90yr old Adriana makes Lasagna Roll-Ups – a twist on regular lasagna! | Pasta Grannies

Today we are in Coriano, in the province of Rimini, with 90-year-old Adriana—who will turn 91 this November. Adriana is a lifelong cook, and in this video, she shows us how she prepares nidi di rondine, a baked pasta dish she learned from exchanging recipes with friends.

For the Dough:
6 eggs
600g Soft wheat flour

For the Filling:
250g ham
200g Fontina cheese
80g parmesan cheese

For the Béchamel Sauce:
1 liter whole milk
80g all-purpose flour
100g butter
Salt (to taste)

For the Tomato Sauce:
5 Fresh tomatoes – chopped
A few spoonfuls of tomato passata
1 small onion – chopped
Extra virgin olive oil
Salt – a pinch

Buon appetito!

For more exclusive content and recipes from myself, the team and the grannies, take your seat in our kitchen at www.pastagrannies.com

[Music] 91-year-old adriana lives in corano near remany she refuses to retire and has been a housekeeper for a family for the last 20 years she takes care of the vegetable garden the chickens and makes sure their pantry and freezer is stocked with delicious pasta [Music] she has been on my god good she’s using a soft wheat flour from the local mill she adds a little olive oil and starts with four eggs these are from the chickens outside so sizes vary she starts mixing the dough and then cracks in another two eggs as they’re quite small adriana has been making pasta since she was 10 years old her do scrape or rats matra belonged to her grandmother she kneads the dough for about 10 minutes until it is smooth see it then has to rest for 30 minutes that’s a feature adriana rolls out the dough turning the spoilia or pasta sheet regularly for an even thickness she keeps it well flared as she goes the pasta sheet doesn’t need to be as thin as fayatatele and it has the feel of heavy linen and that’s it’s really nice adriana leaves it to dry a little while she makes a fresh tomato sauce she chops an onion from the garden and soarses it in some olive oil she dices fresh tomatoes and adds these pieces to the pan she pours in a little of her homemade pata for extra flavor every morning she adds the basil leaves she’s just picked adriana adds a generous sprinkling of salt she slices the spoilia into large strips which she blanches in simmering salted water for a minute she then dunks them in cold water to stop them cooking and then lays them out on the tablecloth to dry she covers each sheet with some cooked ham followed by sliced fontina cheese this is a modern recipe that she learned from swapping recipes with her friends she sprinkles everything with grated parmesano cheese adriana rolls up each pasta strip tightly adriana has already made some white sauce using a liter of whole milk 80 g of flour and 100 g of butter she has allowed it to cool she spoons some onto the base of her dish she slices it making sure each piece is the same depth for even cooking and places the pasta rolls cut side up adriana repeats the process until she has filled the dish with these little pasta nests she dollops generous tablespoons of bashamel over the top followed by some of the tomato sauce to create a patchwork of flavors and color she bakes this in a 180° c oven for 35 to 40 minutes until it is golden and bubbling while it cooks she shows us a photo of when she was 45 years old with her friends making pasta at a local food festival good foreign and then we all sit down to lunch this is billy my husband who is taste tester today buito fantastic i’m very very happy cheers click subscribe for regular helpings of pasta granny’s and come back next week when francesca makes strashinati confave edicoria from pulia