Rules for cooking pasta

[Regio X]

Sorry if it is off-topic, but this is funny. :)
https://www.youtube.com/watch?v=UL0rdPcqEOc

This is good too.

Lo spaghetto deve essere come l'amore, sano ! ah ah

[Angela]

I've seen some episodes. They're really great.
I have the impression it changed among oriundi as well. Even my 80 years old mom has not been doing it. Well, she left her homeland, which makes even more difficult to keep traditions. I remember she herself sometimes did the pastas (tortei being the most common) and other "Italian" foods, but I cannot remember the last time she did it. It must have been many, many years ago.
Oriundi from the country, "rural", used to produce their own pastas, but I bet even those must buy part of the pastas they eat now.
Agnolini soup was my favorite dish in my youth, especially the one done by my maternal grandfather. He was not great in making wine, but he certainly used to do good pastas and cheeses.
I just had this idea. I'll propose to my mom a celebration with some homemade pasta when this pandemia ends. :)
Cheers.

I'm the one who broke the chain in my family. I only make my own pasta a couple of times a year, for the holidays, birthdays, anniversaries etc. I'm able to do that, however, because we have an Italian market a mile away where a recent immigrant from Italy makes it, and I can just buy it. If that wasn't available I would make it more often, because some dishes just require it, like tagliatelle with ragu alla bolognese or with mushrooms, or lasagne, or ravioli. If you don't keep up with making it you'll lose your "touch". So much of it, like baking bread, is muscle memory.

Ah, I love that nonna. All her videos come through my feed now and I watch them all.

That doofus passed the ketchup test but then HE CUT THE SPAGHETTI!

My father had a thing about people who poured the wine backhanded too, and the very idea of grated cheese on fish pastas or risottos. When we were in Italy and he saw the waiter refuse to serve it that way to the client he was extraordinarily pleased with his and the owner's resolve. We have protect our tradition, and basta. Same with the no cappuccino after around 11AM. It would curdle your stomach.

My husband could never get over how often my parents spoke about their livers, and what was good for them and bad for them. He once said to me: I never even remember I have one, or what it does.

[Regio X]

I'm the one who broke the chain in my family. I only make my own pasta a couple of times a year, for the holidays, birthdays, anniversaries etc. I'm able to do that, however, because we have an Italian market a mile away where a recent immigrant from Italy makes it, and I can just buy it. If that wasn't available I would make it more often, because some dishes just require it, like tagliatelle with ragu alla bolognese or with mushrooms, or lasagne, or ravioli. If you don't keep up with making it you'll lose your "touch". So much of it, like baking bread, is muscle memory.

Ah, I love that nonna. All her videos come through my feed now and I watch them all.

That doofus passed the ketchup test but then HE CUT THE SPAGHETTI!

My father had a thing about people who poured the wine backhanded too, and the very idea of grated cheese on fish pastas or risottos. When we were in Italy and he saw the waiter refuse to serve it that way to the client he was extraordinarily pleased with his and the owner's resolve. We have protect our tradition, and basta. Same with the no cappuccino after around 11AM. It would curdle your stomach.

My husband could never get over how often my parents spoke about their livers, and what was good for them and bad for them. He once said to me: I never even remember I have one, or what it does.

Lol Good one.

But now I'm embarassed. I know about the correct time for cappuccino, but when it comes to this habit I'm not like Italians. Actually, anytime is time for a cappuccino for me, with the exception of the night. I usually take it at afternoon too, or after lunch, and there's nothing I can do about it. Lol On the other hand, Brazilians usually have it with chocolate and other stuff (cinnamon, whipped cream etc.). No problem. But I do prefer the traditional. Anyway, cappuccino obviously is not something that the N. Italian immigrants brought with them to my Serra Gaúcha. :)

[Salento]

(I would’ve) ... they will tell you that any milk left is for the children just in case they order it :)

The thing is that around noon or so, the bars get ready for the aperitivo and they have already cleaned and sanitized those parts of the machine for steaming the milk.

[Jovialis]

Orecchiette alla Barese, for dinner tonight.

Rapini, sausage, and orecchiette pasta. It was delicious! I also put some of my minced cayenne peppers in olive oil on it, with pecorino.