My Italian MIL from Bari cooks in the tiniest kitchen I’ve ever seen. You can just turn around in it and that’s it (it also contains an indoor fire pit to grill meats!). She makes huge 12 person meals on it many times per year, it’s crazy
It's actually common language to green and communicate with eachother by saying lovely words. I hope this will stay, at least in the original places, where this is just normal. Love
Wonderful, watching her knead that dough I bet she has a grip like an Aberdonian holding onto money! I love watching the economy of movement these nonnas have when they prepare food. Also they don't need fancy equipment like we do, give them a nonna knife, a reed basket & an earthenware pot and they'll outcook most "high class" chefs. That looked such a wonderful dish, feel slightly jealous that I didn't get to taste it. Thank you as always for the wonderful videos.
Yes, it's a frugal, simple life which is coupled with great generosity and hospitality. I would like to go back and spend more time with Bettina - she had lots of great stories! 😊🌺 best wishes, Vicky
I loved this one so much! felt as if I were there. The gardens, cared for with love for years, the tiny cutting board and granny's knife and her joy to share her home and family. There's a great deal of reward when life is lived this way. Wonderful!
Grazie di ❤️ a nome di tutta la Calabria. Ogni anno la Regione spende milioni di euro per sponsorizzare la nostra terra, con risultati scadenti e poi ci siete voi che vi meritereste tanto di più per lo straordinario lavoro che fate con il vostro progetto e non prendere un solo euro. Tramandare le tradizioni a mio avviso, non ha prezzo! Grazie PASTA GRANNIES❤️
Thank you so much for these videos. I didn’t get to meet my nonna, so this fills that void. Also, great to keeping these recipes going for generations 💕
I miss my Nonna, she passed when I was a mid-teen yet I'm so grateful I was able to spend time with her while she taught me to cook our Tuscan dishes, and we were frugal. Peace and Love to all ❤️
My grandma had a basket just like that and my dad said that her fingers flew when she made pasta. I wish I had one because nobody knows what happened to hers. All of my grandparents were from Calabria and they lived on beans and greens.
I so love this channel the pasta grannies are very hard working lovely lady's and there is nothing like fresh homemade pasta not like all the supermarket bagged stuff 👌 xx
😠🙄Only a modern clueless western man utters such ignorance. These people live in tradition of cultivating their lands, eat everything including animal and the fat and aren't obsessed in veganism.
What a beautiful Nona awww i miss my Nona when I watch this lovely God bless you 🙏 ❤️ fantastic home cook !! I'm going yo make this pasta recipe thank you 😊 from Australia 🇦🇺
Ms. Vicky, this recipe looks delicious, & is a little labor intensive. We do have an Appalchian recipe that is is similar as our pasta looks similar like a cross between rotini & gnocchi, we use fresh great northern beans( soaked overnight in water) which are similar to canneloni beans and we use our fresh garden grown canned tomatoes. I'm not sure if they taste like homemade passata as I've never eaten that. We do grow & can roma's, plum, beefsteak( really big), cherry, & grape tomatoes, but is very good & we eat cornbread & a chunk of raw onion on the side. We use roma/plum tomatoes for this recipe. The greens we use are turnip or mustard or collards or spinach or kale or a combo of some depending on our quantity. God bless you all
hi Steve, your recipe sounds delicious and very similar; it's using your local ingredients which I think is more important than trying to replicate exactly something which can never be exactly the same. 😊🌺 best wishes, Vicky
I love those earthenware pots. So rustic. I have some bean pots I got from auctions but I’ve never actually used them for baked beans. The instant pot is just more efficient. The dough trough is cool too.
hi Marilyn, terracotta is great for slow cooking and makes sense if there's always a fire on the go. I'm a fan of the pressure cooker too. best wishes, Vicky
This is so real to me even though I have never been to Calabria. My grand parents on my mother's side came from Calabria. Bettina's face is familiar to me ie I can see my cousins in her face. Bettina's beans and pasta is very familiar to me, as my grand mother on my mother's side taught me 2 of her basic beans and pasta recipes in the mid 1990s. 25 plus years later 60% of my cooking is legumes and pasta using what ever vegetables and pasta I have on hand.
you can tell she was a beautiful woman when younger. matter of fact maybe you should show the pasta grannies when they were young! AMAZING... even how they still knead, carry the pots etc.
I love the documenting of domestic history. I would love to be able to be there with you whilst you film and talk to these wonderful women. Thank you for doing this.❤️❤️🍝🥗
What a joy to watch! Ever since i stumbled upon this channel, ive never missed a single video! Thankyou to the team involved in this channel! Such a joy
I just made this and it is excellent. I skipped making my own pasta today so used a dried pasta and only added a small amount to eat today. But worth making!
Buona, buona....nel armadio mi ho trovato ancora ich cannellini ( ma gia cucinato) e nel frigo ancora und po di verde vecchio.....🤔😁 Cosi, grazie a Lei, stasera, so bene cosa a preparare 😋😏 Grazie per l'idea e bacci e auguri della Germania ! 👍👋
Love this one with all the veggies.... could eat it without the pasta! Was it cold in the house? Everyone kept their jackets on around the table it seems....😀
@@dukenegju unfortunately, recent food tendencies favor refined carbohydrates (too many "pasta", "pizza" and snacks), not whole grains and vegetables and especially too much meat and bad oils. Real Mediterranean diet have meat only once a week, unrefined flours, extra-virgin olive oil and LOT of vegetables.
I bet the reed mats used for making kimbap and sushi rolls could be a substitute for the traditional basket used in the video. I have to admit that those creamy beans looks awfully appetizing.
By, you've got a grand job - tootling about in the nether regions of Italy, chatting up sparkling grannies and getting fed magnificently for your trouble. Now, if you need an assistant.... I'm your man 😁
Today I am going to try this recipe more or less. Beans are soaked, going to put them in the instant pot with a bit of thyme and bay leaf. As for the cabbage I will have to deal with what I got, sadly no savoy and most delicious Catalonga, wish I had some but I don‘t, just a few blanched and chopped dandelion leaves will have to add the little bitterness. I will try to use a bamboo mat to shape the pasta or the back of a fork. Will see.
Ms. Vicky, I received a tip yrs ago from an Italian lady, if beans or greens cause flatuent/gas problems for someone, near the end of the cooking process, add a level tablespoon of sugar to the pot & stir well on heat for a couple of minutes. The chemical reaction will nullify the problem, & because of this volume of the liquid this will work if someone is diabetic as I use it & have never had a sugar spike, I hope this helps folks, & you will not taste the sugar/sweetness at all
@@nonenoneonenonenone my friend, baking soda is what I used, sugar works better in my opinion, have a great day, btw, You can do a double duty on this, soak your beans in the baking soda, but you don't soak the beans in sugar, you add it at about 2/3rds of the way when cooking, you will not taste the sugar/sweetness. Soaking the beans in sugar water won't work, I hope that helps my friend
@@nonenoneonenonenone yes my friend, that is a good product also, but if you have a larger family like us, handing out bean-o tablets seems to make them feel a little funky, lol, plus it can get a little costly compared to a little baking soda and/or sugar, plus I'm diabetic & have never had a sugar spike using sugar with that volume of bean recipe
hi Steve and 'none', I think one's gut does eventually get used to beans and in the meantime live in a well ventilated, tolerant household. 😊 best wishes, Vicky
these series should be on the UNESCO's protection list or whatever they have.
All of Calabria should be protected by UNESCO
Huge respect for someone that is able to prepare a delicious meal using the smallest cutting board I’ve ever seen used in food prep.
Hahaha i have a similar one from ikea & it’s the only one i love to use to chop vegetables
My Italian MIL from Bari cooks in the tiniest kitchen I’ve ever seen. You can just turn around in it and that’s it (it also contains an indoor fire pit to grill meats!). She makes huge 12 person meals on it many times per year, it’s crazy
Imagine calling somebody's name and they answer with: Bello! I love these Italian grandmas! Thank you for sharing them 🤗
Not sure if you've seen him, but the cameraman is indeed gorgeous haha.
It's actually common language to green and communicate with eachother by saying lovely words. I hope this will stay, at least in the original places, where this is just normal. Love
Wonderful, watching her knead that dough I bet she has a grip like an Aberdonian holding onto money!
I love watching the economy of movement these nonnas have when they prepare food. Also they don't need fancy equipment like we do, give them a nonna knife, a reed basket & an earthenware pot and they'll outcook most "high class" chefs. That looked such a wonderful dish, feel slightly jealous that I didn't get to taste it.
Thank you as always for the wonderful videos.
Yes, it's a frugal, simple life which is coupled with great generosity and hospitality. I would like to go back and spend more time with Bettina - she had lots of great stories! 😊🌺 best wishes, Vicky
I loved this one so much! felt as if I were there. The gardens, cared for with love for years, the tiny cutting board and granny's knife and her joy to share her home and family. There's a great deal of reward when life is lived this way. Wonderful!
Same here 😊💕
Grazie di ❤️ a nome di tutta la Calabria. Ogni anno la Regione spende milioni di euro per sponsorizzare la nostra terra, con risultati scadenti e poi ci siete voi che vi meritereste tanto di più per lo straordinario lavoro che fate con il vostro progetto e non prendere un solo euro. Tramandare le tradizioni a mio avviso, non ha prezzo! Grazie PASTA GRANNIES❤️
È un mio grande piacere 😊🌺🌺 best wishes, Vicky
Parole sante, assurdo come ancora la nostra "classe dirigente" non riesca a capirlo. La semplicità è la chiave!
Excellent! She's a character! Cabbage is so fresh it snaps when it's cut. This looks delicious. Thanks
Such a sweet nonna and so generous. 🥰 The meal is a masterpiece !!
Netflix does need to pick up this show but it is a diamond ! Thank u for sharing!
You make me want to move to Italy! Beautiful, bless the hands of the cook for it is from them the future of mankind depends 💚👍👏👏🇮🇪
She’s a firecracker! 🥰
Thank you so much for these videos. I didn’t get to meet my nonna, so this fills that void. Also, great to keeping these recipes going for generations 💕
I miss my Nonna, she passed when I was a mid-teen yet I'm so grateful I was able to spend time with her while she taught me to cook our Tuscan dishes, and we were frugal.
Peace and Love to all ❤️
This has swiftly become one of my favourite channels.
I am pleased to hear that, Cat. 😊🌺 best wishes, Vicky
Tasting the beans for the first time, that wonderful Italian gesture. 😍
Calabria, land of wonderful soups.
More than that
We learn so much from these videos, everyone is utterly charming and very knowledgeable. The food always, always looks delicious.
My grandma had a basket just like that and my dad said that her fingers flew when she made pasta. I wish I had one because nobody knows what happened to hers. All of my grandparents were from Calabria and they lived on beans and greens.
LOVE! I'm vegetarian and this plant based pasta grannies recipe makes me so happy. I can't wait to make it :)
Luv Luv Luv I feel all warm and fuzzy just wish I was sitting at their family table enjoying this bean and veggie pasta!
What a timeless process, her tools and techniques could be at home in any decade or century.
Bettina is such a sweetheart! Loved this video.
Some person : Should I do it ?
Bettina : No.
Quote of the series for me.
Oh I love her! "Tell me gorgeous". What a fun gal!
I so love this channel the pasta grannies are very hard working lovely lady's and there is nothing like fresh homemade pasta not like all the supermarket bagged stuff 👌 xx
Sooooo good and vegetarian!!! Thank you for these treasures. Bettina is a real gem.
😠🙄Only a modern clueless western man utters such ignorance. These people live in tradition of cultivating their lands, eat everything including animal and the fat and aren't obsessed in veganism.
Looks wonderful and warming. Of course there's jar of Calabrian peppers on the table!
Fabuloso Betina!
So healthy with the beans and greens. Thank you Vicky.
Interesting technique of starting the vegetables in a cold pot with cold oil...no spice from Calabrian peppers either! Charming as always Vicky!
What a beautiful Nona awww i miss my Nona when I watch this lovely God bless you 🙏 ❤️ fantastic home cook !! I'm going yo make this pasta recipe thank you 😊 from Australia 🇦🇺
This woman is an artist.
Amazing cook and knife skills! ❤️👏👏👏👏🙏
Another excellent dish ! I reckon that's also very healthy.
That looked like spring stew to be cooked outside. Such a humble dish, cooked by a lovely lady.
Elisabetta your dish looks delicious and filling. I love your head scarf.
Complimenti alla signora Elisabetta, è fantastica ❤️
You have beautiful videos❣❣❣❣❣❣💖💖💖💖
Thankyou Elizabetha, your cheeky grin warms our hopes
Ms. Vicky, this recipe looks delicious, & is a little labor intensive. We do have an Appalchian recipe that is is similar as our pasta looks similar like a cross between rotini & gnocchi, we use fresh great northern beans( soaked overnight in water) which are similar to canneloni beans and we use our fresh garden grown canned tomatoes. I'm not sure if they taste like homemade passata as I've never eaten that. We do grow & can roma's, plum, beefsteak( really big), cherry, & grape tomatoes, but is very good & we eat cornbread & a chunk of raw onion on the side. We use roma/plum tomatoes for this recipe. The greens we use are turnip or mustard or collards or spinach or kale or a combo of some depending on our quantity. God bless you all
hi Steve, your recipe sounds delicious and very similar; it's using your local ingredients which I think is more important than trying to replicate exactly something which can never be exactly the same. 😊🌺 best wishes, Vicky
@@pastagrannies Ms. Vicky,thank you for your kind words, I agree with you
Thank you
Complimenti! Ottimo piatto con verdure e fagioli! Good! 😎😋
This video is helping me through Melbourne's 4th lockdown
I am sorry to hear of your lockdown; I fear there will be more for all of us. best wishes, Vicky
Me too
Looks great!
What a lovely lady beautiful woman fantastic cook awwww go's bless her ❤️ 😀 from Adelaide south Australia
Happy grannies create good pasta
Good pasta creates happy grannies
Happy grannies create good pasta
The cycle continues
Bettina is one of our favorite grannies yet!!
Pasta Grannies are incredible! Thanks.
Bela Bettina!!! Uma mestra das massas.
Betina is one lovable cutie patutie ☺️ and her dish looks delicious!! I’m writing the recipe down, thank you sweet lady.
How precious! She reminds me of my Grampa whose family was from Pulia.
This one looks very special indeed. Wow, good job.
I love this woman she's a Treasure - she reminds me of my own Calabrese Nonna who passed away.
This looked like so much fun! And delicious!
I love those earthenware pots. So rustic. I have some bean pots I got from auctions but I’ve never actually used them for baked beans. The instant pot is just more efficient. The dough trough is cool too.
hi Marilyn, terracotta is great for slow cooking and makes sense if there's always a fire on the go. I'm a fan of the pressure cooker too. best wishes, Vicky
This is so real to me even though I have never been to Calabria. My grand parents on my mother's side came from Calabria. Bettina's face is familiar to me ie I can see my cousins in her face. Bettina's beans and pasta is very familiar to me, as my grand mother on my mother's side taught me 2 of her basic beans and pasta recipes in the mid 1990s. 25 plus years later 60% of my cooking is legumes and pasta using what ever vegetables and pasta I have on hand.
Visit the world then go to calabria last. The best for last
Wooow looks deliscious.
Love your videos it feels like I’m back home. Can’t wait to get your cookbook.🙂
That looks fabulous!
Sinto até o cheirinho aqui do Brasil! Saúde!!!
you can tell she was a beautiful woman when younger. matter of fact maybe you should show the pasta grannies when they were young! AMAZING... even how they still knead, carry the pots etc.
Oh, that's my kind of meal! Looks absolutely delicious. What a fun lady, cooking on the hearth too!
That look mad good tbh
I wasn't even hungry till I seen this. Looks great! I'd sneak in some cheese tho..rebel.
By the way the dish is amazing!!!
I love the documenting of domestic history. I would love to be able to be there with you whilst you film and talk to these wonderful women.
Thank you for doing this.❤️❤️🍝🥗
Love Bettina
What a joy to watch! Ever since i stumbled upon this channel, ive never missed a single video! Thankyou to the team involved in this channel! Such a joy
God bless u grannie.
Nice recipe 👍🏻
I absolutely love this series. The best recipes!
Bettina Can Do This Blind-Folded! 💚
Lovely lady, it's looks so yummy.
Why does this pop up when I'm hungry? Good timing.
Looks really healthy!
I just made this and it is excellent. I skipped making my own pasta today so used a dried pasta and only added a small amount to eat today. But worth making!
hi Mia, this is definitely one of those recipes where there is no problem with using dried pasta 😊🌺 best wishes, Vicky
I love her!🎉🎉
“Stranguggi” is such a fun word to say!! 😆
Buona, buona....nel armadio mi ho trovato ancora ich cannellini ( ma gia cucinato) e nel frigo ancora und po di verde vecchio.....🤔😁 Cosi, grazie a Lei, stasera, so bene cosa a preparare 😋😏 Grazie per l'idea e bacci e auguri della Germania ! 👍👋
Love this one with all the veggies.... could eat it without the pasta! Was it cold in the house? Everyone kept their jackets on around the table it seems....😀
hi Annamaria, I am not sure what happened about our coats 🤔I think it was more about being a bit late and it had started raining. 😊 best wishes, Vicky
the true Mediterranean diet, before it was distorted.
It is the recipe for a long life!
Distorted - how? Love
@@dukenegju unfortunately, recent food tendencies favor refined carbohydrates (too many "pasta", "pizza" and snacks), not whole grains and vegetables and especially too much meat and bad oils.
Real Mediterranean diet have meat only once a week, unrefined flours, extra-virgin olive oil and LOT of vegetables.
Where can I adopt an italian grandma? Really need one in my life
Gorgeous!
Eating pasta right now!
BELLA PASTA NONNA 🥰😍😌😇🙂🥰😘🙃☺️😘👏👏👏👏👏👏👏👏👏🙏🙏🙏🙏🙏🙏🙏🙏💋💋💋💋👄👄👄👄
Ma che tenera!!!!♥️♥️♥️♥️
I bet the reed mats used for making kimbap and sushi rolls could be a substitute for the traditional basket used in the video. I have to admit that those creamy beans looks awfully appetizing.
if I am not wrong is what you mentioned bitter chicory is actually a domesticated variant of dandelion.
Chicory is sold as a salad green. It is related to dandelion, perhaps. A bitter green that causes gas, like cabbage, sad to say.
Masterpiece
By, you've got a grand job - tootling about in the nether regions of Italy, chatting up sparkling grannies and getting fed magnificently for your trouble.
Now, if you need an assistant.... I'm your man 😁
hi John, I think there's a queue 😀😀 best wishes, Vicky
When it takes four hours to make lunch, no wonder everyone takes a nap afterwards!
That looks soooo good! Hearty vegetarian fare!
Making it today!
Protect Elizabetta at all cost
Beautiful Bettina! Why didn't you try the beans? :((
Today I am going to try this recipe more or less. Beans are soaked, going to put them in the instant pot with a bit of thyme and bay leaf. As for the cabbage I will have to deal with what I got, sadly no savoy and most delicious Catalonga, wish I had some but I don‘t, just a few blanched and chopped dandelion leaves will have to add the little bitterness. I will try to use a bamboo mat to shape the pasta or the back of a fork. Will see.
To be fair, the cameraman is gorgeous.
And after the hours' long effort, they eat the food in like ten minutes.
There is always more pasta to dry for later. All worth the effort and time!
Ever made a turkey dinner with all the trimmings?
ah but they enjoy the experience from start to end. and the family around the table and the love. it's not like eat and run. not in Italy.
I wonder if that Tiastu she mentioned (1:45) is related to the Testum used in ancient Rome.
good :-)
Ms. Vicky, I received a tip yrs ago from an Italian lady, if beans or greens cause flatuent/gas problems for someone, near the end of the cooking process, add a level tablespoon of sugar to the pot & stir well on heat for a couple of minutes. The chemical reaction will nullify the problem, & because of this volume of the liquid this will work if someone is diabetic as I use it & have never had a sugar spike, I hope this helps folks, & you will not taste the sugar/sweetness at all
If only that were true. It helps slightly to use baking soda when soaking beans.
Bean-O helps somewhat, and cannelini beans are less trouble than others, but cabbage, chicory, etc., oy vey.
@@nonenoneonenonenone my friend, baking soda is what I used, sugar works better in my opinion, have a great day, btw, You can do a double duty on this, soak your beans in the baking soda, but you don't soak the beans in sugar, you add it at about 2/3rds of the way when cooking, you will not taste the sugar/sweetness. Soaking the beans in sugar water won't work, I hope that helps my friend
@@nonenoneonenonenone yes my friend, that is a good product also, but if you have a larger family like us, handing out bean-o tablets seems to make them feel a little funky, lol, plus it can get a little costly compared to a little baking soda and/or sugar, plus I'm diabetic & have never had a sugar spike using sugar with that volume of bean recipe
hi Steve and 'none', I think one's gut does eventually get used to beans and in the meantime live in a well ventilated, tolerant household. 😊 best wishes, Vicky