You are blessed Vicky not only you get to taste high culinary pasta dishes but witness the love of people, their community, their different cultures all around rich Italy. You sure you do not need more help???? Would be the first of many volunteers here to help you there. Love to see these wonderful 7 ladies enjoy their afternoon making coloured "pitzottis". Arrivederci😊😋😋😋🥰
I agree!! Where diluting. Ones. Culture is the norm in Canada broken status. Burning churches renaming streets. Its nice to see these ladies preserve there precious heritage. ❤❤❤❤ Also. Tasting this is very good 😇😇.
How lucky these women are to have such a beautiful community of fellowship and love of cooking! The tiny, colorful pasta makes such a beautiful dish to serve family and friends…a blessing for sure! TFS, Sharon 🤗♥️🍝
You have outdone yourself. Livia and her friends, each with their own embroidered apron, keeping their unique ways alive. The saffron powder making was a bonus! Long live Livia and her friends! Thanks for another uplifting episode.
Among my many favorite videos this might be number 1. I love the technique of pinching off dough to then rolling on gnocchi board. Never saw that before. Brava.
i like this format of posting a video. if your future PG can be posted like this one, and on fb i’ll be more apt to watch them. TY. Love your PG travels. 🇮🇹
Thank you sharing this meal it’s so lovely to see the ladies all enjoy each other company and eating the meal . I felt I was there with you all. Well done everyone ❤
Such fun to see a variety of doughs being made, and interesting that they saved up for saffron in the area like Cornish housewives making buns. Presume this is marked "easy" for the algorithm, though - neither the kneading to consistency by guessing hydration nor a spinach dough in general is something to inflict on a novice, however easy it may be to disembowel (re-disembowel? unbowel? It's taking the meat outof the gut, not the gut out of the meat...) a plump sausage.
Yes one eye is on the algorithm (I doubt many folk search YT for pitzottis) but I thought the easy part is rolling the dough down the gnocchi board 😁 I seem to remember you are vegetarian, so don't worry about any disembowelment, just make a bay and saffron flavoured tom sauce.🌺🙂 best wishes, Vicky
They preserve the traditions. Back in the day, those were the food colouring available. Plus, it tastes waaaay better thanks to the flavours the tomatoes, spinach and saffron bring.
In 10 years of filming I've once come across the use of dehydrated, powdered spinach as a natural colourant to make green pasta for a food festival. Pureed spinach makes the dough tear more easily so this modern addition made their work easier. 🌺🙂 best wishes, Vicky
@@marinia7 Thank you so much for taking the time to explain it to me! You have no idea how much I appreciate you for this! It makes perfect sense now and I love it!! Thank you again so much and God bless you and your loved ones! ☺️
As Aris1956 says, it's mostly a matter of geography. In Italy one shape can have lots of names, and one name can be given to several pasta shapes. Semola made from durum wheat is the favoured flour in southern Italy and the islands - but as Gio says, you can also find some places where soft wheat flour might be added to the mix. Classification is never hard and fast! 🌺🙂 best wishes, Vicky
Sembra delizioso 😋 - È possibile per trovare una fila di feste in Sardegna? Saremo li la prima settimana di settembre (Costa Rei / Villisimius) e vogliamo vedere cose locale.
hi Paul, if you google 'sagre e eventi in Sardegna 2024' you'll find a list of festivals happening through the summer. You're staying near Cagliari - and the covered market there is a fantastic place to visit ! 🌺🙂 best wishes, Vicky
I noticed Italians don't eat big bowls of pasta , rather small . Also on most of the videos nonnas use this white platter with scalloped edge , is this plastic because they bend it to put pasta in boiling water. I was looking to buy in Chicago but can't find it.
Yes, you're right, the portions tend to be small, because pasta is traditionally a starter (primo). A secondo would be more vegetable and protein based, leading to a pretty balanced meal overall. I'd say about 80-90 grams of pasta per person is the standard.
hi Georgia, to be honest we ask our ladies for a white glazed plate so the pasta is more easily seen. With party situations, a stack of paper or plastic plates might sometimes appear. And yes, portions are smaller - though Andrea my cameraman always gets given extra large amounts! 🌺🙂 best wishes, Vicky
Is saffron commonly grown in Sardinia? Seeing these ladies working together, I remembered my grandmother telling me about ladies "tatting" in the shade while they chatted when she was young. I know shelling beans or quilting are other social work activities women have commonly done. I imagine there are so many of these kinds of sit/work/chat things that women have done all over the world.
hi Christine, there are pockets of saffron production on Sardinia. It's all small scale, often domestic cultivation. Sharing labour is still very much a thing in Sardinia - and as you say, anywhere rural in the world where shops and machinery are in short supply. 🌺🙂 best wishes, Vicky
You are blessed Vicky not only you get to taste high culinary pasta dishes but witness the love of people, their community, their different cultures all around rich Italy. You sure you do not need more help???? Would be the first of many volunteers here to help you there. Love to see these wonderful 7 ladies enjoy their afternoon making coloured "pitzottis". Arrivederci😊😋😋😋🥰
I agree!! Where diluting. Ones. Culture is the norm in Canada broken status. Burning churches renaming streets. Its nice to see these ladies preserve there precious heritage. ❤❤❤❤
Also. Tasting this is very good 😇😇.
Hi Joanne, many thanks ❤
Community cooking is a wonderful tradition. ❤
4:26 a bay leaf plant in the kitchen!? Incredible. Another great installment!
How lucky these women are to have such a beautiful community of fellowship and love of cooking! The tiny, colorful pasta makes such a beautiful dish to serve family and friends…a blessing for sure! TFS, Sharon 🤗♥️🍝
Thank you Sharon x
I've been subbed for years and still adore these videos. Grazie mille from Canada!
Best social club ever!! Lovely food, preserving traditions and enjoying other women's company. What could be better.
Oh, cutest and most interesting video in a while! Such a cool group of women!
Thank you!
I like all videos 😊
2:24. Queste belle signore hanno trasformato quella casa praticamente in una specie di pastificio. 😊 ❤
bellissimo ❤
You have outdone yourself. Livia and her friends, each with their own embroidered apron, keeping their unique ways alive. The saffron powder making was a bonus! Long live Livia and her friends! Thanks for another uplifting episode.
Thank you Scott ❤
Among my many favorite videos this might be number 1. I love the technique of pinching off dough to then rolling on gnocchi board. Never saw that before. Brava.
Thank you!
i like this format of posting a video. if your future PG can be posted like this one, and on fb i’ll be more apt to watch them. TY. Love your PG travels. 🇮🇹
Learned something new with saffron ❤
Wenn Safran nicht so teuer wäre.
That's great!
Thank you sharing this meal it’s so lovely to see the ladies all enjoy each other company and eating the meal .
I felt I was there with you all. Well done everyone ❤
Thank you for your lovely comment x
What a colorful delicious looking pasta!!
Beautiful tradition, Beautiful ladies, fabulous pasta, perfect dish!!
❤
❤❤❤ What fun to gather and make pasta with friends! Thank you for another fun video! Pasta Grannies and Vicky
Thank you Margarita ❤
That was such a lovely episode, so nice to see the collaboration and the creativity! That seemed really tasty!
That looks absolutely bangin. Might have to try that!
Sieht das lecker aus und die Nudeln sind niedlich in der Form. ❣😊
Lovely group of wise women and the dish looks delicious ❤️
❤
The food looks lovely
Just 🎉. Lovely. I try not to watch as I get too hungry 😂🙌🙌🇮🇹🙇♀️🌺
How wonderful, it's a little like the women's institute for pasta! so simple yet so amazing, that's Itay for you! Ramon x
Thank you Ramon x
What a dream; again, thank you for sharing this with the world!
Thank you for watching!
What a fun way to prepare for a September festival! Thank you for a very special episode.
Thank you for watching x
Oh my word, tjat looks so delicious !!!
Looks delicious! ❤
❤
❤ looks delicious
❤
Oh I'd love to come to the festival!!!
You should!
The clay mixing bowls used in this video are fantastic…would you be able to provide more info on how to buy them? Thanks. We love your channel!
Such fun to see a variety of doughs being made, and interesting that they saved up for saffron in the area like Cornish housewives making buns. Presume this is marked "easy" for the algorithm, though - neither the kneading to consistency by guessing hydration nor a spinach dough in general is something to inflict on a novice, however easy it may be to disembowel (re-disembowel? unbowel? It's taking the meat outof the gut, not the gut out of the meat...) a plump sausage.
Yes one eye is on the algorithm (I doubt many folk search YT for pitzottis) but I thought the easy part is rolling the dough down the gnocchi board 😁 I seem to remember you are vegetarian, so don't worry about any disembowelment, just make a bay and saffron flavoured tom sauce.🌺🙂 best wishes, Vicky
Love this channel so much! I wonder why they didn't use food coloring instead for the dough? ❤❤❤❤❤
They preserve the traditions. Back in the day, those were the food colouring available. Plus, it tastes waaaay better thanks to the flavours the tomatoes, spinach and saffron bring.
@@marinia7. Sì, è proprio questo il bello ! 👍
@@aris1956 È anche più sano...
In 10 years of filming I've once come across the use of dehydrated, powdered spinach as a natural colourant to make green pasta for a food festival. Pureed spinach makes the dough tear more easily so this modern addition made their work easier. 🌺🙂 best wishes, Vicky
@@marinia7 Thank you so much for taking the time to explain it to me! You have no idea how much I appreciate you for this! It makes perfect sense now and I love it!! Thank you again so much and God bless you and your loved ones! ☺️
I could die in peace after spending 1 day in that kitchen
Wonderful! I wonder, how is this different from cavatelli? Smaller and thinner?
I think, Cavatelli are made with wheat flour while Malloreddus are made with semola/ semolina.
As Aris1956 says, it's mostly a matter of geography. In Italy one shape can have lots of names, and one name can be given to several pasta shapes. Semola made from durum wheat is the favoured flour in southern Italy and the islands - but as Gio says, you can also find some places where soft wheat flour might be added to the mix. Classification is never hard and fast! 🌺🙂 best wishes, Vicky
That’s the kind of social club I wanna be in
I wish I could live in Italy
Sembra delizioso 😋 - È possibile per trovare una fila di feste in Sardegna? Saremo li la prima settimana di settembre (Costa Rei / Villisimius) e vogliamo vedere cose locale.
hi Paul, if you google 'sagre e eventi in Sardegna 2024' you'll find a list of festivals happening through the summer. You're staying near Cagliari - and the covered market there is a fantastic place to visit ! 🌺🙂 best wishes, Vicky
@@pastagrannies saremo in Costa Rei, ma grazie per la informazione 🙏
🌸🌷🙏
I noticed Italians don't eat big bowls of pasta , rather small . Also on most of the videos nonnas use this white platter with scalloped edge , is this plastic because they bend it to put pasta in boiling water. I was looking to buy in Chicago but can't find it.
It's cardboard actually. Intended for single use but can be rinsed and reused a few times.
Yes, you're right, the portions tend to be small, because pasta is traditionally a starter (primo). A secondo would be more vegetable and protein based, leading to a pretty balanced meal overall. I'd say about 80-90 grams of pasta per person is the standard.
Thank you@@GuidoBatt
@@katelijnesommenthank you
hi Georgia, to be honest we ask our ladies for a white glazed plate so the pasta is more easily seen. With party situations, a stack of paper or plastic plates might sometimes appear. And yes, portions are smaller - though Andrea my cameraman always gets given extra large amounts! 🌺🙂 best wishes, Vicky
Was that semolina flour? Oh my goodness I have to try this dish! I absolutely love anise seed flavored sausage!
It's always semola di grano duro in Sardinian pasta
@@antoniousai1989 thank you!
Is saffron commonly grown in Sardinia? Seeing these ladies working together, I remembered my grandmother telling me about ladies "tatting" in the shade while they chatted when she was young. I know shelling beans or quilting are other social work activities women have commonly done. I imagine there are so many of these kinds of sit/work/chat things that women have done all over the world.
hi Christine, there are pockets of saffron production on Sardinia. It's all small scale, often domestic cultivation. Sharing labour is still very much a thing in Sardinia - and as you say, anywhere rural in the world where shops and machinery are in short supply. 🌺🙂 best wishes, Vicky
There is white and yellow pasta i didn't see what gives the yellow color
the yellow is with saffron.
It's saffron! :)