Making the MOST DIFFICULT Italian Pastry for a MASTER PASTRY CHEF

Рет қаралды 114,089

10 ай бұрын

#sfogliatella #pastry #italianfood
Eva's hometown is home to a world class pastry chef. It's fun having Salvatore in our backyard... until he challenges Eva to make the MOST DIFFICULT Italian pastry: sfogliatella.
Come along for the ride as Eva attempts this challenging dessert. The judge? Salvatore himself. Not gonna lie, I've never seen Eva this nervous about cooking something...
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Пікірлер: 1 000

@PastaGrammar 10 ай бұрын

Let us know if you guys want to see more of Salvatore! Maybe he could teach us how to make something yummy? What would you like to learn from him?

@dongray9852 10 ай бұрын

Is there any feasible way to get a Cinnabon in front of him..? Bet he'd have some interesting comments.

@lulumoon6942 10 ай бұрын

My man wouldn't even touch Eva's pastry cream to his lips... So of course we need more, because that's how Italians get even better, a challenge! 😮😍

@lulumoon6942 10 ай бұрын

@@dongray9852 ROASTING 🔥

@cturino7170 10 ай бұрын

We Need More Recipes From The Master Salvatore!!!

@sararichardson737 10 ай бұрын

Points! Thank you💋

@EbefrenRevo 10 ай бұрын

My respect for Eva is increased by 100 times. Was already pretty high, but this... this is insane.

@aris1956 10 ай бұрын

Also because here in Italy the Sfogliatelle, these delicacies, are one of those things you buy at the pastry shop. Nobody makes them at home ! By the way, the Sfogliatella is one of my absolute favorite pastries ! They have a unique aroma, a unique fragrance, which you can recognize with your eyes closed, among a lot of other pastries. It is typical on Sunday, during the morning, to go to the pastry shop and buy a tray of pastries for the Sunday (and in that tray, especially by us in southern Italy, the Sfogliatelle obviously can't be missed !).

@jrhoadley 10 ай бұрын

Not only the work, but the determination not to give up! Respect!

@javaskull88 10 ай бұрын

Eva, I would have been thrilled to try one from the first batch that Salvatore downvoted. I am positive they were extraordinary.

@ps5801 10 ай бұрын

@EbafrenRevo Absolutely right, but don't forget Harper. Pasta Grammar puts out among the very highest quality videos in this category. Who else is as good? Maybe Jamie Oliver. Sometimes Gordon Ramsay, though generally not. Chef John is almost as funny as Eva and does a great job with Food Wishes, but it's still not this good. The videography, the tight editing, the excellent variety of music -- Harper does a great job. Go back and look at the early Pasta Grammar videos. They were very good, but they keep getting better. Harper does a hell of a job. Without both Eva and Harper Pasta Grammar wouldn't be nearly as fun.

@beverly.alford 10 ай бұрын

I echo this sentiment. I knew Eva was an artist when it comes to pasta; but her pastry making effort(s) in this video catapulted her to a different level. Fantastica!

@bubbadeaux2962 10 ай бұрын

Total respect and admiration for Eva for doing this by hand, not once but TWICE!!!!!

@WexMajor82 10 ай бұрын

This is the cooking equivalent of going to the old martial arts master, who lives on the top of a mountain. And when you made it, he said simply: "Fine". Translated for commoners, it means "nothing short of perfection".

@AP-pl5rv 10 ай бұрын

I think I held my breath this entire video. That is one difficult dough to make. Eva is beyond talented and she always remains so chill too while she makes difficult dishes.

@cairneoleander8130 10 ай бұрын

Eva’s composure and poise are unparalleled. Absolutely agree

@janehall2720 10 ай бұрын

I have studied baking professionally for many years. As soon as Harper questioned which pastry was the hardest, my mind went right to it! I was trained by German bakers so I never taught this. Croissants yes but not this. Of course I want the recipe. PLEASE!

@DJWESG1 9 ай бұрын

Same as Portuguese custard cakes (pasta del nada)

@josh.lo8572 7 ай бұрын

They are secret recipes

@foofghtr 4 ай бұрын

She did a great job and Sal helped her out in the end which is awesome.

@LDeeCee 3 ай бұрын

@@DJWESG1I have made these! I am not a professional, lots of steps but they turned out amazing😋

@carina2244 27 күн бұрын

Recipe please

@Ge1Ri4 10 ай бұрын

This episode was so amazing and so moving! I felt so badly for Eva when Salvatore gave the filling a big fat zero, but the second time when he approved, tears of joy were running down my cheeks! And with the inspiration of Eva's journey, yes, yes, please count me in with those that want to try to make sfogliatella at home. A recipe would be very much appreciated!

@cynthiaolsen5965 10 ай бұрын

I know, he wouldn't even try it! So sad💔

@Inga464 10 ай бұрын

Yes I try everything! I made phyllo dough, pita,strudel,😊

@gagamba9198 10 ай бұрын

I would have felt bad had she given up, but I think that's not how she rolls. I saw there was still about 5 minutes remaining when she earned a zero, so I knew there had to be a triumph coming. Well done to Salvatore for not giving her 'good enough' on the first go. When he decided to eat it and gave the nod of approval, you knew it was genuine. That's how it ought to be.

@tarantellalarouge7632 10 ай бұрын

being a good cook is not only being capable to do stuff, but also having a very fine palate and being able to judge, some people doesn't see or feel the difference between something average or good or excellent. This something you have to work on....

@shellysmith8150 10 ай бұрын

Agree, she 8s an excellent chef, she will try anything and nails it. However I would like to see her try some southwestern American cuisine. She may well invent something. Use the ingredients very fresh and available to her...

@gical70 10 ай бұрын

Oltre ad essere simpatici, state anche mantenendo e diffondendo le tradizioni culinarie italiane nel mondo: cosa che rende onore sia a voi che all'Italia. Bravi. 👏

@greyhammar 10 ай бұрын

In November I broke my ankle and spent the next 3 months unable to walk, much less work. To pass the time I started watching cooking videos and trying to emulate them, and yours was the Italian channel I followed most, and my wife and kids are very grateful for many of your recipes, just as I am very grateful to learn how EASY cooking good food at home is after years of pre-made freezer crap from the grocery store. Now I love trying new recipes of all difficulty levels. As such, I for one will GLADLY butcher this recipe in a messy attempt should you share the recipe on your site!

@PastaGrammar 10 ай бұрын

We're so glad you found us! Hope the ankle is feeling better ❤️

@robinthce 10 ай бұрын

Awwww! Poor Eva! I was waiting for him to say, "just kidding!" But in the end, she persevered! Great job, Eva! Harper's support was very needed! I'm tempted to try it for sure! 💖

@OMGaNEWBIE 10 ай бұрын

You're Brave to try to make it. This dessert is to grueling for me. I'm going to call the Italian Bakers in my area (only 2 of them) to see if the sell this desert. lolol

@wildpuffalumps 10 ай бұрын

This is my FAVORITE pastry my Nana taught me to make Sfogliatelle! I will definitely try Eva’s recipe bring it on!

@assuntalabriola3665 10 ай бұрын

I have been buying Napolitano sfoghlitelle from Trader Joe's. FROM Naples. Frozen, just bake. No more driving a far distance to purchase from an italian bakery. My favorite italian pastry

@claudiafiore2789 10 ай бұрын

Thank you SO much for the tip on Trader Joe’s! I grew up in Seattle, but had many trips to New York to visit relatives, which is where I was introduced to Sfogliatelle. There are basically no Italian bakeries in Seattle (why I don’t know and if anyone’s listening, you could make a million if you open one here), so, when I go back east, I get a dozen to bring home. Then I freeze eight of them, and very slowly have them, one by one. And when they’re done, I cry. So I will be on the lookout to see if I can find them at Trader Joe’s!

@wildpuffalumps 10 ай бұрын

@@assuntalabriola3665 I’m fortunate to live on Long Island and we have several Italian bakeries that sell the authentic Sfogliatella. Even though they’re labor intensive it’s so worth it. Have you ever heard the story behind the original Sfogliatella?

@LarryStrawson 10 ай бұрын

Eva's dedication, skill, patience, determination and perseverance. are all over the top!! Bravo!!!! My admiration for you two grows with every video. Eva's skill and knowledge of Italian cooking with the authentic back drop in a remote mountain village in Italy and a dose of Harper's humor and film production is fantabulous combination that I look forward to every week!! . Keep up the great work!! ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

@chrismazz75 10 ай бұрын

I wait every Sunday morning for these.. I still miss the Wednesday posts too..

@Hevynly1 10 ай бұрын

Bless Eva for doing that not once, but twice! It's almost tragic that such a labor and time intensive recipe makes so few to enjoy, but they were beautiful! Bravo, Eva! So impressive!

@marcobiagioli3905 10 ай бұрын

Grazie, grazie e ancora grazie!! Fate un lavoro magnifico per valorizzare i nostri " giacimenti culturali", nel vostro caso in campo gastronomico,il vero tesoro italiano.❤

@ps5801 10 ай бұрын

I love how Harper asks if this is how they make croissants (good question, by the way) and Eva, without hesitation, answers "No Arper, a croissant are much much easier than this." How the hell does she know this stuff? She's an Italian language teacher who has taken up a job of making English language videos teaching people how to cook Italian food, but knows off the top of her head how to make French pastries as well. And she does it all without measuring anything. That is a remarkably flexible mind. And Harper just happens to be an outstanding videographer/scriptwriter/musical director/project manager. Everybody who watches this channel is so freaking lucky that Eva and Harper met so we get to watch these videos.

@PastaGrammar 10 ай бұрын

Grazie mille! You made our day ❤

@ps5801 10 ай бұрын

@@PastaGrammar Well, you make our day repeatedly, so we're even for a week.

@DSmith-gs4tr 10 ай бұрын

Wow. I love Eva's tenacity. She was determined to get that sfogilatelle right. The patience she had with the dough itself was remarkable. I knew the filling was going to be the tricky part, though. I was looking for the vanilla. Our dear Eva prevailed in the end. Brava!

@arjay9745 10 ай бұрын

Never miss buying a sfogliatella when I pass through Campania. Makes me happy in a special way nothing else does.

@joecutro7318 10 ай бұрын

I love that Eva chose to challenge herself in this way. That is a mark of her amazing character, desire and passion as a chef. Hats off amica!! Classic Italian (nerve racking) coaching from Salvatore, too. 😉😅 Great memories of my Neapolitan nonna occasionally making this when I was young, but more frequently the white box with red/white strings from the local bakery filled with both types on holidays. 😅 Grazie amici. Great content!!!

@lulumoon6942 10 ай бұрын

Very much agree with your compliments, she went up even further in my estimation here! 👍😎🙏

@riccardodotto84 10 ай бұрын

Allora Eva,io NON sono una persona che idolatra qcosa o qcuno in particolare ma vederti indaffarata a fare ste cose con tanta passione,pazienza(e son certo competenza)per far conoscere le tradizioni culinarie italiane riempie il cuore di orgoglio,BRAVA E BASTA!

@aaronrenninger1228 10 ай бұрын

get a life

@aaronlopez492 10 ай бұрын

That is easily the most labor intensive and difficult dough to make. Then putting it together property and consistently that is something altogether. Great job, the effort and confidence to have it then judged by Maestro!! Muy Bien 👏👍

@ellolired3994 10 ай бұрын

It broke my heart the first time Salvatore smelled the filling and didn't even try it! After so much work... But Eva persevered and came on top at the end ❤ Congratulations!

@pbb861 10 ай бұрын

Eva, you are my Italian heroine! Doing this once seemed exhausting, but doing it again the very next day? Wow, thump to the heart 💜❤️

@lulumoon6942 10 ай бұрын

YESSSS😮

@merrickschoenfeld1112 10 ай бұрын

I would definitely make this dessert, so please share your recipe! You and Eva are my new go-to's for everything authentic Italian!! When Eva cooks, it's so specific and I would love to cook with her one day!! She has an amazing palate and great sense of proper, fine ingredients. I love recipes that are true to their sources and Eva does all that in Spades!!! Ciao!! When Eva says something is good, you know it's fantastic, not just good!! My kind of chef!!

@peterhug5866 10 ай бұрын

I would give it a shot too - no promises about success, though!

@ps5801 10 ай бұрын

Ditto.

@dmark2639 10 ай бұрын

You could sign up for one of their Italian food tour trips...

@merrickschoenfeld1112 10 ай бұрын

@@dmark2639 Might have to!! ✌🏽

@salpjs 10 ай бұрын

Bravo, to you. My mother was a supreme home baker. She baked whenever the mood struck. For the holidays, it was non stop for over a month. One time- one and only once did she try Sfogliatella. They were delicious but she said never again.

@nicolewilson1783 10 ай бұрын

My 17 yr old daughter has recently been obsessed with making croissants. She’d love to take on the challenge of these if you provide the recipe!!!

@justanotheryoutubeaccount0 10 ай бұрын

I don't know if it's considered "americanized", but we have lobster tails. Which are larger versions of the pastry, and are filled with cream.

@Bradamante68 9 ай бұрын

It is another pastry. In Italy are called code d’aragosta and are another type of traditional Neapolitan pastry. They are filled with custard cream and whippped cream.

@patobrien6364 10 ай бұрын

Does anybody realise the amount of skill involved here ?? My God Eva, you're incredible ❤

@Bxr12 10 ай бұрын

It’s 100/100 level. This is a unicorn dish. I can’t imagine something more difficult short of being tasked with making a multi-tiered flawlessly decorated wedding cake

@realred4u2 10 ай бұрын

😮 wow!!! Bravo 👏🏻👏🏻👏🏻 watching this confirms Eva is a much more motivated cook than most of us.

@dlwardell 10 ай бұрын

Ava has the patience of a Saint! Absolutely amazing you could make that crust out of flour, sugar, salt and water with a TON of hard work!

@mikewise6194 10 ай бұрын

That victory on the second try was the motivation we all needed today.

@stevieg4201 10 ай бұрын

I love Eva’s drive, when she sets her mind to do something, she doesn’t stop until she gets it done, I love that, very determined, very driven, she is meticulous in her art. 🇮🇹❤️🇮🇹

@lulumoon6942 10 ай бұрын

Reminds me so much of everyone in my dear Italian husband's family! 😍🙏

@ayidas 10 ай бұрын

Dang he was a tough judge! Good job Eva for not giving up! I can’t believe you made that difficult recipe TWICE 😮‍💨 You are amazing!

@davidhalldurham 10 ай бұрын

Bravissima, Eva!!! Over the years I have spent several weekends making croissants. The sfogliatelle are even more difficult.

@jml4774 10 ай бұрын

Eva is AMAZING!!!! She is the OG of Italian cooks!!!! She's the GOAT!!!! Yes, I want the recipe, but only if Eva comes with it to help (read, "make it.")

@dongray9852 10 ай бұрын

Her patience for her craft is outstanding. Brava!🎉

@JZeverybody 10 ай бұрын

Yes, Alisa and I will make this. We have wanted to make Sfogliatelle for some time now. The recipe will be a terrific start!

@guykoppi2525 10 ай бұрын

We vacationed in Naples in December of 2019. As soon as we came home, I made sfogliatelle and it came out beautifully. Everyone got them for that Christmas. Memorable. It’s difficult to make, but I’ve been making German Strudel by hand (including stretching the dough) for years, so this wasn’t beyond my reach. This recipe is actually very difficult and labor-intensive, but once they come out of the oven ~ all is forgiven!! Great tip, using essences (oils) to amp up the flavor. Great video, guys!

@alicekramden8640 6 ай бұрын

Can anyone elaborate on the essential oils used to amp up the flavor? Is one of them powdered vanillin mixed in olive oil? What was the second secret ingredient and if the first was not vanillin, what was it? Thank you.

@Locomaid 10 ай бұрын

Eva is a force of nature!!! Forza, Eva! Forza!!!

@holliee8070 2 ай бұрын

I was a baker at an Italian bakery in NY for years. I can tell you that the pastry was passed through a very large machine called a sheeter. This machine was used for other pastries and products as well making it easy to arrive at a perfect width and thinness. The owners were from Calabria and their recipes called for liquid essence as well. This essence was thick and white, no matter the flavor. It is known as liquid emulsion in the US and comes in 1 gallon jugs.

@autumnleaf1439 10 ай бұрын

Wow! What an insanely difficult pastry! Eva is a rock star! 🤩 I officially think she can make anything! Extreme kudos to her for creating this not once but twice! And just have to say shame on Salvatore for refusing to even try Eva’s first batch after all the time and effort that took! After all the filling was most definitely secondary in this dessert! Brava Eva! 👏👏

@maryc7217 10 ай бұрын

Brava, Eva!! You are a better person than I! I wouldn’t be able to make sfogliatelle, but enjoyed your dedication and drive! Brava! 🎉❤

@Rhondaandjames 2 күн бұрын

Lol! The reason I clicked on this video was to see how it was done so I could attempt it 😛I am pretty good at making Italian dishes but I have never made a pastry in my life.

@JinHee20 10 ай бұрын

I can’t ,, I’ll never… I admire Eva’s patience.. she’s resilient.. Baravo 🎉

@mattiusgabe7354 10 ай бұрын

Eva, you showed bravery in knowing you might not get a perfect score, took the feedback positively, and came back and got the approval from the master. That speaks volumes about you! As for "essences".... I have never really heard of them either.

@mal35m 10 ай бұрын

But now we know about the use of essential oil in ricotta based fillings. Think about how many pastries we can improve with this knowledge! It is like we have been given a professional baker's cheat code.

@ireneherring8234 10 ай бұрын

Eva, these were always a holiday treat at Easter and Christmas time. Luckily, we had a great Italian pastry shop in New Jersey, but now that I am in Washington State, it is looking like the only way I will get these again is to make them myself. Ugh! I read somewhere that using a flavoring called Fiori di Sicilia is a really good way to flavor the filling. Thanks for this video. I hope to some day try these at home some day.

@rk-ab 10 ай бұрын

Sfogliatelle are insanely difficult to make and so time consuming. Yes.....put the recipe in your "cookbook"......(I am waiting for you to come out with a cookbook). Great job Eva. You are brilliant and great video Harper!!

@belligirl21 6 ай бұрын

The hair on this woman. To DIE for. Brava 🎉

@cathyk2093 7 ай бұрын

Excellent!! I was glued to tv watching.. waiting.. tears when he gave final approval!! Brava Eva! Bellissima!! So Proud! 🥹 🤩😘

@dickgl2 10 ай бұрын

I would welcome the challenge! If you do pass the recipe on I would have to wait for a couple of winter days that will trap me in. Thanks for all of your versions for authentic Italian. I have made all of your take on recipes except for red meat.

@annekesnitker4839 10 ай бұрын

I'm definitely crazy enough to make this at home and would love a recipe. Thanks! ;-)

@hb7282 7 ай бұрын

Came here to say exactly this!

@guyelluzzi2705 3 ай бұрын

Eva is a really good sport for attempting such a difficult pastry not once but twice and she delivered big time. These are my favorite italian pastries but it's hard to find a bakery that makes a really good one here in NY. Now I understand why.

@MT-kr8cn 10 ай бұрын

thumbs up👍💪 who are proud about Evas achievement AND patience...I am speechless😱👌🙏😍👍👍

@eilrobichaud 10 ай бұрын

Every video I watch of yours makes me want to visit Italy be even more. It has been on my bucket list for a while, but watching your videos, moves it up higher to the top of the list.😉

@markox0505 10 ай бұрын

Bravissima Eva, le sfogliatelle sono molto difficili da fare ,ma quando c'e' la maestria e la passione...💥

@gagamba9198 10 ай бұрын

And that's why a zero is a good thing. It pushes the determined, i.e. Eva, to excellence. A world of difference between the lie of 'good enough' and the truth of great. Well done, Eva.

@cristineramos6051 3 ай бұрын

My mouth was watering everytime someone took a bite. That crunch sounded delicious!!!

@lindagauvin9809 10 ай бұрын

I tried this a few years ago and the recipe I used did not call for the lard, so the layers stuck together when I tried to shape the cones. I actually ended up using it as a pie crust and made a pie with the filling and it tasted great. This is definitely one of those dishes that are a labor of love. If I ever get the itch to try it again, I will definitely use the lard. Awesome job Eva. Your perseverance paid off. I felt heartbroken for you after Salvatore wouldn't event taste the first batch, but you won him over in the end!!! BRAVO

@davidhaley8542 10 ай бұрын

I have made Sfogliatella Riccia (just the once -- it's a LOT of work). I made it with a lemon-ricotta-semolina filling. Mine was just as good as and maybe a bit crunchier than the one I had in San Gemignano. These pastries are worth the work if you have the time.

@cofoothills 10 ай бұрын

Considering Eva nailed such a difficult recipe on only her 2nd attempt, anyone should be proud of her! She is always so willing to keep going to the point of perfection - a true master! It sure would have been nice to see Mama Rosa's opinion but I have a feeling she would have loved either creation.

@northerntier2441 2 ай бұрын

Salvatore reminded me a little bit of my Sicilian grandfather. He was an iconographer but in the United States he was a house painter. Grew up learning how to use oil paint properly. He would just look at you, the way Salvatore looked at Eva and you know you didn't get it right without a word being said.

@AlmightyAphrodite 10 ай бұрын

That was a roller-coaster! Salvatore is a very honest judge 🙈 but the victory of getting his approval is so much sweeter that way 😁 I might wanna attempt this one day, since it's not available here at all. I've never even had one 😮 but perhaps a trip to Italy would be easier 😁

@nancycerra8076 10 ай бұрын

Bravo Eva!!!That was amazing!!! Sfogliatelle was fathers favorite dessert. His family was from Naples and he never could find a bakery in California to make a good pastry. I would DEFINITELY make this if you posted a recipe!!! Gracie mille🥰

@lauriemcdermott3290 10 ай бұрын

Never! But I love watching Eva make it!! I love how he just said they were fine! They’re beautiful! Love you guys ! Love from Boston

@gregmunro1137 10 ай бұрын

Eva, turning it into a scroll was so smart! Thanks for the trick !!! That is so heart breaking , to hear the ffirst filling was a zero- heart breaking and soul crushing

@chrismazz75 10 ай бұрын

I’m never gonna make this.. but maybe Eva’s smooth one.. what I’d love to see though, is a recipe for pasticiotti.. there was a bakery near me that made the best ones but they closed. I was hoping Harper would get into the history of this recipe. Like who was the first person to make crust like that?

@PastaGrammar 10 ай бұрын

Actually, the history of the filling is quite interesting. Our favorite sfogliatelle place in Naples claims to have found the original recipe, we’ve always wanted to do a video with them

@lb8141 10 ай бұрын

Evita eres un mago en la cocina! ¡Qué talento tienes!

@maya-gur695 10 ай бұрын

I LOVE sfogliatella! Counting the days until I'm back in Italy in a month and a half to eat it again.

@mariemassagellc9866 8 ай бұрын

Whole new respect for sfogliatella! I spent much of my childhood at my grandparents' house in Campania. I've always loved this pastry! I will wait until my next trip to Italy to get the good stuff. Not even going to try this one! Brava, Eva!!

@Knulppage 10 ай бұрын

This is the best channel!

@alanmurdoch70 10 ай бұрын

Buon sforzo! My favourite Italian pastry item. I could honestly eat my body weight in these. Not crazy enough to try this from scratch, but they are very similar to Pasteis de Nata from Portugal in terms of a slice of "puff pastry" eaked out into a shell. I bet they tasted great.

@PastaGrammar 10 ай бұрын

Eva LOVES pasteis de nata! I really need to try a good one, I’ve had one of questionable quality in the US…

@barbaramiller349 10 ай бұрын

I would love a Pasteis de Nata. I have watched videos of them many times. Not brave enough to try it😂

@margaritalee1 8 ай бұрын

Bravo for facing the challenge and not giving up. We Love You !!!

@BronzeTheSling 10 ай бұрын

Oddly, it's super helpful to see her hitting and pressing the dough to show how firm the dough is! That's one of those tricky steps you can't get right just by hearing a description.

@persephonelipuma9691 10 ай бұрын

i made this one time!!! it was a nightmare lmao but came out pretty good. I also wasnt able to find lard at the time so I had to use butter. the lamination with the pasta machine killed me

@margariteolmos3457 10 ай бұрын

Inspiring and delicious. Great combination and congratulations on finding the baking secrets.

@offgridnightmarenewhomeste3215 9 ай бұрын

I've been making these every year for Christmas for about 35 years. It's great seeing this on KZbin.

@Frederic1406 10 ай бұрын

Eva: total respect for what you do. This is really the kind of adventure we love from you amd your channel.

@rebelcolorist 10 ай бұрын

Hi! You two are totally wacky for taking this challenge on, but... OMG!! So good!! Salute! BTW the company Lorann, in the USA, makes flavor essences for both baking and candy making... For sure they have what you're looking for... I have seen all the essences Salvatore mentioned😊

@PastaGrammar 10 ай бұрын

Good to know! Thanks for the tip!

@Dreckmal01 10 ай бұрын

Thank you for making culture so winderfully accessible. Also, hell yes. I want to make the hard stuff. Please put the recipe up.

@NandoViajante 10 ай бұрын

If Eva wasn't the most complete expression of humanity, i could say Eva is a fairy of the italian culinary ^^

@lisapanozzo-tucker3280 10 ай бұрын

I am up for the challenge. Please post recipe. Eva, you are very good at taking criticism and strive to do better. Very admirable and encouraging. This is how we grow in our craft. Thank you for being such a good example to follow.

@cindybeville5431 10 ай бұрын

Eva is the best👌

@wandsandwizards 9 ай бұрын

I love watching this but poor Eva! I have made Sfogliatella several times BUT I have an electric motorized pasta machine that makes it easier to roll out that long strip of dough. I have photos of my end results but do not know how to send them to you. You will inspire others to maybe try this even though it is a LOT of work! After watching you I think I will make them again!!! This is my all time favorite pastry after which comes Pasticciotti. Do you have a video of Eva making Pasticciotti? Let me know how to send a photo of my own Sfogliatella. They will for sure NOT be as good as Eva's!! I love watching both of you - such a wonderful married couple. You make cooking entertaining and fun while teaching us so many things. Bravo Eva. Bravo Harper. My Grandma and Grandpa were from Sicily! Catania.

@Ale-ie3fm 10 ай бұрын

Ma quanto sei brava Eva!! ❤ You guys are a really pleasure to watch. 😊

@dianerichards6015 Ай бұрын

That is my absolute most favorite pastry, it's amazing.

@barbrafite9876 10 ай бұрын

Please create a recipe for sfogliatelle!! They are my favorites and I am crazy enough to try to make them. I have tackle many difficult recipes in my 72 years and this would make me so happy to try. Eva has given me courage, BRAVA ❤

@janisblack2183 5 ай бұрын

Bless her heart that Eva didn’t give up. It was so important to her to get the Italian foods right. So glad that Harper supports her all the way in her Italian culture and heritage. That is real love 💕💋👄

@kerryswift7438 10 ай бұрын

Your skill and patience is truly impressive.

@hester5835 10 ай бұрын

That was a real smile from the master. Well done, Eva! 👏🏻😋

@michelealoia1320 10 ай бұрын

Had no idea it was so labor-intensive Brava Eva.

@IvyMaeInReno 10 ай бұрын

I've been meaning to tell you for months how much I love your music selections for your episodes!

@susanherbert3014 10 ай бұрын

Sfogliatelle Is my favorite! Brava to Eva! My heart sank when he said “zero” on the first batch’s filling. And I watched his face very closely on the second batch, when he tasted it I saw a hint of a smile. I was so happy for her!

@mythcrab6047 4 ай бұрын

I made it once. The dough makes your brain explode. I'm very impressed by Eva and the pastry chef. He could really evaluate the product without tasting. I think those essences were probably missing in my version. Thank you for showing us the method and secrets in such an entertaining video.