Watch Luisa roll a giant pasta sheet & then make ravioli! | Pasta Grannies
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- Опубліковано 10 лют 2025
- Luisa enjoys rolling pasta; in fact she enjoys rolling so much she regularly makes a 50 egg dough weighing 7.5 kilos! Here she cuts off a chunk weighing 1.2 kilos and rolls it out to make a pasta sheet (or sfoglia in Italian) as big as she is. The next step is to make her signature burrata filled ravioli.
The ingredients are: 200g burrata, 100g ricotta (well drained), 50g grated Parmigiano, 1/2 teaspoon salt and black pepper. This is enough for about 25 ravioli.
To serve you will need plenty of unsalted butter. Luisa likes to use shaved white truffle, but you can fry some sage leaves in the butter, as the traditional alternative.
This is nothing but art. Masterpiece
Well stated!
200% agree
@@chocolatesouljah u
Agreed!
So true
You know a Pasta granny knows what she’s doing if the pulls out a roller like that
That's probably also to hit her kids, like my Mom used to do to my sister and I. But mostly I. Lol. Miss her food.
They always have the world's longest roller
8 inches...fat...can you handle that
@@whocares0692 lol!
Funny becuse the kids know they are going to get it but is it food or over the backside, with a rolling pin in the house like that, momma says clean your room you jump.
She is an artist. Her smile throughout the video was a joy to see.
Respect!!!
She deserves to be an Italian national treasure.
After watching the pasta grannies, last night I decided to make ravioli. I left my pasta equipment when I moved across the country. 😔 I never learned how to roll the dough, because when I was a kid I would tell my grandmother to call me when it’s rolled out and I’ll help shape. After watching the grannies for hours, I learned. My ravioli came out really great, but I do have some really sore wrists. 😂 These women are tough, I’m a weightlifter.
Can you please tell the grannies these videos are a blessing, and also very enjoyable to watch? 🙂
No worries you will get used to it 😄
I always make Pasta by hand, it will just get easier and easier ;)
@@newfieldcharlotte324 Good news! I made it with whole wheat flour, and still sore today. 😳
@@KristiTalk damn...whole wheat is a whole different Business though 😄
If you want my advice try 50-50 mass ratio if you really wanna go for the whole wheat no matter what.
Kneading that is actually a whole work out and I also speak from experience XD
@@newfieldcharlotte324 That’s what I did, 50/50. I found some imported whole wheat from Italy I wanted to try. I’ve made pasta for years. I’m just used to cheating with a rolling machine.
I came up with a new mixing method. I put the white flour and eggs in the standing mixer; and then finished up well method with the wheat. It was a lot cleaner and came together faster. 😁
@@KristiTalk Why? It will be tougher and not taste good. You could add wheat germ to white-type flour, but semolina flour is the best.
Well, I’m crying. She’s so good at making dough and that recipe, oh men. She used ingredients that almost cook by themselves and combined with her skills, it’s literally a gastronomic war weapon.
And my region (Emilia-Romagna) is unbelievably beautiful, its landscapes, its green, its people, and its food, of course.
anche io da Bologna. Questo canale mi piace un sacco, se le mie nonne ci fossero ancora ci sarebbero anche loro, erano bravissime a cucinare
Yes grandmothers are a great invention and we should learn their cultural baggage until they’re here with us. The thing I struggle to understand is the reason why they’re so compliant and forgiving to grandchildren while they had been so serious and intransigent to their children, but this is another topic.
Hey! Guess what... I'm in Bologna too. Let me know if you need some help with your English! 😉
@@bbmcgee33
No, thank you, it would be therapeutic persistence: I'm a basket case.
I, on the other hand, could give private tortellini devouring lessons. I'm very good at that
@@solino2002andrea partly because of age, and partly because there is less pressure.
My Italian grandmother died before I was born, and my mom’s not Italian, so there is so much I feel I’ve missed from this part of my heritage. I am so appreciative for this series of videos. Thank you so much!!!
If your grandmother was Italian,that makes not only her daughter Italian,but also you. It's the blood in your veins and your roots that make you what you are and not where you are born. Well that's how I see it. I was born in UK,my father was also born there,his parents were born in Italy. My mother was born in Italy. I have always considered myself Italian....and extremely proud of it !!
@@angelaberni8873 my father was 100% Italian, my mom was not Italian. My mom taught me how to cook Italian by watching my dad’s mother (on like sauce), but I missed the traditional way my grandmother did things in the kitchen, as my mother didn’t cook like her. I am proud of my Italian heritage, I just wish I could have cooked with my grandmother an learned those skills. Thank you for you comment.
I come from Switzerland, our country is made up of three main areas that use a different language, I am from a bilingual area so it's kinda hard to know which are our traditionnal food. The german speaking families and the french speaking families don't necessarily eat the same things even though they live in the same town, it's a cultural mess. One of my grandmas was born in a german speaking region, the other one was born in a french speaking region. Both were from the countryside but then went to live into the same town. Also my french speaking grandma was fascinated with Italia so she often cooked italian dish. And we do have an italian speaking region in Switzerland too, so it's still part of our national culture. My grandmas don't know the same recipes and don't like the same things. My father is a big fan of germanic cakes and sweets, my mother is a big fan of pasta. Gotta love the mess when you live in a quadrilingual country.
What a masterpiece!!! Luisa moves so gracefully, like a dancer. And BURRATA ravioli????? Be still my hungry heart! I second the requests for Luisa and her mother and sister get a segment together. Thanks, Vicki!!
hi Didi, I'll find out if they are willing 😊 best wishes, Vicky
We really need a second part!!!
We are so proud of our Luisa!
Nice one , actually I’m really depressed right now, lost a coworker. very devastating , Needed someone to talk to.
Una vera Arzdora!!! A Real Arzdora!!!! What means Arzdora? The queen of the Romagna hearth, was a true backbone of the family and, not surprisingly, leafing through the dictionary of the Romagna dialect we discover that in Italian Azdora means: “ruler, housewife, she who presides over the government of the house”.
This is the most perfect pasta dough and rolling it out I’ve ever seen
She and her sister may compete to see who can roll the largest pasta sheet....when it comes down to it, though....those truffles gifted from her sister show how families really work - together!!!! I was happy to see Luisa enjoying her raviolis!
I can't even begin to imagine what my kitchen floor would end up looking like.
yes, one does lots of table space 😀 best wishes, Vicky
Mine often looks like I had a food fight with flour, but my work space is tiny. I have to make a bunch of smaller sheets.
En Uruguay le debemos mucho a la tradición gastronómica de los diferentes pueblos de Italia , los ñoquis , los tallarines , los ravioles caseros eran y son tradición en muchas familias uruguayas , reuniones familiares de nuestra infancia Incluso entre quienes no éramos necesariamente de origen itálico.Molte grazie !!!
A "generous" amount of butter might be an understatement!
That was like a kilo of butter :D
Burrata in not butter
It is a kind of italian cheese 😋
@@nicolettadelmese2553 it’s butter what she used for the sauce
@@nicolettadelmese2553 burrata is inside the ravioli.. and melted butter was used as the sauce. Looks delicious either ways! 🤤
I’m still amazed how many possibilities there are when combining flour and eggs. I love pasta ❤
Come vorrei essere brava come questa signora! Complimenti.
Luisa's pasta rolling is mesmerising. What a masterpiece.
SONO MOLTO INGRATZIOTA, TANTI GRAZIA A LEI ! GIUSEPPE COVINO da Lake Havasu City Arizona, America.
And cheers to you Giuseppe! Era il nome di mio nonno, e d'un primo cugino, che e sempre stato chiamato "Beppino".
Saluti da British ColumbiaCanada 🇨🇦, where our land border is still closed and nonessential travel severely restricted so... alas, was forced to winter here instead of Vegas or Arizona or Florida this year.
😭
Only problem here? Where did the army, gangs, go that Granny used to feed?... even in her own kitchen? .... Back in previous decades, you didn't have to own a restaurant, to make pounds of pasta in a month?? .... So fascinating to see still see the Italian food culture! .... Luisa: Your still the "Grand Dame" of the cucina! 💖👍
Interesting to note that the dish did not call to be finished with Parmesan cheese which I assume would detract from the truffles...as she said it’s all about balance, Brilliant!
Mmm I do not agree. Italians usually do not put Parmigiano if the filling is made of cheese. I think Parmigiano adds to the truffle
As someone who lives in Piedmont and has eaten truffles all his life, I can confirm I never paired parmesan with truffles.
Parmigiano Reggiano is the king of cheeses, truffles are the kings of mushrooms
Don't put two kings in the same plate if you don't want a war in your mouth
The cheese filling she used was already quite daring for truffles btw
@@hollyjaw3303 Not necessarily, we use parmigiano also with filling made of cheese (ricotta and spinach for example), in this case she prefer didn't add parmigiano but it was his choice, in other recipes can be used (with truffle also, you're right about this).
In short, parmigiano goes well with truffles but, as for everything (in cuisine even more) the balance makes the difference, so everything depend by the recipe (sometimes yes, other not).
I hope you understand despite my "english".
@@lazios Parmigiano was in the filling, no need to add.
@@caipi8429 In this case filling was burrata, ricotta and only a bit of parmigiano, if she hadn't had the white truffle would have given a grating of parmigiano for sure. 😉
Anyway I talking in general, it's not said that since there is cheese in the filling, parmigiano is not added at the end (we use parmigiano also with other cheese, depend by the cheese and recipe).
Who needs curtains! Unbelievablle, it's a artist! 😍😋
She is incredible! And the ravioli look delicious! Yum!
As someone who’s never gotten the chance to get to know either of my grandmothers, these grannies feel like they’d take care of every child out there 😊
She started at 30 and she's that good. Gives me hope that I can learn to be just a fraction as good.
I dont know if I can continue watching these!!!! They all make my mouth water!
This is basically ASMR for pasta lovers!
I had that thought too.
Perfect. Wonderful mix of northern and southern ingredients
ste donne emiliane sono qualcosa di favoloso. Sembra un piatto modesto alla fine ma ... Mi piace sopratutto la sua goia mentre fa il suo mestiere
Man, I used to work in that region of Italy on occasion, sure wish I knew where she was cooking then :)
I could watch pasta being rolled all night. Better watch it again.
I love watching you Ladies cook,make pasta,amazing paste dishes. You gals make it look so easy,but it's a lot of work. Thank you for sharing.
When I watch a Pasta Grannies 9 times out of ten I think I want to make that too!
Klaus
pasta grannies always 🔥
What a joy to watch such a professional at work.
This is insane.
Well done Louisa
Stay well
This was special just like her beautiful smile 🌷🌷
I like this channel more and more! The "sfogline" are wonderful! 😍😍
Luisa, what an absolute icon of pasta-making!!! enjoyed this video so much
I can't tell you how impressed I am by the culinary skills of these amazing Italian grandmama's!
Luis internazionale!!!! Sei la numero 1
I enjoy watching the cooking and trying to match up the Italian words with the captions.
Burrata is a gift to the world Omg. It's so soo good.
Absolutely amazing Luisa!! I wish you lived beside me. Thank you for sharing with us💖
You must be so proud of yourself. Keep yourself happy and keep going. No matter what you have been through you can be amazing.
I’m Italian and can confirm that this is a great but expensive dish. Love this series!!
8:20 ... that wonderful moment when you can see through the pasta veil and the wood becomes visible
I love this videos! Reminds me when I used to help my Grandmother cook when i was little
An absolute mastery at handling pasta, amazing in the truest sense of the word!
Amazing she makes it look so effortless! 👍👍👍👍👍👍👍👍👍👍👍👍👍👍
She is such a great cook. Those raviolis look amazing.
Ms. Vicky, great recipe & video. After watching her it is easy to see why Luisa is a pasta making expert/master. We really like fresh home made ravioli, God bless you all & please stay safe & pray that this new vaccine works, Amen
hi Steve, I'm glad you enjoyed the video and hope you and yours are well, best wishes, Vicky
@@pastagrannies ty Ms. Vicky, all is well here, hope it is the same there, God bless you all
Now that is a serious skill! Bravo!
Wow!! A true artist!!!
che fantastica nonna!🔥🧑🏻🦳
This lady TRULY has a passion/talent for cooking
Wow the dough sheet is so well-done!
Artista, non solo sfoglina.
it's so thin you can see through it, this is amazing
I love homemade pasta. And my mouth is watering now. 😅
That was amazing!
Absolutely fantastic to see truffles that are foraged
What a great channel. Superb woman and creation.
She's an artist much blessings to her 🙏
Luisa has my admiration!
watching this video was so stressful - I cant imagine doing this! So perfect!
Bloody brilliant misses. Very impressive. Cheers.
Her skills are mindblowing.
A dish like this can only really be made by Italians. On location. Wow.
Work of art and love. Perfection on a plate. I wish I had a sister who would find truffles for me!.
Her mom still makes pasta she said... Please feature her also
Feature her sister, too! Then have all 3 of them making pasta & cooking together!
Thank you sooooooo much. I love this channel!!! I love to cook!
If that isn't the ultimate ravioli I don't know what is. Yum yum yum!
Se ve espectacular !! Saludos desde LIMA PERU
Don't ever let a recipe tell you how to measure butter, You measure that with your heart :)
That looks so delicious!! My mouth is watering so bad.
I just subscribed. I just shot my weekend in the face. So many nonna's...
That is a high-end pasta. 😆
Sono geloso perché non riesco a provare il suo cibo e la sua bella cucina. Lei e tutte le altre "Nonne" sono maestre del loro mestiere. Dannazione !!! Spero di tornare presto alla famiglia e mi piacerebbe provare la tua pasta. Ma chissà quando con il Corona Virus. Grazie per la condivisione e "Buon Natale" !! 😄
So many eggs but its worth it.❤❤❤❤ So delicious.🎉🎉🎉🎉
Absolutely brilliant.
This is amazing!!
She makes it look so easy...
Brava Luisa!
STUPENDA PASTA.
I have been making pasta since I was 13, I taught myself... you are still better lol I would love to learn one on one with you. Thank you for the tips.
Allora...adesso ho un altro luogo di visitare quando posso tornare ad Italia. Che bellissima pasta, e è fatta con amore!
Perfect dish... Thanks a lot
Looks Yummy! ❤️🤍💚
Look very very good, i Love Pasta 🍝
Oh my god. I just finished dinner and it doesn't matter I want this right now.
I love your videos. This one is the best. Thank you!
Un super like alla signora Luisa e alla sua grandiosa pasta 👍👍👍👍👍👍👍
Bravissima!
She makes this look so easy! What a wonderful personality she has! I have never had truffles..I am curious as to what they would taste like.
I’m CRYING because of the truffle market being so shady which drives the price up for no reason 😭😭😭😭.... I dream of eating this!
Wonderful!
I’m drooling, such an amazing work😍
This ravioli recipe looks so delicious.
What an amazing dish.
Bellisimo