Homemade pasta with Chickpea, garlic & chilli! | Pasta Grannies

Gelsomina’s recipe is easy, delicious- and incidentally vegan! The pasta is called matasse and it doesn’t need a rolling pin or board - just a bit of practise for the ‘pull and squeeze’ technique.
For the dough use 200g 0, plain or all purpose flour a pinch of salt and just under 100ml water.
Use 400g cooked chickpeas, 2 garlic cloves, parsley and chilli- how much is up to you. Personally I like to mash a few of the chickpeas to make more of a sauce

[@UsernameUnkwn21]

This channel is invaluable to preserving the recipes from generations that will soon be lost..

[@pastagrannies]

Thank you! x

[@clonn]

I can’t believe you’re still under 1M subscribers. This channel is gold.

[@pastagrannies]

It's so frustrating! It's my preferred channel - Insta and Facebook are over a million each, I think because one can repeat content and so post more often. 😀 best wishes, Vicky

[@kaleejackson2535]

Pasta grannies are the sole reason I make pasta all the time now, I always had it in my head you needed a fancy machine and it was difficult and therefore a bit inaccessible, but the grannies make it seem achievable. So good to see the traditional vege dishes like this one that I’d never heard of! Watching from Aotearoa New Zealand

[@melaniefisher8823]

I say this all the time, but I WISH you could have a video every single day. This is the absolute BEST show on KZbin

[@pastagrannies]

Thank you Melanie! We are aiming to publish a short video every day x

[@reneetorgerson3067]

I could watch it for hours lol but I have other things to do also. My favorite show.

[@scottamori3188]

Again, those ingredients! The home grown olive oil, chick peas and peppers must be second to none. The nutrition packed in these dishes should be highlighted. It really is the key to the vigor of the Grannies, in my humble opinion. And delicious is an understatement. Thanks again for another beautiful episode!

[@carramaus]

You’re exactly right! The closer you are to the source, the greater the nutritional benefits of that item will be. I’ll take a tomato grown in my own backyard from GMO seed (though I could never, lol) over an organic tomato grown 1500 miles away any day!

[@pallavipardeshi5896]

From India here, we have chickpeas from the pods right after the harvest. They're green, sweet, soft and don't need to be cooked. They make a very tasty snack! We also cook the leaves. :))

[@pastagrannies]

thank you for that insight; I didn't know about chickpeas leaves being edible. 🙂🌺 best wishes, Vicky

[@georginacorones2570]

I have never seen Chick Peas in a pod. Thank you for showing learning new things with Pasta Grannies love your program ❤

[@pastagrannies]

Thank you! x

[@hemiol2211]

MATASSA = skein is in fact exactly the mass of thread wrapped around two poles (usually two hands) before making the ball (for example of wool, cotton, or obviously of flour dough as here). It is undoubtedly very interesting - beyond the precious gastronomic content - to take a look inside the different houses in places so immeasurably different from each other - yet united by "feeling at home" (or better: in the kitchen!) - It is priceless to be able to observe the cultural customs, geographic areas, traditions and ways of life in the various regions of Italy. I am Italian, from Emilia - Romagna - but actually there are chasms between the different regions and it is a surprise every time discover news through the insight that each of these episodes offers. Thank you very much for your service and best wishes for the continuation of this successful idea. Ad majora!

[@janesimon6389]

A vegan recipe - what s lovely surprise! And such an interesting technique in making the pasta 🥰

[@josephineananda]

We ate many vegan and vegetarian dinners at home.

[@LucasMateo-sz5ms]

Hello, Jane Greetings for the day. I hope my remarks didn't come off as an infringement on someone else's privacy. I was inspired to respond because they describe a lovely woman with a big heart. Although I don't usually leave comments, I feel that you merit this praise. Would it be okay if we become friends? God bless you, thank you. 🌺🌺🌺

[@naomianchundia5125]

How delightful it is to watch this content! I often share these videos with my grandmother, and when she's with me, we watch them together. Although she doesn't understand English (both of us being from Ecuador), I translate everything for her. We thoroughly enjoy watching these videos; my grandmother often remarks, "It makes me feel younger and more vital watching these charming and kind grandmothers." Warm regards from Ecuador! 💖🥰

[@swissfoodie3542]

That is a wonderful comment. I hope that your grandmother and yourself can watch many more videos like this one together. Really precious family time ! Kind regard from Switzerland to Ecuador.

[@missmiko1]

Watching these ladies make pasta makes it seem so easy to do, and then you try it and realize how much practice it really takes. But I've been inspired by them over the past few years to do just that. Thanks, Pasta Grannies!

[@pastagrannies]

So great to hear, keep going! x

[@art_see_shan1849]

Bless this dear lady I just love her technique 👌🏾✨

[@jonesbub1]

Gelsomina’s pasta looks as tender as angel wings when she is dishing it up with her cece sauce. And the sauce is so simple that it allows that delicious pasta to shine through. Great job, sweet Gelsomina! TFS, Sharon🤗♥️🍝

[@pastagrannies]

Beautiful words, thanks you x

[@axion8788]

Still the most heart-warming channel on the internet. Grazie!

[@pastagrannies]

Thank you for your lovely comment x

[@cheungzane]

I love seeing these amazing women cooking traditional foods with such vitality. Makes me miss my own grannies ❤

[@dawnconner6123]

my mother and grandmother both made noodles and taught me to as well. i still make some of my own to this day. im 74 now. i miss those 2 old women to no end.

[@mad8298]

Grazie mille to Gelsomina and Pasta Grannies for bringing us this dish. My nonna taught me how to make pasta when I spent my summer in Italy, but I have never seen matasse made. Her technique was beautiful, as is she.

[@lisacraze1]

Her technique reminds me of Chinese noodle-makers I have seen. Also, I've never seen how chickpeas are shelled. So interesting! Thanks for sharing that part too.

[@LucasMateo-sz5ms]

Hello, Lisa Greetings for the day. I hope my remarks didn't come off as an infringement on someone else's privacy. I was inspired to respond because they describe a lovely woman with a big heart. Although I don't usually leave comments, I feel that you merit this praise. Would it be okay if we become friends? God bless you, thank you. 🌺🌺🌺

[@poultryfancier2004]

How lucky you are to try all these good pasta recipes :)

[@EricaNernie]

Another fantastic episode Vicky. Gelsomina is a born teacher.

[@debraboyea7776]

I really like lady! She is talkative but not too much. Very sweet! I love chic peas so I would love that dish!

[@godsowndrunk1118]

My Grandfather, from Molise, grew Ceci (Chickpeas) in his garden every season ....

[@pastagrannies]

How beautiful is that x

[@patsommer4495]

Green garbanzos steamed in their pods are street food here in Mexico thru early summer. With chile of course!

[@pastagrannies]

Thank you for the insight :)

[@joannemazza1657]

Ah these grannies are a treasure, my mother would have been her age from the same region more to the northeast, ceci where her favorite she would have loved to try this dish. Grazie Gelsomina saluti di Avellino🙏🙏🙏💖🥰

[@christinetaschner3400]

Liebe Gelsominas, dein Rezept ist wunderbar, danke dafür. Liebe Grüße aus Wien, Gott schütze dich (Caro Gelsominas, la tua ricetta è meravigliosa, grazie per essa. Cordiali saluti da Vienna, Dio ti benedica)😘😘👍👍👍👍👍👍👍👍

[@Elixir9]

the og's of cooking a treasure ,wish her good health

[@nealieanderson512]

Oh Gelsomina! That looks so wonderful! I wish I was there to eat some of that wonderful dish!! I am so amazed to see another way of making pasta !!

[@mikeneidlinger8857]

See I never would have thought of this. It looks like a dish thrown together with a few things around. Let's put in a Chili! Garlic? Yes! Parsley, Oil, Pasta, Chickpeas, Salt.

[@aris1956]

Here in southern Italy pasta with legumes (peas, chickpeas, beans, lentils, broad beans) is widely used.

[@mikeneidlinger8857]

It is a simple dish. Sounds like something a country family would have, with no markets around. All we get here in America is Italian American food.

[@robertsvoboda3508]

What a lovely lady! And the dish looks superb! Thank you for these great videos and recipes! You do a lot to preserve a magnificent culture. Much appreciated! 🙏🙌👑❤️💐🔥🍝

[@mariapepper6175]

Thank you dear Vicky and dear Gelsomina! A fascinating video. I have never seen the chick pea pods! That was a wonderful lesson! Nor have I ever seen this particular recipe. Gelsomina makes it look so simple! God bless our Pasta Grannies and our dear Vicky!! 🙏😘🌹 By the way, I'm still waiting for the full length movie! 😅❤

[@sammyhakimvlogs5608]

I've always enjoyed learning about the Italian culture. Especially about the food that they prepare in the different regions.

[@MrAlexman3]

Chickpea and chili pasta...good dish for chilly spring days

[@matthewbrick7539]

Really Beautiful! Thank you for sharing! This is very much like la mugnaia in Abruzzo. Thank you, Gelsomena and Vicky!

[@Mrsandsteve]

Fabulous! I’m hungry now!

[@albatrosone]

Bless all nonna!!!! They are a treasure!!!! ❤

[@amyclaire100]

Thank you for preserving these precious histories that allow these womens' personalities to shine through. And for allowing us to learn recipes whose ingredients reflect the seasonal shifts and local crops. Now I have a better understanding of how and why these seasonings are used with this produce, combinations I only previously learned through cookbooks and cooking shows. I appreciate your interviewing style and beautiful videography. An inspiration for us to raise the level of our own storytelling efforts .

[@pastagrannies]

Thank you very much Amy! I most appreciate your comments 🙂🌺 best wishes, Vicky

[@CHCLA6779]

Looks so delicious!! Thank you!

[@blrun129]

That looks fantastic, I love the Pasta Grannies

[@hallarempt183]

So tasty! And she's so cute!

[@JinJinDoe]

What a technique 😮❤

[@plankface]

Oh!!! The dough circle was awesome!!! So ideal.

[@artycrafty9209]

Well a first for me as I have never seen chick peas growing in the pods, wonderful and wonderful Gelsomina, I think it took her back to when she would make for the entire family, she looked very happy. Bless you all for such fab content. Ramon x

[@pastagrannies]

hi Ramon, it was a first for me too. I'm glad you enjoyed her episode. 🙂🌺 best wishes, Vicky

[@farzaadkhaan]

Madam, wish you were my grandma and talked to me for hours and hours. Please stay safe and healthy and keep speaking for the next generations ❤️

[@lucillemakris3137]

Nona, Looks delicious ❤

[@laykni]

I’ve never really had chickpeas before except as hummus, but I guess I’ll try it. Looks good.

[@aris1956]

By us in Italy, especially in southern Italy, legumes with pasta (pasta and chickpeas, pasta and peas, beans, lentils, broad beans) are eaten often and are very healthy. PS: And then particularly pasta and chickpeas and pasta and beans a Peperoncino (hot pepper) should never be missing ! ;)

[@martyrose]

Those are strong and talented hands. The pasta rolled off the ends of her fingers. That looks simple and delicious. I love most any bean and pasta combo. Thank you Vicky & Crew!❤❤❤

[@amelie_vonG]

Seeing this nonna so happy to cook, this delicious dish & Vicky succeeding to roll her pasta without that spoon. Definitely the best pasta cooking channel 😆

[@panuntukan]

great recipe, great people

[@jrpacer6355]

Such a Art making homemade pasta

[@marknofsinger91]

That stretching technique is pretty cool

[@davidfletcher4449]

Such a weeknight meal!

[@zizzie4081]

I always wondered why there was no tradition in Italy of stretching the noodles, like in China. With the origins of this dough coming from Albania, I am now even more curious to find out the history of this dish. And kudos to you Vicky for eschewing the spoon and succeeding at the pasta twirl! You are now officially Italian!!

[@sharendonnelly7770]

Wonderful! I so love this channel, beautiful people, fabulous food, always heartwarming. Thank you!

[@rosannarm]

beautiful!

[@tnasir4903]

Looks wonderfully delicious! ❤

[@pastagrannies]

♥

[@DonnaMerrill]

I enjoyed this so much. I haven't made it with chick peas, but I'm ready now. Thank you

[@pastagrannies]

Let us know how they turn out!

[@supion_]

This channel should be sponsored by UNESCO.

[@pastagrannies]

Ah, maybe one day!

[@lauramercer6729]

Nona is so beautiful, and so is her pasta!

[@evagemsjewels985]

What a delicious recipe! (And nope, never seen chickpeas in their pod…)😬😀

[@catara.]

I will try these, grazie mille❤

[@pastagrannies]

Grazie a te!

[@LoneStarLiving]

It might be a good idea to describe the flavors for those of us who’s never had chickpeas, chilis and pasta.

[@damienobrien6353]

She’s wonderful

[@Belleza139]

귀여운 할머니와 아름다운 레시피를 좋아해요🫶🏻🥰☺️💗🥰

[@micuzzu67]

Yes, you're right! This pasta is usually made in ancient "arbereshe" villages in Calabria and it's called "shëtridhlat" or "striglie".

[@bellebeauty67]

Yum🎉

[@julianarodriguex899]

Thank you, Sig.ra Nesta! ❤❤❤

[@Superiorsouthshorewoods]

Greetings and salutations!

[@CrowSkeleton]

Haha, the Spoon of Shame...this is definitely delicious (I just had pasta with chilli, garlic, oil and herbs for supper myself, so all I have to imagine are the small, sun-flavoured chickpeas) and makes me acutely aware that I have no idea what the yield of a subsistence-market field of chickpeas is, or even what they look like in the ground. A sack so high is more chickpeas than I've ever seen together, and I wonder if they sold them hulled or had some kind of threshing board/machine for them back then.

[@pastagrannies]

Haha, yes, the spoon of shame is a good phrase! I've never seen chickpeas being harvested, and I've never seen any vintage threshing machines suggesting it might have been threshing floors? I'll have to put in on my to-film list. We might be too late for this year, I'll see what I can do. 🙂🌺 best wishes, Vicky

[@necrosiskoc9617]

Is that semolina flour that she's using when stretching out the pasta?

[@zizzie4081]

Cornflour. 'Gran Turco' is corn in southern Italy, in northern Italy it is called Mais (with lots of overlap). I was just in Italy and I was told (and it could be a myth) that since the literal translation of granturco is grain from Turkey, the Italians thought it came from there, not realizing it was a New World plant.

[@margaritabetancourt1167]

❤❤❤❤❤

[@djcovergigidagostinogabryp310]

Che spettacolo

[@Kraviken]

What was that she put on the top before serving?

[@holly-hawk]

KZbin...I had to click like twice to get the like. Not the first time or the first channel. It's always in the 900k follower range.

[@pastagrannies]

Oh, that's interesting and very strange!

[@josiemorgan5401]

🌹🙏

[@lazarusdouvos]

delish... she's so sweet

[@Chimp.Foo.]

No eggs for the pasta dough? 🤔🤔🤔

[@Zalodar26]

Chickpeas with the sauce are already quite light so a lighter pasta dough with flour and water and without eggs is used as it complements the dish better.

[@pastagrannies]

This pasta recipe doesn't require them. Best wishes x

[@anthonygiaconia7880]

She gave you a spoon so you could twirl the pasta on your fork.

[@ErnieCG]

I am a new subscriber writing under my husbands name,my name is Caroline,good video

[@pastagrannies]

Welcome to the channel Caroline! I hope you enjoy spending time with our grandmothers 😊🌺 best wishes Vicky

[@ue_cenzo]

Gerardo Malanga DOVE SEI??

[@MataH1]

Your subtitles are way too small. By the time we can read them, we cannot look at the visuel unless we stop the video. Can't you increase the font?