92 year old Gina makes extra long fusilli pasta with stuffed aubergines! | Pasta Grannies

[@marisamarcelli1335]

Complimenti Gina! This is the best cooking “show” . No rushing, no slapping the food, no yelling, just “ slow and tell” . Love all the episodes.

[@pastagrannies]

hi Maria, I'm delighted Pasta Grannies is your favourite. 🙂 🌺🌺 best wishes, Vicky

[@emmylou-y4b]

So many of these women spent their earlier years toiling in the fields. They might have to modify how they do things but they are still incredibly active. They are truly inspirational. God bless them and you for bringing them to us.

[@pastagrannies]

It's my privilege and pleasure - thank you for appreciating them 🙂🌺 best wishes, Vicky

[@VelkePivo]

Gina’s movements are so fast and sure. A centenarian in waiting.

[@CrowSkeleton]

Those are the longest and possibly the healthiest aubergines I've ever seen...what a clever way to stuff them, too, it must double the taste and calories available for a working farmer to live on, and no need for garlic with the sharpness of goats' cheese. I'd probably put something spicy in somewhere for my heathen tastes, as likely the Sicilians will do next week, but gosh that looks simple and delicious. Brava, Gina!

[@pastagrannies]

You're right, the recipe coming up includes garlic and peperoncino! 🙂🌺 best wishes, Vicky

[@aris1956]

In my small village (also in the Campania region), stuffed aubergines are often made, but the slices are cut lengthwise, not cut into rings as we see here, then fried and placed in tomato sauce. They are then served as a second course. Then season the pasta with the delicious tomato sauce from the eggplant. Stuffed eggplant in tomato sauce has always been my favorite dish since I was a little boy. 😋

[@sv14083]

My family is from Campania and did the same! It was almost a meat substitute (did length wise and rings, also did stuffed zucchini as well) They immigrated to Canada and I never saw anyone else do this (expect other family or people from same area).

[@anthonybarnes]

I have family from Corleto Monforte, very close to this location.

[@chriswest7639]

Sounds great. How are the eggplants stuffed? Do you use cheese and breadcrumbs or a meat mixture

[@aris1956]

@@chriswest7639 In my small town they usually use bread crumbs and cheese, but there is also a version with meat mixture. But then of course, like every dish in Italy, from town to town, from family to family, the version can change a little bit. Every family, as we also often see on this channel, has its own version of a particular dish. If you want, you can search on KZbin.....”Melanzane ripiene al sugo”... (stuffed eggplant in tomato sauce) and you can find several videos from Italy with various versions.

[@GuidoBatt]

What many commenters it this fantastic channel don't get is that cooking for your dears is not work: it's a pleasure. I'm a male, neurologist and in my late 60s and I also love to cook for friends, family and the occasional unexpected guest. And yes, I also make pasta some times. It's a joy, and in my experience joy extends life, while sadness kills more than even alcohol or tobacco. That's why you nonnas look great for their age.

[@Sammysam44]

Magical hands for sure!! I pray her younger generations have been at her apron strings

[@pinkmonkeybird2644]

Gina is an awesome cook, that’s for certain. I have made these fried eggplants several times, and they are absolutely delicious. You want a minimalist tomato sauce to serve them in, as the eggplants are so flavorful that anything more than tomatoes, olive oil and allium of choice would be too much. I have never made fusilli or used the exact flours that Gina does, but homemade spaghetti works wonderfully here. Enjoy!

[@sharendonnelly7770]

As I watched Gina make the fusilli, I was amazed at how quickly and perfectly she made them! She is a master at that very difficult pasta. Brava, Gina!

[@mariapepper6175]

Wow, Vicky!! Just when I think I've seen the best you manage to create and tell another stunning story!!! Yes, the Pasta Grannies are masters at what they prepare and Vicky, you are a master at telling their stories. Thank you!!! I so look forward to Fridays to see what you will bring us. Sending prayers and love to Vicky and all the Pasta Grannies! 🙏❤

[@pastagrannies]

Hi Maria, thank you very much for your appreciation. 🙂🌺🌺 best wishes, Vicky

[@AgentAO7]

The way they do these dishes are sooooo tedious! The amount of hardwork & love put into it is incredible. In the end, it all looks worth it & delicious! 😋

[@kluafoz]

Both my gmas have passed and i couldn't last 2 mins watching this without tearing up 😢

[@cristinapavesi4729]

What a fantastic woman is Gina! and what a great plate she prepared, I wish I had been there to taste those fusilli! 😋

[@tyxeri48]

My neighbor in Athens stuffs and fries the aubergines like that, she uses feta cheese, of course! We prefer them without sauce as a meze, but with sauce, it becomes a fulfilling main dish!

[@pastagrannies]

mmm, feta sounds a good swap. I must make to Greece one day to film wonderful yiayias 🙂🌺 best wishes, Vicky

[@mikeismasri]

@@pastagranniesplease do some Greek videos!

[@martinaj.9266]

As always, I love to see these old Ladies cooking traditional recipes. I'm trying the eggplants in tomatoe sauce next year when I start harvesting again.

[@DALWHINNY]

We love watching these videos, seeing that every pasta granny makes pasta in a unique way.

[@christinetaschner3400]

Gina, grazie per la meravigliosa ricetta. Dio benedica te e la salute. Cordiali saluti da Vienna😘😘👍👍

[@LS-fs6nc]

God bless you,lady Gina! 💗

[@VeraLucia-qs1jp]

Linda vovó Gina!! Quanta vitalidade e capricho na cozinha. Bela!!!

[@kluafoz]

Man i need to move to Italy and find me a pasta gma!!❤❤❤

[@didisinclair3605]

What an interesting dish!!! Gina is a spitfire!!!! Thanks as always, Vicky.

[@pastagrannies]

Our pleasure Didi, it was the first time I'd come across the eggplant/aubergine dish too. 🙂🌺 best wishes, Vicky

[@DanielBMr-SundaySauce]

Thank You so Much for finding all these Beautiful Ladys and making these Wonderful videos of them. This is a Treasure to The World. Thanks again, Daniel Bellino Z

[@pastagrannies]

I'm glad you like them! 🙂🌺 best wishes, Vicky

[@grouchosaidit5454]

Absolutely fabulous. Pasta Grannies is such a treat!

[@VerhoevenSimon]

Such a delightful person.

[@PaulMcGuinness]

Molto bene come normale - Ogni tempo ho visto questi video, voglio andare in Italia a nuovo.

[@jennbenn22]

Best channel ever!

[@pastagrannies]

Thank you!! 🙂🌺 best wishes, Vicky

[@shoot2win506]

God bless you Miss Gina!!! I had the pleasure of being in Felitto - home of my paternal grand parents. What an amazing place and time!!! This was awesome, brought back great memories. Even got to see Rosi at the end of this.

[@peterneff9583]

Fantastic woman and work ‼️

[@artycrafty9209]

Wow Gina is Miracle, absolutely amazing, what a gem. God bless her. Ramon x

[@pastagrannies]

hi Ramon, we very much enjoyed spending time with Gina and her family 🙂🌺 best wishes, Vicky

[@irenedennis1003]

All the years of experience, skill and love in those hands.

[@michaelad48]

YUMMMMMMMMM, YES PLEASE. LOOOOOOOVE THIS SO MUCH. SWEET NONNA

[@helygranadillo6498]

Quanto e bella sta nonna... molto brava

[@Kranhu]

One of my favorite shows on You Tube!

[@pastagrannies]

great! 🙂🌺 best wishes, Vicky

[@marvinraphaelmonfort8289]

she's wonderful 😭 whoever has her as their nonna is so lucky 🤗 love this vid. the pasta and the eggplant clams look so good and how genius!

[@flowercook3142]

I e never seen goat cheese dry enough to grate like that! And the eggplant didn’t seem to darken even though it wasn’t salted or soaked What a mouthwatering dish by such an energetic woman

[@davidfleming4056]

Che Maestra sta Gina! She makes that look MUCH easier than it actually is! Bravo!

[@Roncagliolo]

This channel always cheers me up... and makes me hungry. Thank you!

[@armandourso1526]

Lovely lady ! God bless her.

[@HopeLaFleur1975]

Wow that's different but DELICIOUS ❤❤❤❤😊😊😊

[@judithlehman6533]

This is an enchanting Grannie. All of them are, really. They give me such a highlight to my week!

[@nealieanderson512]

Gina is amazing! That meal looks incredible and i bet tastes wonderful! Wish i was there to taste that one!!

[@pastagrannies]

It's so good! 🙂🌺 best wishes, Vicky

[@MarinaZh777]

Потрясающий рецепт❤❤❤

[@nikip9161]

I love this, more than words can express. ❤

[@Carducci1959]

Grazie, bravissima!

[@debramack5151]

What a fabulous job you have. I absolutely love your videos ❤

[@pastagrannies]

Thank you so much! I always say I have the best job in the world 🙂🌺 best wishes, Vicky

[@j3annie1963]

Gina recipe looks very delicious! thank you Gina!

[@Ingenuity009]

Stunning 🥲. Looks absolutely delicious. I love this channel and all the people who make it work. Especially all you Grannies out there making that pasta. MY FAVORITE MEAL. Youre the best. 😘

[@pennygrimes8425]

LOVE this... Gina makes it look so effortless 😍

[@sancha5250]

Amazing 😍

[@lorvin5673]

This was an amazing video...

[@ricardocosta951]

Thank you 🙏🏻 looks so good 😋

[@jenspencer7731]

Looks delicious ❤

[@violetgaribyan-jg9ll]

Very yummy👏❤️🍷🍋

[@SamiChammas-su3kd]

Guten Appetit zusammen ⚘️

[@violetgaribyan-jg9ll]

🌷👏🙏🥘thank you ❤️🍎🍷🍇

[@christianeaspacher9043]

Buonissimo!

[@mikeismasri]

stuffing is made of goat's cheese, breadcrumbs, parsley, black pepper, and egg (cf. the video link in the description)

[@christineb8148]

That whole meal looks just wonderful! Is there any modern item that could be repurposed as a fusilli rod? It seems to need a specific shape.

[@pastagrannies]

hi Christine, the rod in this episode is extra fine and long, but fusilli are also rolled successfully with slightly thicker rods. Wood dowels can be bought on line and at your local DIY store. 2mm diameter ones are good - they should be rough to touch, as this helps stop the pasta from sticking. Have fun 🙂🌺 best wishes, Vicky

[@omniavideo3151]

Some people use a very thin knitting needle

[@alexanderprives4509]

Оma, du bist genial !

[@pinkmonkeybird2644]

Click on the link underneath the Pasta Grannies channel for the full episode and recipe. Here’s what was in the description: For the melanzane: 4 slim eggplant/aubergines, 100g goat or sheep milk cheese, 20g breadcrumbs, 2 teaspoons chopped parsley, 3 eggs, salt, pepper oil for frying. Tomato sauce: 1/4 onion, 500ml passata, salt

[@DBurgg]

🍆🍆I loved this! I'm absolutely going to try the lil eggplant clam shells. Amazing how these women come up with these recipes.

[@jkat3911]

She is lovely

[@cango5679]

this series has to be included into the UN World Heritage - something.

[@CBEEBLE]

Vicky what type of goats cheese is used?

[@pastagrannies]

I'm going to double check but I'm pretty sure it didn't have a name. It was an aged goats cheese, and you could easily swap it for a pecorino cheese or even parmigiano (which isn't used down in southern Italy). I'll comment again, if I find the name 🙂🌺 best wishes, Vicky

[@CBEEBLE]

Thanks so much Vicky. Please don’t worry it was only if you knew. Waitrose actually sells a hard aged goats cheese so I will try that!! Thanks so much for reply. 🌻

[@jasonwatzka702]

do you have a second edition of the cookbook coming?

[@pastagrannies]

hi Jason, the second Pasta Grannies book called 'Comfort Cooking' was published last year. Book 3 is still under discussion, but if all goes well, that will be published in 2025. 🙂🌺 best wishes, Vicky

[@procekim]

my next project. But where do I get thin aubergines? We can get only dark fat ones.

[@pastagrannies]

Try cutting the fat aubergines in half lengthways. Then use the outside curve/skin as the 'hinge'. ie make a cut, but not all the way through, from the flat /cut middle towards the skin, then make another, cutting all the way through. Let me know how you get on 🙂🌺 best wishes, Vicky

[@dudemeister1817]

i thought fussili is short and spiraled? why is this pasta also called fussili? can someone explain? :)

[@melissawillison6708]

❤❤❤

[@freedom0022]

What can you substitute for the goat cheese…ricotta?

[@Roncagliolo]

It has to be a firm, mature cheese; maybe Parmeggiano

[@freedom0022]

@@Roncagliolo ty so very much

[@pastagrannies]

As Ron says, an aged Parmigiano or a Pecorino would be fine too. 🙂🌺 best wishes, Vicky

[@Neenerella333]

❤❤

[@margaritabetancourt1167]

😋😋👏👏👏🥰🥰❤️❤️

[@palmina77italiana]

💞❤‍🔥❤😘🥰🥰🥰🥰🥰🥰🥰

[@lenase7396]

🙏👏

[@josiemorgan5401]

🤗💐🙏

[@anniefannycharles9951]

They're called eggplant 🍆 here in America.

[@ΙωανναΜπετσα]

🇬🇷🍬💖💯😘😘😘😘😘😘😘😘😘