How to make cheesy baked pasta 'roses' from Modena | Pasta Grannies
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- Опубліковано 1 жов 2024
- This is a good Easter weekend dish; pasta rolls of cheese and ham, baked until crisp on the edges. It's called rosette alla modenese - and sometimes swallows nests or 'nidi di rondine'. Carla teaches pasta lessons, so if you are ever in Vignola, check out Centro Sociale Età Libera.
For this dish, you will need:
for the pasta: 300g 00 flour, 3 eggs
for the béchamel sauce; 1 litre full fat milk, 100g butter, 100g flour, plenty of nutmeg, pinch of salt
to assemble: 300g thinly sliced ham, 300g of thinly sliced fontina or Emmental cheee (or similar)
around 80g grated Parmigiano cheese.
Hi guys and gals.
I m very glad to see that a lot of people like this video. I didn t expect so much support from you. Special thanks to Vicky and her team. They are very kind people and made me feel at ease in front of the camera. Happy Easter!
Happy Easter to you too! Your dish looked delicious. I think I will try making it.
God bless you, grandma. The only true wish I have in this life is to become a pasta granny too, so I can make my family happy. That dish looks amazing, I'll try making it later but I have a long way to learn to knead the sfoglia. Happy Easter and may God bless your hands!!
You did a great job on camera! Your recipe looks delicious and your house is very pretty! Happy Easter to you!
@@marci-rr4ri Knead the sfoglia is not so difficult; just try a few times with a smaller amount of ingredients. Now i tell you the recipe.
Ingredients:
0,2 kg of flour "0"
2 eggs
A spoon of water
As you can see in the video, mix flour and eggs like me. You need the spoon of water to soften the dough. If the dough is dry, leave it in a bag for 30 minutes. Then knead the sfoglia.
Bye
You were wonderful and the dish looks fantastic. I have to have it!
The whole time I'm watching this video I'm saying "yes yes". The dish coming out of the oven looks scrumptious. Creamy, decadent with crispy bits. Happy Easter!
Oh I know!! Yummy!
I was planning a pasta dish for Easter. Now I am inspired! I am going to make this today.
I really appreciate how the pasta grannies team keeps history and cultural alive... and gives us great ideas for economic recipies with flavors that have stood the test of time. Thank you!
I agree!!! That looks delicious 😋
What a coincidence, I’m making rosette for Easter lunch (I’m from Modena too).
I hope everyone enjoyed it 🙂🌺 best wishes, Vicky
Cool story bro!
The pasta Grannies team has the best job.
We do! I hope you had a good Easter, Alex. 🙂🌺 best wishes, Vicky
I think Netflix should pick this show up. It is an iconic food series in our family.
hi Joe, that would be cool. 🙂🌺 best wishes, Vicky
Please, I beg you don’t let Netflix get their filthy hands on this wholesome channel and ruin it
God please, no….
@@critterjon4061 in fairness, yes, I see your point.
I'm from Modena. I love rosette! IMHO better than lasagna
The surface she's working on is the perfect height for her. Here in the US, kitchen counters are too high. It makes it more difficult for many women, especially us shorter gals (not to mention us grannoes), to knead dough without pain.
And that's one reason why a kitchen table that serves as a working surface is far more convenient than the kitchen islands.
Bisognerebbe fare un tavolo più basso per potere lavorare senza difficoltà 🥰
Che bel piatto. Spiegato bene con precisione. Ah che fame😉
Always down for a new granny food video!
Amazing. Need to give that method of bechamel a go. Happy Easter everyone at Pasta Grannies.
I was just looking at this too. It looked like the roux wasn't heated up at all. Like she was just mixing milk with flour.
hi Simon, many thanks. I hope you had a good holiday. 🙂🌺 best wishes, Vicky
Ciao Carla... Fantastica ricetta la rifaccio domenica... Un bacione
Grazie con tanti auguri di Buona Pasqua. Ciaoooo
Looks so delicious! Thank you, Pasta Grannie! 👏
WOW! What an astounding dish & an heroic quantity of béchamel sauce!
I think one of the things that made me shy away from handmade pasta for years was getting the texture correct. growing up & through my adult life I shied away as I had no-one to teach me how it should feel. Vicky's wonderful book & videos, coupled with finally getting my hands on "00" flour changed all that. I finally got the feeling of good "00" flour, then it made sense when I rested it. That silky pliability of rested pasta dough made from proper flour... the pasta flowed from my fingers & had a mouthfeel of angels wings.
Loving that dish. I imagine it'll freeze well so it could be a mid week stunner rather than just a weekend treat? I know this may be a "fusion" dish too far!? But served with a side of Piccalilli for some sour crunch...
Like you, it took me a while to get my pasta dough just right. The magic trick I learned was to weigh the eggs, then add twice that weight in flour. Then just add ice cold water a few teaspoons as a time while kneeding. The palm press, rotate, fold technique in the video is the way to go too (about 10min is needed...no pun intended.)
Recently, I experimented and added saffron the to water to flavor the pasta and make it vibrant yellow. Omg. So good.
She is Amazing !!! I hate nutmeg 😳
hi James, a mouthful of angels wings is a great description and this recipe is definitely freezable...the Italian equivalent of piccalilli would be giardiniera - pickled veggies, but without the mustard and turmeric, served as part of antipasti which I'm sure you know already 🙂🌺 best wishes, Vicky
hi Joe, yes 10 minutes is about right; for others reading this - don't skimp on the kneading for egg pasta. The hydration is around 55% 🙂🌺 best wishes, Vicky
I have been Watching the series of clips and videos for a while, I have liked most of these videos, but this was the one that inspired me to make this recipe.
Not my first attempt at making noodles, but it wasn't my hundredth either. I wonder what the total time was for her to make this recipe, because it took me over two hours to make, from noodles to bake. Everything came out great, like it was too good to be true. "I made this?" "Wow", said my daughter. Thanks for the great recipes and videos. I will definitely make it again.
🧡🧡🧡🙏🏻 너무 좋아요
It just makes sense that you'd want to make this dish!
You are so lucky to be there and to taste all the wonderful dishes. Enjoy ❤
You are a fantastic cook grandma thank you
What a lip smacking pasta recipe for when only comfort food will do. Thank you for sharing ))
My friend's mom lives in Lipari and she is an amazing cook and spent most of her life working in restaurants and even now, in her 80s, still cooks for her family.
hi Diana, well if your friend's mum would like to appear on Pasta Grannies, please email me! vicky at pastagrannies dot com 🙂🌺 best wishes, Vicky
Thanks Vickie! I'm going wow!!! They look so delicious!!! Thanks Carla!!! You can teach this cheese head lots it sounds like!!! Wish I was there to help finish off the whole pan!!!💕🤗💋👍
Hi Russell, I'm glad you enjoyed the recipe - it's a good one! 🙂🌺 best wishes, Vicky
The fillings could changed to anything you like eg melanzane, peppers, grated root vegetables etc. But making sure you use the bechamel sauce the same way it is used in this recipe.
Do the nonnas on the channel get compensated for their time?
Yes, but that's not why they agree to appear on the series. 🙂🌺 best wishes, Vicky
Per il tempo non sono ricompensate, ma in parte per le spese dei prodotti usati per le ricette .
Ms. Vicky, this looks very tasty & Ms. Carla is a dear sweet soul of a pastagrannie, sorry again, but nothing similar here in Appalchia. We just don't have so many styles of fresh pasta shapes, unless mostly dumplings. Since I don't have a recipe, here is some info you may or may not know, free range/cageless egg laying hens will always lay eggs with shells the same color as their ear lobes, blue/speckled, cream, etc... with rich golden yolks that we also have in this video & you have to part the hen's head feathers to see the color of the ear lobes, fun fact I hope. God Bless you all, stay safe please
Hi Steve, I hope you had a great Easter. I didn't know that about chickens! How interesting and thank you for sharing. 🙂🌺 best wishes, Vicky
@@pastagrannies Ms. Vicky, thank you & you are welcome on the chickens info, great Easter here, I pray you had the same, God Bless
Thank you, Carla, and best wishes to you. From Michigan, Northern U.S.A.
Grazie con gli auguri di Buona Pasqua da Vignola Modena Emilia Romagna
I would love to taste your cooking all of them on this channel now that would be nice
That..
Us a brilliant idea 👍😍
Delicious looking, as always.
I wouldn't want to spoil the fun but in case anyone thinks that Italians eat this sort of 'celebration pasta' every day, they don't. Of course it's quite heavy and most often eaten for special feasts or for Sunday dinner. Normal, day-to-day food is less rich and features a lot of salads and veg. - also delicious, by the way. Long live Italian food and especially, long live pasta grannies!
Let us stop stop saying: they do this, they do that… It depends the region they live, the habits and so on…
@@ricardoguddemartins5420 Why stop saying "Italians do this, Italians do that", particularly if it's true?
Yes, it's a generalisation but generalisations have their place too. Having lived in Italy for a long time, I always find it interesting to see what Italians show the world of their favourite dishes... Of course, they showcase their best - this is often their 'celebration food', not their "pastasciutta et basta" of a typical midweek supper. Most of the people around me make a pretty clear distinction between the specials and the ordinary, I think. (and their 'ordinary' is really good, typically featuring lots of great veg and less fussy stuff!) This is what allows them to push the boat out when they go for something special.
@@rentregagnant everyone already knows that. go away.
@@rentregagnant Things are very different now because a lot of women work outside the home, and people working in large cities don't get two or more hours for lunch. Even if they did, getting home and back would eat up a lot of it. However, in smaller places, and with older people, like my parents, the biggest meal of the day is still the mid-day meal. My mother always made a primo of soup, risotto, or pasta, then a small piece of protein and vegetables or salad. It's true antipasto was for special occasions like Sunday or feast day, as was dessert. The evening meal was lighter, but never just a salad. Often, if they had no soup for lunch, it would be soup, perhaps accompanied by cheese, perhaps some cold cuts, and bread.
The mistake foreigners make is that they assume the habits of one area or of city dwellers where both people work, are the habits of the whole country, so they think, for example, that all Italians eat pasta every day, and unaccompanied by anything else. It's not true; even school lunches have a primo, secondo, contorno, and from Toscana north a lot of people don't eat pasta every day, unless they both work late and it's all they can pull together. Growing up I ate as much soup and risotto as pasta, and that's how I raised my children. I also take exception to the often repeated comments about the "simplicity" of Italian food. Some dishes are simple, others are decidedly not. It depends, as I said, on the part of the country, on the class, on the occasion. There's nothing simple, for example, about making home made sfoglia, or tortellini, or ravioli alla genovese. To make the sfoglia, the filling, and the sauce for the ravioli alla genovese we often ate on Sundays took hours, and then you had to make a simple meat dish and vegetables.
@@pliny8308 All very true P830. I wouldn't disagree with a word of what you have written. Many complicated, multistep dishes are family affairs - everyone pitches in. And yes, city life makes different demands on meal times. So yes, a mixed picture all round.
My dad is from that area. We call them Pasta Prosciutto. Yum!
Very nice!!! So good to see It.
Would love to have a big pasta board... Are these specially made boards for pasta? Also, how do you clean them after rolling raw egg in the pasta? .
Like any cutting board - soap and water. 🙂
Scrape it down, give it a quick wash.
@@PeaceLoveHonor NO ! no soap and no water ! just scrape with either a scraper or a brush dedicated to flour/pasta/dough...and wipe off with clean dry kitchen towel.... NEVER soap and running water !
Si puliscano facilmente con un raschietto o la coltellina in modo leggero oppure con una spugnetta. Tantissimi auguri di buona Pasqua.
@@carlamalpighi8844 Essere d'accordo. buona pasqua anche a lei.
Wunderschönes Rezept💖lichen Dank🌟🎀🙏💖👍😊
Beautiful dish made by an equally beautiful granny xx
I hope you had a great Easter 🙂🌺 best wishes, Vicky
What a wonderful recipe and such a marvelous woman! This would be wonderful in the autumn, also. Perfect for "in-between" weather.
😘😘😘😘😘😘😘😘😘. تحياتي أكادير المغرب
Oh my goodness. Those rosettes look delicious. At the end of the video, I loved seeing her wave goodbye at the gate! I feel like I understand how to roll out pasta now!
I’m from Modena! Loving this 😍
She looks very GI. I like her.
You have such a knack of finding these wonderful cooks! Never ending goodness!
Troppo buone le rosette modenesi, da bolognese ai modenesi, braviiii! ❤️💪
you have one of the best jobs;) it would be my dream to live of eating pasta;) but i get only additional weight
I do have the best job! 🙂🌺 best wishes, Vicky
Basta mangiare la pasta solo ogni tanto 💥
Love this series
I’m so hungry now…
What a beautiful dish and a pleasure to watch. Love the tip on keeping the dough close. Makes sense. Bravo 👏👏👏👏
W l’Emilia Romagna….dove si mangia non bene…ma di più 🥰🥰❤️❤️ (Avrei però messo una cuffietta in testa x igiene )
This show always makes me smile! These Italian women are all so wonderful. This looks like something that I've not heard of but I think I would like to try making it.
HELLO Carla! :-D
Carla, you are VERY important! Thank you for showing us your amazing skills!
Looks amazing! I learned some great tips for rolling my pasta & might have to try them out this weekend. Thanks for another great episode
Great Recipe! 💛
Oh my! This is my idea of the perfect food! I could eat béchamel like soup!
I feel like making some right now!
Grattugiato (parmigiano) mettere in forno a 180 gradi per 20 - 25 minuti. Buona Pasqua.
La besciamella si può usare in tanti modi, tagliare e lessare dei finocchi per 6 o 7 minuti poi unire la besciamella formaggio
@@carlamalpighi8844 sembra così delizioso. cercherò
grazie mille per avermi insegnato. ❤️
@@carlamalpighi8844 grazie signorina carla.
So decadent it looks so delicious. I would love to do a pasta class with you Carla. All the best.
Hi ! I’m ALBERTI, from Brazil ! She is right, there are a lot of italians in my country. Hugs 🎉
Absolutely gorgeous, I am jealous and I need to make this too!
Provaci vedrai che sarai capace 🥰
Omg I am gonna make it
Certo che si, basta provare 🥰
Would it be inappropriate to serve these at Thanksgiving? Because I'm doing it.
This lovely lady is a national treasure.
This is a wonderful episode if Pasta Grannies. I love you!♥️
The amount of work is very tedious! But the end result looked amazing & delicious! 😋❤️
😘
What does Carla do with the rest of the wonderful looking bechamel sauce? 🥰🤤🍽
This dish looks so yummy. I'd love to b a taste tester... I can smell All the way from Tennessee... heeheehee
This is the greatest recipe I have ever seen these girls every time I watch this I can't help but comment they're killing me I love these girls
Thank you for sharing this glorious recipe 😊 I will be making it soon 😋
Please swoon more of the pasta grannies..I was drooling over this recipe…
I wish you would be descriptive when you try the pasta for us all!
Oddly reminds me of a pasta based version of a Croque Monsieur
Oh my word that looks incredible!
Such a sweet nonna. That dish had my mouth watering. I Love that dog was saying his goodbyes, too :)
Il cane è una femmina e si chiama Margot grazie 🐕🦺
@@carlamalpighi8844 Margot e cosi preziosa.
Man, I don’t eat meat, but that dish looked SOOO GOOD!! 😍😍
hi Jen, one of the other commenters suggested swapping the ham for fried mushrooms which sounds delicious. 🙂🌺 best wishes, Vicky
Gracias. Podría traducir al español ?
wish to see her pasta making class ❤️
Wasn't Malpighi a famous scientist?
You got the perfect job!! 😂 buon appetito!!!
Que rico!!!! Lo haré, me encantan los videos, espero seguir viendo muchos más!!!! 😍
Making my bechemel wrong all my years
Love it! Going to try this… keep up the good work and thank you again for sharing!! 🥰❤️
That's gorgeous! I remember an Italian bistro in Río de Janeiro on the 80th, that were specialized in that kind of pasta. They had with different fillings. I tried to make it but I didn't remember that there was the thick bechamel inside that makes the whole difference! Thank youuuuuu! Sunday lunch on the way!
Soooo hungry now!!! Looked amazing
My new favorite pasta channel 😍
My favorite all Time pasta 🍝 the best
Does she use much more force than other "grannies"
Grande ❤️👏
I would like to see these wonderful pasta granies in
photos in their younger years.
Thank you.
Such lovely ladies.
This is the most difficult one I have seen!
Ha un aspetto delizioso! 😍😍😍😍😍
favolosa
Thank you for the lovely video.
Ti aspetterò quando verrai in Brasile.
Those look fantastic! Thanks!
Yummy!
So facinated by thise elders seriously i love them, with all this machines and so on there is today, they still do it by hands
Bravissima, sto a Vignola anche io
Signora Carla sei cosi piacevole.
That’s the perfect bite!
First time seeing an Italian adding the oil to boiling water for cooking pasta and then transferring the pasta to cold water to rinse
It is done when you have to cook large pieces of fresh pasta for rosettes or lasagna,to prevent them from sticking
Un poco d'olio nell'acqua bollente serve per non fare attaccare la pasta quando metti due o tre pezzi insieme e nell'acqua fredda perché scotta, ma la lasci solo per poco tempo. Grazie del commento 🥰
it depends of the kind of pasta you are cooking, mostly to prevent them sticking, many people add oil to water when cooking gnocchi too
I am new to pasta making. I am struggling to make my dough stretchy. Is it because it’s too dry? Is it because maybe I added the seasonings in with the flour? How much of a difference is there between all purpose, semolina, and 00 flour?
Per fare la sfoglia utilizzo farina 0 di grano tenero per fare in modo che sia liscia elastica aggiungi 2 cucchiai d'acqua e impasta molto bene !
Ok
Now that looks GOOD.
Это было великолепно!❤
Boy does that look good
Omg a lot of work ....
Brava Carlaas