The LEGENDARY Cavatelli Pasta I Can’t Stop Eating

[@along5925]

This is by far one of the best cooking channels you can watch. I'm a good experienced cook who has been at it a long time. I always come away with something of value from this man. He knows what he's doing and doesn't waste your time with a load of bs. Useful, real quality content.

[@Ann-pn9or]

you're his mom, right?

[@caseypetty3052]

I made this tonight for my family. My father says it’s one of the best dishes he has ever eaten. I had never heard of cavatelli nor made pasta before, so this was a very remarkable dinner.

[@katrinat.3032]

I love this guy. He’s got flair without being pretentious

[@loufancelli1330]

I've been making pasta for almost 30 years and yes it is a very soothing and calming process. I had never made semolina pasts until I saw your orchiette video a couple years ago. Now I am going to make cavtelli. The technique is almost exactly like the gnocchi I make. Can't wait to try this soon!

[@MiMiTo_10]

I've been watching a lot of cooking shows over the years (youtubers, famous chefs etc) and I have cooked more of this mans recipes than any other in the 2 months since I've discovered this channel. Every single recipe has been a hit and the videos are so well produced. Keep it up man!

[@chrisw7347]

Do the braised short ribs asap

[@elizabethd9484]

You break everything down so perfectly. I wouldn't say you've made me a master cook just yet, but your videos have made me a fearless cook nevertheless. You make cooking fun. Thank you. 😊

[@jerryoshea3116]

He does explain what he he's very thorough & understandable fashion..And the Baking side(which tends to be more precise &a less margin of era) it s def interesting& a skill which u have to 'fine tune' over time!. So he's a very good Teacher!

[@stephenpaquet]

I hear you Elizabeth every dish I’ve made of his after watching his videos. I’ve hit bang on first shot but if I don’t make them for a little bit, I need to rewatch sadly. apparently I’m slow. LoL😂

[@iPhonix07]

I never had cavatelli this big, but there’s something in just seeing that finger motion that just takes me back to sitting next to the table watching nonna make cavatelli one after the other and every once in a while I would eat one raw. Thanks for that memory, amazing bowl of pasta!

[@samuelclemens3290]

This cat is a beast! By far my favorite cooking show ...BY FAR.😋

[@dukecity7688]

I'm making this tomorrow. It looks fantastic.

[@Jaycarr007]

As soon as I get my house, I'm making cooking an every day hobby. Thanks you!

[@darksyed]

My confidence in the kitchen has increased so much since discovering this channel. Not a single cooking channel or celebrity chef has done what you've done for me in just a few videos. Thank you 😊

[@Riposte821]

Man, it’s so nice seeing you at over 1 million subscribers. I’ve been watching you since you started. In fact, you pretty much got me through the quarantine. Keep it up!

[@K0YK]

As an Italian I always have 0 expectations whenever I watch youtube recipes not in Italian, however this is good, 100% approved. This is what pasta should look like.

[@LovingSoul61]

I don’t even eat pasta I just love watching people make pasta dough. It’s so satisfying and therapeutic.

[@michellelyon3149]

We use my grandma’s cavatelli maker. She came here in 1938 from the Abruzzo region. Love making the pasta using her machine.

[@koogle612]

Grew up on this back hm in NY. Unfortunately I dont see it out here in Ca. The texture is like gnocci but better. I liken it to a slightly gummier consistency. Its probably my favorite of all of the pastas. With home made sauce it is a truly delicious meal. Thx so much Im saving this & making & its going in my favorite recipes binder. Mangia!

[@paulspitz1949]

I really appreciate that you designed this for one, and acknowledged that not everyone is cooking for 6 to 8 people.

[@gtaso7444]

Totally agree. I just ate this exact dish at Scopa Italian Roots in LA the other night. To your point, it was extremely salty. I’m sure for all of the reasons you mentioned. Thanks for working it out and toning it down!

[@Martiniization]

So carefully, completely, thoroughly presented, every aspect of this dish has been addressed and explained by someone who knows the hows and whys, and who cares personally, professionally about the finished product and its optimum dining experience. Thank you for how you care and how you present.

[@24kachina]

GOOD LORD: that looks fantastic. The cherry pepper sauce is genius! Salud!

[@TMercan31]

I just found this channel last week and I'm hooked. Thanks for the great content!

[@victorpapillon1487]

Hi gongeous

[@RightDoc]

Looks divine. I make this with canellini beans added as well. Haven’t made my own pasta yet, but you’re tempting me to try! Great job and great recipe!!!👏🏻👏🏻👏🏻👍🏼

[@Gigismum]

Great video! On behalf of all grandmas and people with bad wrists, I thank you for your thoughtful technique!

[@sararosenquist7565]

Love that you just do one portion! I’ve been alone for 30+ years and so hate leftovers!

[@katrinat.3032]

I know, me too. I’m alone, but I still want to eat good.

[@ryanhartman8655]

Proud of you hitting a million subs. You've been a hidden gem of a channel for too long, glad you are getting your flowers.

[@brunozachary]

Hey Chef, your techniques put you way ahead of most cooking pages. It may be awhile until I try this but I’ve had pastina about 15 times. It’s a winner, like you!

[@Jamiechanrunsfar]

Thank you for this home cook-friendly recipe! You’re 100% correct about restaurants over-salting this dish and ruining it.

[@Ceractucus]

Another solid home run, thank you! Please do more recipes which feature the broccoli stems, they are the best part. : )

[@m.theresa1385]

I was just watching a video where Jacque Pépin said the same thing .

[@fussyrenovator7551]

I’d happily through out the top, but I don’t.

[@stevefranklin9176]

Made it immediately after watching. Never thought of these food combinations. Truely delicious. Many thanks Chef.

[@stefanmariaschneider]

When sausage and broccoli are combined, I like to add a dash of sherry and let it cook off. Adds a hint of sweetness and depth.

[@newgen85]

Bravo! A simple but great recipe in a perfect Italian way. The sauce reminds me to "salsiccia e friarielli" (sausage and a kind of broccoli) very popular in Italy, a nice combination for pasta and pizza too.

[@gracelink3595]

LoverJoe. I LOVE friarielli and sausage. Couldn't get enough of that friarielli, when I lived in Italy. Too bad it ONLY EXISTS in Italia!!! 🙏🤩

[@rushja]

This looks good! It's refreshing to hear a chef saying that a dish can be too salty. Most of the time they just say season everything. You gotta taste and think right?

[@MrKevin486]

I've been a chef for 15 years and I think a large majority of chefs over season a lot of things. Meat particularly is often WAY overseasoned. Especially steak.

[@carolyns6434]

This was my first time making handmade pasta! Shocking how easy and fun it was ! The end result was fantastic! Thank you always Stephen!

[@Romeo_Derose]

This looks so delicious. Thank you for sharing it 🙏

[@TDT0188]

As an old line cook I find myself consistently spoiled by my own cooking and you nailed it on the head. Nobody cooks the way you like, like you do. I also recently started watching a show that really reinforces how a lot of peoaple don't prioritize quality cooking lol. "Campfire Cooking in Another World with My Absurd Skill"

[@CarniFitMe]

I can totally relate. My kids always want to take me to restaurants, but we inevitably feel ripped off. The quality is not the same, and the cost ufffff. what i could put on the table, for what it costs to eat out. Cooking is a basic life skill, like driving, swimming... Everyone ought to be competent at doing it. And for some, it's a passion. And yes, my kids are spoiled...

[@kintarooe575]

I haven't been able to sit through an entire video of anything on KZbin in a long time. The curse is now lifted. I love your channel. Thank you. Time to eat. 🍽

[@moozzzzz]

Hands down the best cooking content on KZbin

[@Martiniization]

Great demo, supported by solid experience, knowledge, and enthusiasm. Because of all this, your videos always shine.

[@lucybirot5623]

Beautiful, detail-rich cooking --- this dish looks so delicious that I'm now slobbering!😋

[@danielecorleto473]

Man you do not pressure them enough, my aunt would shout at you for doing those cavatelli

[@JakeStewart1343]

Does she prefer 2 or 3 fingers with a little more pressure? 🤔

[@cbxxb4841]

Very good attention to detail and explanation of each step, really good video, thank you.

[@ericcutler5463]

Thank you to make tomorrow. It’s simple and very healthy. I love your channel.

[@bigrayy]

The Italian stallion. A legend. A pasta making bona fide!

[@beanieduchet2928]

Thank You for explaining the over salted problem !!! Too many chefs become salt blind. I can only hope your video makes it to them !

[@kevinryavec5129]

I dig your emphasis on methodology. Another great vid

[@bkm2797]

Definitely have got to give this a go, thanks Stephan, love the way you cook!👍⭐❤

[@littleonion7171]

Thank you for being such an inspiration, Stephen. I appreciate how you keep us close to our roots ♥

[@duyduydan]

BROTHA, CONGRATS ON 1MIL, BEEN HERE SINCE THE BEGINNING

[@troycfrantz]

Whenever You mentioned "add the Pasta Water" I kept on expecting to hear "The Tears of The Pasta Gods." Looks great!

[@JeffreyBethards]

BEST COOKING SHOW EVER!

[@doremefasolateeda]

I know I should be making pasta fer sure...I feel this serenity when gardening...I love my own veggies in my dishes, taste sooo much better!

[@kastastan]

I usually dont comment. But that was the most delicious pasta dish i ever made. So thank you, man. Really appreciate the portion approach also.

[@chefhomeboyardee8]

My favorite pasta dish is Scarpariello (shoemakers pasta) with orrechietti,sweet and hot sausage, chicken, caramelized onions, roasted peppers, broccoli rabe, deglaze with Barola wine, chicken stock garnish with pine nuts and pecorino. A few more things. Learned it from Chef Pino Saverino a few decades ago. Timeless classics

[@miskyloo887]

Tried it, delicious.. I tweaked it by not salting the broccoli or the pasta water, I found that once I added slightly undercooked pasta to the sausage with a bit of the pasta water , added the cheese and let it cook a tiny bit, the pasta absorbed the saltiness of the sauce and the salt levels were perfect since I don't like a lot of salt.. Thank you for another great recipe

[@kimfleischmann9462]

Probably my favorite pasta dish! Thanks for showing me a different way of making it & especially making it for one. Will be making it with broccoli rabe on Sun night, though probably not with fresh-made pasta.

[@michaelbyers8931]

I am amazed by your recipes! Thank you for this inspiration!

[@RightDoc]

By the way totally agree most restaurants over salt everything. I hardly eat out anymore. Every time I do I always feel “why am I paying all this money when mine is better!”

[@philippreuter5192]

They do to hide cheap ingredients and prep cooking a lot of stuff. I agree that I am able to usually make myself a lot better food at home. I just go there for nice service and being out with friends.

[@paulinepugliese3688]

Just made this for dinner, out of this world delicious!!!!

[@sandybeach7009]

I absolutely love your channel! You take the time to explain the prep work and why you do what you do. I'm stuck on the pasta limone but going to spread my cooking wings soon!

[@thoughtsfocused2262]

One of the best home made pasta tutorials on you tube!

[@kylemain4314]

Just fantastic! Great recipe and you demonstrate the techniques like an awesome teacher! Thanks for sharing!

[@michaelbitetti5300]

Thank you Steve!! I do a lot of the same dishes BUT you take it up to a whole other level and I can't wait to try this one. Perfect timing too!!!

[@mrkitewine7700]

I’ve just made this (although I used dried Mafalda Corta instead of making my own pasta). It was absolutely fantastic, the sweet and spicy pepper sauce really brings it to life and pulls it together.

[@hen263]

Delicious recipe. Thanks 👍

[@randyschwaggins]

I have to admit...I don't have the patience or skill to make the pasta like you have buddy...but I found a packet of casarecce at my local store a couple weeks ago...bought it just because I'd never seen that type of pasta before... Now I know what I'm gonna use it for tomorrow ❤

[@greg.jacobs]

Another amazing pasta dish, your pasta creations are always spot on.

[@sillibake]

This was AMAZING! Thank you 😊

[@jeremymaccarthy1180]

That looks really good! Your instructions are perfect and easy to follow!

[@cxrlitosway]

We made this tonight thanks to your video. We'll defenitely be making it again soon, thanks! Love from Toronto, Canada

[@Astro_Mozart]

I made this today with vegan Italian sausage. Beyond was my go to, and vegan Parmesan. Does not have that nutty richness Parmigiano-Reggiano has, but the Follow Your Heart brand’s Parmesan does not disappoint. I did not need to add nutritional yeast and tastes almost like the cavatelli I had in Italy. Thank you so much for sharing! 🤌

[@greentree5326]

Yummmmm……that looks amazing!🎉🤤Gonna have to subscribe to this fantastic chef! Chef’s kiss in order! 😘

[@azdr7482]

Thanks!

[@Tooeasy44]

I’ve lost track of the number of recipes I’ve stolen from you. Congrats on hitting a mil, keep it up man!

[@SilverImmortal3633]

Wow I actually just bought some of this and was wondering how to make it thank you bro your awesome

[@looper451]

I used to make cavatelli with my nonna on the weekends. Always in her basement kitchen, real Italians know all about the basement kitchen

[@MsBebegurl0212]

I'm so glad he acknowledged that a lot of restaurants oversalt in place of flavoring. Totally different¡

[@joeb594]

Excellent! I could eat this once a week! The pasta has the perfect chew.

[@martintravella8035]

a splash of white wine while cooking the brocoli wouldnt hurt. nice dish all in all!

[@carolchelius1067]

I am making this … this weekend. I agree that most pasta dishes are way too salty. Love the tutorial!!

[@pepefonte738]

I see your videos from Spain, been following you for a while. Great job, and I have to say I have improved my skills at the kitchen thanks to your videos. I will try this recipe for sure!!!

[@reannas8853]

This looks absolutely delicious!Thank you so much for another great recipe and demonstration! ❤🇨🇦!

[@marymendoza3351]

Wow! I really enjoyed the pasta tutorial…I bet it’s relaxing…loved it

[@tommasobianchi5496]

So, as an Italian I would like to give my take on this recipe. To start: I usually use dry pasta, simply because I don’t have the time or will to make my own (given that in winter I cook it on a weekly basis) and because good dry pasta is excellent, but this is just personal. Other than that I generally don’t put the sausage in it, it’s an alternative that I prefer because I reduce my meat consumption and find it less heavy, but this is also absolutely personal; I tend to substitute it with one or two anchovies. About the garlic, it’s too much, I don’t know how strong it is but one medium clove is generally enough for one or even two, we don’t want to overpower it, it’s more a base note than a kick, and this is true for almost every Italian dish, we put it in the oil to flavor it, then there are those who remove it and those who leave it in there. But the main point is the broccoli, I like to make a cream out of them, so I boil them in the salted water where I will later cook the pasta until they are softened and then throw them in the pan where I have put oil, garlic, chili and anchovies and will keep on smashing them with a wooden spoon and ad pasta water to make the cream, but there are other ways to make it, there are those who cook it with the pasta, those who prefer it more firm, it comes down to personal preference. I also use the entirety of the broccoli, even the more wooden part, I simply peel it until I found the softer core and cut it to little pieces to let them cook at the same paste as everything else. When the pasta is ready I put it in the broccoli cream. There you can ad a little bit of butter or oil, Parmesan or even dry tomatoes.

[@Vespiion]

Incredible as always.

[@ChrisTomatoPie]

your channel has leveled up my pasta game to a non embarassing level and im really greatful i clicked on one of your videos a few years ago

[@TheMillennialGardener]

So good 🤤

[@Kchernek]

You had me at cooking for one. Definitely interested in seeing more videos emphasizing portions like that. Sometimes if you don't want to eat a recipe 5 times in a row haha

[@fabdiva9]

a lot of his recipes do this, i just rewatched the chicken parm one and forgot how refreshing it is to see something just for one and not for a whole family then having to do math to figure out how to make it for myself haha

[@Lagimus]

Explanations of why are my favorite of your videos. TY

[@supassta]

Great recipe and perfect technique. Bravo!

[@alicetill937]

Making this for my cheat meal this weekend and I can't wait.

[@michaelmckinley1913]

Thank you man from across the pond your recipes are killer as always.🙏

[@ok7411marykay]

Didactic cooking methods MERCI ❤❤❤

[@lucacolonnesi]

Nice recipe and very good technique , just like a real italian cook!

[@2madamimadam290]

Impressive! I can't wait to try this.

[@nyccolm]

Always excellent tips. Merci.

[@jameskolar9655]

Really enjoyed this vid. Thank you.

[@panoshountis1516]

Amazing! I am going to try this out for sure. Thank you!

[@solino2002andrea]

Hi Sir, You made dough and cavat(i)elli the exact same way my grandmother Cristina from Bisaccia, Avellino used to do. They pronunce it adding an “i” (ee). I would add just some hot chili 🌶️ peppers instead the whole sauce, but it’s a private choice, obviously. A great technique and a great dish. Congratulations.

[@planetpitdale3704]

This was dope. I blended some giardiniera instead of cherry peppers since I had it in my fridge. Such a cool trick! Doing that with all my pasta sauces now lol

[@adamheafner9466]

Made this tonight. Was delicious!

[@R909-s9d]

I love your pasta videos, I try your recipes everytime and it's great everytime.