An Italian Tries a NEW Pasta Shape | Cascatelli Pasta

[@PastaGrammar]

What should we name the new dish??

[@marioguidotomasone1265]

Cascatelli Arizonati

[@ragazzotexano]

Cascatelli alla Eva

[@anninburma]

Cascatelli Evarperani

[@scotstafford]

Cascatelli alla pioniera. Edit: grammar, for (female) pioneer.

[@ufopsi]

Cascatelli della comare.

[@VladimirGorev]

I think, and believe that I voice almost everyone’s opinion, this pasta should be named “Tentacoli”.

[@WTXYN]

polpino

[@offgridnightmarenewhomeste3215]

Definitely!

[@R.Daneel]

Can confirm: You are voicing my opinion.

[@NoClipsForMe]

Tentaloli

[@Favmir]

You have my vote certainly

[@DeveusBelkan]

The reason you should name it after Eva is because centuries from now, it'll have some wild origin story about how the beautiful Eva, her hair flowing like a waterfall, was what inspired the name for the pasta!

[@PastaGrammar]

❤️❤️❤️❤️❤️🙏🙏🙏🙏🙏

[@zrobeast]

I love that Eva not only gave a new pasta shape a fair chance, but was impressed by it enough to create what could be the ultimate sauce for it.

[@Galexlol]

@@deker0 this is exactly what people get wrong about us, we ENJOY NEW THINGS, we DO NOT enjoy making already done things using the same name WRONG. This is a new shape and it actually takes guts to do. Of course we try it. And the truth is not a "rant", it's the truth.

[@1Annalisa]

@@Galexlol Check "creste" shape of pasta. They simply added a new ridge to an existing type of pasta. Not very original in my opinion!

[@Galexlol]

@@1Annalisa Actually i checked and this seems to exist already in Italy but i've never heard of it before lol Barilla makes it under a different name, that shape of pasta isn't really popular here, i get which one you're talking about but both aren't even eaten here it seems lmao

[@MedievalMary]

I love how the Cascatelli Eva has all the Italian colors represented. A true love story between Italy and America! (Just like Harper and Eva)🇮🇹❤️🇺🇲

[@baronesselsavonfreytag-lor1134]

That's so sweet of you

[@wanderingoryx3710]

American food is full of sugar

[@MedievalMary]

@@wanderingoryx3710 sure, if you eat prepackaged stuff. But homemade American food generally does not.

[@truthfinder6246]

That company needs to put Eva's recipes on the back of the box!

[@PastaGrammar]

❤️❤️❤️❤️

[@rn2787]

@@PastaGrammar only if they show you the $$$.

[@PastaGrammar]

😂😂😂😂

[@riukrobu]

@@rn2787 Exactly.

[@truthfinder6246]

@@rn2787 😉😉😉😉😉

[@annother3350]

The pasta looks like octopus when cooked!

[@TheMarcodiator]

YES! That's what I thought when she put it on the plate. Little tentacles xD

[@ambrosejoseph4843]

Truly.

[@SquashyPan]

Cascatelli + calamarata = mind + blown

[@TheMarcodiator]

@@SquashyPan Calamarata a sorpresa. Will it be pasta? Or will it be squid???

[@billboth6572]

@@TheMarcodiator oh, that is a good possibility for a name: "Piccoli Tentacoli di Eva"

[@mach2223]

I love how the world is just astonished that someone made a new pasta shape, it's like an update to cooking lmao

[@owwmykneecap]

New type of fork dropping. 5 prongs, W pattern.

[@mayuravirus6134]

@@owwmykneecap Odd number things can hold better

[@CN-beziiz]

I tried Cascatelli with my home made ragu bolognese, and the pasta worked brilliantly with the sauce. As the video shows, there is something to the cascatelli with a the plainer sauces (and when olive oil forms the main ingreduent). It works less well. However, with carbonara, ragu, and creamy cheese sauces, cascatelli elevates the mangia experience!

[@catherineyork812]

Cascatelli Eva, of course. Definitely going to try that combination of nduja, ricotta and parmigiano, it looks delicious!

[@Kathleen5429]

Yes! This is the BEST name for the pasta dish.

[@iafozzac]

I think she might have used pecorino there, I feel like it would fit much better than Parmigiano

[@DJ-cm8xj]

I wish I could find a substitute for nduja. I cant find it where I'm at :/

[@littlewishy6432]

Cascatelli all'Eva

[@ccpgmike620]

Of Course!! no question :-)

[@KawaTony1964]

Well, Alfredo invented "Fettuccine Alfredo", so I guess Eva just invented "Cascatelli Eva".

[@cpav9062]

"mappazzone" is definitely a word that should be learnt and adopted abroad

[@aris1956]

Yes, as well as other terms, around Italian cuisine, have now become famous in the world and are used, let's say, by everyone (just to give an example ... like "Al Dente"), so "Mappazzone" (even if it is a term that describes something in a negative sense) should also enter in these terms and be later used in the world. Because, let's tell the truth, certain Italian words, especially with regard to cooking, make the idea of ​​what you mean much better than words in other languages. PS: for example the terms, the verbs “Mantecare” or “Risottare”…(regarding methods in the kitchen), we only have them in Italian. They do not exist in other languages.

[@giancarlotammaro3732]

@@aris1956 I don't know if you understood well what a "mappazzone" is...I guess not :D

[@giancarlotammaro3732]

Diciamo che il 90% di ciò che spacciano per cucina italiana all'estero é un mappazzone

[@aris1956]

@@giancarlotammaro3732 Oddio…..qui ti devo un po’ “deludere”. Da italiano verace, credo di saperlo benissimo. 😉

[@giancarlotammaro3732]

@@aris1956 Perfetto allora :D :D :D, per come lo avevi descritto, paragonandolo a delle tecniche di cucina, non lo avevo capito :D

[@giuseppefellini6124]

Ragazzi, siete formidabili! Un livello davvero alto di divulgazione culinaria. E ogni volta mi fate sbellicare dalle risate! Davvero bravissimi!

[@PastaGrammar]

Grazie mille!!! ❤️❤️❤️

[@therobertfaulkner]

Eva: “I don’t like your game, Harper. Maybe until now you didn’t understand, but I don’t like them.” 😂 I love Eva’s sassiness. And based on the color of the dish “bandiera italiana cascatata” or something like that.

[@XMarkxyz]

Elaboring on what you said I propouse: "Cascata tricolore"

[@kathleensmith8365]

"Say 'good night', Gracie" worked 60 yrs ago. Eva is smart, educated, creative, and we love her for it. I hope you are both enjoying Arizona. Wait until winter, the sky is a deeper blue and the weather is glorious.

[@jml4774]

There is only one name that is appropriate for this pasta: Cascatelli Eva.

[@geets25]

I vote for Cascatelli Eva too!

[@lottatroublemaker6130]

I was about to post the same when I saw yours, so obviously I vote for that too❣️I really would love to try cascatelli, but it’ll probably take 5 years before we get it here in Norway… Unless I could get a cascatelli die for my pasta maker, so I could make them and dehydrate them… There is a Vietnamese guy somewhere online who makes all sorts of fantastic dies, all sorts of fancy shapes, but I have no idea how to find him again…☺️🤗

[@kimberlyhicks3644]

Eva is our Italian version of Julia Child. Brava, brava bellisimo!

[@stefanob.6551]

The first time I saw this new shape of pasta I immediately thought about "gramigna", which is a typical shape meant to be eaten with broth and it's definitely not one of my favourite shapes of pasta at all. But then I realized it's made extremely well with the bronze cut and all the rest, and, once again, Eva's cooking has made me hungry even though I just ate my Italian Sunday lunch! Good days guys and good days also to the new chapter of the pasta history!

[@vinsonche9088]

Every time I watch these videos, I'm just in utter awe at Eva's hair. It's amazing! I thought my hair was thick & voluminous when it's longer, but this is on another level!

[@joekoscielniak8576]

That was a fun way to begin. Eva is a good sport to be blindfolded and to play the "guess-the-pasta" game.

[@jayjaysss]

Eva would put all these recipe developers to rest she's literally perfect for this job.

[@hayleyjones7227]

Why doesn’t this channel have more followers? Their chemistry together, the knowledge, the quality in filming! It’s all there.

[@beteljuice6629]

Anyone else like want to send this to the company and see if they can get Eva's recipe on the box? I feel like that would be good for all people who buy that box of pasta.

[@stechuskacktus4287]

The problem is when Eva cooks i never pay attention , because her Hair is so amazing . 😁😍

[@HopeLaFleur1975]

ME TOO I am very jealous!!

[@JL-uz9ky]

It's so beautifully distracting though...right!? I too ALWAYS admire her hair.🙏💕

[@lindsayjohnston7465]

Better after crawling out bed Drinking coffee must tame her curls

[@lindsayjohnston7465]

Looks more like octopus tentacles than waterfalls Waterfalls better for marketing

[@lindsayjohnston7465]

Name it like an Italian mother "just eat it"

[@arabellazito3134]

My daughter and I made your new recipe together tonight. We used large shells and dried Basil since the store was out of fresh (I think it's time to grow my own!). I have 7 kids, so we had to basically triple the recipe. It came out amazing! Thanks for the recipe!

[@PastaGrammar]

💜💜💜💜

[@jackpoint188]

It's quite intriguing to see how a traditional Italian chef respects the individuality of this new pasta shape when devising sauce combinations. The pasta kind of looks like Squingilli so may be a better name. 😋

[@Skee-do]

I feel like even I could possibly make the Cascatelli Eva and other people would eat it! Thank you for making a dish that isn't too complicated and it looks heavenly!

[@OsakaJoe01]

Cascatelli alla Calabriense and Cascatelli alla Evelina. 😌 I was expecting for Eva to tear this pasta apart, but she gave it a chance and you guys came up with two new recipes for cascatelli! Bravo! 👏👏👏

[@vajolet1]

Sunday is no longer Sunday without you guys! And that said, let's enjoy the video

[@juliabishop1408]

I agree 😁

[@monermccarthy7198]

And mangia

[@misterrbl5156]

My Sunday goes like this 1.get up 2.mow lawn 3.watch pasta grammar

[@monermccarthy7198]

@@misterrbl5156 That's a nice Sundat, I like their recipes. I love the leftovers especially, they taste better on Monday

[@vedantkhodke6897]

Cascatelli Eva for win! I loved eva's creativity, when eva experiments with her dishes you can see a true Italian rising above everyone

[@doobiouswolf9587]

I never follow time frames on pasta boxes. I always find it best to watch and taste the pasta as it cooks, therefor you can always find that perfect balance every time.

[@Dee-ps3um]

You are an amazing cook! I have learned so much about Italian cooking from you!

[@aguabo]

That new pasta is kind of close to my favorite pasta “radiatore” which is well-paired with hearty sauce. I tried it in cold pasta salad, never again! Tasted too much of mayo and whatnots. I’d definitely try those last three sauces you just showed. Radiatore pasta is hard to find too. Hopefully soon, cascatelli will be available on store shelf.

[@Pande182Tube]

Good morning! I also like Radiatore Pasta - since its shape is full of cavity, it should be good with a thick sauce. I use to do cold pasta salad with Farfalle (I do not know why, it's like my mum usually does it!).

[@fusadiluna]

I love radiatori too! My favorites are the Garofalo ones. I always make them with broccoli and ricotta 😋

[@chezmoi42]

Do you have gigli available there? It's one of my favorite shapes, for just the reasons enumerated on the cascatelli box, and the thickness seems better designed with no heavy spots. Be sure it looks like a ruffled bell, because some of the images I'm seeing are more like trottole, which are heavier. The Trader Joe's 'Organic Artisan' looks right.

[@alessandroza5232]

Ahahah radiatore pasta? Ma che nome!? In Italia non esiste questo nome

[@oddMLan]

AHHHH! I suggested this a while ago! Too bad they're backordered. If you get another box, send one to Mama Rosa. I'd love to see what she comes up with. Now that we have a ricetta tradizionale di Arizona, I'd love to see what a ricetta tradizionale di Calabria with Cascatelli would be like!!

[@101Meeko101]

You know Eva is giving it a fair chance cause she’s using her precious cheeses Parmesan, ricotta. I love it, the richness of the pesto looks to die for

[@msp_isyourteacher6139]

I don’t know. Thank think I kind of love this idea! When Eva says, “challenge accepted,” I was so excited to see the result!

[@Kejame]

I purchased this pasta a few months ago and it really is phenomenal! Super thick almost bronze cut like style which I love. My only gripe is that there's no cavity for sauce to fill.

[@TheOriginalFayari]

Wow, this is the most authentic test for any pasta, because your Italian wife is VERY Italian.

[@williamsegall2934]

One of my favorite videos you've ever made. Eva should be paid by Cascatelli as a creative designer and bottle her sauce for them. Just by watching I also thought #2 & #4 worked best. My name for #4 would be "Eva-lutionary" pasta!

[@flipendo2754]

I'm starting to hum along with the tune. Haha! I love Italian cooking and these videos help me create traditional recipes! Great video as always.

[@joanneb5004]

Reminds me of mafalda or mafaldine pasta which is used to make mafaldine di San Giuseppe. This new pasta might work for that amazing anchovy and bread crumb concoction! Love you guys, happy Sunday!

[@soleamici2757]

I love her secretly happy look when she tastes the first bite of Eva's salsa a cascata.

[@frazit55]

Amazing! The nduja and ricotta one looked delicious! In 2019 we visited my husband’s relatives in Gioia Tauro, where I tasted homemade nduja for the first time! It is to die for! As for the new recipe I would call it Cascatelli alla Eva! 💕

[@jamesbael6255]

Isn't it spelled andouille?

[@frazit55]

@@jamesbael6255 andouille is a sausage originating in France, nduja is a spreadable type of sopressata originating in Calabria, Italy. It is thought that nduja might have originated from andouille.

[@cosettapessa6417]

@@jamesbael6255 no

[@shofiatulhasanah4029]

I'm obsessed with pasta (again). Love you guys from Indonesia ❤️❤️❤️

[@vajolet1]

Notice Harper's Cheshire Cat smile, for the first time and, I'm convinced, only time, that Eva does not guess a type of pasta ... :°DDDDDDDDDDDD

[@devinwelborn5211]

I was going to comment on that. Eyes saying "I got you now".

[@monermccarthy7198]

Just love watching the 2 of you, your body language says it all here. Both of you are close in contact, at times leaning in to one a other. So cute.

[@asianmonsoon3810]

So I’ve done some research and reading online after watching (and commenting) on this video last night. It seems that the cascatelli (according to some reviews and articles I’ve read online) is a “crossbred macaroni and mafaldine” OR if a creste di gallo and a mafaldine had a love child. So I went to the store to get a mafaldine, and most likely will go online to order a creste di gallo as well. I’m going to try and order some nduja also. I found authentic ricotta from an Italian store about 45 minutes from where I live. I really want to recreate the second sauce along with the fourth dish. Wish me luck in my kitchen adventures! Thanks for sharing the recipes and techniques, guys. ❣️

[@unadomandaperte]

I know Eva is writing a cookbook. Sign me up for the pre-orders when we get to that point. 😍 A name for Eva's dish? 'Pasta Paradiso' Have a great weekend!

[@PastaGrammar]

❤️❤️❤️❤️

[@catherineanderson3393]

Oh my gosh!!! I had hoped she would write a cookbook!! So excited -- I want to preorder also!!!

[@jeriscofield7757]

Me too!!

[@samanthaoneill8628]

Me too. I like how there's a good selection of vegetarian dishes she does, as I'm one.

[@anti-ethniccleansing465]

@@samanthaoneill8628 Really? Because she seems to cook with meat _A LOT,_ and many of the cheeses she uses are absolutely _NOT_ vegetarian.

[@dorothyortiz7351]

Thanks...you're a great duet...always enjoyable to watch! Wish we were there to share the food with you. The dish should be called "Cascatelli Eva", in honor of Eva's skills.

[@mynamewhatis7254]

This is exactly the inspiring and uplifting video I needed before heading out to work. Wish me luck in the kitchen!

[@KawaTony1964]

And that name kinda flows into a single word: Cascatellieva.

[@anaperic548]

Eva is so adorable!

[@jodidelucca4190]

As always, everything looks delizioso 😋 I look forward to making the ricotta cheese sauce!

[@anneclark1330]

I watched this yesterday. Loved It. Learned alot from your tutorial, esp the importance of buying bronze cut pasta! Today I discovered Tasting Table. They did an article on the pasta. They mentioned the same brand as you had. (Trader Joe's sells a lesser quality cascatelli) i contacted their site and RAVED over Pasta Grammar and your sauce test and review of the cascatelli. Learning alot on your site. Learning really good food can be the simplest and not necessarily expensive. I'll send you a pix of whatever I make with the cascatelli...whenever I get it...orders still backed up!!!

[@fireflyfarmletontheeno777]

Do you guys have a P.O box for receiving mailings? I would like to send some lime basil seeds for Eva to grow and try in pesto for an amazing summer twist!

[@asianmonsoon3810]

Yes! Eva, the pioneer of pasta in America!! Side Note: I seriously need to find Nduja in America. I’ve always wanted to try it since Eva and Harper introduced it. If I recall correctly, Harper said that you can spread it, slice it and eat it, put it in a sauce and mix it in a dish. Based on appearance alone: 1. Tomato sauce - it somehow reminded me of bloody baby octopus tentacles (sorry).. Not Eva’s fault at all. It’s just the way that the pasta was made and shaped. 2. Cheese sauce - this one looked the best (by the way, I would love to just have a bite and try the ricotta with nduja sauce..I’m willing to even pay for it). 3. Pesto - It looked good as well. This looked like even vegetarians would love it. 4. Pasta ala Eva - I want to try to make this dish. I think Cascatelli makers should sponsor you guys. I’m ordering it just to try your recipe, not just the pasta. By the way, here’s my name submission - PASTA ALA EVA. From one of the “Pioneers of Pasta in America” comes a brand new dish using a brand new pasta shape, the cascatelli. The Pasta ala Eva is an original creation that was concocted by an Italian immigrant to America, who left her homeland to follow her heart and her husband. The beautiful Italian wife cooked a simple, yet deliciously satisfying meal to find which sauce would work best with the cascatelli. After trying several times using techniques and sauces she learned growing up in Italy, she finally came up with a delicious dish using a sauce that best complements the uniquely shaped pasta. Pasta Ala Eva was born from the home kitchen of an Italian-American family somewhere in the heart of Arizona. Pasta ala Eva is absolutely originale, using ingredients and techniques that are truly traditionale by Italian standards. Disclaimer: Any deviation or “Americanization” of this dish is called the Pasta ala Harper.

[@PastaGrammar]

❤️❤️❤️😂😂😂😂

[@BillysWild]

The heart of Maine. 😂

[@linda3168]

Made this sauce with tortellini last night. Wonderful! Grazie for our new favorite sauce.🍝

[@dianareddell1496]

C’mon now! We need y’all to put out a cookbook!!!

[@hiddentruth1982]

when Harper was reading the box i was waiting for someone to say " but wait there's more. It can make Julian fries also. "

[@MykePagan]

I have a kilo of Cascarelli AND a half kilo of Nduja in my freezer…. I am going to try your recommended pairing! FWIW, my family really likes the Cascarelli but it seems to have the same characteristics as radiators, so it’s not *that* special

[@fabriziodutto7508]

Cascasauce! The name of the sauce! :-) Cheers from Italy! Thank you for sharing your beautiful smiles and attitude with all the world!

[@Nossimid]

Even if you can't find a mortar and pestle in Arizona, you should be able to find a molcajete. It's what I'd use for pesto and it works great!

[@papaechozulu3737]

Thinking the same thing. There should be a bunch of places in AZ to buy a real seasoned molcajete. Use mine all the time for salsa. Bought mine on a whim and it's turned into one of my favorite tools.

[@stephaniezimbalist3757]

Do NOT use a molcajete to make pesto. It destroys the basil the same way a food processor does. You absolutely needs the marble mortar with a wooden pestle. It is the only way to create a beautiful creamy pesto. You will be shocked at how visibly creamy pesto is when it is made with a marble pestle. Wait for a major holiday and buy one for a steak. I got one this past Black Friday/Cyber Monday. There are comparison videos on yt so you can verify this for yourself before you decide to buy one.

[@andrewscala6006]

I am amazed how much Cascatelli look like cooked shrimp, so how about using them in a shrimp scampi type preparation??

[@devinwelborn5211]

Shrimp alfredo with equally sized shrimp. It works best with cheese sauce. Sounds great.

[@Rottwiler44]

Huh, they do have a slight shrimp shape. I though the looks a bit like calamari.

[@tomokitty2153]

Call it "Pasta Eva". It definitely looks like octopus and might work well in a baked pasta dish. Love you two!

[@tonyapedraza180]

I echo one of the other comment that Sunday isn't Sunday without you guys!!!😋☺💕

[@zeafonso7094]

When Eva moves the fork after tasting the food.... 😂😂😂

[@fuferito]

I had to improvise since I don't have a mortar and pestle. A good quality wooden salad bowl and a solid glass stopper from a decanter both work very well as a mortar and pestle.

[@amanda4292]

Eva, you need to write a recipe book!

[@ImaginaryMdA]

The existential dread when she didn't recognize the cascatelli was really funny.

[@pabloguerra3028]

Another great video..Would not be surprised..new sponsors will be reaching both to test their products.

[@Mark-zu6oz]

The blindfold test was so much fun to watch!

[@fabioborgogno8776]

Obviously, the Grammar Cascatelli is the name! Eva, you are always brilliant: you found the perfect sauce for a totally new shape of pasta. I was astonished when Harper explained the tomatoes fit the center and the aubergine fit the edges

[@janicestewart4347]

I love your videos. I really admire Eva respecting the product and tailoring the sauce to fit. Cascatelli Eva is first choice, or maybe Cascatelli catturata, as the ingredients are caught in the pasta so beautifully.

[@OneAdam12Adam]

Where I work, the inventor's mother in law brought me a box of this to try. So glad to see that you guys have tried it out. I haven't opened the box yet but look forward to making this.

[@Stephen2727]

I would have called the new pasta shape “tentacolini”. Or maybe “gamberini”.

[@Viciac1356]

Gamberetti** I think is a better name for sure! I agree!

[@huh5950]

I'll invent 1 myself: Bucatini but with a texture like churros, il call them "Rulli"

[@TheOriginalFlowerdough]

I always love the little details like grinding not blending, you'll always see poorer families skipping over incredibly important details to achieving the perfect consistency, taste and texture due to not enjoying cooking, such as pouring boiling water over the skin of a fish to remove the slime before cooking to make the skin crispy and edible once cooked, I love channels like yours because it shows just how culinarily bland my life was when I was younger, way too many canned foods and generally poorly prepared food.... either way, thanks for keeping this channel going I'm learning many new things I wouldn't know otherwise and I'm quite grateful for the opportunities this channel provided me (usually romantic, people really liked what I cooked from here)

[@TheOriginalFlowerdough]

the fish bit I learned from a different channel

[@alisasepe6098]

Loved the video thank you Eva for your amazing cooking skills

[@Bubu567]

That is the most italian accent I have ever heard. Her italian accent has an italian accent, and it's smothered in olive oil and basil.

[@nickvie71]

I can imagine that it also works well with creamy Gorgonzola-Sauce as well.

[@mayuravirus6134]

Isn't Gorgonzola blue cheese??! I think it would over power the pasta

[@amberpasta9379]

How am I just now finding this channel? Where have you been my whole life?!

[@stinger1029]

It's not pasta unless pre-approved by an Italian. Great work, as always, Eva, keep of the great work. Love the channel.

[@billboth6572]

I'd like to see Eva attempt to make that pasta shape by hand (home made) just for shiggles. As for a name, "Melanzana Cascatelli di Evelina"

[@xnonsuchx]

That shape reminds me of a curled sourdough pasta made in a restaurant called Von’s in Seattle, which is wider and a little shorter. Their mac & cheese made with it is wonderful…even for $17-20.

[@Gussgubbalubbage]

So you tube shows come and go. But you two are so good that you have broken the mold. Well done!! Where else can you have this much fun and knowledge at the same time. And you also demonstrate that you can eat pasta and not worry about it. Your portion size is a great example of a correct serving size. And the lost in translation aspect is hilarious. I look forward to every new video. Greetings from Alaska.

[@bullseyetag01]

Bel Gusto De Pasta PLEASE Put these recipes on your site. That number two and four dish is fire!

[@bryanstoke3381]

Yah ❤️the hair. But I really I’m starting to rely on these authentic Italian cooks I’m not train Michelin star chef but Old world cooks sitting with decades of experience I am passing those experiences and very detail ingredients and techniques.

[@patrickwilliams3108]

At approx $4.50 per pound and with a minimum 12 week wait, I think I will pass on cascatelli. I am sure Eva's new recipe will be delicious on other shapes of pasta, too.

[@MrRobbyvent]

Yeah, true

[@johnbirdsong3667]

The pricing is crowd sourcing to help develop the product. If you took the time to listen to the Sporkfuls podcast on how this came about you'd understand how expensive the process was to get here. Now that the initial run was a success the company that produced it wants to continue its run.. which would bring the cost down. If memory serves I believe Dan had over $20,000 in development to produce the initial run, $5,000 was just having the die maker create the die.

[@johnbirdsong3667]

@@jasonfuentz7681 you must be one of those people that refuse to acknowledge facts and don't like being proven wrong.

[@marcelobulhoes6180]

If you look at the other pasta that Sfoglini makes you’ll see that they are generally more expensive than Cascatelli. It’s just a fair price for the quality of the flour and the brass die extrusion. The wait is the worst part

[@johnbirdsong3667]

@@marcelobulhoes6180 some people just like their kraft mac n cheese.

[@thomaskotch4770]

Ciao Eva and Harper! Che pasta molto curiosa! I don't think I'll be rushing to buy it. We loved the video! Ottimo lavoro!

[@PastaGrammar]

Grazie Thomas!!! ❤️❤️❤️

[@craiganderson3952]

Just amazing and as always entertaining... Eva's waterfall...

[@denisepaul7274]

It looks like octopus with the red sauce

[@artiepavlov6593]

I think you guys need to do more pasta recipes from other countries to see how sacrilegious they are on a scale from 1 to 10 hah

[@mariasfantasticadventures7127]

I don’t want eva’s name to be eternally tied to an Italian word that is misspelled so I would say “Cascatelleva” Love the hair after the blindfold test 😂 how gorgeous is this woman ❤️

[@PastaGrammar]

❤️❤️❤️❤️🙏🙏🙏🙏🙏

[@AshtonTheMelon]

I have never seen this channel before. But your wife is one of the most adorable people I have ever seen. Congratulations, man. She seems like one of those people who make a house a home.

[@PastaGrammar]

Thank you so much! I agree, she’s a special lady ☺️

[@eastraversupplies7843]

It looks more like baby octopus or squid tentacles than waterfalls 😅 awesome video as always ❤️

[@devinwelborn5211]

I thought the same but I love both so it made me hungrier LOL

[@williamrobelen8718]

tentacoli!

[@leonardobonino7929]

Siete stati bravissimi. Però volevo dirvi che quest’anno quando sono andata a Torino in un negozio di pasta fresca vendevano una pasta a le cascatelle che sembrava quasi uguale identica a quella che avete cucinato oggi sul vostro canale. Però con la vostra salsa con i pomodorini e le melanzane sembra buonissima. La provare a fare anche io.

[@maurice491]

You guys are both great. But Eva makes me laugh all the time. Stay safe and enjoy life.

[@Werefox32]

I absolutely loved that Eva made a couple of cheese sauces for this pasta.. I really wish that I can make that first cheese sauce you made some day.

[@ZakhadWOW]

given my multilingual background, I recognized "ndjua" immediately as a derivative of "andouille", which is exactly right - the Angevin rulers of southern Italy introduced it to the area. :)

[@papaechozulu3737]

Use andouille all the time with pasta. Works great. I was thinking the same thing regarding Nduja and figured it was similar but minced or ground. I was thinking about grinding some andouille down to replicate the product she uses here.

[@micheleruggiero5349]

Not really, all of these words come from the latin "inductilia" which means to introduce (the meat into the casing). The southern italian world for "andouille" is "annoglia" (italian "gl" and french "ll" have almost the same pronunciation). Nduja is a completely different thing.

[@newdimension4731]

Once in the tomato sauce they remind me of CALAMARES (edges)🤣

[@kadenduiffard2388]

Another excellent video. You are both informative and intelligent and comfortable in front of the camera. This dish should be called Cascatelli Evalina Santaguida.

[@joannecarpenter4345]

I would Love to try it. Especially Ava's recipe. I Love her food.