How Italians Use WEIRD Pasta Shapes
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- เผยแพร่เมื่อ 23 ก.ค. 2024
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How Italians Use WEIRD Pasta Shapes | Rotelle, Pastina & Cavatappi
Some pasta shapes are so universal that everyone has some idea of what they're used for. Who can look at a package of spaghetti without instantly conjuring images of tomato sauce or, at least, a classic carbonara?
Other shapes can be a bit more baffling. When you see them in a store, you might think "who is buying this and what are they doing with them?" I've certainly felt this way, so today I'm enlisting the help of my Calabrian wife to investigate the Italian-approved uses of a strange pasta selection!
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What are some strange pasta shapes you've always wondered about? Let us know in the comments!
I’ve got a bag of pasta shaped like the Eiffel Tower, and no earthly clue what to do with it.
🤔
I'm pretty good with long pastas like spaghetti, bucatini, fettuccini, linguini, and also with tube shapes like penne, rigatoni. But there are other shapes, some I have in my pantry right now, which befuddle me. I would love to know what to do with trecce, trofie, vesuvio, orecchiette, and even pastas like fusilli or farfalle (outside of the usual pasta salads). Btw, this was an excellent episode, and I feel like you could do several more along these lines.
Do you have any videos with cavatelli? These dishes you made look awesome!!👍😁
candele!!!
As an Italian living abroad it always confuses people a lot when I explain to them that every pasta shape has to be matched to the sauce appropriately, of course they taste the same, but it’s a texture issue! Thank you for spreading the word my friends, I was becoming hopeless 😂
It's true. I once used penne when a recipe called for conchiglie(shells) because I was out of them, and the penne didn't grip the sauce the same way.
Love your videos …. Keep them coming ❤
When my Italian grandmother had stomach trouble, she would make pastina and add butter. It was very soothing. I still use pastina this way when I'm feeling ill.
Try pastina with brodo di pollo and parmigiano on top
@@coat.thik1 godly childhood food
My Italian Dad always made me Pastina in chicken broth when I was sick. Even as an adult if I was at my parents with a sore throat he would stand at the stove and stir Pastina in the pot with a wooden spoon (I can smell it now) and I would get better. I think it was the love I felt, I miss you Dad…
great for children and comfort food for convalescing.
Pastina is baby’s first food, and the last food many elders can eat.
These pasta shapes are wonderful. I wish they were more popular and common
You are right!
We got to know the rotelle back in the 90´s... with this half corny commercial. It is still stuck in my head 😂 (The baby's first words are about pasta wheels and not papa).
th-cam.com/video/kgMQwhB3N20/w-d-xo.html&ab_channel=TVpresentation
I dont know why i feel like rotelle would perfectly fit with the cheese sauce of "mac n cheese" (maybe because the whole cheese has the same shape?). I mean the homemade supercreamy cheesy sauce! Vincenzo, You should make another MnC pastavideo after you tried the commercial product to get closer to the flavour but with goood ingredients! Che ne dici Vincenzo?
I use Pastina many ways in a Soups, but sometimes as a "couscous" like and Cavatappi also , but for me Rotelle was something for a "Kids" - but now I know better...
All three are very accessible where I live in Connecticut. I've used all of them
I would happily accept a whole series on just letting this wonderful Italian lady go over every pasta shape that she knows of and the use for it
Way too many
We use the cavatappi pasta in plain old mac and cheese. Holds onto the sauce better than macaroni and has more bite to it. Thank you for the video! Great as always.
Yep, same thing I use it for. Works really nicely in a baked mac n' cheese.
It's better if you make the cheese sauce thicker, which it will be if you use more cheese :)
That's what I use for my mac& cheese now, it can take a really nice thick cheese sauce and keeps a nice bite to it.
Besides that, it's just a beautiful pasta!
This! elbow pasta just doesn't hit the same
I love cavatappi noodles. They are so fun
In hungary we use pastina (locally named "tarhonya" , its a 4 egg/1kg flour pasta ) too, but we make it almost like rice. First you have to toast it in a dry pan, until its color changes to dark beige, and you pour in warm water, but only twice the weight of the pasta. You can boil it again, and let it simmer, until it soaks up all the water.
Its a side dish for goulash, lecsó (similar to Peperonata from Liguria) and stews.
As a boy I hated tarhonya. lol Maybe I should try some now. My parents are passed so I'll have to try to make it on my own. 😉
Then my idea to eat my leftover goulash with leftover couscous was not bad at all
@@Missfire267 Couscous is just bit different. Goulash would be best with a bread or steamed one...
@@Missfire267 for me, its a little bit weird, but its just becouse of personal habit. Couskus is an arabic/african dish, and I gladly eat it with any light ragout or stew... but it doesnt mach in my head with heavy dishes like goulash. More like boiled potato or something similarly dense.
I wouldnt serve it to my guests and frends; but if it was leftover, do as you like.
You can't do that with Italian pastina because the ingredients of the pasta are different, so the pastina will burn.
But is nice to know about other countries that have something similar to us and leam new things. Also it seems pretty yummy 😊
I’ve only seen the wagon wheels in hamburger helper as a kid in the 70’s. Such a fun shape. This was a great episode!
lol - I forgot about the Hamburger Helper one.
I remember them into the early 1990s before they culled most of the original line.
That first pasta …the little wagon wheel one…I love to use with a cold pasta salad. The little peas or pieces of cheese get stuck in the center or in the “spokes” and it holds them nicely when dishing out and eating. 😋
My mother, grandmother and aunts also used the little "pastina" as a toddler food. Generally boiled and with butter. But we older kids loved it too.
RosaMarinas were generally the soup pasta.
Cheers guys. God Bless you.
In our household we jokingly call it :"Pastina Malatoni" because in a hot broth is the best thing to eat when you are sick or have a cold. Very easy to digest.
We ate it boiled with butter too. It's really good.
My grandmother also did it with butter and is what she gave us as soon as we could eat real food
Well, now I know why we called that soup “baby pastina”. I thought it was because of the tiny size of the pasta not because it was made for babies.
My Nona and mom made it for us when we had sore throat’s and after I had my tonsils out. Mostly ate it when I was not feeling good. It was mildly flavored but warm and filling and if it came up it didn’t hurt. Loved it. It’s the vegetarian version of American chicken noodle soup. Cures everything!
@@tiffanyortiz3064 you are so right!
I just had covid and the only good thing about it was having pastina every night. It healed my spirit, I was feeling sad and lonely and that warm pastina come at me with all those sweet memories to lift my spirit
If you try to cook it with the chicken broth, homemade, it can be soo good for when you are sick.
Use: carrots, celery, chicken and onions for the broth. When the fat part of the chicken goes on the surface take it out and trash it 😂. The broth needs to boil for at least one and a half hours, when you can see a good golden brown broth and there's almost no fat on the surface it's done. Then take carrots, celery, onions and the chicken out and put the pastina in it (if you want to cook less portions, use a small pot and put the rest of broth in the fridge). Let it cook until pastina is ready and serve it.
OR....
You can make it like this, like my grandma did for me and my brother, when we where kids:
1. Boiling water add pastina and salt, then put a small piece of butter on it, stir and when it's done add some parmigiano on top. (You can make it more solid or more liquid, it depends on how much pastina you put inside)
2. Make a quick tomato sauce with an onion, olive oil and a bit of pepper. Stir until the onion is golden, then add the tomato passata and salt and she puts some rosemary in it (I suggest you to pay attention to the rosemary leaves).
Aside let the water boiling and then add the pastina and the salt (check how much salt do you need, since you have put it in the sauce before) let it cook and then put the pasta in the sauce, stir it and add on top the parmigiano.
A hug from Italy 🌈
It's also called minestrina "tiny minestra"
It's usually eaten also when you feel sick,
That and white rice with butter (riso in bianco), old medieval tradition connected to the idea that the body had to be balanced between different colored "humors"
I would be highly intrigued by a video all about penne lisce and why Italians don’t like it 😂 apparently during the pandemic when all the shelves were emptying out, only penne lisce sat lonely and fully stocked
Funny, that's how we ended up with Cavatappi.
So true, would love to hear what sauce you would cook them with!
Many Italians are convinced that the penne rigate (or in general any pasta rigata) are superior to the lisce but it might not be the case. There is a good part of well known italian chefs and experts that point out, the lisce hold the sauce much better granted that they must be made with the best methods (bronze cut and a slow dry process).
There are no ridges to hold on to the sauce. LOL. I never buy it either. Although it is good with the long skinny aisan green beans.
@scanasbaz you’re right it doesn’t hold the sauce but let me say this you dont wanna eat pasta and sauce i bet you’ll eat pasta with the sauce . is like a burger, you dont wanna eat the bread and then the burger ,this is where it get messed up but when you talkin bout pasta salad you can buy the smooth one. buon appetito da bologna…
Great video!
Just in case you wonder we (Italians) have many different shapes for pastina too. Actually we have "pasta asciutta" (which is what other people call just pasta, and literally mean dry pasta) and we have "pasta in brodo" (which is cooked and served in broth). Maybe there aren't many different shapes for pasta in brodo as there are for pasta asciutta, but there are a few nonetheless. Of course, most of the times the different shapes are only for the kids, and they are usually interchangeable in the same recipe.
Don't even think of putting pastina in my minestra di fagioli (bean's soup), i'll chop your hands off before you could :D
@@Moribax85 if you do a poor job of cutting off the hands you can put those in the pasta e fagioli instead.
I know it's not at all "Italian", but I often use Cavatappi for my "famous" homemade mac & cheese! The cheese sauce sticks so well in the grooves and . . . well, just yummers! I cannot wait to try some of Eva's recipes when we have a real kitchen. We're currently "homeless" in a small camper but as soon as we have a home - watch out! Love you guys!!❤️❤️❤️
Im going to try one of those recipes this month with a 6 blend italian style cheese sauce. But its been suggested that I add some mushrooms and panchetta to it so I probably will.
Catavappi us my all time favorite pasta shape in fact. Its insanely hard to find but I really enjoy it.
Hope ^ pray all works out well for and you get a home real fast. !
Hey, you and me both! Cavatappi is a great shape for mac and cheese.
I make mac and cheese with Cavatappi as well. Something about the shape makes me feel like it tastes better 😋
@@mariasklar8963 Probably the ridges.
Ava got it right, of course! I use rotelli/rotelle for pasta carbonara because the wheel spokes easily hold a thick sauce and bits of bacon. Anytime a sauce has small pieces of anything, the rotelle which deliver them like a wagon wheel. Cavatappi makes a great mac n' cheese with a super thick 4-cheese sauce (unbaked just stirred in).
A pasta type that I discovered in Sardinia and really liked, and that is apparently specific to the island, is "frègula" (or "fregola" in "continental Italian"). It is a lot like pastina, but the tiny little pasta balls are toasted and therefore have a darker colour and a slightly roasty note. Very delicious.
I'm glad you like it, very typical. Cheers from the island!
i saw a documentary on the ancient and very rare type of sardinian pasta that only a few people know how to make... that's an interesting one! filandeu i think
@@rosannapizza6402 oh yes, that looks really interesting. I'd love to try these one day.
Yes, I'd love Eva to share some ideas for using fregola! I've got a couple bags (2 different sizes) and have some ideas of what to do, but would love the Pasta Grammar tutorial first. :)
@@professoraviva4628 A Sardinian here.
For my own taste, I think that the fregola is fantastic with fish-based soups, but you can often find it in Sardinia in a dry version ("asciutta").
The most famous of the recipes is the fregola with the clams ("arselle"). I love it also preparing a version with mussels. Another way is with porcini (if not in season you can also use dried ones) and sausage, prepared almost like a white ragout.
Is very suitable to be risotto-style cooked.
One pasta shape I’ve seen before, but never actually cooked into a dish are Radiatori. As one might be able to guess from the name, they are pasta in the shape of a radiator!
Pesto, potato and green beans or eggplants and cherry tomatoes
They seem to be very versatile, combining the benefits of hollow pasta like penne on one side and the sauce holding capability of shaped pasta like Fusilli on the other side.
yeah radiatori can go in pretty much anything, it holds sauce like a champ
We always made western spaghetti with this
@@PastaGrammar package says 7 to 8 mins so 7 for al dente? Just wanted to check as only seen radiatori in in either shop and the cook time for that brand was a few mins more
I'm so glad my 3 kids had their Italian Nonna. Eva did exactly what I hoped. My 3 kids first solids was pastina in chicken brodo ❤ love from 🇨🇦
Omg i cant beleive you busted out pastina!! We all grew up on brodo with pastina. It's every nonnas cure-all when anyone gets a cold. Classic comfort food
My children LOVE Rotelle. They call them "wheels." 😂 They just eat them with salt, but they are so fun.
Your kids are geniuses: Rotelle literally means "little wheels" in italian :)
Also here in Italy rotelle (or "ruote") are a very popular pasta shape among kids.
My grandmother always used to cook rotelle (regardless of the sauce) when I was coming to visit her because she knew I liked the funny shape.
You can eat Pastina in brodo when you were a baby or when you are sick. Cavatappi best receipt, in my opinion, is cold pasta salad with rucola, speck and scaglie di parmigiano. I'm Italian and is the first time that I see the rotelle pasta shape 😂
Personally i eat pastina in brodo even when i'm perfectly fine, it's just good and easy, just throw a stock cube (dado) in a pot of water and you're good to go. Also, as a fellow italian i will confirm that i've never seen the wheel things. Btw, in case non-italians are curious rucola is rocket salad (i fucking love that name btw), speck is an italian type of seasoned meat, kinda like ham except not really, and scaglie means shards/chunks so the comment is saying to peel thin but wide chunks off of an actual parmigiano cheese wedge and put them on as decoration/extra flavour, and trust me, the difference between pre-shredded and bagged "parmesan" and an actual seasoned parmigiano is immense.
Love you guys! You guys put so much energy into your videos and every detail down too the camera work is so great. You guys are responsible, dedicated, and hilarious. Can't wait for you to reach heights! 🤩
Thank you!!!
I remember as a kid my mother would make us pastina for breakfast. We would cook it with less water so it's thicker and creamy like a partridge and add butter and sugar. At 3 or 4 years old we were standing on a step stool to stir the pot as it cooked.
This is another great video . I have used all three and can remember in our family the pastina with the chicken broth and an egg scrambled in added with lots of parm cheese as a child. This was the first pasta I made for my daughter too. I forgot how delicious and easy this dish is. I love seeing your recipes and both of you. Harper looks great in blue and Eva you are just beautiful and a great cook.
Interesting combo. Reminds me of how I make my top ramen - toss in scrambled egg into the broth/noodles in the end.
@@anti-ethniccleansing465 sounds like it , so good.
Yes Cheryl, that’s how my mom and grandmothers made their pastina-with scrambled egg in the broth and lots of parmigiano cheese! 👍🏻
I always make cavatappi with hamburger and chili sauce. It's my favorite pasta next to orecchietti with broccoli rapini. If I could get Italian sausage here, I'd make the rotelle like that. But the other two are doable. Grandma made baby pastina with just butter and cheese. Brings me back!
Orecchiette with broccoli rapini is one of my favorites also
My grandmother used to give me pastina as a child and also when I was ill. My dad always recommends it for a hangover.
It's crazy. I'm Italian, and somehow, without anyone teaching me exactly how to cook these, I knew right away what she would do.
Oh, rotelle, would go well with a ragù, it can totally capture all the meat. Oh, acini, they HAVE to go in a brodo.
As for the cavatappi, it's my favourite pasta shape, so I've had it in so many different ways, but I was thinking of either pesto or ragù bianco, so there we go.
Luckily I had Italian grandmother and mother. Ate pastina as a child. My daughter and son loved it with butter and Parmesan. My mother ate it when she was in hospice care at home. Such a staple in an Italian home ❤️
I know Latin, not Italian, but one of the meanings of legare (normally “to bequeath; to entrust”) in Latin is “to select as lieutenant/deputy/assistant”. I’d imagine that’s the meaning from which the pasta pairing sense of the word derives. The sauce is a brilliant general but can only reach its greatest glory with the right pasta at its side to execute its strategic vision.
Though with how it’s being used in a sentence, it might also be from the Latin legere, to collect or gather. While not as “cool” probably more likely than something with a primary meaning of bequeathing or entrusting something TO someone.
All great dishes and paired well with the shape. I love using rotelle for pasta e fagioli. For those that didn't understand the reference, Legare means to tie or bind, so the sauce and pasta are tied together and Eva did it perfectly, Brava Eva! In Canada some of these pastas also go by different names in English. Rotelle are more commonly referred to as wagon wheel pasta and cavatappi are called Scoobi Doo (I don't know the origin or reason why).
Scoobi-Doo is the name the italPasta Company uses for this pasta shape in Canada. Otherwise, everyone else just calls it cavatappi. It makes a great mac and cheese!
I love it how Harper feels like a child finding out his pasta shapes and their use for the first time!
Rotelle are my favorite pasta shape!
I always thought of it a s a guilty pleasure, because I wasn't sure if it was authentic Italian. I'm so glad it is!
It holds the minced meats so well! Heavenly!
I wonder if Eva ever encounters an Italian pasta that she is not familiar with? I'm sure there are probably new pastas that are invented occasionally.
A friend of mine used some that are called "radiator", they look like little old fashioned radiators. They are also very good at holding those minced meat sauces.
As always I love your shows!
Love you guys!
XO
It’s a “marriage” of ingredients! Love this so much! Can’t wait to incorporate these into my weeknight menu.
Pastina in brodo cooked with bitter greens is one of my favorite ways to use pastina. Top it with pecorino and Calabrese chili! Yum!!
As an italian i've never seen the wheels (though i want to try them now) and i'd like to share with you an interesting anecdote regarding the cavatappi. Here in italy they're also sometimes called celentani, because there's an italian singer called celentano who used to dance a whole lot in his shows and concert so they called him molleggiato, aka springy, and the cavatappi look like a spring aka molla so the original creator, barilla, named them after him as an homage. Also, i'm italian, why am i watching this video? I mean, it's not going to stop me from clicking on the next but it's still weird.
I seriously can't get enough of this channel. You two make such a wonderful couple! Bravo!
I've been wanting a video like this! Well done Harper and Eva! And thank you!
Thanks so much for this! When my children were little we called Cavatappi pasta ‘Tigger Tails’ since they liked Winnie the Pooh and that’s what it reminded them of! 😂
Tigger! That’s so cute.
I’d say that this video has single-handedly scratched my itch to know how those pastas are cooked!!!! Thanks to Harper and Eva for such amazing content as always ☺️🙏
At first, I thought describing your wife as “*EXTREMELY* Italian” was my favorite line, but then you suggested putting cream in a sauce. To a southern Italian. 🤨
Eva responded out loud as I was thinking the same thing: “Are you crazy?!” 😂
This was great guys really enjoyed it!!
My favorite weird pasta shape is, "radiatore". They make amazing mac n cheese!!! the cheese sauce rests inside the little folds, and they give such nice texture!
We use radiatore for Mac and cheese too. It is great! We have also used cavatappi for Mac and cheese.
Try radiatori with a good pesto, potatoes and green beans
@@giorgiolucano5469 this sounds divine!! Thank you!
I am definitely trying the Rotelle recipe - that looked incredible!
Add peas. Brings it to a whole different level.
I’m laughing about the rotelle - only ever had it in a cold pasta salad.. definitely going to use Eva’s recipe. Pastina- always had as a child with egg, lots of pepper and Parmesan. Agree, shape matters!
I loved wagon wheels when I was a kid! and my mom made Pastina much thicker with butter and lots more cheese - but my all-time favorite as a child were the "o's" I think it is Anelli or Anellini (even smaller "o's") great for soup! they are hard to find near me but whenever I visit an authentic Italian market I pick up more than a few bags!
I love learning the extra Italian vocab; legare has been added. I love cavatappi. Beautiful dishes as always.
legare come from legato wich was the chief of legion ^^
cavatappi means corkscrews btw
I eat pastina in brodo almost once a week during winter, so Harper, you can have it even as an adult. Btw pastina also has many shapes, my favourite is puntine (also known as melon seeds)
Love this video! I’ve always been curious about the different pasta shapes! Def going to try some of these, they look so good 😋
Finally a video that answers the questions I've had inside for a long time but I keep forgetting to look up. Lovely video. I look forward to trying these recepies. ♡
In Mexico, we do something called _fideos_ , which is sort of like the baby pasta thing, but also very delicious and welcome in cold weather.
This is what immediately came to mind for me, wife is michoacana and makes fideo but it’s a tomato broth.
It's great to see such a variety of pasta. I love ditali (short tubes) and think it's the best pasta for 'pasta fagioli'. Thank you for another great video.
Yay! I wondered what those pasta shapes were used for too! Great subject matter! More shows like this please. Good job guys, as always.
Okay we definitely need a part 2 for this!
I must say I actually think rotelle (one of children's favourite pasta shape) go very well with a simple tomato sauce - it just has to be, as Eva said, a thick one.
Absolutely not, no one here in Italy would use it as it is exactly as it was said in the video they serve sauces with pieces of meat or vegetables or fish but not smooth sauces, other formats such as spaghetti are fine for those.
@@dazo666 italy sucks!
@@dazo666 Not everyone is making pasta the same why as in Italy
I just want all the shapes lol
Please and thank you.
There is never enough recipes from this channel but there will never be a better food than pasta. 🍝
Oh boy! Loved this video for so many reasons! I think this one goes to the top of my list of favorites of your videos!
What a delightful presentation! Thank you both
When they talk about “forkability”
Pasta dried was invented in Sicily for the Arabs (the Arabs travel a lot and they wanted some pasta for long travel and fresh pasta wasn’t a good choice)
In napolitan Reign the dried pasta became very common, but was no longer comfortable eat that with hands, cause the dried boiled pasta is very slippery
So was invented the fork for eating, for pasta
Before eating was only with hands, Roman Empire was common use thimbles.
The ancient fork was for cooking or in rare cases for eating meat, was like a fork with 2 point (and not 3 or 4)
In europe the fork as we know, the modern fork, was invented for eat pasta 🍝
Actually the dried pasta was already present when the arabs arrived in Sicily.
The arab poet Ziryab wrote about dried pasta in the 825, called in arab itriyya from the ancient greek itrion which means dried filiform pasta.
Dried pasta was probabily common since the magna Grecia period, before the Romans.
@@paolobera thanks Paolo for me was like to simplify to much
THIS is the MOST HELPFUL video Eva and Harper that you could of done …. Showing what to do with the different pasta shapes !!!
My understanding of Pastina is for soup.
No pasta in the real minestra maritata (italian wedding soup)
This was amazing! More shapes please 😀
Hey Harper and Eva! Perhaps you guys can have alphabet soup or animal shaped pasta for another video? Thank you for the video, I really enjoyed it!
What do you mean with alphabet soup? 😅 I'm Italian but didn't understand that.
In Italy we had/have some animals pasta shapes but nowadays it's rare to find it, actually as an Italian I never eat it.
But there is different colored pasta if you need it.
@@veronicat.6654 Hey Veronica. An alphabet soup is a type of soup for children with small noodles that are shaped like letters of the alphabet. Anyway, thanks for letting me know!
As a huge pasta fan i tend to look for weird kinds of pasta when I'm at the store, tho number 1 and 3 have been so common in my life i initially got suprised by their inclusion, but maybe they are more common here in Sweden than in America
I asked for this video a while ago, thank you so much
Thank you Ava and Harper for the delicious recipes 😋 I love them all💖
For me, pastina will always be made with butter, sugar, and milk. My Italian grandmother used to make this for me when I was a child and it is the ultimate comfort food!
I can’t even imagine what that tastes like lol.
After the Italians learned the meaning of "beat the meat", the Americans learned the Italian word "legare". The cultural exchange continues. 😉Bravissimi come sempre.
As a kid in 60s US we ate Rotella they were called wagon wheels. It was Italian American cowboy pasta - predating spaghetti westerns.. Franco American was manufacturer, predating spaghetti Os.
Very hilarious and serious at the same time!
- These are recipes from my repertoire that I absolutely must make again very soon!
(Thanks for the reminder !)
Eva, sempre sul pezzo, da vera donna Italiana 🙂👏🏿👏🏿👏🏿
"Legare" means to tie, to unite, to go well with. The shape and the sauce tie together and unite! Also as a vegan I thought the rotelle recipe would be very easy to veganize with something like Beyond Sausage so no worries Harper! Thanks for your concern :)
You can try rotelle with zucchini and cherry tomatoes, pretty good. Or, as they also say in the video, it's really good for a pasta salad.
With the rotelle pasta, you can use carrots and zucchini that goes so well together, or like you suggest some vegan meat, you can try with some tofu that I think it will be good together with some tomatoes and basil.
But need to be a thicker sauce because of the pasta shape.
Thanks for another great show. More dishes to try. Hope you guys produce a cookbook soon.
As usual I loved your video. I am so happy to come out on Sunday mornings to watch them. thank you ! keep up the good work and I will continue to follow you when you’re world famous.
Thank you!
Growing up we would call the First pasta shape as “wagon wheel” pasta and my mom would make it for the kids who had trouble twirling spaghetti on the fork. Yum.
Che BELLA che sei, Eva, in tutti i sensi! Mi fai sentire così orgoglioso di essere italiano!
Grazie! ❤️
Such good food and good laughs. You both are the BEST!
The most enjoyable cooking channel! I have shared it with all my family. 3 of my sons have a high end restaurant in our town. They are professionally trained . Once a month they host a wine dinner with 6 courses all featuring a special winery to match. It has become so popular that they now must do 2 consecutive days to accommodate all the customers who wish to come😊
Bringing authentic ethnic foods to home cooks is so encouraging to spread the REAL recipes.
Thanks for another great video! I hope you do more of these. And thanks for explaining the 'binding' concept. I've often found it hard to explain why spaghetti don't go well with pesto. Now at least I can direct people to this video, and say: "See? Same concept".
Harper good selection pasta shapes, Eva you are brilliant when it comes to making all this amazing what you can do with pasta the quality is there the love that you put in your dish is most amazing, thank you so much for sharing
Really nice to know because I've wondered myself about why there are so many types of pasta!!😋💕
I find your videos so calming to watch! :) And I love everytime Eva tilts her head and says "siii Harper!"
Happy to watch another upload :)
Love cavatapi, use it in lots of cold salads, soups and mac and cheese. Great video as always!
Great video. I learn something new from each video you make keep up the good work ;)
Love you guys!!! Great to see you again; feels like forever since your videos have popped up. Eva's hair looks glorious! Gracias.
I love your amazing channel, you are both so entertaining.
I'm italian and lived in Italy for most of my life, after 34 years there are still some pasta shapes I see for the first time!
Love you two! Great video! Fun and yummy! (I, too, love sausage pasta dishes!)
YESS!!! More pasta shape videos please!!!
Shapes I'd like to know what to do with
- Fusilli Corti Bucati
- Gemelli
- Orzo
- Tubetti (though I suspect its use will be similar to Orzo?)
Love the content! More videos JUST LIKE THIS!!
Looks delicious! I can’t wait too make it!
Eva, you are stunning! Grazie per explaining and cooking these wonderful dishes :)
This was great idea and I hope you will do it again with more shapes! I will have to try the ragu bianco.
That Eva left peas out of the wagon wheels broke my heart!
As an American retired to Italy, and now a permanent resident of Italy, Santa Domenica Talao, I see these pasta in our local markets. I appreciate your recipes so now I know how to incorporate them into my own recipes. I love your channel, your chemistry, both personal and culinary. We have a magnificent macelleria where a delicious variety of meats are available, mostly grass fed., healthy and very affordable.
I just love this channel!
That looks amazing as usual
Awesome guy’s!!!!!!!!
you two are adorable! i love this channel!
Italians are the most brilliant cooks because they take into account not only the taste and aroma of the food but as importantly the mouth feel with the appropriate kind of pasta. Thank you for sharing these fascinating videos and how lucky you are to be married to a wonderful Italian who cooks so well and shares her food heritage with us as well. Grazie mille!
As always the food looked amazing. I did get a bit worried when Harper did the promo and was waving the Misen knife. I can practically taste the yummy smells coming from your kitchen.
I love the committment they got for the video, legit showing the full process of what you can do with all the shapes 😂💕