SECRET Italian Pastas and How to Make Them
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- เผยแพร่เมื่อ 8 ก.ค. 2024
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#secret #pasta #recipe
SECRET Italian Pastas and How to Make Them (Please Don't Tell Italy)
Italy has MANY different kinds of pasta, but some of them are harder to find than others. Today, Eva shares three of her favorite "secret" pasta varieties that are difficult, if not impossible, to buy even in the Boot... unless, of course, you know how to make them.
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🍝 Want to become a pasta master? Check out Eva's Guide to Homemade Pasta: pastagrammar.retrieve.com/store 🍝
00:00 Secret Italian Pasta
00:30 How to Make Gnocchuli Cavati Pasta
04:02 Trying a Deliciously THICC Pasta
06:08 How to Make Biechi Pasta
10:43 Trying a "Poorly Cut" Pasta
14:19 How to Make Spizzulus Pasta
16:55 Trying Wine Pasta
18:54 Ciao for Now!
19:26 Where Do the Leftovers Go?
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GNOCCHULI CAVATI RECIPE - www.pastagrammar.com/post/gno...
BIECHI RECIPE - www.pastagrammar.com/post/bie...
SPIZZULUS RECIPE - www.pastagrammar.com/post/spi...
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Eva is the unofficial cultural ambassador of Italy. Introducing us to the lesser known regions. We were actually curious about Friuli-Venezia Giulia and were actually planning to visit on our next trip, then Covid happened. Thanks to this episode, it will now be on our must visit bucket list. Grazie mille.
How did she learn all she knows about pasta and Italy? I know she's from there but...
Friuli is the region that Udine sits in the middle of, and Trieste sits in the tiny slice of Venezia Giulia left to Italy after WW2 (it had extended well into Slovenia and northern Croatia - see Italy map post WW1)
@@moegirl76 exactly. I have never seen anyone so knowledgeable
Or so skilled at making these things
@@moegirl76 It's truly a mystery. It's almost easier to believe she made up all these recipes but then she also has a backstory for all of them and knows multiple terms for each dish and regional variations of every dish and… that'd essentially be "worldbuilding", and she's not a novelist as far as we know.
She probably just really likes food and travelling. …Yeah, that works.
I knew it! The real conspiracy all along has been the Italians have been keeping the best pastas a secret all along! The Illumipastanati!
That’s clever !
I had no problem seeing Eva in head to toe designer black clothing (Italian, of course) with Jackie O glasses discretely passing a plate in an artfully shabby chic Venetian Palazzo and then running off into the fog...
Lmao
🤣❤👍
Opus Do you suppose Olive Garden part of the conspiracy?
Oh boy!! THIS episode is easily among your top three so far! The subject matter concerning pastas that are mostly unknown and unavailable except in certain very specific regions PLUS skillfully handmade by Eva is literally OVER THE TOP. Clearly there was a lot of extra research put in by Eva and Harper in obtaining info and recipes for this.. and we are all the beneficiaries so thanks so much... you two ROCK!
By the way, II found TWO local shops who sell Montasio cheese relatively near here (Montreal)!!!!
😱😱😱😱
@@petermccrindle7033 expensive?
@@cosettapessa6417 I wanna know as well…
@@nodezsh he was kidnapped
I would like see more Sardinian recipes. Maybe an episode dedicated to them?
This is an awesome idea!
An interesting tale, though not food related for those who would like to stop reading, about Sardenia. 15 years ago I was diagnosed with FMF. 99.9% Jewish congenital disorder, so how did the child of a mountain woman (cortina) and a Roman man, have a congenital (in the genes) disorder that is predominantly a Jewish disorder?
My brother traced our family tree back as many generations as possible, but no Jewish marriage.
What he did find out is that my fathers family was originally from Sardenia.
He also found out that during WW2, Spanish Jews were hidden in Sardenia, and it is well known that the Dolomites hid many Jewish men and women from the clutches of the Nazis.
So, though no marriages, both sides must have had children, which explains me. From my understanding, only the 37th Italian blood with this disorder. Doesn’t feel like much of a lottery win but I think, an interesting story.
I suggest you look for culurgionis, pani frattau and maccarronis de busa
Seadas!!!
@@RamzaBeowulf Yes! I got engaged in Sardinia and we served culurgiones at our wedding, so good! I'd also add pane carasau (I guess this is covered by pani frattau though), Malloreddus alla Campidanese and Spaghetti con vongole e bottarga to the list :)
Il lavoro di Eva è incredibile, io sono italiano ma tante delle sue ricette non le conoscevo. Grazie per portare la cultura italiana in giro per tutto il mondo. Buon lavoro Eva & Harper
Grazie a te!
Dear Harper, Sardinia is forgotten just from people that didn't study geography during their mandatory school! 😝
It's an amazing island rich of history and with thousands of different flavorful recipes.
The mainstream tends to describe always the usual recipes of the same 3 or 4 Italian regions. This is a good chance to do something different Eva!
Eva I think you are definitely skilled in order to show the typical fresh pasta of Nuoro (Sardinia): Su Filindeu! 😘😘😘
In catalunya (Catalonia) we study it because they talk our language too, Català.
Also it appears in JoJo :D
Many shapes of Sardinian pasta need a great manual skill so that they are done in an acceptable way (such as braiding the Lorighittas, or to make the Culurgiones closure having the form of an ear of wheat, or "incocciare" the Fregola), but on Filindeu it has an absurd difficulty level !!!
(io comunque faccio il tifo per Eva :-)
@@antc.4457 braiding hair is hard enough for one to have to take salt and boiling into account as well
@@antc.4457 They braiding for culorgionis looks tricky. I want to learn it. But I think I’ll have to try it a few times before perfecting my technique.
People remember sardinia only from the napoleonic wars (History buff here)
But how good you are, Eva! From the Alpi to Etna, you know perfectly the cuisine of the boot! Why don't you write an (Italian) cookbook in English with Harper? Thus, finally, the many stereotypes about cooking (such as spaghetti with meatballs) would end.
YES!!!!
Oh lord... That's one book I cannot wait to have.
Agreed….this has been suggested many times, and though an enormous effort, we have seen Eva and Harper put so much into their videos….think the ‘how to stuff everything’ video, that I am sure their book would be a best seller….I would absolutely buy my copy before printing!
@@lisaflower5994 But it will have to be released all over the world, not just in the United States and English-speaking states! P.S.: for the Italian version I would like a personal dedication by Eva to our country!
I will buy the book
Let me say that Eva is a high level artist, each dish becomes a masterpiece. Exquisitely edible, too. The top
I hope not to upset you but Eva's culinary level is very common in Italy. We not only have one of the best kitchens in the world, if not the best, but also a high level of technical preparation in most of the people ... what you see seems extraordinary to you but in Italy it is not, it is very common.
@@alemassa6632 I'm Italian too :). The great cooks capable of doing everything at home were my grandmothers and my mom. I know very few people who can cook like Eva. In my opinion she's truly exceptional, well above the average. However, I'm pleased that you inform me that the average number of good Italian cooks is high, there's no reason to be upset. But ... Eva is my favorite all the same :)
@@alemassa6632 dang you Italians are indeed very good cooks.
From Friuli here 🙋🏻♀️
Grazie Eva per aver valorizzato (e fatto conoscere) un piatto della mia regione 💞
Grazie a voi di aver creato un piatto cosí buono!
Learning from Eva how to cook pasta properly- 🤯 it’s totally revolutionized the food my family eats. 💕
Having Harper around saves on the cost of Tupperware. No left overs!
@Bobb Grimley Portion control.
HAHAHAHAHAHA
I love how much Harper adores his wife and her cooking ❤
@PastaGrammar should ABSOLUTELY release their own line of unique pastas for purchase!! 😍
Every Italian region has a lot of local shape of pasta, only in Romagna we have:
passatelli
cappelletti
Curzul
spoja lorda
tardura
Cappelletti 😋😋😋
Io sono pavese ma quando sono stato a Rimini ho mangiato gli Strozzapreti... te li sei dimenticati?? Penso sia la pasta più romagnola in assoluto.
Eva is next level artist when it comes to food and acting as well.
I love how you pay homage to your homeland and it’s different regional cuisine.
I LOVE watching Eva make anything! Plus hubby interaction is soooo wonderful! TY for making something we can get nutrition for our souls AND bodies!
Eva undertakes every dish with such ease.
Not really surprised, but I think every dish Eva makes is probably Harper's favorite dish. Everything she makes look amazing.
I love a thick eggless pasta! It has the best texture.
I also thought the first shape looked like bean pods.
I love watching Eva make pasta. It brings back memories of my grandmother making so many different dishes !
2:35 - Wow! When Eva is teaching Harper about making the pasta correctly I had a huge flashback of my Sicilian grandma teaching me the same way - every tiny detail had to be correct!!!
Interesting. I mentioned pizzoccheri pasta in a previous comment, and the biechi seems very similar. Largely buckwheat, but no egg or butter in pizzoccheri, and it's cut into short strips, not triangles. Very tasty though, i had it in Tirano, came with cubed potatoes, swiss chard, and cheese of course. The local vino was pretty good too :) I also travelled to Sardinia, but sadly, never came across the wine pasta. I'll look out for it next visit. Cheers.
Pizzoccheri valtellinesi ❤️
@@nico._. That's it, i couldn't remember the dishes name. A hearty, rustic dish, and quite delicious. Thanks for reminding me :)
I want to eat and cook both Pizzocheri and Blecs. Valtellina serving potatoes and cabbage which are my favourite vegetable combinations feels super Germanic and Irish. Friuli and Valltelina are two regions I’m super excited to learn about.
@@MrMikkyn Good luck making those pastas. And learning about those two regions. Maybe you'll get to visit someday. Also, spuds and cabbage, great combination, and very popular in a lot of regions. They go into a lot of hearty dishes :)
EVA ! mi fai impazzire con queste antiche invenzioni ! Mi ricordano le nonne e le zie di tanto tempo fa !
❤️❤️❤️❤️
Every Sunday after lunch I enjoy your new video,this week it was really nice as you tought a few things even to italians,all these old recipes that are forgotten to most.Eva,ti dovrebbero fare ambasciatrice della cultura della Repubblica Italiana!
Grazie!
My grandfather’s family was from northeastern Italy. Ancona to be exact. It’s fun to think they probably ate that cornmeal pasta dish. 😍
Ancona is in central Italy, not in the North. The Marche region is lovely and has an amazing culinary tradition.
I made and canned Ava’s tomato sauce today! My husband has been having me try to nail a tomato recipe for canning for years and we couldn’t figure out how to make it the way he likes it but I think Ava’s recipe is perfect !
Thank you!
I love this show. I’m learning so much about Italian food and history. And all the different regions. The Italian side of my family was from Catania in Sicily, and Ancona in the northeast. But since I’m 4th generation, the traditions have dissipated over the years. And all the stuff from Rome, Naples and all the middle of the country weren’t even known to my family.
I really enjoy this channel!
Mbare
Ancona is not north east...till this morning it is in the middle!
ff you are curious about tipical pasta recipes from Ancona, you should look for Maccheroncini al fumè, you won't regret it, i promise!
Ancona is considered in central Italy here and Marche region the meeting of North and South
@@francescoenriquez765 your word compare is translated to around by google 😂
My great grandma and grandmother who came here from Palermo used to make that first pasta that has the dimples in it and I haven’t seen it in years that’s absolutely awesome I know how to make it now. I love this channel. I’ve seen so many things I used to eat when I was little when my grandparents were still here. There’s one thing I can’t find is the homemade regular bread my great grandma used to make. It was the best bread I’ve ever eaten. I know it’s from Sicily and she was making it for years cuz they never wrote down the recipe. It’s definitely not sourdough. It was just regular bread we would eat with everything if anyone has any clues to help me please let me know.
Wow! Especially the last two - (1) buckwheat + butter + eggs, and (2) semolina + wine!!! The sauce pairings are truly spot on. I love y’all, you’re such great teachers.
dai Eva abbiamo un sacco di ricette che potresti fare (culurgiones, seadas, malloreddus con salsiccia, fregola, pardulas...) potresti dedicarci un video pure a noi :D vi seguo sempre, saluti dall'isola! Cheers from Sardinia
Lo faremo!!!!
Le pardule 🤤🤤🤤🤤🤤🤤
I Malloreddus non possono mancare.
I love the spelling of Sardinian words. It looks so cool. Reminds me of Catalan.
Can’t wait to try these, looks amazing! Thanks guys ❤️
When you're 100% Italian and Eva makes you feel such an ignorant 😂😂😂
Fugettaboutit
Ma nooooo!!!!
Stunad….right? 😅😂🤣😂😅
Well... Yes.
She knows many things about italian food, and we have several kind of that so, yes... Eva Is great
@12:29 this is how you see why Harper and Eva are perfect for each other. They involuntarily mirror each other's movements which is so cute and fun to watch 😊
Love the cooking and content!!!
Bravo! Once again, Yum!!!
thanks for the recipe
Wow must try. Thanks Ewa 🌹
Wow, such an educational video for me! Grazie mille! 🙏🏻
eva makes everything look so easy
What a fun idea for the video! You two never disappoint! Thank you! 🤩
Love that you guys show off lesser known Italian dishes! Bravissimi!
Thank you for this knowledge Eva. Absolutely love everything about this channel 💕
What a great vid ...I love the variety .thank you 💖🙏💖
Great video. Thanks for sharing theses unique pastas with me
thank you
Exceptional episode! Thank you once again
All looked great. 😍 I might just try them.
this channel is GOLD
Thank you guys for this array of Italian cuisine and knowledge. More and more fond of the simplicity yet complexity of this cuisine and your videos.
Amazing pasta recipes.
I love this video. I am going to try these pastas.
I love Harper getting in on the action, and helping a bit in creating these pastas! I’d love to see you continue to help out in the future!
It really demonstrates how anyone can try these at home, not just amazing (so experienced, knowledgeable and capable!) Eva! Thank you both.
That's awesome learned something new today.....bless pasta was my favorite
Harper and Eva your videos provide such great and entertaining content on very unique dishes and ingredients!
Thank you so much!
As always awesome video ❤️ yum yum gimme some
today, first in years, made a dish for myself. I made the sausage-tomato sauce, but with fusili (instead of the secret spizzulus)
thanks for the inspiration
Love this episode! 3 pastas I’ve never had! I’m excited to try!
Love you guys!
Fantastic video!
Looks amazing yum 😋
Oh, loved this episode so much. I actually got to eat the triangle pasta when I was visiting Italy. Never could pronounce it, but love it.
Pasta is love! 😍
This is the best. I loved learning these secret recipes & am captivated by these regions. Eva, magnifico! And it’s great to see your appetite, Harper.
that was amazing.
Super fun video this time, I smiled and drooled all the way through. So delicious looking!
Would love to see a traditional recipe that involves cavatappi pasta 😎
I'm watching from Brazil and I love your channel. Italian food is my favorite in the world. Fun fact... Brazil has the biggest Italian community outside Italy, 25 millions of Brazilians are Italian descendants and Italian culture and food is everywhere here. Also our languages are very similar and easy for us to understand each other.
I love your episodes. Eva makes Italian recipes that are not common on other TH-cam channels. I learn so much from her. I was born in Italy and have maintained an Italian cuisine at home for the past 60 years.
Eva, it is always a delight to see you cooking!
I loved so much to see maltagliati, I used to make them with my grandma when I was little (of course you cannot screw them up!), and I haven't seen them since, even though they were not buckweat but normal egg pasta and we were in Lombardia :)
Also big bravo to Harper for the editing, I still find incredible you only use a phone and the videos turn out so great!
Appreciate the two non-meat dishes! ❤️ hats off to Italy’s best kept secret Eva!
I love how this channel is about Italian geography as much as the cuisine. Its really educational!
Let's have an Italian wine episode.I love this channel but I can't make any of these amazing dishes because I have to do low carbs. Watching gives me great joy to see how yummy they are though. Also, loved the 'happy wife happy life'----fabulous.
yay! please more videos about meat fish and veggies!
I think they have a keto episode. I do intermittent fasting OMAD so I can eat pasta everyday without gaining weight.
@@MrMikkyn So do I but I still have to watch the carbs--not for weight but for glucose levels. I will search for the veto episode. Thanks.
@@auraaurora9815 Ooooh. Okay. Gotcha.
The last was the best. Wow
I was just wondering about other flours! Love the music. You both are so much fun.
Great episode guys and an amazing pasta recipes, Eva is a master. love it 💯
I don't know when I've had so much fun looking at a video. I've learned so much, especially the way you guys present each new variation on the theme of pasta and sauce. Thank you for sharing, especially the last pasta from Sardegna. I'm sure my granddaughter will think that pasta... when left long and not turned into a circle... will most definitely look like worms... she'll love it.
Amazing, graci🤗
GREAT TEACHER EVA!! So patient and kind in your delivery always. Finger pasta, how cool!! Harper such a perfect student for Eva💕
Wonderful dishes Eva❣️
Grazie!
Absolutely fascinating! Eva is a walking encyclopedia of Italian food and life. Because food is life. Thank you. Grazie Mille ❤️
Spizzulus: quando il malloreddus sposa la lorighittas!
Amazing Eva!
♥️♥️♥️♥️
Another fantastic video. The consideration, planning, and video work that you put in to each video is first class. An interesting subject, nice presentation, and it is always enjoyable to learn more about Italian cuisine.
Thank you.
Your channel is my favorite on TH-cam 😍 it is more than cooking recipes and tips, it's also history and explanations of a culture. Thanks for sharing all your knowledge with us Eva, you're an absolute queen.
Yes I also love the stories. I love pasta lore. History has never been so delicious.
Thank you both so much. Ciao franco
Oh man! This! Another one of your videos has me drooling. I must make that last one from Sardinia... I felt like I could smell it. :) Thank you for always teaching us what part of Italy different recipes come from.
Wonderful episode-more secret pasta recipes, please!
Recipes like these only prove that we need more small businesses that sell fresh made specialty pastas. We have somehting like that here but they sell alot of dry pasta that they make and it isn't very creative mostly fettucini, taglitelle, pasta sheets they make these with different "flavored" or colored pastas - spinach, carrot, tomato, squid ink. They also have tortellini and ravioli, but it is all very basic and not very good because it is so mass produced to supply local restaurants it just isn't what it could be. Definitely trying all these pastas.
Buccia di faggioli...... love it!
I loved this episode and will be ordering your guide to make homemade pasta. Thank you both and keep the great videos coming.
Grazie mille! ❤️
Beautiful segment! I will try to make these lovely pastas. They are a revelation! 😘😘 to you!!!
EXCELLENT vídeo 👍👍👍
Eva you did it again that pasta looks delicious! 👍
Sardinian subber here✌️😆 what you guys do it's AMAZING!! Keep up the good work!!!
Been in Cagliari a month ago! Just one word: CULURGIONES.
Love Sardegna! From Toscana.
@@thebuttereffect3446 hahaha that's a very "delicious word". I wish to visit Tuscany someday! My neighbor is from Florence. Great woman. Greetings from Sassari😙✌️
My husband was kind and let me binge last night on your channel of course I made your Ciabotta recipe the night before so that helped. I have worked in NY italian resturants for 20 years and have become quite a cook because of that. Your recipes from all parts of Italy are adding to my dinner table mire yumminess. I love the way you make the quick sauces to go along with your homemade pasta it makes for an easy delicious evening meal. I'm going to make your secret pastas, first I have to get a gnocchi maker . Love your channel. Patiently awaiting your cookbook!
Love the music in this one Harper!!..
those all look fantastic
When I go to my daughters, to babysit our grandcat, I usually end up making a huge lasagna completely scratch - this time I may try ravioli . Eva inspires me. I also want to make ricotta cheese cake
I love you guys!!!
The first pasta that you made the gnocculi my family from Marsala, Sicily makes. I’ve never seen anywhere else! We love it! I’m so impressed that you made this pasta!
My favorite olive oils come from the Sciabica family in California. They make one called Marsala because that’s where the Sciabica Olive Oil Company’s founder, Nicola Sciabica, came from, and where he learned how to make olive oil before immigrating to America. Small world, eh?