How To make Straw& Hay Pasta

91yr old Margherita makes 'cazzellitti' cavatelli and greens from Abruzzo | Pasta Grannies

91 years old Margherita from the wonderful remote village of Scanno shares her recipe for 'cazzellitti con la foje'. A note about the name cazzellitti. The shape in other parts of southern Italy has all sorts of names, but most commonly understood for non Italians is cavatelli; hence I have also referred to them as this. Margherita once or twice called them gnocchi; this term is sometimes used for non potato pasta forms in various parts of Italy. Gnocchi can mean lump (Livia tells me). Call it what you will, cazzellitti are an easy pasta to make, and this is a great early spring dish which feels like it's doing you good. You will need:
300g 0 flour, 150ml tepid water, a pinch of salt
800g or so of 'chewy' greens: kale, cime di rapa,
1 garlic clove, 30g anchovy fillets (good quality). Omit and add leeks or onions if you want to make it vegan.
With thanks to Videoesse TV for their permission to use a clip of the people in Sanno from this video:

Maria makes a traditional Sicilian cuttlefish ink pasta! | Pasta Grannies

Join Maria as she buys her ingredients in Catania's food and fish markets - and then makes one of most traditional and popular seafood dishes of Catania, pasta al nero di seppia or cuttlefish ink pasta.This is a visually dramatic dish and you might expect something strongly flavoured, but actually it is rich, silky and full of umami, but not fishy.
Because Maria uses durum wheat flour with eggs, it's a toothsome pasta; you can use bought good quality dried spaghetti instead for this dish.
4 small cuttlefish - ask your fishmonger to clean them and keep the ink sacs.
4 large potatoes
1 onion, 1 glass of white wine, 1 dried chilli, a bunch of wild fennel and parsley. salt and black pepper, water as needed.

Recipe Straw and Hay

Recipe - Straw and Hay
INGREDIENTS:
●1 (8 ounce) package regular egg fettuccine
●1 (8 ounce) package spinach fettuccine (can use egg and boil in spinach juice)
●1 cup thinly sliced julienne cut ham or 1 cup Canadian bacon
●1 cup sliced mushroom , of your choice
●1 cup frozen green pea 1/2 cup sweet butter
●1 1/2 cups heavy cream
●1 1/4 cups grated parmesan cheese
●1/2 teaspoon salt
●1/2 teaspoon pepper

Instant Pot Garlic Chicken Pasta

Recipe:

The only thing better than garlic is more garlic. And the secret to making something extra garlic-y is using Garlic Better Than Bouillon. I'm going to give you a pasta loaded with tender chicken in a creamy, garlic-Parmesan sauce so sensational, you'll have trouble helping yourself from eating the whole pot (but won't have any trouble with people keeping their distance from you after). Garlic Chicken Pasta has arrived.

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What to make first?! Check these out - EACH and EVERY one a HUGE winner with tons more!
Pot Roast:

Sausage & Shells:

Cream Of Mushroom Soup:

Beef Stroganoff:

French Onion Chicken:

Linguine with White Clam Sauce:

Pho:

Lobster Bisque:

Chicken Marsala:

Chili:

Gumbo:

Chicken Pot Pie:

Stuffing:

Turkey:

New England Clam Chowder:

Chicken Noodle Soup:

Mac & Cheese:

Creamy Lemon Chicken Pasta:

Minestrone Soup:

Dijon Dill Chicken:

Roasted Garlic Soup:

Chicken Royale:

French Onion Soup:

Straw & Hay Pasta:

Butternut Risotto:

Bouillabaisse/Cioppino:

Shrimp with Lobster Sauce:

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Tagliatelle Paglie & Fieno Straw & Hay - Emilia Romagna episode

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103 year old Irma makes tagliatelle, our oldest grandmother! | Pasta Grannies

Hats off to 103 year old Irma, still going for a daily walk and still making pasta. She is a joy to meet and inspiration for everyone. Her recipe is very simple:
1 free range egg for every 100g of flour (freshly ground), 2 slices of prosciutto, one red onion, 200ml passata, a handful of freshly grated 24 month aged Parmigiano Reggiano cheese.
And a small glass of locally made sparkling wine called pignoletto.
Enjoy.