parsley) and parmigiano into rolls (rolled strips of pasta), cut 4 -5 centimeter high chunks and lay them vertically into a oven pan. Then she pours/spreads a (small) river of béchamel (a little bit boosted with generous black pepper and nutmeg powder) on them, so that the upper 2 millimeters gets golden and crunchy.
I think they’re called “rosette”.
Ciao Andrea, sounds delicious and I like this variation; rosette have several different names - and fillings - which I'm sure you already know. 🙂🌺 best wishes, Vicky
This I will most definitely try!
A glamorous pair of Pasta Grannies. They remind me of Jamie Lee Curtis, let's hope they're not getting their "Knives Out" - though I do like a good murder/mystery. 🔪😁
Looks a lovely dish. Is it usually eaten straight away or left to go cold for the next day? Love that big crunchy sheet on top! I know I shouldn't be surprised at them using cremini mushrooms as they're the most commonly eaten fungi in Europe; but I think we've become so used to seeing food programs using exotic or wild ones, so good to see. I used to get spent mushroom substrate from a local mushroom farm & spread it over my garden. [It was really cheap, they almost used to give it away]. So as well as foraging for wild mushrooms I always had mushrooms popping up in my garden for cooking with. So I used to cook my all time favourite meal a lot, Beef Stroganoff [with mushrooms] & big fat pappardelle.🤤
Hope you, your team, all the Pasta Grannies & the followers have a great Hogmanay. Slàinte Mhath! 🥃🥃🍝
Nicely said... and the best to you and yours for a better 2022.
@@GregCurtin45 Thank you. Hope you have a great New Year & best wishes for 2022.
Lasagna should be eaten very hot!
@@carlosfonteira I usually eat it hot too [though I usually let it rest for about 10 minutes or so or its too hot to taste properly - for me anyway], but many recipes say to leave it to go cold so it cuts better & reheat the separate portions the next day!? And like soup & stews I find lasagna tastes better the next day once all the flavours have had time to get to know each other. Was just curious if this one was similar, would gladly eat it hot or cold though - looks delicious. Cheers for the reply though. 😃
Happy New Year to you too, James. It sounds like fungi central where you are. You could also make duxelles and fill ravioli with the mix as long as it was dry enough. Then your extra egg would be rather good, I think! best wishes, Vicky
Looks fantastic!!! Happy New year~
Happy New Year 💖🎇💖
Oh yum!!!! That looks fantastic!
Ahhhhhhh my last helping of pasta grannies for the year is most definitely a New Year’s dish! Happy New Year Pasta Grannies! Love 💗 Your Channel!
Thanks Laura, Happy New Year to you too. best wishes, Vicky
Me encanto . Muy delicioso
They are so pretty....I would def eat that crunchy top
Lindas! Vou fazer.
Happy New Year Pasta Grannies 💌🇨🇵
Happy New Year to you too! best wishes, Vicky
Oh does that ever look good! Yum!
That looks amazing!
top notch episode!
Looks delicious
I MUST make this. Looks outstanding! ( by the way, I love your hairstyles. Side note.)
That Lasagna looks yummy.
Happy New Year to the Pasta Grannies Team
Thank John, I hope 2022 is good to you. best wishes, Vicky
The best !!!
Nice cook 🥺🥺
Bravissime 👏🏻👏🏻👏🏻👏🏻🥰
This is a delicious version of lasagne from the region that brought the original. The cotto is a nice touch. I wonder if a bit of crudo added would enhance it further?
No ,
Crudo is too strong and salty and will overpower the other ingredients.
Happy New year!!!!
yummyy thats so delicious
Wonderful!
Happy new year to all Pasta 🍝 makers and fans. 👍🏻🥰
hi Jörg and Martin Happy New Year to you too! 🙂🌺 best wishes, Vicky
A beautiful dish by beautiful ladies! Happy New Year!
Interesting Isanna uses veg oil to sauté the mushrooms instead of olive oil.
Can we get the written recipe, please?
That one looks amazing. I will try to make this one - but not with home made pasta!! lol
Beautiful women….. could be fashion models!! On the cover of Buon Apetit…..
Superb!
I _really_ want to chomp into that crunchy pasta crust on top....
The twins are gorgeous Italian women.
Que Rico 😋
This is fattening... ahh bless them but it taste oh so gooooddd
Two good looking girls that can cook my kind of girls
I love her knife
What was the name of type of cheese they used?
Beautiful women....beautiful pasta dish.
Good gracious me, that is not a nonna knife! That's a KNIFE!
Yes! Isana and Florianna used to have a take-away pasta shop, and their knives are consequently commercial ones 😀 best wishes, Vicky
I didn’t realise that emmental is Italian?
ASsuming this is not ironic, it's not. It's Swiss, but it's pretty common throughout Italy, and easy to find
As a Swiss I can assure you it's a Swiss cheese from the valley of the Emmen river
😋💖💛💚💛but i don;t like mushroom's 🍄🍄🍄happy new year 💜💜🎊🎉✨🎇🎆🎉
Florrianna is a very attractive older lady.
I have kept flocks of hens since I was seven years old. That was forty-nine years ago. The orange yolk is made by feeding the hens annatto seeds and has ZERO to do with European eggs being superior to eggs from elsewhere. My hens roam around outside until it is time to roost when they come in. They are fed a diet of organic grains and vegetable scraps which includes carrot peels. Occasionally, there will be a strongly orange yolk but not always. The nutritional value of eggs is the same whether the yolk is yellow or orange. The orange yolk superiority tale is a crock of bullshit.
hi Brian, your hens are in poultry heaven! The orange coloured yolks are preferred in Italy for pasta making because of the lovely colour they give the dough, not because of any supposed nutritional superiority. The dough tastes the same, whatever its colour, though I think there is a better flavour if the eggs come from free-range, varied-diet hens like yours. best wishes, Vicky
Washing mushrooms!, noooooo should never ever.