Hi Jeremy, I completely agree - it's worth every penny/cent. At least you can find it locally - Martelli are sufficiently small and artisanal they aren't stocked everywhere. best wishes, Vicky
It takes about half a year to make a dish of pasta with tomato sauce, about five years to make a good lasagna. The amount of work that goes into making good food is why we have entire cultures built and shaped around it.
Pasta is one of the best foods around whether it's spaghetti or macaroni or fettuccine or ravioli or lasagna egg noodles water noodles whatever pasta is the best and all you need is just a small amount of it to have a day's worth of energy
Spagetti was made like that in the US too, I can remember going to the store and spaghetti was in large glass jars and we used to call them trombones because of the shape, carbonara was Buttered spaghetti with cheese sprinkled on it. nothing fancy, we ate it on meatless Friday. Both my folks are from Italy and or Sicilia.
how interesting - I like the name 'trombone' and I didn't know pasta was sold by weight in the US too. Packaging was introduced in the interests of hygiene - and branding. best wishes Vicky
Eggs of good quality coming from healthy hens have not salmonella, and are sure. For sure eggs and poultry fed with antibiotics in badly kept industrial (I would say concentration camps for chickens and hens) "plants" are full of antibiotic resistant salmonellas and other microbes.
Never had spagehttii this way id love to try it looks so delicious man! Watching this made me really want to try this! I love people u learn so many things so many different ways to cook! People are awesome! ❤️💖
Lanique Monique Have you never eaten “Spaghetti alla Carbonara” ? You must be perhaps the only one. ;) Even if this Carbonara is not the original one, because the original one wants the “Guanciale” or “Pancetta” (bacon).
Is it rolled in raw egg yolk and then eaten directly after? Just wondering because I've never seen that but would love to try 💗 Its really cool to see how it's made 💗
yapp, carbonara is made with raw egg: only guanciale, pecorino or parmigiano and egg! the heat of the pasta cook the egg, stir it well to get the cream :3
I knew I had seen this family some where in one of my books. Pasta! Authentic Recipes from the Regions of Italy by Pamela Sheldon Johns. Do you know if they sell this pasta in the States. Now i would really like to get a hold of a bag of their spaghetti and try this recipe out. Thank you Vicky Your truly very lucky to be able to go all over Italy and England. And see and taste so much. take care, Margarita
... Ah that's a challenge! 😀 Would it look as wonderfully 70s and in a jolly colour? And produce the same 'cats tongue' texture to the pasta? I love pasta making factories - I have also visited a couple of artisan ones in Gragnano and one here in Marche called Mancini best wishes, Vicky
We can meet or beat any quality standard. When we build machines for artisan pasta everything is custom including the color!!! We just did one in 1965 chevy pale yellow.
Hi thanks for the video I have a question. I have Durum semolina flour also I have Semolina flour # 1 Which one it's better to make the spaghetti ? Durum semolina I have it's more like fine like flour and the semolina flour #1 it sticker like cornmeal Also can I find yours delicious spaghetti here in Florida? Thank you very very much
hi how are u , i need your help pasta granies , plz sent me complete video of these processing machine,, i am doing this this in my city . if you dont mind,
we have very strict hygenic protocols, I've never heard of someone who got sick eating something prepared with bare hands. you knew, we have things like soap!
I love when the spaghetti is looped at one end, so it is double length. One strand twined around a fork becomes a great mouthful.
I can almost taste the quality of that pasta!
Grazie
Tony
My partner and I live off of this pasta. It's expensive here, but seriously so worth it. The best!
Hi Jeremy, I completely agree - it's worth every penny/cent. At least you can find it locally - Martelli are sufficiently small and artisanal they aren't stocked everywhere. best wishes, Vicky
Jeremy Medina what is it’s ingredient
@@pastagrannies i want to start doing spaghetti business where can i buy in wholesale
I picked up a bag in Orvieto, 2 years ago.
Just fantastic!!
(Also: the Barilla pasta factory is the size of a bloody great airport. Just enormous!)
It takes about half a year to make a dish of pasta with tomato sauce, about five years to make a good lasagna. The amount of work that goes into making good food is why we have entire cultures built and shaped around it.
Aside from manufacturing the pasta, this dish doesn't look too difficult to replicate. 😋
Que orgulho!!
Their cooking will always be better than mine.
My mouth is watering.
Looks delicious as always!
Pasta is one of the best foods around whether it's spaghetti or macaroni or fettuccine or ravioli or lasagna egg noodles water noodles whatever pasta is the best and all you need is just a small amount of it to have a day's worth of energy
Very good pasta love it lo compro sempre
Just awesome!!!
The best and easy food to make at home. Top 5 best foods in the world.
This is a bad time watching this, late at night.
Looks delicious! I could eat this all day !
Who else is here because they’re having spaghetti tonight
Who is having spaghetti tonight because they were here?
i seem to be the first one
Me😅
Me
Haha it's me
Love from India
Spagetti was made like that in the US too, I can remember going to the store and spaghetti was in large glass jars and we used to call them trombones because of the shape, carbonara was Buttered spaghetti with cheese sprinkled on it. nothing fancy, we ate it on meatless Friday. Both my folks are from Italy and or Sicilia.
how interesting - I like the name 'trombone' and I didn't know pasta was sold by weight in the US too. Packaging was introduced in the interests of hygiene - and branding. best wishes Vicky
What makes the pasta noodles (finish product) hard? Is it air dry at normal temp or hot air dry? Thank you
normal air dry, i have not heard about hot air drying in pasta making
I think cold dry air
Very yummy.
"The rest of the family appear." Lol😂
I love the content! Please don't stop making them!
Great videos!! Keep up the good work and I'll keep sharing!!
Joe, thank you.
Love this channel, are the eggs raw?
hi Mandy, the heat of the pasta and sausage cooks the egg/cheese mixture. best wishes, Vicky
Eggs of good quality coming from healthy hens have not salmonella, and are sure. For sure eggs and poultry fed with antibiotics in badly kept industrial (I would say concentration camps for chickens and hens) "plants" are full of antibiotic resistant salmonellas and other microbes.
I gotta try that
Never had spagehttii this way id love to try it looks so delicious man! Watching this made me really want to try this! I love people u learn so many things so many different ways to cook! People are awesome! ❤️💖
Lanique Monique Have you never eaten “Spaghetti alla Carbonara” ? You must be perhaps the only one. ;) Even if this Carbonara is not the original one, because the original one wants the “Guanciale” or “Pancetta” (bacon).
Thank you for the insight? Which temperature does it reach when being pressed through the bronze forms?
Yay its Thursday! I have purchased Martelli pasta a few times and it is very good. Rosa makes some sausage carbonara for me please! :-)
Is it rolled in raw egg yolk and then eaten directly after? Just wondering because I've never seen that but would love to try 💗 Its really cool to see how it's made 💗
yapp, carbonara is made with raw egg: only guanciale, pecorino or parmigiano and egg! the heat of the pasta cook the egg, stir it well to get the cream :3
delish!
Interesting. Never done the egg and cheese mix coat before.
Nice pasta,
today I did a video comparing dry pastas. The better ones takes longer to cook, atleast this time.
Hi Alexander, another good test for quality dried pasta is to open a packet and sniff inside - it should smell of wheat. best wishes, Vicky
Luigi: I hope she made lotsa spaghetti.
I knew I had seen this family some where in one of my books. Pasta! Authentic Recipes from the Regions of Italy by Pamela Sheldon Johns. Do you know if they sell this pasta in the States. Now i would really like to get a hold of a bag of their spaghetti and try this recipe out. Thank you Vicky Your truly very lucky to be able to go all over Italy and England. And see and taste so much. take care, Margarita
I'm waiting for the water to boil so i'm watching this
How do you buy their pasta? I couldn't figure it out from their website.
Moy Musouka someone said its 16 dollars on Amazon
Thanks, Robin -- I did find it on Amazon!
They make excellent pasta. I love the penne.
The old Buhler press is good but I can make them a better one. - Joe
... Ah that's a challenge! 😀 Would it look as wonderfully 70s and in a jolly colour? And produce the same 'cats tongue' texture to the pasta? I love pasta making factories - I have also visited a couple of artisan ones in Gragnano and one here in Marche called Mancini best wishes, Vicky
We can meet or beat any quality standard. When we build machines for artisan pasta everything is custom including the color!!! We just did one in 1965 chevy pale yellow.
Hello Joe that sounds wonderful. best wishes, Vicky
yay spaghet :D
Where can I watch the full video? Please.
This is the full video?
Hi thanks for the video I have a question. I have
Durum semolina flour also I have
Semolina flour # 1
Which one it's better to make the spaghetti ?
Durum semolina I have it's more like fine like flour and the semolina flour #1 it sticker like cornmeal
Also can I find yours delicious spaghetti here in Florida?
Thank you very very much
What machine is that?
💖💖💖💖🍲🍲🍲🍲
hi how are u , i need your help pasta granies , plz sent me complete video of these processing machine,, i am doing this this in my city . if you dont mind,
GOD is great see how HE feed's his children everyday with beautiful food.Your job is nice with a wonderful family eating together thanks for sharing
Do they eat spaghetti everyday?
I watched this video because of Lionfield😁
Nr1...Complimenti from...La Mela - Italian Shop in Belgio
Whats tge name of the type of sausage they used here?
Lanique Monique “Salsiccia fresca” (fresh sausage). But try with Guanciale or bacon, it's even better.
👍🏻 👍🏻 👍🏻
bravi
other method of manufecturing spgheety is very dificult .. i am doing this in a small scale . plz sent
The cream is missing.
Dipped in raw eggs and served???
Sausage for carbonara? Interesting difference :)
Raw eggs😳??
DORIA DORIA How do you think it is made Carbonara? With dehyrated Egg powder? 🤣🤣🤣
Raw egg?!
I use mARTELLI all the time. I AM A PASTA FREAK! What do you expect from an Italian? FORZA ITALIA!!!
who is here after watching rick and Morty season 7 episode 4
Ogni romano che vede questo video si sta sentendo male....
Spaghetti
spaghetti to italian and pancet to chinese
Ammi space
I hate it when they dont wear gloves when handling food 😡
we have very strict hygenic protocols, I've never heard of someone who got sick eating something prepared with bare hands. you knew, we have things like soap!
egg thats not cooked is rather dangerous these days though
Never heard of anyone getting sick after eating carbonara