Pasta Grannies: The Secrets of Italy's Best Home Cooks by Vicky Bennison

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    • Categories: How to...; Pasta, doughs & sauces; Italian; Vegetarian
    • Ingredients: eggs; Italian 00 flour
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    • Ingredients: durum wheat flour
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    • Ingredients: Italian 00 flour; pine nuts; basil; prescinsêua cheese; Grana Padano cheese; pecorino Sardo cheese; green beans
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    • Categories: Pies, tarts & pastries; Dessert; Winter; Cooking for a crowd; Italian
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    • Ingredients: basil; pine nuts; pecorino Sardo cheese; Parmigiano Reggiano cheese
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    • Ingredients: Italian 0 flour; egg yolks; eggs; marjoram; pine nuts; dry white wine
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    • Ingredients: semolina flour; vincotto; ground cinnamon; walnuts; soft wheat 00 flour
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    • Ingredients: wholemeal flour; plain flour; leaves of your choice; herbs of your choice; red chillies; jarred anchovies
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    • Categories: Pasta, filled; Sauces, general; Main course; Italian; Vegetarian
    • Ingredients: Italian 00 flour; eggs; leaves of your choice; marjoram; Parmigiano Reggiano cheese; breadcrumbs; milk; walnuts; pine nuts
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    • Ingredients: semolina flour; tomatoes; garlic; basil; blanched almonds; pine nuts
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    • Ingredients: semolina flour; broad beans; fresh peas in pods; asparagus; artichokes; leeks; wild fennel fronds; ricotta cheese
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    • Ingredients: semolina; long red peppers; tomatoes; basil; ricotta salata cheese
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    • Ingredients: semolina flour; onions; parsley; basil; tomato passata; pecorino Sardo cheese
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    • Ingredients: semolina flour; onions; tomatoes; ricotta salata cheese; mugnuli
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    • Ingredients: semolina flour; tomato passata; basil; potatoes; aged pecorino cheese; pecorino cheese; soft goat cheese; mint; eggs; onions
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    • Ingredients: Italian 00 flour; semolina flour; eggs; basil; aubergines; onions; tomatoes; provolone affumicata; Parmigiano Reggiano cheese
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    • Ingredients: Italian 00 flour; eggs; artichokes; guanciale; pecorino cheese; lemons
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    • Ingredients: garlic; red chillies; tomato purée; tomatoes; Italian 0 flour; eggs; semolina flour
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    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: tomato passata; parsley; pecorino cheese; soft wheat 0 flour
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    • Ingredients: buckwheat flour; Italian 00 flour; potatoes; Savoy cabbage; Valtellina casera cheese; Parmigiano Reggiano cheese
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    • Ingredients: Italian 00 flour; eggs; spinach; pancetta; onions; peas; tomato passata; Parmigiano Reggiano cheese
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    • Categories: Pasta, doughs & sauces; Main course; Italian
    • Ingredients: Italian 00 flour; eggs; shallots; Italian sausages; peperoncino flakes; tomato passata
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    • Ingredients: Italian 00 flour; eggs; nepitella; porcini mushrooms
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    • Ingredients: Italian 00 flour; eggs; dried borlotti beans; onions; carrots; tomato passata; bay leaves; powdered rosemary
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Notes about this book

  • MilduraSO on December 18, 2021

    The idea behind the book is lovely and the one recipe I’ve tried so far was delicious. My only criticism is about the lack of photos of the food. Although beautiful, a full page photo of an Italian building or berlotti bean pods isn’t so welcome when it means you’re left trying to figure out what the pasta you’re attempting to shape should look like.

Notes about Recipes in this book

  • Cesaria's lorighittas with chicken

    • Ladyberd on February 01, 2021

      Delicious. I shredded the chicken into the sauce after it cooked. Would use more garlic next time. This pasta is time consuming to make but everyone loved it.

  • Giuseppina's pici with garlic tomato sauce

    • twoyolks on July 17, 2020

      Despite being so simple, the sauce is really quite good. The long cooking really helps meld the flavors together. I had trouble getting the pici thin enough so they were a bit too large. I'd consider just rolling and cutting the pasta like spaghetti in the future.

    • MilduraSO on December 18, 2021

      This is the first recipe I made from the book. I mistakenly assumed it would be relatively quick but nevermind, it was delicious and absolutely worth it. My only tip is to prepare the pasta dough before starting the sauce so it can rest and you can then roll it out while the sauce cooks. I waited until the sauce was near completion then learned that pici takes forever when you’re hand rolling hundreds of strands. I didn’t have any trouble with the dough or sauce, it was just time consuming. My husband isn’t a big fan of pasta but he loved this and agreed it was worth the effort.

  • Gaia's culurgiones with tomato sauce

    • KarinaFrancis on March 14, 2021

      This recipe almost broke me. The filling is absolutely amazing but the actual pasta was an absolute disaster. The dough was very sloppy and sticky even though I didn’t add all the water. I added additional plain flour, which helped a little and rested it, which also helped a little but it was still very difficult to work with. I watched the pasta grannies video and a few others but the shaping was beyond me. If I ever get the nerve to try these again I’ll use a 50/50 semolina and flour dough.

  • Pasqualina and Maria's tagliatelle with tomato and anchovy sauce

    • dyanarose on December 05, 2022

      Didn't have semolina flour, so I used standard 00 pasta flour. The noodles still turned out nicely. Easy recipe and the result was tasty. I wouldn't have it as a main on its own. Either with veg or as a starch side dish

  • Vanda's cappellacci with pumpkin

    • MilduraSO on December 30, 2021

      I made this with butternut squash instead of pumpkin. The dough was a little dry and tough with just the eggs so I added a splash of water too. Shaping the cappellacci was much easier than I expected but I needed a brush of water to properly seal the edges.

  • Vanna's ciccioneddus with lamb ragù

    • MilduraSO on March 14, 2022

      I made a variation of this with lamb shanks instead of lamb steaks (about 800g). I used considerably more water for the initial cooking but otherwise followed the recipe as written. I cooked the shanks covered for about 2 hours until the meat literally fell off the bone. After removing the bones I cooked it uncovered until it had reduced to a thick sauce. I’m a vegetarian so didn’t eat it myself but my husband was so impressed he took some into work for a colleague. He’s never given food to colleagues so I think that’s testament to how good this recipe is.

  • Alba's tagliatelle with ragù

    • MilduraSO on January 02, 2022

      A total winner. Everyone raved about how good this ragu tasted. I’m a vegetarian so I had my tagliatelle with pesto. My husband had to taste the ragu for me as it cooked. The pancetta meant it didn’t need any extra salt but he did add a bucket load of black pepper.

  • Quintina's gnocchetti with chickpeas

    • spatterson88 on February 20, 2021

      This made a little more gnocchetti than we would have liked. I used a leftover pork ragu from a different recipe and added a can of diced tomatoes. Delicious and we will make again.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Pasta Grannies contains the wisdom of the Italian nonna you always wanted.

    Full review
  • ISBN 10 1784882887
  • ISBN 13 9781784882884
  • Linked ISBNs
  • Published Oct 17 2019
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States, United Kingdom
  • Publisher Hardie Grant

Publishers Text

"When you have good ingredients, you don't have to worry about cooking. They do the work for you." – Lucia, 85

Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers.

Featuring over 80 easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity.

More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.


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