When Eva and Harper twirled the same pasta noodle, I thought we were gonna get a Lady and the Tramp moment 😅 Instead Harper got territorial -"That's my pasta! "😂😂
10:43 Eva, your English is great, don't worry. It's perfectly normal not to nail every single word when speaking freely. And don't be afraid of anyone judging you, let them try to speak a second language, to see how they fail
For what it's worth, when I make gnocchi, I weigh the potatoes and flour, and start with a quarter as much flour as potato by weight. That means, for example, 200 grams of potato, 50 grams of flour. (During the winter I make a lot of bread, so it doesn't feel right to not weigh the flour.) I've found that this is a good start. I sift in the flour as I rice the potatoes, so the flour is well distributed and less kneading is required. I almost always end up adding more flour than this, but I've found that 25% by weight is a good place to start. Thanks to Eva's teaching, I always get great results. I'd never had gnocchi until Eva showed how. Now I make it all the time.
@@CodeVenomSnakes Irish, Danish. Both are good butters, but the best - by far (and, I really do mean it; it isn’t even close) - is French. Normandy and Brittany make easily the best butter in the world. In my humble opinion. I’ve also had some very good Italian butter, ditto German, so I do think every region in Europe has a butter product of which it can be proud; salty French butter spread on fresh and hot toast, though, is truly an out of this world indulgence.
I love watching Eva create pasta in such a graceful way. Almost effortlessly. I make pasta and it looks like I've been at war, and a bomb has exploded in my kitchen 😂
@@vstier1 If you hold your cursor over your comment, three little dots will appear to the right. Click on those and you can edit your comment to correct spelling faux pas. Isn't it amazing the things you learn from the Pasta Grammar comments?
I just love her! “Catching mushrooms” 😂 I just pictured a bunch of little mushrooms, running around the woods being chased, caught and thrown into a basket 😆
Ok... besides me who else scrolled back to 22:39 to hear Eva's delightful pronunciation?!! I simply adore everything about you two and with every bite of food Harper's face is flashing "I'm the luckiest man in the World!!!" Thank you Eva and Harper for another fabulous video!♥️
@sooz9433 I thought that was interesting that she used the British pronunciation, which, according to Google Translate, is fairly close to the Italian translation. It's easy to tell from Eva's (mis)pronunciations that she must read a hell of a lot. She knows the words, but has probably never heard anybody pronounce some of them before, so gets them just a bit charmingly wrong.
@@nat9303 The problem for us Italians, but I think also for other nationalities, is also the fact that there is an American pronunciation and an UK pronunciation. There is not, so to speak, just one English language and one pronunciation. :)
BTW about getting fresh porchinis in the US, porchinis grow basically everywhere in the world but they are still quite a rare find since they require living trees to form a mycorrhizal symbiosis with hardwood trees, this means that desserts like Arizona are places where you cant find porchinis while the forest of mid east US are perfect environments for them
Here in Missouri, our main mushrooms that we harvest are MORELS, which come up in April, then we also have Chanterelles, Orange Polypore (Chicken of the woods), Puffballs, the occasional Lion's Mane, and Oyster mushrooms. I found about 4 pounds of Oyster Mushrooms on a fallen tree last Septemeber, and ate a bunch, and froze the rest up.. I'm still using them. I'm pretty sure where you used to live, in Maine... they had morels up there.
@@reesiezanga5232If you hold your cursor over your comment, three little dots will appear to the right. You can click on the dots and delete your comment to save yourself from further embarrassment.
foraged* hehe. Also, you can sometimes find frozen porcini mushrooms at Russian/Ukrainian markets. Plus the dry ones tend to be cheap at those places. Highly recommend!
I came in the comment section to mention that the word they are looking for is forage, and there is your comment right in front of me… Lol… Great minds think alike.
I'm so happy for you that you guys get to spend all summer in Eva's hometown. So jealous, too! Eva is the only person who makes me want to cook! Your Maine friend.....wish you would import Italian pottery for cooking!!
Hi Guys, after over half a century of cooking and watching cooking programs I've picked up a lot of tips along the way. I don't quite remember where I gleaned this particular one (Biba????), Bake rather than boil or steam the potatoes for gnocchi so it doesn't add any water (which is what boiling or steaming will do) Since we were already baking the squash it would have been easy to toss the potatoes in the oven with it. Hope this us useful to someone. All the best JIM
I love your channel❤. Being of Italian decent I grew up with many of the dishes Eva prepares. She is truly an outstanding cook; the "real deal"for sure. Sending Blessings to you both from Connecticut in the USA. 🇺🇸
If I had seen literally *a-ny-one* else layering raw potatoes with uncooked hard pasta, some squashed tomatoes and a splash of water with a handful of cheese and then call that insane concoction ‘pasta al forno’ I would have laughed scornfully and dismiss the whole thing immediately from my thoughts. As it is Eva en Harper… of course I am going to cook it as soon as I can, confident of a delicious result. I have come to have blind faith in your recipes, Eva, thank you so much for teaching me so much.
Another cheese that goes perfectly with squash is gorgonzola. It's a bit sweet, a bit salty, a bit spicy and super creamy. It's my favourite ingredient to go with squash 😊
In reality, many Italian families make gnocchi with one or two eggs. Furthermore, without eggs they are difficult to freeze because if not frozen immediately (or cooked without freezing them) they become soggy and cooking them becomes impossible (with an egg this does not happen). I tried your recipe one time and I was able to cook them immediately (they were perfect), but I was forced to cook the frozen one in the oven because they were impossible to boil (I cannot make only 1 plate of gnocchi... if I'm making gnocchi I make a lot of them). With my mother/nonna recipe (that use 1 egg) I was able to make gnocchi, freeze them, boil them, no problem. Still, I'll try the squash gnocchi, thank you.
Eva is the best cook on the Planet. Pappardelle is my favourite pasta. (My Mom and my Nonnas would make this dish). When I get notification for your videos, my heart swells with joy. Is there anything Eva can't cook? My family has Olive Groves right where you live. Harper, you are also hilarious. You are a match made in Heaven. Although I've been cooking Italian my whole life, I'm learning so much from you, Eva. Great "teacher." Grazie Mille.
Eva, you’re preposterously good at this - this meaning teaching, explaining, tutoring. Just so fucking good. Harper, you’re pretty good a playing the stooge. Thank you for that mate! Eva, keep going! You fucking rock at this, and I’m so grateful that you’re sharing your experience. I’m Learning so much from you. You two are fantastic. Don’t stop. ❤❤
I luv when Eva eats her own food and like every self respecting Italian/ Sicilian woman compliments herself and u can see how much we luv our food! 🖤 and we are not afraid be proud of it.
I just got a squash too! I am making ravioli stuffed with the squash this afternoon with a friend. she wants to learn how to make ravioli . . . I love the idea of making gnocchi from it too!
Oh my gods! I love pappaaredelle and porcini mushrooms! the smell of the forest, the aroma, the earthy flavor, combined with the texture of pappardelle give such a satisfying mouthfeel! with a good wine, it's absolutely fantastic!~The gnocchi di zucca al burro e pecorino look like a bliss in a plate, I love seeing Harper's reaction every ingle time he tries one of Eva's dishes, that's so wholesome and priceless, you are such a beautiful couple!
My dad and twin brother went foraging for mushrooms every fall in upstate NY. I was the official bottle, erm, mushroom washer. So many memories came rushing back watching this video. I make homemade potato gnocchi a lot. So easy and one of my all time favorite dishes.
Eva! Your hair is just beautiful. Now back to cooking…🤗. Thank you for educating the west with your knowledge of Authentic delicious Italian cuisine. Brava 🌟🌟🌟🌟🌟
omg the pasta uncooked! after i got over my shock, trusting implicitly Eva the national treasure of Italy, it got on my menu for this week! i love you both and your recipes but sometimes they take three days i don’t have. i can’t wait to try this.
I want to try all of them. You both look nice with some longer hair this season, too. The place you cook and teach in that you bought there is so atmospheric and wonderful to see.
We are over here in Ischia, Italia. Right across the way from Napoli. We have decided we want to join one of your pasta grandma tours. We are based out of California but we are celebrating my birthday here in Ischia. Harper and Ava you need to come here for a little getaway. It’s gorgeous it’s not crowded, it’s beautiful and peaceful. Ciao, for now 🐞🇮🇹Vita Maria and Chuck.
I love the look on Eva's face when she bites into something... That little grin is one of the cutest things in the world 😊...Harper you are a blessed man! Salute'.
when I went on the truffle hunt in Tuscany, we also found porcini mushrooms. we got to make fresh pasta and have the porcini with one. It was great! hard to find in the US however.
I have a Hexclad 12" skillet and I love it. It's heavy, durable, oven-safe to 500˚ F, and you can use metal utensils with it. They are expensive but I have no doubt that it'll be worth it in the long run as I've had mine for over a year and it's pretty much like new.
I have never been able to use gourmet pots and pans. I just have stainless steel Ekco Flint pans from the 1960's. I love them because of their handle design, no rivets inside the pan to clean around. But the main reason I can never use gourmet grade pots and pans is the weight. When you have old, arthritic hands, they are simply too heavy to handle.
As much as I love watching this for the delicious and often unique recipes, I do find myself mesmerized by Eva’s hair and having to go back to rewatch what I missed because of the gravity defying hair do. Beautiful pasta. Beautiful hair!
I’ve watched a half dozen or so of you videos, and I’m just loving them. I don’t care about “authentic Italian”, but I do care about genuine “here’s how we make stuff”, and you two are so good at that. Just fantastic, thank you.
In a family of squash haters I can’t wait to make this dish. The great fresh pasta episode and this autumn pasta show inspires me to ask: could you please consider adding an enhanced pasta episode on how to make squid ink pasta, mushroom pasta and other dishes? Thank you E&H.
I am definitely going to try the pasta patate, that looked amazing, and maybe the squash gnocchi, too. Oh, and the cheese thing, 😂🤣😂I love your videos, it is the highlight of my Sunday!
I'm lucky to have porcini's and chanterelle's where I live in Humboldt, ca. Will definitely be trying this recipe, not sure about attempting the fresh pasta though 😆
Hello! Happy Sunday!! The gnocchi looks amazing!! I love all squash. I need a marble slab! When Eva said “it’s not an ingredient, it’s life” I laughed out loud, but she’s not wrong!❤ Another great video and more delicious food. The food I look forward to in Autumn is soups and stews and chilis. When the air is crisp, warm soup is on the menu. I love my chicken vegetable soup probably the best. ❤
very nice guys my nonna used to put guancale and chilli in it the flavour was amazing she past 56 years ago and i miss her every day thank you and god bless you and i saved every recipe to memory
I’ve purchased and tasted fresh porcinis only once, when I lived in NY. I still remember the experience, delicious. I have your “how to make fresh pasta” series. It’s really good. Ty.
I don't know why you would ever want to come back to the US ... Dasa seems like heaven! Also, Eva is a goddess and we are so lucky to see her here, showing us how to cook Italian food properly (plus she is very lovely ... I'm a lady so this is meant very sincerely).
Pasta is a good thing to make with that type of squash. I've never grown it or eaten it, because as you can see when Eva scoops it out, that specific variety of squash is stringy (As opposed to butternut squash). But mashing it with that ricer would make it much more pleasant to use.
Actually this kind of squash, which as Eva said we call Delica, is amazing on its own too, just cooked in slices in the oven, seasoned with salt, oil and herbs or, as I often do, some fennel seeds. It's sweet, earthy, and its consistency melts in your mouth recalling very much boiled chestnuts. You can leave the skin on and since it's very thin it cooks perfectly to be eaten without problems. I love it.
Kabocha squash is not stringy at all, it’s very fluffy and potato-y in texture. You are probably thinking of acorn squash, which looks similar and does tend to be stringy.
My nonna used to make a pasta with potato together instead of sauce she would use some sliced tomatoes, oregano and olive oil it was so delicious as I know this is. ♥️
Another fantastic episode - thank you both very much! Having watched your summer in Italy and how much you've both enjoyed it, when are you moving there permanently?!
@@billboth6572 Bold of you to assume I’m American 😂 I’m Irish and dishes without meat are vegetarian. I’m not saying that the title vegetarian is in the recipe title. But you understand my inference.
FUNGI ..MMMMM 😋 ANYTHING with mushrooms ..🥰 "Fresh" from the market IS different than fresh picked.. and as Eva said.. different soil changes the flavor.. Anyway, I want some of Harpers dish 😄 💖
We LOVE the flavors of autumn! What are you looking forward to eating this fall?
Looking to try the American pumpkin pie, can it be mimicked with squash and slightly different spices? Maybe eva could show us a twist?
Anything with sage!
Lots of different squashes
My butternut squash I have been growing in the garden.
Hoping for soup & trying some butternut squash gnochi!😍
Chestnuts!!!!!
When Eva and Harper twirled the same pasta noodle, I thought we were gonna get a Lady and the Tramp moment 😅 Instead Harper got territorial -"That's my pasta! "😂😂
That was my first thought, too!! Common Harper, think romantically!! It's OK though, I still love them.
Take it as a Han Solo "I love you." - "I know." moment instead.
Sorry, what is it for a non-American “a Lady and the Tramp moment” ? 😊
@@aris1956 th-cam.com/video/7yoH3Vv0mRA/w-d-xo.html at 3:03.
Came here to say this
The family chiming in @23:36 with "No 'ar-pair!" was pretty awesome.
Olive oil, "is not ingredient, is way of life." Truer words have never been spoken.
*_"Olive Oil, a way of life"_* should be a Pasta Grammar T-shirt!!!
10:43
Eva, your English is great, don't worry. It's perfectly normal not to nail every single word when speaking freely. And don't be afraid of anyone judging you, let them try to speak a second language, to see how they fail
For what it's worth, when I make gnocchi, I weigh the potatoes and flour, and start with a quarter as much flour as potato by weight. That means, for example, 200 grams of potato, 50 grams of flour. (During the winter I make a lot of bread, so it doesn't feel right to not weigh the flour.)
I've found that this is a good start. I sift in the flour as I rice the potatoes, so the flour is well distributed and less kneading is required. I almost always end up adding more flour than this, but I've found that 25% by weight is a good place to start.
Thanks to Eva's teaching, I always get great results. I'd never had gnocchi until Eva showed how. Now I make it all the time.
My favorite part is where the whole dining room full of people said, "No, 'Ahrpair!" I howled out loud!
Okay the whole family saying, "Nooooo Haaaaarper!" 😅😅😅 I rewound that about four times and laughed each time LOL
Loved that too!😁
"This is not an ingredient, this is a way of life". I couldn't agree more, Eva, and I come from a part of Europe where butter is king 😁
Denmark?
@@icoborg Irish make the best butter.
@@CodeVenomSnakes oh ok i'm not expert in butter...I just guessed
I did, but it's now forbidden to me by order of my cardiologist.
@@CodeVenomSnakes Irish, Danish. Both are good butters, but the best - by far (and, I really do mean it; it isn’t even close) - is French. Normandy and Brittany make easily the best butter in the world. In my humble opinion. I’ve also had some very good Italian butter, ditto German, so I do think every region in Europe has a butter product of which it can be proud; salty French butter spread on fresh and hot toast, though, is truly an out of this world indulgence.
Hahahaha my favorite is when Eva justified her cheese addiction by saying “The sauce is another thing.” 😆💓
I love watching Eva create pasta in such a graceful way. Almost effortlessly. I make pasta and it looks like I've been at war, and a bomb has exploded in my kitchen 😂
Try finding a large tray with small lips and a smooth waxy surface and it will help you a lot with keeping things a little neater.
😂😂 me too!
😂 I bet even Eva gets some flour on the flour! 😂
Floor
@@vstier1 If you hold your cursor over your comment, three little dots will appear to the right. Click on those and you can edit your comment to correct spelling faux pas.
Isn't it amazing the things you learn from the Pasta Grammar comments?
"No 'Arperrrrr"! Love it! You guys are great! Keep up the good work!
Eva is a better” chef” then anyone on video/tv
Yes, she is! This is true, and Eva and Harper need their own television show.
Definitely
I agree
You are so right !
Chef
I just love her! “Catching mushrooms” 😂 I just pictured a bunch of little mushrooms, running around the woods being chased, caught and thrown into a basket 😆
that whole lo canda saying "No Harper" was soo funny!
"This is not an ingredient - THIS is a way of life" 😅😅😅. LOVED that line. And awesome episode as always 😊
Ok... besides me who else scrolled back to 22:39 to hear Eva's delightful pronunciation?!! I simply adore everything about you two and with every bite of food Harper's face is flashing "I'm the luckiest man in the World!!!" Thank you Eva and Harper for another fabulous video!♥️
@sooz9433 I thought that was interesting that she used the British pronunciation, which, according to Google Translate, is fairly close to the Italian translation. It's easy to tell from Eva's (mis)pronunciations that she must read a hell of a lot. She knows the words, but has probably never heard anybody pronounce some of them before, so gets them just a bit charmingly wrong.
That's how we pronounce (and spell) aluminium in the UK
In italian it's "alluminio" which has basically almost the same pronunciation as the British version
@@nat9303 The problem for us Italians, but I think also for other nationalities, is also the fact that there is an American pronunciation and an UK pronunciation. There is not, so to speak, just one English language and one pronunciation. :)
@@ps5801it’s not mis. That’s how they said Aluminium. It is even slightly different than the way Americans say Aluminium. Do your research?
I love her uncomplicated style of home cooking. Also, her hair is crazy fabulous!
BTW about getting fresh porchinis in the US, porchinis grow basically everywhere in the world but they are still quite a rare find since they require living trees to form a mycorrhizal symbiosis with hardwood trees, this means that desserts like Arizona are places where you cant find porchinis while the forest of mid east US are perfect environments for them
Here in Missouri, our main mushrooms that we harvest are MORELS, which come up in April, then we also have Chanterelles, Orange Polypore (Chicken of the woods), Puffballs, the occasional Lion's Mane, and Oyster mushrooms. I found about 4 pounds of Oyster Mushrooms on a fallen tree last Septemeber, and ate a bunch, and froze the rest up.. I'm still using them. I'm pretty sure where you used to live, in Maine... they had morels up there.
Sadly I don't think they care
Yes, my grandfather used to hunt for mushrooms and I grew up eating morels!
@reesiezanga5232 Of course we care 🤌
@@PastaGrammar One of the most delicious foods in the world, morels are.
@@reesiezanga5232If you hold your cursor over your comment, three little dots will appear to the right. You can click on the dots and delete your comment to save yourself from further embarrassment.
foraged* hehe. Also, you can sometimes find frozen porcini mushrooms at Russian/Ukrainian markets. Plus the dry ones tend to be cheap at those places. Highly recommend!
I came in the comment section to mention that the word they are looking for is forage, and there is your comment right in front of me… Lol… Great minds think alike.
I'm so happy for you that you guys get to spend all summer in Eva's hometown. So jealous, too! Eva is the only person who makes me want to cook! Your Maine friend.....wish you would import Italian pottery for cooking!!
Hi Guys, after over half a century of cooking and watching cooking programs I've picked up a lot of tips along the way. I don't quite remember where I gleaned this particular one (Biba????), Bake rather than boil or steam the potatoes for gnocchi so it doesn't add any water (which is what boiling or steaming will do) Since we were already baking the squash it would have been easy to toss the potatoes in the oven with it. Hope this us useful to someone. All the best JIM
That's why she boils them in their jackets, to limit water uptake.
I microwave mine!
God… because of Covid I spent way too much time on TH-cam. But finding content like yours has made it worth it.
I love your channel❤. Being of Italian decent I grew up with many of the dishes Eva prepares. She is truly an outstanding cook; the "real deal"for sure. Sending Blessings to you both from Connecticut in the USA. 🇺🇸
So olive oil is a way of life and Parmesan is a state of mind. Got it.
Kabocha squash 😂
I use butternut squash for pasta sauce. 😋 what a great idea to add it to the gnocchi dough!
If I had seen literally *a-ny-one* else layering raw potatoes with uncooked hard pasta, some squashed tomatoes and a splash of water with a handful of cheese and then call that insane concoction ‘pasta al forno’ I would have laughed scornfully and dismiss the whole thing immediately from my thoughts. As it is Eva en Harper… of course I am going to cook it as soon as I can, confident of a delicious result. I have come to have blind faith in your recipes, Eva, thank you so much for teaching me so much.
I really like the chemistry and dynamics between Eva & Harper. I want that.
You will find that . Don’t settle .
Another cheese that goes perfectly with squash is gorgonzola. It's a bit sweet, a bit salty, a bit spicy and super creamy. It's my favourite ingredient to go with squash 😊
what about a foodie tutorial on how Eva treats her marvellous hair cause they're seriously the most amazing thing besides the gnocchi
Eva is going to be the priestess of the italian culinary... ^^
Love you both, for what you are doing!
I love how they involved the whole familys at 23:30 ish ...
NOOOO ...ARPER!!!
VERY FUNNY!
Pumpkin, squash and thr rest of the family are just so great with pasta.
In reality, many Italian families make gnocchi with one or two eggs.
Furthermore, without eggs they are difficult to freeze because if not frozen immediately (or cooked without freezing them) they become soggy and cooking them becomes impossible (with an egg this does not happen). I tried your recipe one time and I was able to cook them immediately (they were perfect), but I was forced to cook the frozen one in the oven because they were impossible to boil (I cannot make only 1 plate of gnocchi... if I'm making gnocchi I make a lot of them). With my mother/nonna recipe (that use 1 egg) I was able to make gnocchi, freeze them, boil them, no problem.
Still, I'll try the squash gnocchi, thank you.
The olive groves look amazing. Your time there seems magical.
This is one of my favorite channels!! So relaxing to watch! I love Italian food
Eva is the best cook on the Planet. Pappardelle is my favourite pasta. (My Mom and my Nonnas would make this dish). When I get notification for your videos, my heart swells with joy. Is there anything Eva can't cook? My family has Olive Groves right where you live. Harper, you are also hilarious. You are a match made in Heaven. Although I've been cooking Italian my whole life, I'm learning so much from you, Eva. Great "teacher." Grazie Mille.
Eva cooks exactly the way I want to eat food! Everything she makes looks SO delicious to me!
Great seasonal flavors vid. I'd buy a t-shirt with "No Harrrper" on it.
Eva, you’re preposterously good at this - this meaning teaching, explaining, tutoring.
Just so fucking good.
Harper, you’re pretty good a playing the stooge. Thank you for that mate!
Eva, keep going! You fucking rock at this, and I’m so grateful that you’re sharing your experience. I’m
Learning so much from you.
You two are fantastic. Don’t stop. ❤❤
I luv when Eva eats her own food and like every self respecting Italian/ Sicilian woman compliments herself and u can see how much we luv our food! 🖤 and we are not afraid be proud of it.
„This is not an ingredient, this is a way of life.“
♥️
Eva, your hair is so gorgeous. Love your food videos. They all look wonderful.
I just got a squash too! I am making ravioli stuffed with the squash this afternoon with a friend. she wants to learn how to make ravioli . . . I love the idea of making gnocchi from it too!
Oh my gods! I love pappaaredelle and porcini mushrooms! the smell of the forest, the aroma, the earthy flavor, combined with the texture of pappardelle give such a satisfying mouthfeel! with a good wine, it's absolutely fantastic!~The gnocchi di zucca al burro e pecorino look like a bliss in a plate, I love seeing Harper's reaction every ingle time he tries one of Eva's dishes, that's so wholesome and priceless, you are such a beautiful couple!
My dad and twin brother went foraging for mushrooms every fall in upstate NY. I was the official bottle, erm, mushroom washer. So many memories came rushing back watching this video. I make homemade potato gnocchi a lot. So easy and one of my all time favorite dishes.
Eva! Your hair is just beautiful. Now back to cooking…🤗. Thank you for educating the west with your knowledge of Authentic delicious Italian cuisine. Brava 🌟🌟🌟🌟🌟
omg the pasta uncooked! after i got over my shock, trusting implicitly Eva the national treasure of Italy, it got on my menu for this week! i love you both and your recipes but sometimes they take three days i don’t have. i can’t wait to try this.
I just made Pasta e Patate “Ara Tieddra” tonight and wow. Where has this been all my life? So simple but amazing.
I do love watching Eva cook. If Eva is Harpers wife, he is the luckiest man alive. Keep cooking guys.
I will attempt to make gnocchi pasta with squash, thanks for the recipe :)
I want to try all of them. You both look nice with some longer hair this season, too. The place you cook and teach in that you bought there is so atmospheric and wonderful to see.
Yes....a very lucky girl with the fresh porcino. As soon as the mushroom went in the padella my mouth began to water.
Olive Oil is not an ingredient it's a way of life. Love you guys.
We are over here in Ischia, Italia. Right across the way from Napoli. We have decided we want to join one of your pasta grandma tours. We are based out of California but we are celebrating my birthday here in Ischia. Harper and Ava you need to come here for a little getaway. It’s gorgeous it’s not crowded, it’s beautiful and peaceful. Ciao, for now 🐞🇮🇹Vita Maria and Chuck.
I love the look on Eva's face when she bites into something... That little grin is one of the cutest things in the world 😊...Harper you are a blessed man! Salute'.
i love the way you cook Eva but I also love the music you choose for your videos...Bravo!
when I went on the truffle hunt in Tuscany, we also found porcini mushrooms. we got to make fresh pasta and have the porcini with one. It was great! hard to find in the US however.
I have a Hexclad 12" skillet and I love it. It's heavy, durable, oven-safe to 500˚ F, and you can use metal utensils with it. They are expensive but I have no doubt that it'll be worth it in the long run as I've had mine for over a year and it's pretty much like new.
I have never been able to use gourmet pots and pans. I just have stainless steel Ekco Flint pans from the 1960's. I love them because of their handle design, no rivets inside the pan to clean around. But the main reason I can never use gourmet grade pots and pans is the weight. When you have old, arthritic hands, they are simply too heavy to handle.
As much as I love watching this for the delicious and often unique recipes, I do find myself mesmerized by Eva’s hair and having to go back to rewatch what I missed because of the gravity defying hair do. Beautiful pasta. Beautiful hair!
I’ve watched a half dozen or so of you videos, and I’m just loving them.
I don’t care about “authentic Italian”, but I do care about genuine “here’s how we make stuff”, and you two are so good at that.
Just fantastic, thank you.
I love that brick and stone wall in the background!
In a family of squash haters I can’t wait to make this dish. The great fresh pasta episode and this autumn pasta show inspires me to ask: could you please consider adding an enhanced pasta episode on how to make squid ink pasta, mushroom pasta and other dishes? Thank you E&H.
Move over Branjolina.. this is America's cutest couple. We love you both ❤ Thank you for the light 🕯️🕯️🕯️
Autumn and pasta- two of my favorite things!
I am definitely going to try the pasta patate, that looked amazing, and maybe the squash gnocchi, too. Oh, and the cheese thing, 😂🤣😂I love your videos, it is the highlight of my Sunday!
Especially the mushrooms I am in love....I'm ready to move to Dasa and hug Eva❤❤❤❤😊😊😊
I'm lucky to have porcini's and chanterelle's where I live in Humboldt, ca. Will definitely be trying this recipe, not sure about attempting the fresh pasta though 😆
I have seen Porcini, Mushrooms in the North bay of Cali
When wIll the algorithm bless this amazing channel
Hello! Happy Sunday!! The gnocchi looks amazing!! I love all squash. I need a marble slab! When Eva said “it’s not an ingredient, it’s life” I laughed out loud, but she’s not wrong!❤
Another great video and more delicious food.
The food I look forward to in Autumn is soups and stews and chilis. When the air is crisp, warm soup is on the menu. I love my chicken vegetable soup probably the best. ❤
Absolutely!
very nice guys my nonna used to put guancale and chilli in it the flavour was amazing she past 56 years ago and i miss her every day thank you and god bless you and i saved every recipe to memory
sorry i ment in the patato dish
Wow! Eva, you always outdo yourself! Thanks for the recipe! 🙂👍👍
Every time I watch one of your videos, I miss Greece even more.
Mia fatsa, mia ratsa!
I’ve purchased and tasted fresh porcinis only once, when I lived in NY. I still remember the experience, delicious. I have your “how to make fresh pasta” series. It’s really good. Ty.
This is becoming my favorite TH-cam channel. You guys are amazing.
I don't know why you would ever want to come back to the US ... Dasa seems like heaven! Also, Eva is a goddess and we are so lucky to see her here, showing us how to cook Italian food properly (plus she is very lovely ... I'm a lady so this is meant very sincerely).
My grandma made that first pasta a lot. 💜 The sauce was never this exciting though
For the record-, Wishing you both an amazing afternoon and as well a delightful evening ahead!!!
I love their dynamic! Great couple
Pasta is a good thing to make with that type of squash. I've never grown it or eaten it, because as you can see when Eva scoops it out, that specific variety of squash is stringy (As opposed to butternut squash). But mashing it with that ricer would make it much more pleasant to use.
Actually this kind of squash, which as Eva said we call Delica, is amazing on its own too, just cooked in slices in the oven, seasoned with salt, oil and herbs or, as I often do, some fennel seeds. It's sweet, earthy, and its consistency melts in your mouth recalling very much boiled chestnuts. You can leave the skin on and since it's very thin it cooks perfectly to be eaten without problems. I love it.
Kabocha squash is not stringy at all, it’s very fluffy and potato-y in texture. You are probably thinking of acorn squash, which looks similar and does tend to be stringy.
@@carolbohn5813 I think you may be right. I think Acorn is what I had
More, we need more. I LOvE fall cooking and can only imagine what more Italians do with squash, sage, all the root vegetables…
Love your videos, I could listen to Eva all day giving me recipes
I can't wait to try these recipes!!!! I love love love squash! I love making risotto with squash in the FallWinter! Salud... Cheers!
I am sick currently and this is comforting to watch
I think Harper had a spiritual moment with that gnocchi... it looks amazing and I have to try to make it :)
For the Squash Gnocchi, consider using a good quality Organic Canned Pumpkin 🎃
Eva your lucky. Your papa gets you fresh mushrooms. I buy ok mushrooms. Love mushrooms 🍄
“Olive oil is a way of life!❤️
We do have porcini mushrooms that grow wild in the United States. We call them King Boletes. Very tasty!
Aloha hugs 🤗 I Love Italy
I Miss Italy. I love your Style
I love Homemade Noodles.
We lived in Aviano. Glad I found you
My nonna used to make a pasta with potato together instead of sauce she would use some sliced tomatoes, oregano and olive oil it was so delicious as I know this is. ♥️
Eva & Harper show! I should whatch it❣
I once had a butternut squash ravioli with a maple, walnut reduction. I was skeptical, but it was the best dish I've ever had. Trying to replicate it.
I have no idea why you are not well over a million subscribers! Keep it up and I am certain you will get there ... love from SoCal!
Another fantastic episode - thank you both very much! Having watched your summer in Italy and how much you've both enjoyed it, when are you moving there permanently?!
Guys I’ve made so many of your recipes. I love that you feature so many vegetarian recipes. Keep up the great work ❤
Outside the USA they are not "vegetarian" they are just dishes.
@@billboth6572 Bold of you to assume I’m American 😂 I’m Irish and dishes without meat are vegetarian. I’m not saying that the title vegetarian is in the recipe title. But you understand my inference.
Meat rules!!!!
FUNGI ..MMMMM 😋
ANYTHING with mushrooms ..🥰
"Fresh" from the market IS different than fresh picked.. and as Eva said.. different soil changes the flavor..
Anyway, I want some of Harpers dish 😄 💖
I"ll never forget discovering cappellacci alla zucca on a fine autumn day in Ferrara. Things dreams are made of... Buon appetito.