89yr old Wilma makes cappelletti in chicken broth! | Pasta Grannies
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- Опубліковано 10 лют 2025
- Cappelletti fillings vary depending on where they are made. Wilma, who lives in Marche central Italy, shares her recipe.
For the dough: 200g 00 flour, 2 eggs
For the stock: half a free range chicken, a small cinnamon stick, salt, about a litre and a half of water.
For the filling: 200g each of beef, pork loin, 1 chicken breast, one meaty sausage, 50g mortadella, 250g grated parmesan cheese, salt.
I'm so PROUD of Mamma Wilma!!! She's EXACTLY as in video! Hundreds of Xmas lunch, New Year Day and Pasqua holidays lunch with her and her Cappelletti or Tagliatelle or Lasagne! Thanks to this channel, for lasting our tradidional recepies and make immortal our LOVELY MAMMA! LOVE!
It was a great experience and I hope I learned a lot from my amazing mom
Is she really your mom? She is such a beautiful woman. Piena di energia ed ha un'aria giovanile, come una farfalla. E poi, la sua figlia, mamma mia, che bella donna!💥
YES, I agree. I wish they were all my grandmother's!
I love this series! It makes me smile seeing the pride and effort that each granny puts forth to create their masterpiece. They all have a wonderful story to tell about their lives. It is a blessing for me to see their joy and their love of the simple things in life!
Italians love their mother in laws
& that’s so awesome too me
Gives a whole new meaning to chicken and dumplings.
She's so charismatic!
Che meraviglia, un canale veramente bello👏👏🇮🇹
Love how Italians take a lot of time to cook, then ask for feedback on the taste, get a negative comment (lack of salt) and appreciate and even agree with it. People who cook and can take constructive feedback without being offended have a special place in heaven.
Mother and daughter, both unique, both treasures, create a wonderful cappelletti! Great video!
What a lovely episode. Such a sweet lady.
Μπράβο στην όμορφη γιαγιά την τέλεια συνταγή είστε όλες υπέροχες υποκλίνομαι με σεβασμό για την όμορφη μαγειρική καλό σαββατοκύριακο να έχετε καληνύχτα σας 🥰🥰👏👏
This dish was a Christmas tradition in my family. My grandma’s great aunt would make them by hand well into her 90s. I miss those days. I should learn to make cappelletti to keep the tradition alive. Thank you so much for this video!
Yes. Us, too. For Christmas.
Please, do it takes effort I know but would be such a treasure for your family
We also had them every year for Christmas as well as gnocchi.
Grazie cara Signora ❤️. be me ne mangerei più di un piatto bei suoi cappelletti… Grazie tanto della semplice ricetta, e le auguro sempre buona salute 🌹🌹🌹
Sei gentilissimo. le farò leggere il commento.
I caplèt! Anch'io vivo nelle Marche, provincia Pesaro-Urbino, e non esiste Natale senza cappelletti da noi!
❤️❤️🥰
What a beautiful lady! And such a smile!
Wow grandma looks great, moves like a boss, has style and cooks great to.
Meat stuffing...I'll try that! Love these videos!
What a beautiful smile Wilma has! The stuffing for the cappelletti sounds so delicious and Wilma makes it all look so easy! Another wonderful video of family enjoying their cuisine! TFS, Sharon 😊♥️
Wilma and daughter are natural born Italian cooks. What an inspiration that has been past down for many generations to enjoy!
Another lovely episode
Que lindo me lembra minha "Nona" e minha Mae
Marvelous, marvelous ladies! The best people in the world! I so love your channel --- and greetings from Houston TX! 🎉🍾
Oh i just love her! Amd the pasta looked delicious! Thank you so much for fiddling with the CC and getting a dark border for it. Much easier to read now. Beautiful editing with the sunflowers at the beginning too. 💜
What a delightful woman ❤
Cappelletti! A favorite from the region of my heritage. I can almost taste them at my grandmother’s table. Another spectacular lady and episode.
What a beautiful smile 🥰 Wilma has.
God bless her
Regarding the meat for the stuffing, usually, in Italy, you can ask the butcher for a cappelletti filling mix, and he'll select the right meats (depending on the region) and grind it for you. You can use this raw mix for the filling as it will cook in the simmering broth.
Great video as always...makes me homesick since I lived for several years less about an hour from this location!
Vicky: Did you ever find someone to make the ravioli di gallina? I have a granny for you in Ascoli if not!
The meat must be cooked first to be able to flavor it and add the mortadella and sausage. If you put it raw it is boiled in broth and it will not be good in the same way. But certainly habits can be different.
Sweet. I hope Vicky locates her.
hi Mike, I filmed ravioli di gallina about 7 years ago, so it's time we did it again! So if you have a contact, I'd love to get in touch. Have you got my email - it's vicky at pastagrannies dot com - and many thanks, Vicky
I just wanna give these Ladies a hug,..for teaching me these things.
Brava Nonna Wilma! Mille grazie!
Would love to see a video from Teramo making crepes in chicken broth. My grandparents immigrated from this region and I can't recreate the dish like they did and would love a granny to demonstrate. Love pasta grannies!
Wonderful Wilma as always so very interesting. I never tire of seeing the process as it fascinates me, I suppose its in my blood! I could almost smell the aroma coming for the frying pan, mmmmm delicious. Thank you everybody. Ramon.
hi Ramon, so pleased you enjoyed Wilma's episode. best wishes, Vicky
Another simply excellent video. What a service this is, preserving these traditions!
I’ve learned so much from this series! I loved the simple chicken stock! Thank you!!!
Oh I like the sound of the filling in those cappelletti, good little trick too to add a pinch of cinnamon to tone down the gaminess in the stock. I'm fair hungry now after watching that.
Thank you for the videos as always.
In a similar vein, one can also add a pinch of cinnamon and nutmeg to the dough. We came across this just a bit further north near Urbino, with the 'duchess's snails' which were poached in chicken stock. They were delicious. ua-cam.com/video/W0iV6q7WKBM/v-deo.html best wishes, Vicky
I tried this recipe.. it was a hit in my family.. ❤
This brings back so many memories. Every year all the women in my mom's family would get together to make cappalletti for Christmas dinner. All my family are gone now and i no longer make them so it was nice to come across this video. Most in the U.S. don't know what a cappelletti is.
What a lovely, light soup.
Liking the look of this. 👍
Half of the nonnas on this series: “This single knife/roller/board was my mother in laws and is 100-150 years old.”
Me: Owns 20 kitchen shears because I have no object permanence.
Extraordinaria, muy bien. Muchas gracias. 👍
Your videos haven’t popped up in a while! I was delighted to see one again.
Grande Wilma! ❤
Loved the video, can’t wait to try the recipe!
Ms. Vicky, once again a very sweet pasta granny, excellent chef & this dish looks delicious & filling. No recipe in Appalachia for this, but I am going to try to make it, but I will probably use a dry pasta of cappalleti( maybe bow rie pasta), we do make homemade stocks like the chicken, we use a buttermilk marinade for 12 hours to rid of a gamey flavor of meats instead of cinnamon, but sometimes we like the gamey taste of meats depending on the dish in Appalachia. I can buy the recipe ingredients, grow, them, or hunt for meats. God Bless you all
hi Steve, good to see you checking in on Pasta Grannies.I hadn't heard of a buttermilk marinade, but it sounds good. I hope you are still making steady progress, best wishes, Vicky
@Pasta Grannies after you marinade the meat, you rinse the meat off before cooking, it will tenderize meat & take away any gamey flavor, you won't really taste any buttermilk after cooking the meat
@@stevelogan5475 Gamey meat sounds spoiled. You can't make this with dry pasta, but you could possibly use wonton squares, if your market has those.
Beautiful work! 😋
Thanks for sharing! May Jesus continue to bless you and your family
What a delight!
Love all you’re vids ♥️
Un po’ di parmigiano sopra e per me sono perfetti !
in genere non si mette il parmigiano che è già nell'impasto e il brodo di gallina non lo richiede.grazie!
@@manuelamagi4045 in Romagna si mette 👍
Thanks for sharing
I see that Moon with a Rune 😉❤️❤️❤️
YES, MINE IS THE ANSUZ RUNE, THANK YOU
وصفة رائعة جدا وشهية
SHES SO CUTE AND KINDD
Wilma’s healthy natural teeth at her age are incredible! A lot of people beginning in their 40’s in “rich” developed Western countries do not have healthy natural teeth like Wilma’s. The main problem is processed sugar consumption.
You should come to Romagna more often 😊
She says she uses 'gallina' or 'capone' for the broth - boiling fowl or capon. Very hard to find in the UK unfortunately!
hi Ruth, if I remember correctly UK welfare codes don't allow capon birds (a neutered cockerel). Try online shops like Fosse Meadows Farm who stock free range cockerels. Their chickens are excellent. best wishes, Vicky
Bella❤🎉
Someone needs to introduce Wilma to a micro plane grater for the nutmeg. No sore fingers😆
❤
My mother made the BEST cappelletti in brodo di gallina in the world! All from scratch!
👏👏👍👍👏👏👍👏👍👍😋😋😋😋😋
Do you ever go to Sicily?
You can always add more salt, if needed. Better than too much.
She reminds me of my grandmother with her apron and short hair.
😊🤗💐🙏
🥰🥰🤗🤗🤗😋😋😋😋😋😋🤤🤤🤤🤤💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💓💞💞💞💞💖💖💖💖💖💖💖💖💖💓💞💕💕💕💕💕💕🧡🧡🧡🧡🧡🧡🧡🧡💓💞💞💓💓🥘🥘🥘🥘🥘🥘🥘🍲🍲🍲🍲🍲
I’m going to move to Italy and start a knife sharpening business. Free to Pasta Grannies but otherwise a small fee. I am weary of all the dull knives I see on cooking shows.
🥘🌷🌻🍳
By eye… is there any other way to cook?!
veal? are you serious? no, just no.