nonna

nonna history - culture - family - food

the great migrate pasta pasta pasta pasta toasty treats

may 2015

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all aboard pasta making with nonna saucy sauce winter warmers

All aboard...

Here is a story of when a young boy met a young girl. They were both from Abruzzo, Italy. One from the town of Scafa and the other from a town of Castiglione. They are my grandparents, or to me, Nonno and Nonna. They fell in love and got married at a very young age; Nonno was 23 and Nonna was 17.

But life wasn’t so easy in Italy. Nonno decided he had to leave, because he was in the army and needed a paying job. He needed to find somewhere that could give him and his wife a better life.. Australia. His heart was set on Australia and that’s where he sailed.

1957. My grandparents were only married for six days before Nonno had to leave. The ship he sailed on was called La Roma. It was a big journey, especially to do all on your own. The ship left Italy on the 15th of May and arrived on the shores of Australia on the 19th of April. Nonno already had a sister who had moved to Australia with her husband, and he thought it would be a good idea to try and build a life there too. All of his brothers and sisters migrated to Australia bar one.

12 months after moving and he was a little established in Victoria, Nonna followed and travelled down under. According to research, “Italian Australians have a low rate of return migration to Italy.” (Confederazione Calabrese of Australia, 2009) They have returned to Italy for a holiday or two to reunite with the family who remained, but they both agree that Australia is now their home, and they are content with the lives they have created for their children and grandchildren.

Pictured on the left: Nonno and Nonna, 58 years later.

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Tagliatelle con sugo

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What you’ll need

Learning how to make tagliatelle with nonna 09

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500g plain flour 1/2 cup semolina flour (to make it a little hard when it cooks) Tablespoon of salt 6 eggs

This receipe serves 4-6 people.

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Place 500g of plain flour on the table top Add the salt and semolina flour Make a well in the middle Place 6 eggs in the well Gradually bring plain flour into the well Once all combined, knead gently Cut kneaded dough into 6 even pieces Continuously sprinkle flour over dough to keep it from sticking to the table top Individually roll each piece with a rolling pin until about 5mm thickness in an oblong shape Once each sheet has been rolled out to the 5mm thickness, sprinkle with flour and also sprinkle the pasta machine with flour Set the machine to the first setting Gently feed each sheet of dough through the machine twice on the first setting

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Gradually repeat this process, adjusting the setting as you go to gradually create thinner sheets Change machine to the tagliatelle plate As each sheet is now quite long, cut in half Feed the halved sheets through the machine to get your tagliatelle Once the pasta has come through, gently coil the pasta onto a flour dusted tray If not using the whole amount at the one time put the tray in a freezer bag and the pasta can be placed in the freezer to be used at another time.

Do not defrost, as it will stick together.

Rather, when you are ready to use it, take it out of the freezer and immediately place in boiling water.

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You’re the sauce to my pasta What you’ll need • • •

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Oil 1 medium brown onion Any meat (Works well with Beef, Lamb, Pork ribs) 2 sauce bottles (600mL), either canned/diced tomato, or bottled sauces purchased from a delicatessen

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Heat up 3 tablespoons of oil in a pot or large saucepan Add chopped onion and sauté until translucent Add desired meat to the onions and brown Season meat with salt and pepper Make sure your stove is on low heat Add a splash of white wine if preferred Once meat is browned, add the 2 bottles of sauce Add a teaspoon of sugar Season again with salt to taste Keep flame to a simmer Leave to simmer and cook for approximately 2 hours If you’re not adding meat to sauce, it would take approximately an hour If desired, wash some basil for flavour and put in pot

YOU COMPLETE ME To complete your dish, bring the pot to the boil and add

rolled tagliatelle straight from the freezer. Add a pinch of salt and once pasta is al dente, strain and add sauce.Add grated parmesan cheese for extra flavour if desired. Enjoy!

NEED SOMETHING TO WARM YOU UP IN THOSE WINTER MONTHS? Roasted Chestnuts: (10-15 minutes) 1.

Make sure the pan you have has holes at the bottom 2.

Cut a slit in each chestnut 3.

Cook slow because otherwise the inside won’t cook 4.

Wrap them up in newspaper or a tea towel so the

outside shell will soften from the steam, making them

easier to remove 5.

Warm your SOUL.

Roasted Chestnuts 12

Portraits

Still Life

Landscape

Post-apocalyptic Melbourne

References Confederazione Calabrese of Australia. (2009). Italian Australian Facts.

Retrieved from http://www.calabria.org.au/italoaust.htm

Talia Nubile