Discover an easy pasta with purslane pesto !| Pasta Grannies

Want to get your children involved with cooking? This dish is fun (and frugal); the most difficult thing about it is its name 'minestra schianteda'. You break up the pasta and serve it with a pesto using purslane - a very common weed you'll find wherever there's a crack in the pavement or a flower bed. Luciana and granddaughter Emma show us how to make it!
For the pasta: 180g 0 or plain flour, 2 medium eggs
For the pesto - these quantities are approximate and you can adjust to your taste
75g young purslane leaves
scant 100g walnuts (or another nut)
1/4 garlic clove
2 tablespoons grated Parmigiano cheese
1/2 lemon, squeezed
salt and black pepper

[@grouchosaidit5454]

It's so wonderful for a grandchild to see their grandparent receive attention of this sort. Just great for all.

[@judithlehman6533]

I love this episode. Grannie and grandaughter are so fun to watch together. In all these little documentaries, the Grannies solidly do their jobs and never appear to outdo each other. You can watch hundreds of your videos and they are all "the best one ever". I've never observed anything like it.

[@sandrajohnson9926]

Purslane grows wild. A very useful herb. Thank you, Pasta Grannies, for showing us another regional dish.

[@scottamori3188]

The rolling pin came with the house. Add in the help from her granddaughter with the fresh herbs and you have a dish that warms the soul. Wonderful! Another gem of an episode.

[@pastagrannies]

I'm glad you enjoyed it, Scott. 🙂🌺 best wishes, Vicky

[@NathalieNoZen]

I've never seen pasta made this way 🤔 very interesting, and with pesto it looks absolutely delicious ☺️

[@RobinMarconeCassidyRN]

All of these beautiful Nonnas put so much love into their dishes!. 💗

[@robbied9239]

I love this pasta. My mum often makes pasta maltagliata, which is similar to this, and instead uses basil pesto, instead of purslane pesto, but equally delicious.

[@zebrastripe665]

If you ever somehow need an engineer that can only somewhat read Italian to join your crew, please hit me up! I love these episodes, and they got me making fresh pasta by hand during the pandemic. I try to replicate their techniques and hope to learn how to slap the counter with my rolling pin.

[@blipblip88]

Huh...To think I've been pulling this sht out of my garden as weeds for years! LOL!! And I LOVE that string-pull food processor too! Thanks!

[@pastagrannies]

Me too! 😀 best wishes, Vicky

[@AdrienneLohn]

Wash, chop and stir-fry with garlic. Makes a good sweet and sour pickle.

[@peterknaust7424]

I think this is the first time I saw a santoku knife used rather than a nonna knife!! I would love to attend her class!

[@sigridmecklinger110]

Und wieder ein schönes Video! Es ist so grandios, wenn die Enkel von den Großmüttern lernen können! Wissen für's Leben!!!!! Liebe kleine, mach weiter so, lass dir alles zeigen von deiner Grannie, sie wird dir das Beste weitergeben an Wissen, das sie hat!👍👍👍👍🏻👍🏻👍🏻👍🏻

[@elifsaritas]

We eat purslane together with yoghurt and garlic, a popular meze in Turkey. It is also used in salads, especially with tomato and cheese.

[@souadghazal2533]

Purslane is a very common and loved "weed" cultivated and used often in Middle Eastern cuisine..... it's the most important ingredient in "Fattoush" salad,; also as a stuffing (spiced with Sumac and chopped onions) for fried turnovers, and as a stew cooked with ground meat and tomato sauce..... but always keeping the delicate leaves whole and never chopped. Usually the wild ones with smaller leaves that grow by the side of the roads that people prefer. Love those manual salad spinners and choppers .... very practical.

[@pastagrannies]

hi Souad, thank you for your insights - most interesting. 🙂🌺 best wishes, Vicky

[@sahej6939]

Do you chop in the stem as well

[@souadghazal2533]

@@sahej6939 No.

[@souadghazal2533]

@@sahej6939 No stems. But be careful not to pick the ones you find near residential neighborhoods, where people walk their dogs .... !!!!!

[@bettytijerina9769]

Using what most call weeds for eating is a great lost art. I remember my Dad talking about his mom foraging in the woods for plants for food.

[@shannonrobinson262]

I sauté purslane in olive or grape seed oil, the add in cut boiled new potatoes and garlic. Cook through, sprinkle with salt , pepper and lemon juice. Eat in flat bread such as nan, tortilla or pita. It’s delicious and a free natural ingredient from the garden. I can’t wait to try this recipe, too. I love eating from the garden

[@CrowSkeleton]

I had to look up if you can eat the pink and horribly invasive version that's crushing swathes of my local habitat, and yes, you can! I am going out with my gatherbag tomorrow, I think. Also, I agree with Emma, if your nonna makes something that looks (and probably smells) that good, 'too much' is only what doesn't fit in your mouth...

[@jennyanimal9046]

I love making pesto with dandelion greens purslane and chickweed

[@Garanon5]

This is great, I'm up to my knees in purslane in my backyard.

[@healthyellowfish]

What an inspiring person !

[@artycrafty9209]

I love the non electric grinder, that show we should do it. this was so wonderful to see and a new futuristic pasta granny in the making, love it. Thank you all, Ramon.

[@pastagrannies]

hi Ramon, with electricity prices the way they are, perhaps they'll make a come back! best wishes, Vicky

[@pv175]

I love herb based dishes like this in cold weather. Yum.

[@zameshtan]

Oooh... We call this postelein, and it's an ordinary vegetable, mostly used mashed together with potatoes. Once we can get it in the market, we're going to make this recipe though! Mouth-watering! (And also a really interesting and cute episode!)

[@pozzowon]

In a historical context, this one's super interesting because of the way and shape this pasta is made: the irregular and dry shapes are what was known in the Roman Empire as Tace, if I remember correctly...

[@pastagrannies]

Hi Leonardo, I've never heard of tace, I will now have to investigate! are there any pasta shapes in Lazio /Rome, similar to this, which are still made? I am not aware of any but if there are, it would be great to film them. best wishes, Vicky

[@massimopalomba5009]

Devo procurarmi un frullino a mano come quello! 😍

[@dragonfly075]

Brava Luciana 👏👏👏 Brava anche Emma 🥰

[@sharendonnelly7770]

Emma was a sweetheart! Wonderful family fun learning to cook. Great video.

[@crseaquist7135]

Portulaca is great. Would go well in Mirella's herb pie, which we love. Thanks.

[@dpistoltube]

Looks delicious Emma is adorable

[@jesse021891]

Wow that olive oil looks like the best quality I’ve seen. This looks delicious!

[@juliazappone2021]

Emma is a beautiful assistant. Nonna can let her help more. She was anxious to get right in there. A beautiful sight to see!

[@sandig621]

just ❤ this, I need to make this with my grandchildren, Thankyou for lesson, simple things in life are the best ❤

[@writereducator]

These videos put a smile on my face.

[@cristinapavesi4729]

wow, looks so good!! It's also interesting that she used a spontenous plant...time to go foraging and try this recipe. Luciana and Emma are great!

[@crisidelm]

Did she work in a professional kitchen before? The way she handles the knife looks rather pro.

[@sahej6939]

The old timers are pros!

[@eleanorroberts1886]

Love purslane, may wild things grow that are so nutritious. Will make this Pesto using purslane

[@william_at]

Marvelous see Nonna e nipota cooking togheter. It only hapens in Italy. Thanks one more time for share wonderful videos like these.

[@patriciavincent5076]

Just precious!

[@HopeLaFleur1975]

Wow this is simple delicious but now I'm curious about the herbs...also we never get to see the husbands of these pasta grannies are most of them windowed?

[@VerhoevenSimon]

What an interesting, and cute episode.

[@melissawillison6708]

Looks so good. Bless u

[@rob7819]

Just wonderful

[@Helt0]

I loved it 👍😍

[@richardb22]

She lectures on herbs at the University of Senior Citizens " Now that is a video I would like to see. Richard

[@pastagrannies]

good idea 🙂🌺 best wishes, Vicky

[@nealieanderson512]

Looks delicious!!!

[@sahej6939]

delightful

[@marijanabahun3884]

Beautiful!

[@queencrimsonqueencrimson]

Am I the only one who can hear super high pitched noises in the footage in the garden? Any chance she’ got one of those devices to scare animals away? 😶

[@CrowSkeleton]

No, it really hurts...I thought it was the gate or some kind of defect in the sound editing but yeah, it could be one of those awful things (not that I resent people trying to scare animals that might pee on/eat their stock, but they are anti-child and anti-anyone-with-hypersensitivity devices, too).

[@emilyh.1282]

Yes! I had the exact same thought…

[@queencrimsonqueencrimson]

@@emilyh.1282 Thank god i thought I was losing my mind haha

[@pastagrannies]

hi Cinthia and everyone, most unfortunately I don't hear it - so I got a younger colleague to listen and she agrees, it's one of those animal scarers in the garden. She tells me the noise stops about a minute into the video. I'm going to ask the editor tomorrow to see if it can be doctored (she didn't hear it either). best wishes, Vicky

[@queencrimsonqueencrimson]

@@pastagrannies Hi Vicky! I thought so! So weird. Thank you so much for the reply and thank you for everything you guys do, Pasta Grannies will forever be one of my all time fave channels

[@keenanlocher761]

Does no one else hear that high pitched tone throughout the video? I had to turn off the episode because it bothered me

[@pastagrannies]

hi Keenan, most unfortunately I don't hear it so I got a younger team member to listen. It seems there is an alarm or deterrent noise somewhere in the background when Andrea was filming. I'm told it's there for less than a minute? I'll ask the editor tomorrow what can be done. Apologies and best wishes, Vicky

[@chrisc.5848]

lovely video!

[@margaritabetancourt1167]

🥰🥰🥰🥰😋😋😋😋👏👏👏

[@burakemresimsek2543]

We like all your pasta videos. Every video different stories and pasta.Can you add turkish subtitles ın your videos?

[@pamelabaker3029]

Yum

[@flowercook3142]

I’ve tried purslane in salads before and it was so bitter we couldn’t eat it! And yes it was the ‘new’ growth in spring😢 Also the purslane in northern Illinois USA seems to be much ‘fleshier’ than what shows in the video…like a succulent?

[@albatrosone]

Love this channel!!! Minestra is not translated as pasta. It’s Minestra. Buon appetito!!

[@pastagrannies]

Actually in Romagna, pasta is often called 'minestra' by the older generations. I think comes from the time when pasta was usually served in a broth.🙂 best wishes, Vicky

[@1259921]

Maybe, a hand pull food chopper bruises less compared to an automatic one, not to pestle and mortar? Thank you for your channel!

[@defe6520]

👍🏻👍🏻👍🏻

[@racheljacob8600]

emma is a sweetie

[@ThemBEanss]

Anyone else young enough to hear the high pitches at the start of the video when she’s in her garden?

[@thesupremeveggieburger427]

What is that hand pull shredder!? I WANT ONE

[@leon06010]

Wow! How tall is she? She must be more than 1.80

[@josiemorgan5401]

😊💐

[@guguigugu]

the dialect sounds a bit like portuguese

[@lucky1834]

made in italy STOP

[@Getpojke]

Perfect, a pick of favourite things starting with "P", Purslane, Pesto & Pasta. Love purslane, comes up in a lot of historical dishes I do but really seems to have fallen out of favour in the UK in modern times. Shame as it has the highest Vitamin A content of any green leafy plant, is good for you & grows like wildfire. you can also get an American plant, Winter Purslane; 𝘊𝘭𝘢𝘺𝘵𝘰𝘯𝘪𝘢 𝘱𝘦𝘳𝘧𝘰𝘭𝘪𝘢𝘵𝘢, that will thrive through winter & be harvestable until Feb/March in UK. Nice to see the two working together... keeping those traditions alive. I'll be giving this dish a try soon. Thank you as always.

[@pastagrannies]

hi James, I didn't know any of that, thank you for sharing. best wishes, Vicky

[@nastybartender4081]

Beautiful episode once again! Just wondering: How does Luciana dry her sfoglia? Thanks!