Discover Pot-Bellied Ravioli called Pansoti from Liguria | Pasta Grannies

[@tracysinclair2524]

How is this not the most popular KZbin channel in the world?? I love it!

[@matthewbrick7539]

I totally agree. I am surprised Vicky and Pasta Grannies are not more well known. The work she does is so important. Let's do our part to share and spread the word about Pasta Grannies!

[@katarina0000]

I ja se pitam. Odlicne su

[@nn6404]

This one of their best recipes. It's so unique, and refined, and completely regional. And she is so competent and critical in her technique. This home dish could be on the menu of the most refined restaurants in the world, and it'd be a show stopper. Also effortlessly vegetarian. Which I always appreciate.

[@TG-eh8uo]

Cornelia has a fabulous kitchen! I adore the dedicated station for pasta making! And the marble sink? Amazing! And this recipe looks divine.

[@pastagrannies]

The pasta station is called a madia, and the sink is solid marble - I have only seen them in Liguria.😊 best wishes, Vicky

[@tonydeltablues]

I love the foraging for wild herbs! Great use of the bounty available from Mother Nature.

[@tonydeltablues]

This reminds me of a Rick Stein recipe from his 'Mediterranean Escapes'recipe that used dandy lions wild sorrel wild herbs etc...I'd be up for a bit of foraging myself :-) Thanks for the video. Ciao Tony p.s I'm gonna make pasta carbonara tonight with some small cubes of Spanish jamon (Iberico)....Not cured pig cheek but a good alternative!

[@silviaesse5045]

Che meraviglia! Amo i pansoti al sugo di noci! Ora che vivo lontano da Genova mi mancano da morire.. grazie Cornelia mi hai riportato per un attimo a casa

[@jmatt4life]

I’m always hungry while watching Pasta Grannies!!!

[@luanllluan]

To forage food! That seems so far away from my reality, loved it!

[@danagboi]

The signature dish of Liguria. A great version, loved the foraging for the filling. My family's recipe toasts the breadcrumbs in butter for some crunch. Now hungry.

[@mattcavoto]

My daughter and I made these tonight (albeit with a different filling and sauce) and it was amazing how much the way a pasta is folded changes the texture when you eat it.The first fold is the same as making tortellini (which made me question how these could be considered a type of raviolo), but the second fold really does turn it into something different.

[@さおり-i4u]

That is one tasty looking Pansoti, absolutely gorgeous, can't wait to make some for dinner~ looking forward for the next week awesomeness Vicky~ thank you

[@Gofori020]

Looks yummy! I love pine nuts.

[@cranci]

Belìn che fame mi è venuta!

[@margaritabetancourt1167]

The Pansoti look delicious and the sauce would probably taste good with any other pasta or ravioli too. Thanks for another great video Vicky.

[@stevelogan5475]

Great recipe pasta grannies, looks delicious, thanks Vicky for all you do for us viewers.

[@JeSuisUnEscargot]

Eating pansoti with walnut sauce while im watching this 😂 too gooooddd

[@arq.margotcueto9524]

Tante grazie Cornelia questa pasta perfeta!

[@josipamilun4746]

This looks amazing 😃👍 love this channel

[@alexngusana]

Her skill of cutting is so perfect..

[@chocolatesouljah]

2:18 - Food nerd alert! Cute blender!

[@make.and.believe]

This looks amazing. A master at work!

[@DendraEkta]

wooo i Pansoti !! one of my favourite dish ! I eat them each time I have the opportunity :)

[@pinasperanza3577]

Crema di noci

[@twobroadsabroad972]

Simply wonderful. About to binge.

[@gaudetjaja]

Wow this looks delicious and unlike any italian food that I know of

[@solution777]

Belissimo!

[@arturozons151]

Avrei invitato...Saludos desde México

[@jacruick]

Yummm!

[@Faraona38]

Se ve deliciosoooo

[@dukenegju]

I love wild herbs, thats great. How can I replace the eggs best? Love

[@junor7502]

😍😍😍😍😍😍😍😍

[@ElSchiel]

What does Cornelia add at @2:38 - is that the breadcrumbs soaked in milk? It looks so creamy, I thought it was ricotta.

[@stevelogan5475]

Yes, it is the milk soaked breadcrumbs/chunks. The reason she pulsed the walnuts, pine nuts etc...for a few seconds first, was to give them a head start in breaking down, then add the soaked bread, and pulse a few times. I cook quite a bit of Italian food, and if she had added the soaked bread at first with the other ingredients, the sauce would be gummy instead of pourable, because of the additinal pulsing needed to break down the nuts. Have a good day friend.

[@cherifinkbiner8393]

YUM

[@s.c7639]

Did she add a soft cheese into the blender in the end if blending nuts?

[@cranci]

It's milk soaked bread

[@dpistoltube]

Yum!!!

[@pastagrannies]

It's one of my favourite combinations! best wishes, Vicky

[@tatjanaelevate]

Everything is soooo fantastic, thank yiu. 😊❤. Except personally i would not add margarine butbreal butter or oil. Margarine is not very heapthyband notbauthentic from the old times recepes.

[@PBuchanan175]

😮😮😮

[@jacquepetriz4320]

Colocou semolina na massa?

[@massimopalomba5009]

Não, sol farinha branca. Pão ralado no molho de nozes.

[@nealieanderson512]

My real name is Cornelia! You don’t hear that very often!

[@pastagrannies]

It's a lovely name! best wishes, Vicky

[@juliehoffman6292]

What is zero zero flour?.

[@pastagrannies]

Finely ground soft wheat flour - similar to all purpose flour.

[@buffyanderson275]

I just want to know who the idiots are that click the "dislike" button on any Pasta Grannies videos??...

[@pastagrannies]

hi Buffy, I focus on the positive - which is 99% of people remember these lovely women aren't looking for media attention, and simply want to share their experience 😊 best wishes, Vicky

[@Tkoolkid]

Why dont these grannies like to make pizza

[@pastagrannies]

some do; to make great pizza you need a special oven which most grannies don't have. It's mostly a street food, restaurant thing. best wishes, Vicky

[@carlalb6182]

Two T ‘s SMH 🤦‍♀️

[@dotta4763]

home sick

[@Brvnkaerv]

I think spinach would be better.

[@Samp4ever95]

The best is obviously mixing 6-7 types of spontaneous herbs as shown in the video. If you want the easy version just use borage and the common stinging nettle (you have to boil it, so it loses its urticant hairs), definitely not spinach for this particular dish