Ada makes pappardelle with peas and pancetta! | Pasta Grannies
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- Опубліковано 20 жов 2022
- Ada returns for the 3rd time to Pasta Grannies to share her recipe for pappardelle, full of good tips like cook the peas and pancetta separately.
Dan Souza from America's Test Kitchen and What's Eating Dan contacted me for a signora to teach him how to make cappellacci, Ada was the obvious choice and it also meant we got to film with her again. If you haven't seen Dan's episode, there's a link/card in this video. It's fun and informative.
Meanwhile, here is the ingredients list:
150g semola rimaccinata and 150g 00 flour, 3 eggs
one onion, carrot and celery stick softened in olive oil (called soffritto) divided in half
- soffritto, 300g shelled peas, nutmeg, 200g tomatoes (tinned), pinch of sugar, a little stock
- soffritto, 100g cubed pancetta - Фільми й анімація
Sweet Nonna, her hands are beautiful because of her hard work, not despite it 🧡
Absolutely!!!!!
Hands capable of the most gentle caress of a grandchild, or strong enough to snap a chicken's head off and don't you forget Nona also carries a sharp and effective knife that does everything.
Amen to that
Nothing wrong with those gristly, rough, mits of bear paws she has!
delightful! I love when a pasta granny makes a comeback, it feels like checking in on her to see how she is doing
Ada is just delightful! I love when she's back to share another delicious recipe with us all.
One of the reasons I love traditional Italian cuisine is how simple, yet how richly tasteful the dishes are, thank you for another inspirational recipe! This channel has been a staple for my weekend cooking adventures 🙂
hi Robert, I'm glad to hear the channel is a source of culinary adventure and inspiration! best wishes, Vicky
The rolling pin lady! Ha! I have my own longish one now! How she would laugh if she had seen me lugging it back home! I made a scarf into a holder and wore it over my back...like an archer! I was determined. Book has arrived. Excellent as usual
This is my favorite granny ever. I remember being blown away by her shills in two previous videos and it's great to see her back and have her astonish me again with her pasta making. She's a real artist.
Ada's a hall of famer pasta granny!
This Grannie has beautiful hands and I love watching her cook.
I loved Ada's appearance on ATK! I particularly appreciated that she told Dan that it would take several years to master pasta making (I don't remember the exact number) but it is possible. It seems that many people don't realize that really mastering a skill takes a lot of time and practice, but seeing her fluidity and elegance at her craft makes the effort seem so worthwhile
Heaven! I know there's a complicated world of intricate pasta shapes out there... But pappardelle are my favourite. That slippery, but butter soft mouthfeel does it for me every time. My "Last Meal" would be pappardelle with beef & mushroom stroganoff if I could choose...then I'll go happily.
But I like the sound of this dish too, & in all my years have never heard of the leaves trick to keep the peas green. [I usually "shock/fix" them in cold water].
Ada seems to be an utter pappardelle artisan, loved watching her work.
Many thanks for the video.
Hi James, stroganoff done well is a splendid dish which seems not as popular as it once was; this is a good thing - my school served up something truly dreadful under this name, and Wikipedia tells me there are dehydrated mixes for campers. best wishes, Vicky.
@@pastagrannies Hi Vicky,
Stroganoff slowly seems to be making a comeback.
Oddly people think I must be American when I chat online about it as I like it with noodles!? I have had it with rice which is common in many parts of Europe but for me that's third place behind the traditional Russian straw thin chips [fries] or those luscious noodles.
I've had the dehydrated version [with rice] while away climbing. [it needed a slosh of brandy from the medicinal hip flask to make it better] It's okay for bought camping food but I doubt I'd eat it at home.
Delightful to see Ada again with a delicious recipe.
This channel is real Italian cooking at its best. I am sick of the italian chefs from television, not one of which are as authentic as this one. I love Pasta Grannies! ❤
Ada is terrific. Such skills. I always love the pride these ladies exude. Another fantastic episode.
Ada you have lovely hands and I could watch you cook all day! It looks so delicious!
Since I started watching Pasta Grannies, I have made my own pasta by hand. It has been delicious each time, but I don't think I will ever make a sfloglia as beautiful as the one she made.
Now l want dinner!! 🙏❤ We have these rolling pins too. My husband is Turkish and they use them there.
Sweet Ada is one of my favorite cooks! ❤She is such a beautiful woman and carries herself with such elegance And not to mention so talented!!! How sweet she welcomes us with flowers!!💐 Love your recipes Ada! I always look for you, please keep your videos coming, I love them and you!❤ Grazie! ❤️🇮🇹😘
Ada is wonderful and this might be my favourite dish on the show, it looks absolutely delicious.
It's great to see repeat (or threepeat) grannies!
I'm having trouble sleeping and this just popped up in my notification. Utter joy!
The blond women who gets to taste test the final dish is very lucky. This one of my favorite style of pasta .
This is a SUPERB recipe. If a small restaurant in Italy offered me this dish, I would re-visit the restaurant over and over again. It's the small details that make this dish a stand-out. Thank you, Ada, fo sharing so much helpful information. Ada is a terrific talent. (In italiano) Questa è una ricetta FANTASTICA. Se un piccolo ristorante in Italia mi offrisse questo piatto, rivisiterei il ristorante più e più volte. Sono i piccoli dettagli che rendono questo piatto unico. Grazie, Ada, per aver condiviso così tante informazioni utili. Ada è un talento formidabile.
Another great video and always nice to see Ada again. Pre-congratulations on almost 900 thousand subscribers. Such a feat!
Thanks Chris! Nearly there! best wishes, Vicky
Ada is one of my favourite grannies! What interests me is the use of quite tall small diameter pans for cooking. Here in humid Peebles, everything would boil and you can forget air drying anything!! A great watch. You cannot beat pasta and peas with pancetta. Regards Stephen.
As an Italian I must add, a “Pasta e Piselli” without Pancetta is unimaginable. :)
Oh amazing!
She called her hands 'big', but they are such beautiful, skilled hands! A joy to watch!
And her arsenal of rolling pins and boards is jealousy inducing!😊
My favorite pasta grannie I am so happy to see her again!!!
My absolute favorite pasta! Great job, Ada!!😊
You can always learn something new in the kitchen from an Italian Nonna
Wonderful as always. Thank you Vicki.
Luv how nothing is wasted …sharing onion juice for peas! Wow celery leaves trick! Thanks for the tips!
Wonderful. Thank you so much for sharing!
Wonderful Ada! with just a few ingredients you made a feast that looks so appetising, you are a master of the sfoglia! How are your skills now Vicky after seeing so many masters at work?😬. Thank you team for the insight as always, Ramon.
hi Ramon, I'd say I'm competent at rolling out a dough, but more practise is needed for the complicated shapes eg andarini are totally beyond me. 😅 best wishes, Vicky
@@pastagrannies Just a little time and practice Vicky will cure that, and just think that you will be able to much your way through all of the failures 😋.Ramon
She's a real expert! That looked delicious 😋 😍
WOW! This looks fantastic!
This looks like heaven to me! Love panchetta n peas! Beautiful lady and no gray hair!💐
Beautiful hands filled with so much love....
A true Nonna trick, celery leaves in the peas to preserve their colour. It's the nitrates in celery that help with this I'd guess.
Still the best content on UA-cam.
What a gorgeous dish!! And Ada, your hands are BEAUTIFUL!!!
Her home is very beautiful.
That looked delicious!!
lovely dish..🌹🌹❤
My favorite channel.
I made this and it was delicious! My husband and I went to heaven. Thank you, Nona! 😊🤗
hi Annette I'm glad it was a success! best wishes, Vicky
Sounds tasty. 👍
You are the best taste tester!:)
Pure delight
Buonissimo! Veramente bellezze! 💚
Bet that was super tasty 😋 Thanks again Vicki 👍😊
My pleasure Russell 😊 best wishes, Vicky
You and she were great fun with Dan from ATK. And informative as always.
Glad you enjoyed it! 🙂🌺 best wishes, Vicky
The best. These ladies are just beautiful
this is art
OMG! Ada is sooo beautiful and elegant! Even her apron is exquisite. I love pappardelle, and Ada's rendition looks like perfection. And last but not least at all, Vicki you really made me laugh with you at the end! 👍🏼👍🏼😊
Che meraviglia! 😍😍😍😍😍😍😍😍
Bellissimo 💚💚
Ada you are an artist pasta 🤩
Yum
Beautiful
Delicious Brava
Ada is team captain for "Masters of the Rollingpin"...Brava, Ada, Brava... :0)
Bioutyfulll ❤️❤️❤️
That's the best kind of "crazy".
Great video :) made me hungry haha… I’m subscribed to your channel 😀
Thanks for the sub!🙂
❤️❤️❤️
В нашей семье всегда делали домашние лапшу.
I'm so jealous every time it's taste time.
😋
She sure likes her peas cooked a very long time.
Grande
Such an elegant women❤
They are beautiful hands!
As soon as I saw Ada, I thought it was an old video. :)
Ada must be real nice to her chicken, since they are so sunny yellow
😊🤗🤗💐
This is a beautiful dish (although I can't eat it/don't know what to sub in for the fancy ham in context) and I hope someone tells her that working hands looking like working hands as they age *is* a form of beauty...she wouldn't scorn the strength and sweeping curves of a grand old olive just because it wasn't a straight smooth young hornbeam or something, I'm sure.
Pancetta is the same cut as bacon but it's air dried and not smoked. It's hard to find in the USA, even here in Pittsburgh where there are so many Italian Americans, and it's very expensive. My relatives in Rome would probably be aghast but I've used good quality American bacon and it tasted just fine.
Pappardelle pairs well with game (venison, boar, duck etc) sauces, if this helps. best wishes, Vicky
Nonna Ada, le sue mani sono bellissime ed elegantissime! Un abbraccio da una ragazza che spera di diventare bella come lei alla sua eta. ❤
I have a question regarding rolling the sfoglia on the table cloth. Does the table cloth absorb any moisture from the sfoglia?
Wonderful recipe and a joy to watch! But why do they always call the pasta "Pappardelli"? I thought it is "PappardellE". Or am I wrong?
No Ada your hands are beautiful just as you are. ❤
I was watching Ada's hands as she rolled the pasta, thinking how beautiful her hands were. A moment later she commented how big and ugly they were. If she could only see them through others eyes.
I bought a pasta pot like that by Martha Stewart. It doesn't work well at all, except as a stock pot.
❤❤❤