Discover Francesca's handmade fusilli from Sardinia called andarinos! | Pasta Grannies
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- Опубліковано 16 жов 2024
- This pasta is unique to one small town in Sardinia called Usini. Twirly andarinos is a tricky pasta shape to make and they are always served with a meat sauce. Francesca shares her recipe.
For the pasta: 500g semola rimacinata, 225ml water (just under 50% hydration, increase to 250ml if necessary), a pinch of salt
For the meat sauce: one onion, 250g stewing pork, 250g casserole beef, ground mixed spices (nutmeg, clove, anise or fennel, coriander), 3 bay leaves, 500ml passata, water as needed, salt and pepper.
What beautiful pasta shapes! Vicky, bless your heart for trying. These ladies have been practicing for a long time. Love that you take us to meet all these creative, positive grannies! Absolute treasures.
Thank you! I am always keen to make a 'new to me' pasta shape so I can then describe better what's involved. In this case, you will have to pay close attention to the visuals, though Cicitta's description of what I was doing wrong is helpful 😅 Both women are lovely and patient and I think making the pasta together is key to its pleasure. best wishes, Vicky
It is so wonderful to learn about pasta-making traditions from all over Italy. Thank you for sharing the technique for making Usini!
then they are fascinating things, I love artisan traditions, these grandmothers are an Italian heritage
How cool is that! And recycling of the glass from an old fridge.. Talk about sustainable.. I'm awed by these ladies abilities.. I try but will never get to their level.. Brave signore. I bow down to you 👏👏👏
I think I've fallen in love with Andrea. He's so sweet with the nonnas 🥰
Lived with a Sardinian family and always have tried to recreate this . Easily my favourite . Pork shoulder or neck + beef chuck . Lasaporita is cloves + nutmeg + star anise + caraway seeds + coriander seeds + cinnamon . Trial an error to get correct balance . Easy to overdo the nutmeg/cloves/cinnamon .
This video has helped me feel like I can finally recreate that homely meal I loved so much . Keep it up !
As always, Bravissima to Pasta Grannies. Watching these two lovely ladies cook together is the highlight of my week. Making great food with a friend is the art of good living in its simplest & yet finest expression. Makes me smile and so hungry!
I make almost all my own pasta learning a few on this channel. This one looks like it will take patience and practice. Looks delicious! Loved the kneading machine!!!!
These grannies should be celebrated, celebrated, much more. I was sad that this grannie sounded so eager to get positive feedback from the taster! She clearly has multiple talents and should be proud and confident of her skills, experience, and training. We need more older adults to know that they are vibrant, vital members of our society. They need to embrace themselves, and we need to embrace them, too. I can't get enough of these strong, successful women.
@Josephine...yes, I noticed that too and it was sad that she needed those positive affirmations from him. She's a master chef after all!
Quella pazienza di un tempo... Video meraviglioso
Generalmente legata alla celebrazione di importanti riti, come i matrimoni o le feste patronali. Hanno permesso di affinare e mettere in mostra le abilità artigiane delle donne (e per una nonna le migliori ricompense sono poter vedere il piatto tornato vuoto e i sinceri complimenti).
Und wieder meinen hohen Respekt vor der Handarbeit!
Das muss man können👍👍👍👍👍
Kann man leicht lernen 😊wie alles
@@LeafyLumens da hast Recht, nur Übung macht den Meister👍🏻
What a treat to watch each episode. I just delight in every episode.
Watching grannies making pasta or cooking food in general is extremely aesthetic.
Oh my, the charming factor is off the charts with these ladies.
This pasta shape is particularly beautiful!
Another delightful episode, thank you for sharing. And I love how they recycled that fridge glass.
20 minutes to cook the pasta? Coriander? Chicken? Wow. This is so different. One of my favorite UA-cam channels. Grazie per tutto. Cin cin.
the pasta is dried for three days, thats why.
@@guguigugu Grazie. It looks fantastic when it’s cooked.
Francesca is the master of rolling the fusilli, each one perfect. That is one delicious lunch mmmmmm. Thank you as always everyone. Ramon.
6:14. How nice it would be if this exquisite dish now came out of my iPad and landed directly on my table. 😋👍
It often occurs to me to marvel at the creativity of the Italian nonne, who, from a few ingredients like flour and either oil, water, or some eggs, can create such an infinite variety of shapes. Their dexterity is also a wonder to behold.
I'm quite interested in the spices they put in the meat sauce. I think they said coriander, cinnamon, nutmeg, and perhaps something else. That's a very Medieval combination, and far from the herbs currently used. Other than this, offhand I can only think of one other use of such spices today: the nutmeg we use in Emilian Romagna in our tortellini and some other dishes.
On the spice-mix packet: coriander seeds, cinnamon, caraway seeds, cloves, nutmeg and star anise.
Wonderful videos! Thank you!! Art personified!
The handmade fusilli pasta looks pretty and delicious! Making the noodles looks tricky, but Francesca and her friends makes it look easy. Thank you for this delicious recipe!
Pane of ridged glass from the bottom shelves fridges what an ingenious upcycled kitchen gadget to make Andorinos!
And the rustic, bread dough kneading machine...a treasure from the past.
There is so much that I observe and learn from Pasta Grannies. As for instance beautiful , remote villages like Usini, about which I would never have other wise known,
or discovered cheery Nonas whose laughter is infectious, and as equally disarming is the warmth with which they welcome you.
I love being walked through their kitchens exuding colour and charachter.
And I love looking at the pretty hand embroidered aprons, which each Nonna proudly dons while making the different types of pasta.
Like Ada's when she makes cappellacchi with pumpkin.
Gracias Vicky for the effort you put in.
hi Sarah, I love the interiors and artefacts too; they are always 'just so' and impossible to replicate. And yes, our Pasta Grannies are wonderful in the way they welcome 4 strangers into their kitchen! best wishes, Vicky
@@pastagrannies
Thank you for your lovely response❤
Whoever invented this pasta was a magician of sorts.
Thank you for the tasting notes and describing the flavors in the spcie mixture. Very helpful for aspiring food scientists!
Looks like absolute perfection!!!!
I was impatiently waiting for fav show in UA-cam♥️♥️♥️ Love these ladies ♥️♥️
that's good to hear, thank you 🙂🌺 best wishes, Vicky
Wish you uploaded more videos frequently. It's stress relieving. 💚
hi Cressida I'm glad you find the videos soothing. Alas, once a week is all I can cope with! 🌺🙂 best wishes, Vicky
I've made quite a bit of pasta shapes to this day thanks to this channel and those look HARD to make. The dexterity those Nonna's have, mighty impressive.
Skills and dedication are needed. In Sardinia, You will meet unique pasta formats, very hard to create, some absurdly difficult: the "Culurgiones dell'Ogliastra", the "Spizzulus" of Orroli", the "Lorighittas" of Morgongiori and his Majesty "su Filindeu" of Lula/Nuoro.
yes they are definitely on the 'very hard to master' list of pasta shapes! 🙂🌺 best wishes, Vicky
hi Ant, I'm intrigued you mention spizzulus because we haven't found anyone in the Orroli area who makes them, or has even heard of them. Perhaps you can point me in the direction of a signora anziana who can show us how she does them? 🙂🌺 With thanks and best wishes, Vicky
boy this looks delicious. i am off to la Maddalena next September and looking forward to the local cuisine
Thank you for going to Sardinia. Many travel shows never go
It's a wonderful island! best wishes, Vicky
Love the bread dough machine. C&F were a great team. Another great video guys. You have to tell who is the good looking guy with the beard!
That's Andrea, my cameraman, he has to eat double quantities because our ladies always take a shine to him 😀 best wishes, Vicky
wow they are beautiful. so much work for this technique.
Wonderful to watch.
What an art!
maravilloso! 🥰😃
Lovely episode! Not gonna try this at home, though, even though we're going to discard our fridge. Its glass shelves aren't ribbled...
Absolutely beautiful. Oh how I would love to be these beautiful women's student. Love the videos.Thank you for bringing the videos to us.🇨🇦🇨🇦🇨🇦
Thank you for the translation of "a glass" of water to mL. ^^
Super Sardegna!!! ❤️🌹
Thank you soooo much for this amazing vidéo 💖💖💖
Love from Germany ❤🌹❤🌹❤🌹
I want to be an official taste-tester!
You can (sort of) see that she's moving her thumb sideways and rolling at the same time. It kind of extrudes the dough under her thumb opposite the direction she's pushing it. It's the same sort of technique that you see in trofie (as they show in the clip) and also orecchiette, where you push the dough with a knife blade.
Mi piace Sardegna. Voglio andare lì in penzione, se posso!
Amazing technique!
thia paste most be good! Handmade Fusilii, so great
Wow! Now that's a good skill to have; I imagine they're not easy if even your good self is befuddled by them. Will have to give them a try the next pasta making session I have - luckily I've cut my hair short for the heat or I think I may end up pulling it out with frustration! 😆
The sauce looks good too & that mix of spice should set it off nicely. I should have made myself a snack before watching your video like I usually do as watching always makes me hungry. 🍝
Many thanks as always.
befuddled is the right word.😅. La Saporita spice mix is popular in Sardinia, though it's made near Piacenza, and it's even possible to buy in Marche where I live (bottom shelf of the spice display though). I speculate here it is used in game ragú - perhaps there are some Italians reading this who know.. best wishes, Vicky
Ms. Vicky, great recipe by another dear soul pasta Granny, sorry again as we have no recipe like this in Appalchia, God Bless you all
hi Steve, thank you. I think there is a 2 circle Venn diagram of recipes of from Italy and Appalachia - with a very small overlap in the middle! 🌺😄 best wishes, Vicky
@@pastagrannies Ms. Vicky, thank you for the info
They remind me of a version of fusilli. It looked very tasty & wanted to reach in & grab a plate full!! Also, the eye candy at end wasn't bad either!!!!!! Thanks
Wow such a cool technique and use of recycled material!
Perfect ♥️
Video says 250ml water but description says 225ml
I'm assuming the weather , climate etc factor the water ratio?
hi Killian, yes ideally one wants a 45% hydration (very slightly stiffer dough than normal) but it's an art not a science in the end for all the factors you describe (plus the brand of flour). Start with 225ml and increase gradually. best wishes, Vicky
I’d love to volunteer to be a taste tester! 😁😁
very good aunt and grandmother
Nom Nom Nom
She is so lovely ❤
👍👍👍
such meticulous work, only to be eaten in minutes :)
I'm going to Rome and Genoa in Sept. All I want to do is eat...Any suggestions?
Yes, definitely eat...
😋
Alex @frenchguycooking should see this. Homemade dry durum wheat pasta. They only need sun.
Must be Friday. Almost home free.
❤️ "You passed"
Hi would you be able to tell James martine that “curly wirely” is not only made by machine please eh
A handsome man sure brings out the chat!
😂😂😂😉
👍🤩
What is the reason for cooking the pasta for 20 min?
Because the pasta is dried at the the sunlight during three days !!!
Been trying to make this for a week straight and can only
Manage to get 1 out of 30 remotely close haha
😍💞😋🙏👋👋👋
Did I hear right? The pasta cooks for 20 minutes and is al dente?
hi Judith, well it's around 20 minutes (ie longer than normal store bought pasta); when home made durum wheat pasta without a hole in the middle dries for several days it can take a while to cook. 🙂🌺 best wishes, Vicky
Just like my Grandma Scrimizzi made every Sunday we went to her house for it and listen to Grandma and Grandpa yell at each other in ltalian but we didn’t understand it
You're doing an amazing job, but I wish to say that I think you should give them more generous and expressive positive feedback!
It's a cultural thing - I'm trying to be more exuberant! best wishes, Vicky
20 minutes?
its dried pasta
So Alex French Guy Cooking has been trying and failing to make dry pasta with a machine while these ladies just leave it out on the sun and forget about it
@KGBgringo
Procedimenti diversi.
Per la pasta secca che viene estrusa da una trafila occorre impastare la semola con poca acqua ottenendo un composto granuloso che viene reso compatto da una forte pressione durante l'estrusione.
Con le paste fatte a mano quella coesione puoi ottenerla quasi esclusivamente dai legami glutinici che vengono creati durante la fase di impasto, mentre durante l'azione di formatura la pasta non subisce gli stress che ha quella che viene trafilata.
Con la pasta fatta a mano diventa quindi anche più semplice la fase di essicazione.
Fare bene la pasta secca, credimi, è difficile. Specialmente gli spaghetti e le altre paste lunghe.
A proposito: quando qualcuno spezza gli spaghetti (per fortuna) non muore nessuna nonna italiana, nonostante lo si possa vedere come un fatto scellerato ;-)
Ma la spiegazione migliore l'avevo sentita da un maestro pastaio, descrivendo i suoi spaghetti: "non sapete quanta fatica e impegno occorra metterci per offrire un prodotto che regga la cottura e non si spezzi...".
The pasta is called "Andarini" ( single: andarino) , not "Andarinos". The lady call them in this way.
I am sorry but you are wrong 😊
We check with the grannies and with the local Proloco before doing the subtitles and the voiceovers.
Antonella, director of the Proloco can take you through the history of Andarinos.
Sometime also locals can be wrong ( like Francesca in the video can be wrong!!).
The correct way to call them is Anadatinos.
Andarini is an “italianizzazione “ which is not correct but used sometimes.
Andarinos is the way to call them.
Check with the Proloco post about the Andarinos festival in Usini if you have a change to get on line.
Livia from Pasta Grannies
@@liviadegiovanni8192 I wrote the post because, watching the video, I heard Francesca call them " andarini". However thanks for the explanation. Good to know.
When a sardinian speaker talks in italian, he/she tends to "italianize" sardinian words, to make it easier for the other to understand. That's why she said "andarini": she's being polite to her audience.
Do you pay these women or just leech off their lifelong experience for your own profit?
what a depressing outlook you have. personally, i wouldnt take any money to share a beloved recipe with the world. i suspect these grannies would refuse too.
@@guguigugu pasta grannies is making money so why not share? I suspect many of the grannies could use the money.
Of course we pay them, but as @guguigugu says, that is not the motivation for the women who appear on the programme. best wishes, Vicky
@@pastagrannies I'm not questioning THEIR motivation - just YOURS.
@@1962jimg Guardalo da un altro punto di vista: ci sono cose immensamente più preziose del profitto (cose che non hanno un prezzo, come le relazioni che si possono creare con persone speciali).
In Italia il cibo non è solo soddisfare un bisogno (nutrirsi), non è solo un prodotto (o una merce), è un fatto culturale col quale potersi identificare, goderne ed esserne orgogliosi, è un qualcosa con cui possiamo prenderci cura delle persone a cui vogliamo bene e condividere momenti e storie delle nostre vite. E un cibo speciale serve ad affermare, a celebrare, momenti e persone speciali.
Questa è "passione" e sono fiducioso che queste nonne riescono a vedere la stessa cosa anche in Vicky. Il profitto proprio non regge il confronto.