Discover Sicilian wheat-ear shaped pasta called 'cassatelle a spiga'!

[@amandakellen658]

Her husband instantly reminded me of my father with his "they're no good, I'll have to eat them all" 😂 what a beautiful woman , a beautiful family, a beautiful kitchen, and a beautiful dish. Forever grateful for these videos!

[@__seeker__]

timeless, transcultural dad jokes are the best.

[@susanneanna2421]

You should never use a small amount of olive oil - ma'am I salute you!

[@GregCurtin45]

Never thought of adding lemon and sugar to ricotta - brilliant idea to change it up. I remember an episode of Anthony Bourdain visiting his in-laws in Sicily and him saying how the local almonds are so much better than anywhere else in the world. Great episode, thank you Vicky and team for all your work.

[@souadghazal2533]

In laws are from Sardinia

[@galgar5660]

Try ricotta with sugar, cinnamon and a bit of limoncello, it's very good

[@lisaeischens2352]

I found out that my real father’s family originally came from Italy so I’m Scandinavian, Irish, and Southern European and I would love to cook like these lovely ladies! Here in MN is gets to be 30 below zero and I see these beautiful homes with their summer kitchens and all their fresh, home grown vegetables and I dream of being there eating a fresh bowl of pasta.

[@kckrye]

I love the smiles and the passion that goes into making the food.

[@jody024]

A salute her Husband for his sacrifice. A noble man indeed~ (haha)

[@mariapepper1666]

Beautiful woman, beautiful kitchen, outrageously beautiful pasta!!

[@Getpojke]

Brilliant! I love how she isn't daunted cooking such large portions in her home kitchen, truly a mistress of all she surveys. Those cassatelle a spiga look amazing, will have to try them soon, I really love fish based pasta dishes. I really liked that you included what setting she included on her pasta machine, one of the things a relative novice like me finds is that most recipes don't include this which can be a worry. Really enjoying the Pasta Grannies book, making me try all sorts of things pasta, as well as taking the worry out of dishes like pierogi and potstickers.

[@souadghazal2533]

She is a professional cook, teaches in a cooking school/club ...... it says on her apron.

[@weenheda]

its ridiculously early in the morning for me and this made my day

[@Getpojke]

As a side note, my father always taught me to include a bit of sugar in tomato dishes, especially if tomato puree was involved as it took the bitterness out. It also works in dishes where whole fish are involved as the bones and skin can impart a bitter flavour. Not needed with shellfish though as they are sweet enough.

[@robert58]

You can do that if the tomatoes are too acidic, but for me they don't need anything

[@konalily]

I do that too as it brings out the complexity, richness, and depth of flavor In the red sauces :)

[@riproar11]

Your father's advice is right. I have often grown my own tomatoes and have had some breeds that were so sweet that sugar didn't need to be added when making sauce.

[@jimmylittle9393]

Yeah my dad is from Sardinia and he does the same, plus a little cream or butter to tone down the acidity of the tomatoes.

[@sagapoetic8990]

This looks great. I love the kitchens we get to see, too. Are these summer kitchens per se? I also enjoy watching how the pastas are shaped. I'm in the US and part Italian (and Greek heritage). Thank you for these journeys and thanks to all the Italians who invite us into their homes, too. A huge privilege in Mediterranean cultures.

[@hollyjaw3303]

Yes, many Italian houses (especially in the South) have a second more rudimental but effective kitchen for summer/meals with a lot of people.

[@pastagrannies]

Yes, summer kitchens are definitely 'a thing' across Italy wherever someone has the space. Merged with that are the second 'heavy prep' kitchens which may or may not be a room (usually the basement) in a house. best wishes, Vicky

[@leon06010]

Many houses, houses not flats, across the Mediterranean have a second/summer/outdoors kitchen to be used during the summer for messy meals, for many guests or mainly to avoid heating up the main kitchen. It's not an italian-only phenomenon, they can also be found in Spain, Greece and Cyprus as well.

[@jattupardu1860]

It's amazing to see all the different variations of cassata and cassateddra (cassatella) across our beautiful island of Sicily. From cakes to pastries, pies, and dumplings, there's something sweet or savory for everyone. Sabbinidica a tutti!

[@chokrighezal2693]

Everything about this region of Italy is so beautiful. Thanks for sharing

[@sarahp1383]

Admiration all the way for Benedrtta, , for making this delightful dish 'Cassatelle in brodo' .The way she pinches the pasta so deftly to shape them into exquisite wheat ear shapes. Just fantastic. How quickly she moves between making the fish broth , pounding garlic and almond to make a pesto , kneads the dough , rolls out pasta sheets, cuts discs out of them, fills them with the riccotta cheese, sugar and lemon zest mix , and then turns out those beautiful Cassatelle in Brodo. Wish I could have had a bite ! Thank you Pasta Grannies

[@marilyn1228]

I wish I was invited to the party, my mouth is watering. That broth looks wonderful!!!

[@MGJ182]

Benedetta's dexterity is testament to her joy. Such a smiley and energetic person. Such fun to watch her work.

[@cozyflannel]

I can’t even fathom how good this one must be wow

[@stevenspilsbury9801]

From the UK on holiday in Castellammare del Golfo watching pasta Grannies making fantastic food hoping to bump into one to say hi.

[@pastagrannies]

Have a lovely time. best wishes, Vicky

[@siroppo8218]

benedetta, sei bravissima.

[@alexstancato7991]

I really love what you do on your channel, please never stop making sure these traditions fade away! another great one!

[@EdwardDTeach1982]

I just love italian people.

[@पाककला-त1ठ]

Sugar n fish??!!! My Indian mom is having jitters. But jokes apart... Italians are the best and most skilled cooks in Europe. Love them.

[@twestgard2]

And cheese! Fish, cheese, and sugar. Wowza

[@LorenzoBredaggwp]

Thomas Westgard ricotta is not a cheese. It’s a milk derivate, but not a cheese.

[@twestgard2]

Lorenzo Breda What is the definition of cheese that includes mozzarella and excludes ricotta? I just made both a few weeks ago.

[@LorenzoBredaggwp]

Thomas Westgard a cheese to be a cheese need the use of rennet (I believe “rennet” is the correct translation of “caglio”, in Italian). There are many cheese-look-like such as ricotta or mozzarella, often called cheese, but technically they are “latticini”, “made of milk”.

[@twestgard2]

Lorenzo Breda Interesting. I followed a recipe that was in the packet of rennet that I used, which of course included the use of rennet, but it’s entirely possible that what I made was not traditional mozzarella or ricotta. The recipe also used a mineral powder, calcium carbonate, if memory serves.

[@salishseaquest7952]

What beautiful pasta! She makes it look so effortless -- obviously years of practice. What a treat to see.

[@fl260]

What a radiant woman! Love her smile, and this looks more than delicious!!

[@aris1956]

4:07. This is art and experience. 👍

[@joanneborelli7586]

Cassatelle!!!!!! O boy soooooo delicious!!!!!! Can’t wait to try this recipe, I can taste the pasta filled with ricotta already!!!! What a sauce!!! Very impressed with this recipe!! Grazie!!!!!!!🇮🇹❤️🇮🇹

[@omniavideo3151]

Fantastic. It's the first I've heard of this pasta, despite being half Sicilian, so any many thanks to the granny, a beyond delicious dish!

[@demeter7011]

God Bless this woman - she makes beautiful food with a beautiful smile.

[@hanstun1]

In Italian Sci Fi movies they have cutting-boards.

[@8bitbunbun]

My bisnonno would make a stock similar to this one, except he would sometimes add things like squid or cuttlefish. I've made cassatelle a spiga many times, and this video brought back so many wonderful memories. Thank you for sharing! ♥

[@jacobsladderpa]

These Italian pasta makers, they never fail to delight!

[@bachershire3693]

Mamma Mia!!!!! Devono essere una delizia 😍😍😍😍❤️❤️❤️❤️!!!! Grazie per questa ennesima perla!

[@Javaman92]

I liked her instantly. Her husband is a funny guy. They made me smile. She's a good cook!

[@maxbra7307]

Queste non le conoscevo. Fantastica scoperta

[@winstonchaychel]

Refreshing to see a yummy fish stock dish! It looked so good! Now we will have to try and make it, thank you.

[@luiysia]

in china we have this shape for dumplings they're called "mice" (laoshu) 🐭😊

[@pastagrannies]

That sounds fun. Where in China? best wishes, Vicky

[@luiysia]

Pasta Grannies my family is from beijing, generally dumplings are popular in the north of china!

[@kelskitchen3673]

I *love* Laushu. It's so good, one of my favorites.

[@faye76000]

I thought they look very similar to the pan fried kimchi-Wangmandu by maanchi

[@ErsteNachname]

Pasta is from China, no?

[@Rigelbloore]

Il mio preferito è il tizio che dice "benissimo" in sottofondo p.s. i love this channel with all my pasta-fueled Italian heart!

[@amolpathak199]

Great recipie, amazing work.! Keep up the great work pasta grannies team.! God bless.!

[@pastagrannies]

Thank you Amol 🌺😊 best wishes, Vicky

[@mobile_noble4026]

She makes it look soooo easy to make them 😊 yum!

[@michelablanco5535]

Signora Benedetta che bella cucina , è che bella casa all'antica come piace a me, ovviamente complimenti anche x tutto il resto👍

[@riproar11]

I have watched many Italian chefs' videos and Bendetta's recipe can be taken to many new levels by doing a few extras. Take some of the fish stock to another pan, add sauteed mushrooms and dry white wine and reduce it to a thicker sauce. Serve it over risotto and the already delicious flavor will be enhanced 10X!

[@michellemeyer1214]

This is a perfect example of "Agni dolce." Delicious! ❤️

[@celinefernandesousa]

What a amazing women who cooks an amazing dish ! Thanks to you to bring us a little bundle of joy like this !😍

[@stevelogan5475]

Ms. Vicky, this looks delicious, a great recipe & the look of the pasta is a beautiful presentation, best ricipe of the week on you tube again. God bless all & please stay safe

[@pastagrannies]

Hi Steve, it's an unusual pasta this week. I hope you and yours are well. best wishes, Vicky

[@stevelogan5475]

@@pastagrannies Ms. Vicky, yes it is unusual looking pasta, but beautiful design, & looks delicious. Yes ma'am, all is well here, same to you.

[@Serene80]

Of all the videos I've watched, and I've watched a LOT, this is the one I want to try the most!!!

[@rosehep3301]

I can't wait to attempt them. These look beautiful, appear to be an efficient use of time and effort, and will probably freeze well. I gave up on making pasta since it didn't really improve the flavor of my make-and-freeze, "everything but the kitchen sink" mini-lasagnas for two. Folding a hundred tiny stuffed things is work I usually reserve for pork potsticker dumplings with purchased dough circles. Three is a good serving size? PERFECT.

[@debraboyea7776]

That lady is so good at what she does!

[@cynthiavalentin6114]

Me encanta la técnica de cómo hacer la pasta y su rapidez . Pasta Grannies es mi programa favorito 😍

[@mjrussell414]

What a lovely lady, with a wonderful outdoor kitchen. They look so happy.

[@treatsandtravels06]

Looks so good , a true labor of love ❤️

[@wileenolasiman1387]

The pasta looks really pretty and so are the tiles on her countertop and wall

[@antoniosasso3183]

Bravissima , sei molto meglio dell'altra Benedetta

[@TeOm97]

This makes me want to get my non-existent italian side on and make stuffed pasta

[@TillDerWilly]

"You should never use a small amount of oil" Oh how I love Italy! :D

[@__seeker__]

Cassatelle a spiga! 😍 ❤️

[@rpowling]

Ggggggorgeoussss! Crumbs, im hungry now. And have some serious wanderlust...! Thank you for these wonderful videos!!

[@patriciavincent5076]

So much love and knowledge, and enjoyment. And such a darling couple!

[@dpistoltube]

sacrificed to eating her food hahahaha Love you guys.. I need to try this

[@26chiapet]

I’m begging you. Can we PLEASE have a part 2 video about how she makes her own olive oil from her backyard from scratch!!??😳❤️🙏🏼

[@dmaestro1953]

The people usually get their crop from their own fields and then they send it to a place where it gets turned into oil. The press includes both the meat and pip. My uncle used to do it this way. The first press is the extra virgin oil, then they squeeze a 2nd time for the everyday use of oil.

[@desireecoad7557]

I want to visit this town and this family. That cassatelle is gorgeous. Fun and delicious! ☺️✨✨✨

[@rochaisabela]

I think this has to be one of humanity's greatest meals

[@suzidimovska7986]

WOW Bravaaaa delicious

[@MLDK-zn6zb]

Thank You very much! This looks wonderful as usual.

[@lulububu721]

I bet they taste delicious and they are stunning to look at as well, just beautiful💖

[@tiffanyt5411]

There's a very similar shape of pasta in Sardinia. They call it "culurgiones" and they are very famous. Culurgiones d'Ogliastra PGI (Protected Geographical Indication) are fresh pasta with a hand-closed bundle shape and a filling consisting of a mixture of fresh potatoes, cheeses, vegetable and/or animal fats, flavorings. The filling is made from potatoes (60% -80%); a blend of Sardinian cheeses such as casu axedu, pecorino, goat, cow's milk (10-25%); lard and/or extra virgin olive oil. Flavours such as mint, basil, garlic, onion can also be added.

[@bay0r]

this is very artistic. sending love to Benedetta. also lovely video, lots of information packed into less than 6 minutes! nice

[@pastagrannies]

Glad you enjoyed it! best wishes, Vicky

[@azuldeprusiarock]

I'm vegan, but I love the idea, I'll try to veganize it! Thank you so much and kisses from Argentina!

[@angelafavara9887]

Benedetta sei unica 🤩 bravissima 👏❤️

[@geekbruin]

I want to eat this so badly I’m actually a little mad I watched it.

[@camhamster3891]

Same. These shapes are not as easy as the grannies make it look.

[@luanllluan]

Hahahah me too!

[@sertankacar8594]

So lovely, so lively. She is living my dream which is to live by the sea and have olive trees and a garden full of everything.

[@AzlianaLyana]

My....My....That look so delicious!🤗😋💖

[@manitheman0806]

Fantastic.....Great show..

[@fabios.3510]

I’m from Sicily and have never seen this before. Must be a very local dish

[@meriahaiello]

Wonderful episode!! Yum!

[@MelvisVelour]

You can definitely see the Arabic/Saracen influence on Sicilia in this recipe - I've had something similar in North Africa but the pasta was almost like meatballs filled with a cheese filling that was similar to Benedetta used. BTW, the offer for me to be your unpaid and hardworking assistant is still there :)

[@pastagrannies]

hi Randy yes I think the Arabic influence is especially clear around Trapani with its fish couscous and so on. I'm intrigued by your meatball pasta - which North African country was that? best wishes, Vicky PS offer to be unpaid assistant noted - I fear there is a football stadium full of folk like you 😀🌺

[@tuxacostaleite8123]

Vou fazer com certeza !! O aspeto é divinal Obrigada 😘

[@HeyMelani]

Omg! I’m italian and I’ve never tried this dish 🤭 it looks DELICIOUS!! 😍🤤 Much love from Verona!!

[@brandylorraine]

Nice simple but savory. Good episode

[@adammccarthy2157]

Oh my god I'm salivating.....

[@Ardoxsho]

I see this lady grows tomatoes without artificial watering, with amaranth as a companion plant. That's exactly what I do. Lovely!

[@pastagrannies]

Thank you for pointing that out - I didn't know amaranth could be a companion plant 😊🌺 best wishes, Vicky

[@Ardoxsho]

@@pastagrannies It's the perfect companion plant for corn - so much so that it's unfortunately regarded as a 'superweed' today by commercial corn producers. Also works really well with squash and tomato.

[@bettinenci60]

Che ricetta stupenda,!!!👏👏👏

[@mumblestein]

Absolutely enchanting. I'm obsessing on this recipe now.

[@clacicle]

This is heavenly!

[@carolford371]

I love to be able to always find fabulous Grannies.

[@Fiore862]

Cassateddi un saluto a Trapani mia città d origine. Che bontà ricotta zuppa di pesce . Sabbinirica

[@TashJansson]

I am imagining all of those summery smells and flavours and oh... why did I have to find this video on a grey winter morning so far away from Italy?

[@mermasalas8093]

Watching from Philippines ❤️❤️

[@joanies6778]

Yum! Beautiful pasta! I must try this dish. I am learning to make homemade ricotta... making this pasta with homemade ricotta would be divine! Though, I don't have access to fresh fish, but I'm imagining it with homemade bone broth. 😛

[@joeyyylisbon]

Honestly love this channel! Dreamt about the new episode this week and checked to see if there was lol

[@pastagrannies]

hi Josef, thanks for being a fan. A new episode is uploaded every Friday. 😊🌺 best wishes, Vicky

[@konalily]

This looks like an amazing dish to eat.

[@chanathanetrasiri1971]

amazingly resourceful channel :)

[@givememore4free]

Sweet and savory. Sounds great.

[@milkalovcevic4724]

Wow this looks absolutely marvelous I’ve never seen such beautiful pasta. I LOVE PASTA GRANNIES❤️❤️❤️❤️

[@nessa6248]

Home-grown tomatoes, parsley and lemons; home-made olive oil and stock; all fresh and natural ingredients....how can this be anything short of AMAZING?

[@vesnadjukic1809]

Brava!

[@hungryfortheroad]

Her "poor" husband Forced to eat all the amazing food. I'd gladly take his place

[@craigmajoros2607]

I wanna' have it... looks so good.. thank you for the treat.

[@Commodityforex]

I'm here adore the secrets of your lovely recipes 👍

[@karltraunmuller7048]

Beautiful 👏🏻

[@TheWillOfFenris]

Ooh that's so cute! I love it I'm excited to try that. And hey its hard to slow your hands down!