Eat This Podcast
Talking about anything around food
Subscribe
Collections
Donate
Archive

Pasta Grannies Every family should have one

9 December 2019

five pasta grannies

Podcast: Play in new window | Download (Duration: 24:50 — 20.0MB)

Subscribe: Google Podcasts | Spotify | Android | RSS | More

vicky bennison
Vicky Bennison
It’s a kind of family fantasy. Each week, a kindly, twinkling grannie creates pasta by hand, making it look as easy as falling off a log. Her hands work unsupervised; kneading, stretching, pinching, rolling, the myriad shapes emerging, perfect. There’s cheesy music, and just enough information to give the impression that you too could do it. Welcome to the world of Pasta Grannies, a YouTube Channel that provides almost half a million subscribers with a regular dose of nostalgia and good eating.

Pasta Grannies is the brainchild of Vicky Bennison, although she would be the first to admit that it is the grannies that make it the success it has become. And now there’s a book, with proper recipes and instructions for those of us without a handy grannie. Vicky was kind enough to find a slot in her busy schedule to chat about pasta and grannies.

Notes

  1. Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks is the book of the channel.
  2. There’s nothing better than having someone show you how to shape the pasta, but you can also start by watching a video. Three that don’t need rolling out: cavatelli, orecchiete and trofie.
  3. Photos of the grannies from Vicky Bennison; thanks.
  4. And, in case you missed it, Ken Albala’s 1000 days of noodle soup.

huffduffer icon   Huffduff it

Filed under:
Podcasts
See also:

2 thoughts on Pasta Grannies Every family should have one

  • Scenic Oakland commented 5 years ago.

    Enchanting episode!



    Reply
  • AgroBioDiverse commented 5 years ago.

    Latest episode talks to @pastagrannies about grannies and pasta. As Vicky explains, her channel does what it says on the tin.

    https://t.co/

    Reply

    • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Webmentions

    webmention logo Webmentions allow you to respond on your own site and have that appear here. Your response should include a link to this post. Paste the URL to your post below and your comment will appear here. (Learn More.)

You might also like:

  1. Midnight’s chicken: Indian food evolution Insights into new recipes and new ingredients A dish that is today an icon of Indian food dates back only to 1947, using an ingredient that became widespread only in the 1920s...
  2. Food — and bombs — in Laos Karen Coates is a freelance American journalist who writes about food – among other things. She emailed to ask if I would be interested in talking to her about a book that she and her husband, photographer Jerry Redfern, have...
  3. Vermont and the taste of place Stories add to our enjoyment of artisanal cheeses What do artisanal cheese and maple syrup have in common? In North America, and elsewhere too, they’re likely to bring to mind the state of Vermont, which produces more of both than anywhere else. They’re also the research focus of...
  4. Long live the Carolina African Runner Who cares whether it really is the “ur-peanut” of the American South Is the Carolina Runner No.4 peanut "the first peanut cultivated in North America" and does it matter anyway? ...
email log Instagram logo mastodon logo Micro Blog logo Email logo

Search

About Eat This Podcast

Eat This Podcast has been going since March 2013. That’s a long time in podcast world. In that time, it has twice been nominated for a James Beard Award, although it remains a labour of love rather than a search for glory.

I am a biologist with a keen interest in food and agriculture. Eat This Podcast allows me to pursue my interests and share what I find.

I owe an immense debt of gratitude to all the guests who agree to be on the show, to the professional broadcasters who trained me, and to the software that allows me to do all this myself.

Subscribe here to get an email for each new episode. Between episodes, Eat This Newsletter brings you a selection of choice items I’ve found.

You will need to confirm your subscription, so look out for that and, maybe, check your spam folder.

Non-podcast News

Help Keep the Lights On

Ratings and reviews are great. So is an actual donation.

Elsewhere

There are other places I write and respond.

Our Daily Bread

Our Daily Bread was a series of micro-episodes on the history of wheat and bread, with an episode every day through the month of August 2018.

Posts are in correct chronological order, so you need to scroll to the bottom to find the latest.