Pasta Grannies is running a competition!

Introducing: Our 'Nonna Approved' Recipe Competition:

We’re launching a competition for our Pasta Grannies fans, giving you the chance to have your own family stories and creations published on the Pasta Grannies website for all our community to see. The competition will be ‘Nonna Approved’ and real nonne in Italy will be involved in the judging process. We’re looking for both your Pasta Recipes, as well as your favourite recipes handed down to you by your grandparents. Full details below. We can’t wait to dig in to your submissions!

ENTRY WINDOW

24th March – 17th April

ENTRY CATEGORIES (Please only enter one)

Your pasta recipe
Your grandparent recipe
HOW TO SUBMIT

Please include: your recipe as a word document, a picture of your finished creation, and short bio (max. 500 words) about you and the story behind your recipe.
Please read the below terms and conditions before submitting your kitchen creation.
JUDGING AND ANNOUNCEMENT

Entries will be judged by the Pasta Grannies team and selected nonnas in Italy. We will judge these based on originality, flavour, creativity, methodology, as well as the storytelling behind the recipe. We will announce the winner on 12th May.

THE PRIZE

Winners will have their recipes published on the Pasta Grannies website, as well as being gifted a year long membership to the Pasta Grannies Club. For those not familiar with our club, this is a space where you can take a seat at our table, getting exclusive access to weekly nonne interviews, recipes, and behind-the-scenes content from le nonne and our team.

ENTRY REQUIREMENTS

Only one entry allowed per person.
Please only enter one category. If your recipe is both a pasta and grandparent recipe, please list it as ‘pasta recipe’.
Contestants must subscribe to the Pasta Grannies newsletter and follow us on either TikTok, Instagram or YouTube.
All entries must be emailed as a word document. Please use size 12 font. Include the ingredient list, quantities, methodology, serving portion and cooking time. Please attach a picture.
Please label the file as RECIPE_YOUR NAME_CATEGORY OF ENTRY [e.g. PORCINI RAGU_MICHAELLA_PASTA]
Please also include a short summary (no more than 500 words) sharing a little information about you and the story behind this recipe using the form below.
Entries must be submitted no later than 00.00 EST on 17th April.
TERMS AND CONDITIONS

By entering the competition, all entrants agree to the use of their data for competition purposes. Winning recipes and imagery will be used on the Pasta Grannies website. Some recipe details and imagery may also be shared on social media.

Thank you for sharing your creations with us. We are so grateful you have chosen to share your story. We can’t wait to dig in to your submissions!

[markthompson]

I don't have a recipe but my gran is totally responsible for giving me my first food buzz. I was five years old and we'd just come back from a three year RAF posting in Malta. We went to stay at my grandparents house and the first morning I went downstairs to the kitchen and met this grey haired old lady in a housecoat whom I'd got no memory of. She'd made a treacle tart and she cut and served me a slice. The testure of the pastry and filling and the slightly bitter sweetness knocked my socks off. It was absolutely delicious and is undoubtedly the strongest food memory I have. I'm left 55 years later with the taste still in my mouth and the memory of how happy it made her that I loved her food.

I miss her.

[mp]

I learned pasta with my mother in law. She will be 100 this november. Happens i was 30 and change and got chicken pox from my oldest daughter i now am 62. Mother in law is from abruzzo. A small town called San Eusanio del sacro. I spent about 60 days at home and after a couple weeks she asked me if i wanted to learn how to make pasta. So first lesson was capeletti. We made the dough with only 1 egg as it stretches easier and dries out slower. Filling was equal parts ground pork and veal. We added swiss chard and ricotta nutmeg salt pepper and what she calls condimenti. Made the tuco as she calles it (pomodoro sauce) bechamel too. We cut small discs with a small glass cup and she showed me how to fold and make the capellina. Over the next several weeks we made a lot of her home town pastas. Chitarra, cannelones, farfale etc. we are surprise going to see her this june. She resides in Buenos Aires Argentina and is better than the birth mother I had. A beautiful beautiful spirit and person. Always happy and gives the best advise. Love you Elsa Ranieri

[dee_dee_place]

Vicky- What a wonderful idea. I look forward to the submissions.

[parulmalik]

Wonderful! Small and wonderful step to go global. ❤
I think you gonna get swamped with recipies, Vicky. 😊 Which in the longer run will be ideal for the channel.

[HopeLaFleur]

This is so cool!! So does this mean you well come to Canada 🇨🇦 ❤

[TastySchu]

Aw, I wish I could share my grandmother's fry bread recipe. She made THE BEST Navajo fry bread. Mmm...., now I want some, and miss it 🤤😋.

Good luck! Maybe next time 😉🫶

[Logical]

Why are there so many restrictions. Why not just email the recipe, you know you can print from a email right? I was interested but the rules seem kinda restrictive. There are even rules to the name of the word document, I mean, loads of people watch YouTube on their phone and don't use word.

[americanjedi]

I am confused. Are you English Italian or Jewish?