Something that might not be obvious to foreigners: The walls she mentions when she says she did not build walls, but did everything else (i.e. all other tasks related to agriculture) are not walls of buildings. They are the walls that hold up the terraces (or 'fasce' as they are called in Liguria) where we grow everything, from vines to vegetables. There would be no agriculture in our region were it not for 'fasce'. They are made up of stones of varying sizes, without mortar, and building them (or even repairing them) requires special skills, and an understanding of hydrology. They need to withstand the pressure of tons of earth while allowing excess water to drain off during the rains. Where concrete walls rot and collapse (or concrete bridges, as the case may be), dry stone walls hold on for centuries, if there is proper maintenance.
So beautifully explained the keen understanding of hydrology to build those supporting sturdy terrace walls. '.fasce' and the placement of stones of irregular shapes without the use of mortar. It requires a special kind of intuitive knowledge of such things. Thank you. So this Nona indeed is exceptional !
In so many parts of Liguria, terraces are so steep that people have always done the work elsewhere assigned to mules. When I was a kid there were still old people who went "a fa fen", or "a segà l'erba" up in the hills of the Ligurian hinterland, returning after hours with a huge wicker "corba" slung across their back. A typical load was around 70kg, they told me. I never had a chance to verify, but they were certainly massive.
What a lovely woman, born the same year as my now deceased mother. This brought tears to my eyes, thinking of how my mother too had to go to get up before dawn to start the farm work
Simply beautiful! Love these Italian women. My great grandmother Lillie, was a twin to her brother Phillip, and they were born at sea on their journey to America. It was my great great grandmother's first pregnancy and they were at sea for 2 months before reaching Louisiana. My great great grandfather Giussepe Pasalaquq was a shoe maker and was the first to establish a shoe store in the French Quarter in New Orleans. I channel my grandmother's regularly when making my homemade pasta and sauces. I love every thing Italian! I so wish I could go there one day. They were all from Sciliy. My great grandmother married my great grandfather a musician, Bernardo Cinquemani. Her parents were not happy that he didn't want to work in the shoe store, and knew that musicians didn't make a lot of money back then!
Great grandfather could have played music for them at the shoe store... could have helped increasing shoe production ! You must try your best to visit Sicily...... it's something else then the rest of Italy!
So much hardship this sweet Nona Lucia has endured in her childhood....imagine a child being woken from deep sleep at 3 am and made to do the farm house chores..and even today she still works hard, breaking into gentle laughter every now and then while sharing her childhood memories. There is something incredibly sweet about her.
This is the wisdom of generations, and the best way to have a healthy life: all the ingredients proved to have a lot of antioxidants, especially the cavolo Nero, the black kale, and olive oil and beans . And it is totally plant based, which is great for your heart and your liver. Thank you for this inspiring video!
What treasures we have in our elder population! The stories of the lives they have lived are as special as the pasta they prepare. Thank you, Licia, for sharing both! 🤗 Sharon
Wonderful Nona, so full of good cheer, as she shares with a smile , stories of her pitching in with the chores her mother assigned her when she was a child. . Can't imagine how a child would be awakened at 3 am to attend to work in the farm At 89 she remains spry as ever. Loved listening to her talk while she cooked, and also your superb narration Vicky, while the tasty dish was being prepared . Thank you
That looks like it'll stick to your ribs & heat you up on a cold rainy day like today! [Though I imagine you could have it cold too on a hot sunny day!?] I love the simplicity of the food you show, a few humble, but well sourced ingredients put together with skill & love to make a most satisfying meal. Funny how those simple ingredients have come back into style again. I still remember going out to the "kailyard" 'round at my gran's house to cut some for her to add to the soup. It was such an intrinsic food that the word kail had come to mean "food" here in Scotland. [Though the spelling has changed in recent years to "kale"]. The great thing about it is that it lasted through the hardest winters outside so you always had fresh greens in the darkest months. I was having a laugh at the expression on your face as Licia kept speaking when you were trying to take a taste of the food. Great video as always, thank you.
Borlotti beans are my absolute favorite. I would love this dish but I'm not sure I could resist the temptation to add garlic. Thanks for sharing. I love this channel!💙
@@josephineananda Sure. Borlotti beans are sold in the US as Cranberry beans. I would substitute Cannelini beans. If those aren't available, Great Northern or even Pintos. The only one I wouldn't use would be black beans.
This is the type of cucina povera that my grandparents and great grandparents had most days in Delianouva, Calabria before they moved to Australia in the 1920s.
Ms. Vicky, this is a delicious recipe & Licia is a dear soul & outstanding chef. I guess the closest recipe we would have in Appalachia would be green kale, dry fettucini, an assortment of beans of what is available, canneloni, pinto, great northern, navy, I could even eat this with garbanzo beans/chick peas/cici, with cabbage & Irish potatoes. Here we would render 2 hammocks & then boil/simmer for 1 hour for broth, but it is good. We like cornbread & green onions on the side, God bless everyone
@@pastagrannies Ms.Vicky, thank you so much for your kind words & reply, it is a very delicious & filling meal & a true Appalchian dish/recipe,God bless you all
Love that a bit more of her personal history was shared. More than solo una ricetta, it's a document of cultural anthropology too. PS I have your book and used it to make pasta for my first time ever!
it would be very nice to have a video, or more, telling the history of the channel, what happens during the travel and such things. perhaps that was already done...
That looks amazing ! I love the beans & veges in it. I enjoy hearing the stories of the Pasta Grannies then seeing the dish they cook. Such lovely , strong women. Thanks for these amazing videos. 💕🍝
Ok.. I have fresh borlotti beans and a garden full of greens, so I know what I'm about to make. I'm even going to take the plunge and make eggless tagliatelle with semola...tip.. if you have a pressure cooker you can cook the dried beans in 30 minutes
Update: this pasta dish was so good it's beyond words. My 5 year old, who is picky about beans, didn't even notice them. Ribbon pasta is tricky without eggs when it's 90 degrees and 100% humidity....I wish this comment section allowed for pictures. Thank you Licia!
i love that Vicki is doing this! Making memories/history of these Nonnas while making them happy to share their knowledge.. they are all humbly proud of what they learned in hardship. VICKI how did you come about this whole endeavor? it's amazing!
hi Rosanna, I noticed it was only women over 80 or so who made pasta on a daily basis and decided to make a record of them. Pasta making is physical and rhythmic and needs to be videoed; CZcams seemed an obvious place to park the footage. 😊🌺 best wishes, Vicky
5:10 a Ligurian word (finally! our grannies are so particular about speaking Italian rather than our native tongue). "cannello" - a rolling pin. Overall the recipe seems more Tuscan than Ligurian (the ingredients are reminiscent of ribollita, although the concept of adding vegetables to a pasta dish is quintessentially Ligurian). Not surprising as this is a border area. I didn't know this recipe, by the way. Nice!
Interesting what she says about the flour. I stayed once at an agroturista (sp?) place in Emilia Romagna. The owner said her family had never seen hard semolina pasta until after the war, when ‘stranieri’ brought it in. I finally figured out these ‘strangers’ were southern Italians.
One hearty and healthy peasant dish. I wonder how old that unusual Bialetti mocha machine that's drying by the window is ! Would love to have one to add to my small collection. Beautiful views and location.
hi Souad, ooh, I hadn't noticed it. I guess because I use a French press 😀 And yes, our visit to Licia and all the others in Cinque Terre was very special - especially since there were very few tourists. best wishes, Vicky
Interesting to see the variations on a theme; if you made this with green beans and added pesto you'd have pasta alla genovese, or if you made it soupier and added some tomatoes you'd have minestrone.
@ H G , I agree my friend, if I don't like a recipe , I just don't post a comment, if it's not a thumbs up, I just don't vote on that either, God bless you & yours
@@amatteroflogic ty my friend, no reason to thumbs down a video, I just let it go, the only time I vote down a recipe is if they are using vulgar language as I am teaching my 2 grand daughters to cook & we watch, ages 7&4, just put up a note "adult language" so we don't watch & get a bad surprise, ty for the blessing pal
hi Gipsi, the flour used to make this pasta is called 'semola rimacinata' in Italian. This means durum wheat flour, milled twice to make a flour. Milled once and it's called semola and it's a more gritty texture. The tricky bit comes in what to call it in English because flour categories are not universal (America/UK/France/Italy/Germany/everyone all have different categories). So I call it semolina flour, because my understanding (as a Brit) is semolina is the gritty version. I hope this helps. best wishes, Vicky
@ Christine B , ma'am, it is a type of pressure cooker,in this case it cooks the pasta quick & the foam from the pasta won't spill over, but it doesn't have a vent so you can't use it for more than 10-12 minutes so it is not used for meats, etc... if it is the brand I think it is , I hope that helps you, God bless you & yours
@@christineb8148 you are very welcome ma'am, if the pot does have a pressure cooker vent, which I did not see, you could use it longer, God bless you & yours
Ma'am, try Costco, sam's, Walmart, trader Joe's, or if you have an Italian or Greek small grocer, or a vegan/vegetarian grocer, I've usually been able to find those products, hope that helps you, God bless you & yours
Or, just use a.p. flour, but add at least an egg for every two cups of flour, and enough water to make a fairly stiff dough. In Genoa it's fairly common to use white wine instead of water, but that depends on how expensive it is where you are.
Something that might not be obvious to foreigners: The walls she mentions when she says she did not build walls, but did everything else (i.e. all other tasks related to agriculture) are not walls of buildings. They are the walls that hold up the terraces (or 'fasce' as they are called in Liguria) where we grow everything, from vines to vegetables. There would be no agriculture in our region were it not for 'fasce'. They are made up of stones of varying sizes, without mortar, and building them (or even repairing them) requires special skills, and an understanding of hydrology. They need to withstand the pressure of tons of earth while allowing excess water to drain off during the rains. Where concrete walls rot and collapse (or concrete bridges, as the case may be), dry stone walls hold on for centuries, if there is proper maintenance.
how interesting, thank you for the explanation. 😊🌺 best wishes, Vicky
So beautifully explained the keen understanding of hydrology to build those supporting sturdy terrace walls. '.fasce' and the placement of stones of irregular shapes without the use of mortar. It requires a special kind of intuitive knowledge of such things.
Thank you. So this Nona indeed is exceptional !
I am so at awe by the abilities of these women at their age. Goes to show hard work won't kill ya. Love these. Thankyou from Minnesota!!
Splendid ..would have loved to hear some more of her stories
..
Their stories of these nice grandmothers, are often as interesting as their dishes.
Imagine how many times in her life she run up and down those very steep hills. A monumental woman
In so many parts of Liguria, terraces are so steep that people have always done the work elsewhere assigned to mules. When I was a kid there were still old people who went "a fa fen", or "a segà l'erba" up in the hills of the Ligurian hinterland, returning after hours with a huge wicker "corba" slung across their back. A typical load was around 70kg, they told me. I never had a chance to verify, but they were certainly massive.
My goodness, it was a gruelling life. best wishes, Vicky
Amazing to see how strong 💪🏽 they are.
I love it when the Grannies tell their stories.
An effortless narration from this happy lady who lives in a gorgeous place despite a life of tough work. These ladies are gems.
What a lovely woman, born the same year as my now deceased mother. This brought tears to my eyes, thinking of how my mother too had to go to get up before dawn to start the farm work
What a lovely lady, telling us her story. Love her. God bless her.
Simply beautiful! Love these Italian women. My great grandmother Lillie, was a twin to her brother Phillip, and they were born at sea on their journey to America. It was my great great grandmother's first pregnancy and they were at sea for 2 months before reaching Louisiana. My great great grandfather Giussepe Pasalaquq was a shoe maker and was the first to establish a shoe store in the French Quarter in New Orleans. I channel my grandmother's regularly when making my homemade pasta and sauces. I love every thing Italian! I so wish I could go there one day. They were all from Sciliy. My great grandmother married my great grandfather a musician, Bernardo Cinquemani. Her parents were not happy that he didn't want to work in the shoe store, and knew that musicians didn't make a lot of money back then!
Lovely family history! Thanks!
Great grandfather could have played music for them at the shoe store... could have helped increasing shoe production ! You must try your best to visit Sicily...... it's something else then the rest of Italy!
What beautiful story. I love hearing these stories in random posts. So wonderful. Thankyou so much for sharing.
@@bikeluversusie2522 🤗
@@chocolatesouljah 😎
So much hardship this sweet Nona Lucia has endured in her childhood....imagine a child being woken from deep sleep at 3 am and made to do the farm house chores..and even today she still works hard, breaking into gentle laughter every now and then while sharing her childhood memories.
There is something incredibly sweet about her.
This is the wisdom of generations, and the best way to have a healthy life: all the ingredients proved to have a lot of antioxidants, especially the cavolo Nero, the black kale, and olive oil and beans . And it is totally plant based, which is great for your heart and your liver. Thank you for this inspiring video!
What treasures we have in our elder population! The stories of the lives they have lived are as special as the pasta they prepare. Thank you, Licia, for sharing both! 🤗 Sharon
It's more than the pasta. It's also the wisdom and tradition of the grannies.
You have the best job ever, getting to meet these nonna's and eating their delicious food!! :D
hi Brittany - yes, it's the best job in the world! 😊🌺 best wishes, Vicky
Wonderful Nona, so full of good cheer, as she shares with a smile , stories of her pitching in with the chores her mother assigned her when she was a child. . Can't imagine how a child would be awakened at 3 am to attend to work in the farm
At 89 she remains spry as ever. Loved listening to her talk while she cooked, and also your superb narration Vicky, while the tasty dish was being prepared . Thank you
Thanks Sarah 😊🌺🌺 best wishes, Vicky
@@pastagrannies My pleasure.
Love their stories as much as I love their cooking!
These are the chefs of the world! They cook for those they love with a love of cooking.
Yay it's Friday!! Yay it's Pasta Grannies!! (yay!!)
That looks like it'll stick to your ribs & heat you up on a cold rainy day like today! [Though I imagine you could have it cold too on a hot sunny day!?]
I love the simplicity of the food you show, a few humble, but well sourced ingredients put together with skill & love to make a most satisfying meal.
Funny how those simple ingredients have come back into style again. I still remember going out to the "kailyard" 'round at my gran's house to cut some for her to add to the soup. It was such an intrinsic food that the word kail had come to mean "food" here in Scotland. [Though the spelling has changed in recent years to "kale"]. The great thing about it is that it lasted through the hardest winters outside so you always had fresh greens in the darkest months.
I was having a laugh at the expression on your face as Licia kept speaking when you were trying to take a taste of the food.
Great video as always, thank you.
Thank you for sharing your memories; I had not heard of a 'kailyard' before. 😊🌺 best wishes, Vicky
Love the look in her eyes! Her story too!! Now that's cooking!!!
I literally love this channel
good to hear, Nate! best wishes, Vicky
This Nonna is so so so beautiful! Soul and personality. I hope she knows she made my day! Thank you pasta grannies for always making me smile!
Wonderful episode! This lady shared so much of her past with us!
Bravissima donna Licia che piatto strepitoso che ricorda e richiama le nostre vecchie tradizioni👍👍👍👍👍😘😘😘😘😘
"cavolo nero" is dinosaur kale, to be utterly precise! great video!
great name, I hadn't come across that one before! best wishes, Vicky
I would abandon my life and move there without a second thought!! Breathtaking view and The Mediterranean Diet, that’s a no brainer.
What a beautiful, slightly shy smile. Bless her.
what a near woman. great role model for all of us. what a smile and outlook. and the food looks delish.
So much dignity. ❤️❤️ one of the most appetizing pasta dishes I’ve ever seen. I have the inspiration to try it at home. 🌹🌹🤗
Licia you are adorable. You have such a happy face 💚❤ Love this recipe thank you.
Borlotti beans are my absolute favorite. I would love this dish but I'm not sure I could resist the temptation to add garlic. Thanks for sharing. I love this channel!💙
hi Marty, I suspect there are households that do add garlic? Perhaps there Liguria fans who can confirm or not. best wishes, Vicky
Is there a substitute for Borlotti beans?
@@josephineananda Sure. Borlotti beans are sold in the US as Cranberry beans. I would substitute Cannelini beans. If those aren't available, Great Northern or even Pintos. The only one I wouldn't use would be black beans.
Love hearing these stories. It's so important that they are preserved.
And of course the food.
This is the type of cucina povera that my grandparents and great grandparents had most days in Delianouva, Calabria before they moved to Australia in the 1920s.
Beautiful granny 👵❤!
What an amazing lady she is.
My family is from the region. This is my type of food. love it
Ms. Vicky, this is a delicious recipe & Licia is a dear soul & outstanding chef. I guess the closest recipe we would have in Appalachia would be green kale, dry fettucini, an assortment of beans of what is available, canneloni, pinto, great northern, navy, I could even eat this with garbanzo beans/chick peas/cici, with cabbage & Irish potatoes. Here we would render 2 hammocks & then boil/simmer for 1 hour for broth, but it is good. We like cornbread & green onions on the side, God bless everyone
Your recipe sounds fabulous! So many wonderful variations, so much to share and feed one another. Heart and soul.
@@kimquinn7728ma'am, thank you very much, it is delicious, God bless you and yours
hi Steve, mmm delicious; the addition of ham hocks and potatoes make your recipe a substantial meal. 😊🌺 best wishes, Vicky
@@pastagrannies Ms.Vicky, thank you so much for your kind words & reply, it is a very delicious & filling meal & a true Appalchian dish/recipe,God bless you all
Beans and pasta, such a magical combination, makes me think of pasta e ceci !
Love that a bit more of her personal history was shared. More than solo una ricetta, it's a document of cultural anthropology too.
PS I have your book and used it to make pasta for my first time ever!
hi Andy, that's good to hear! I hope you enjoyed the process! best wishes, Vicky
Beautiful surrounding and beautiful nonna :) Love
Brava Licia👏🏻👏🏻
it would be very nice to have a video, or more, telling the history of the channel, what happens during the travel and such things. perhaps that was already done...
Thanks for the suggestion. I'll see what we can do! best wishes, Vicky
What a pleasure to see this ❤
You are the luckiest one in the world for seeing and talking to the most beautiful grannies❤
I am indeed! I have the best job in the world 😊🌺 best wishes, Vicky
Brava
Sono sicura che e molto buona .
Viva le cinque terre.
E Viva l'Italia.
What a lovely woman. I would love to try this dish.
We love Licia!!
Thank you, these videos are a joy and I look forward to them so much. With such a view, I would get very little done.
Wow, che ricetta fantastica! Complimenti alla signora Licia! ❤️❤️❤️❤️❤️
She is so much fun!
That looks amazing ! I love the beans & veges in it. I enjoy hearing the stories of the Pasta Grannies then seeing the dish they cook. Such lovely , strong women. Thanks for these amazing videos. 💕🍝
my pleasure, Maureen. Thanks for being a fan. 😊🌺 best wishes, Vicky
That really looks delicious! She is such a friendly talkative lady.
This is my kind of ASMR
This looks so delicious!!! Borlotti beans are simply the best, creamiest beans to eat.
This is my kind of food, looks so delicious and nutritious! What a sweet Grannie! I’d love to just sit and talk with her!
Ok.. I have fresh borlotti beans and a garden full of greens, so I know what I'm about to make. I'm even going to take the plunge and make eggless tagliatelle with semola...tip.. if you have a pressure cooker you can cook the dried beans in 30 minutes
Update: this pasta dish was so good it's beyond words. My 5 year old, who is picky about beans, didn't even notice them. Ribbon pasta is tricky without eggs when it's 90 degrees and 100% humidity....I wish this comment section allowed for pictures. Thank you Licia!
@@Viva_la_natura so do I (pics) so we can see your masterpiece. sounds amazing...
@@rosannapizza6402 I would love to see yours also!
that's great to hear! I wonder if you can post a photo in the community tab? best wishes, Vicky
i love that Vicki is doing this! Making memories/history of these Nonnas while making them happy to share their knowledge.. they are all humbly proud of what they learned in hardship. VICKI how did you come about this whole endeavor? it's amazing!
hi Rosanna, I noticed it was only women over 80 or so who made pasta on a daily basis and decided to make a record of them. Pasta making is physical and rhythmic and needs to be videoed; CZcams seemed an obvious place to park the footage. 😊🌺 best wishes, Vicky
I have been looking for this recipe for years,, my grandma would make this every time we would visit her ,,,,,, THANK YOU
Looks delicious 😋. Thanks for all your knowledge. X
This is my favorite pasta shape with bucatini coming in a close second.
hi James, you cannot go wrong with tagliatelle. 😊🌺 best wishes, Vicky
Well, I know what I'm making for dinner. 🤤🤤🤤
Love her stories , what a wonderful episode
What a lovely lady!
Such Patience! ❤️
What a beautiful woman I love her smile
5:10 a Ligurian word (finally! our grannies are so particular about speaking Italian rather than our native tongue). "cannello" - a rolling pin. Overall the recipe seems more Tuscan than Ligurian (the ingredients are reminiscent of ribollita, although the concept of adding vegetables to a pasta dish is quintessentially Ligurian). Not surprising as this is a border area. I didn't know this recipe, by the way. Nice!
Another beautiful dish prepared by a beautiful woman 🥰🥰
what a wonderful video!
Live love laugh🥰
Bellissima Licia!!
I heard the region of Liguria has the longest life expectancy out of any region in Italy. Must be the food.
My nonna made almost the same dish, she used escarole, borlotti beans, potato and pasta.
She would make it a couple times a month.
I am jealous you got to try it! Looks so good 😃
Looks very delicious!!!
Best wishes from Poland!🙂 Amazing story and delicious pasta!
Me deu uma vontade comer esse prato, parece tão bom.
I am truly inspired.
Pasta Grannies always make me feel better 😌
that's good to hear Natalie 😊🌺 best wishes, Vicky
@@pastagrannies 🥰♥️
what an amazing woman
Interesting what she says about the flour. I stayed once at an agroturista (sp?) place in Emilia Romagna. The owner said her family had never seen hard semolina pasta until after the war, when ‘stranieri’ brought it in. I finally figured out these ‘strangers’ were southern Italians.
Happy Friday.
Thanks Nona Licia! WIll try this
Thank you ❤
YUMMMEEE!!
Fantastica❤
One hearty and healthy peasant dish. I wonder how old that unusual Bialetti mocha machine that's drying by the window is ! Would love to have one to add to my small collection. Beautiful views and location.
hi Souad, ooh, I hadn't noticed it. I guess because I use a French press 😀 And yes, our visit to Licia and all the others in Cinque Terre was very special - especially since there were very few tourists. best wishes, Vicky
❤❤❤❤❤
That looks delicious!
Marvelous!
Scant? Looked more than adequate; as was her abundance of generosity.
Interesting to see the variations on a theme; if you made this with green beans and added pesto you'd have pasta alla genovese, or if you made it soupier and added some tomatoes you'd have minestrone.
hi Colin, yes every region has its own take on the pasta fagioli combo - all of them are delicious! best wishes Vicky
Why would anyone downvote this? How about y’all be honest and leave your reasoning in the comments below? LOL.
@ H G , I agree my friend, if I don't like a recipe , I just don't post a comment, if it's not a thumbs up, I just don't vote on that either, God bless you & yours
@@stevelogan5475 thank you. My assumption is that they didn’t like her life story and judged her for it. God Bless you too
@@amatteroflogic ty my friend, no reason to thumbs down a video, I just let it go, the only time I vote down a recipe is if they are using vulgar language as I am teaching my 2 grand daughters to cook & we watch, ages 7&4, just put up a note "adult language" so we don't watch & get a bad surprise, ty for the blessing pal
Only desperate miserable people could downvote this nonna or any other elderly person.
Ty my friend
Is semolina flour the same as semolina?
Love Cinqueterre.❤️❤️❤️
hi Gipsi, the flour used to make this pasta is called 'semola rimacinata' in Italian. This means durum wheat flour, milled twice to make a flour. Milled once and it's called semola and it's a more gritty texture. The tricky bit comes in what to call it in English because flour categories are not universal (America/UK/France/Italy/Germany/everyone all have different categories). So I call it semolina flour, because my understanding (as a Brit) is semolina is the gritty version. I hope this helps. best wishes, Vicky
@@pastagrannies thank you so much. I don't think we can buy it here in New Zealand. 😎
wanna try too
Was the pot some type of pressure cooker? I was curious about the way the lid was clamped on.
@ Christine B , ma'am, it is a type of pressure cooker,in this case it cooks the pasta quick & the foam from the pasta won't spill over, but it doesn't have a vent so you can't use it for more than 10-12 minutes so it is not used for meats, etc... if it is the brand I think it is , I hope that helps you, God bless you & yours
@@stevelogan5475 very interesting- thank you :-)
@@christineb8148 you are very welcome ma'am, if the pot does have a pressure cooker vent, which I did not see, you could use it longer, God bless you & yours
What are substitutes for 00 or Semolina available in the US? I can not afford the prices Amazon charges for the imports LOL
Ma'am, try Costco, sam's, Walmart, trader Joe's, or if you have an Italian or Greek small grocer, or a vegan/vegetarian grocer, I've usually been able to find those products, hope that helps you, God bless you & yours
Or, just use a.p. flour, but add at least an egg for every two cups of flour, and enough water to make a fairly stiff dough. In Genoa it's fairly common to use white wine instead of water, but that depends on how expensive it is where you are.
@@stevelogan5475 unfortunately none of the big box stores including Harris Teeter carry international flours
I've only met one other person with that name, she was from California and pronounces it Leesha though. I always though it was short for Alicia.
O feijão e os legumes so é temperado com sal e quando mistura o macarrão é colocado azeite?
Did she cook the pasta in the same pot with the kale and beans?
Yes she did... added the pasta right at the end, after all the other ingredients had completely cooked.
When is the 2nd book coming out?
Hey! I have that shirt!