Pasta Recipes That Are BETTER LEFTOVER

[@vincenzosplate]

I cant wait to come to your place for breakfast, lunch and dinner

[@PastaGrammar]

You will be more than welcome! ♥️

[@whiterox5600]

and spend the night for the leftovers the next day?

[@gkennedy2998]

Vincenzo! What's leftover at your house? Anything?

[@HopeLaFleur1975]

They will have you eating Barilla pasta in no time😙

[@BryantHH]

Oh my god, i just saw your recwnt video and can just say: PLEASE make it happen :) I want to see the italian passion doubled! 🇮🇹

[@tamellison2334]

EVA IS TRULY THE QUEEN OF ITALIAN COOKING 👑👑👑👑👑👑

[@allthumbs3792]

You two are so funny, Harper's conning doesn't fool Eva. A marriage sprinkled liberally with love and laughter is one that will last.

[@giovanni-cx5fb]

I think the ragù itself is better the next day, whereas fresh egg pasta not so much. The perfect combo to me is left over sauce left outside overnight with fresh pasta cooked at the moment.

[@FredrikGranlundkayaker]

I'm inclined to agree. Ragù and various stews tend to be better the next day. Letting them just sit and rest a day or two usually brings out more flavours.

[@BiblicalFlatEarth]

@@FredrikGranlundkayaker flavors.

[@FredrikGranlundkayaker]

@@BiblicalFlatEarth Not in British English.

[@peterdurnien9084]

@@FredrikGranlundkayaker Yep real English.

[@adrianonicolaci4040]

Yes. Ragù prepared before and fresh daily pasta works better: excepted lasagna or baked pasta (pasta al forno). In this case better together the day after 😋

[@phoenixpierlsberg3229]

I know I keep repeating myself here, but I don't know how they don't have like 3M followers. I'm so greateful they keep making videos regularly, always funny, different, creative, such great content and dedication. I'm learning so much, and appreciation and cooking skills for italian dishes has improved by 1000% thanks to them🙏

[@davidbuben3262]

Same. We need to spread the word. Actually I already started. Like, subscribe and share ya'll. You do it now! Velocemente! 😠😂 Shoot for half a mill, then, one miiiillion dolla... subscribers. I ment to write subscribers.

[@paniclicious]

Let's talk about how Eva's hair is longer, healthier and more beautiful in every new video!!!

[@laurenadams6704]

I noticed that as well. A work in progress

[@marystrope1345]

Love and a great life does wonders for your health.

[@BiblicalFlatEarth]

Haaaaarrrrppeeeeaaarrrreee is a very lucky man.

[@peterdurnien9084]

I think its the olive oil that does it.

[@MsJavaWolf]

Eva just looks much happier in general since they moved to Arizona.

[@therobertfaulkner]

“Trust the process.” Always fun, always accessible. Great video.❤

[@MrMikkyn]

Eva is so funny when she says to Harper "not everyone one will invite you". Hahahahha. So savage. I love it!

[@scottwelsh7381]

So in England we do something similar-ish we have a Sunday roast dinner every week (well, a lot of people do even if it isn't every week) and you can use the leftover meat and roasted vegetables and stuffing and throw it in a frying pan to go crispy, So think leftover thanksgiving dinner in a frying pan the next day.And because it bubbles and squeaks in the pan goes what we call it..? Bubble and Squeak.

[@brittanyk8028]

I made Eva’s oven baked pomodorini sauce and it’s so good that I think I will just use it as a tomato soup for bread dipping from now on 😅 I used half sun gold cherry tomatoes and it was so sweet and delicious. Thank you both for all these amazing recipes and entertaining videos! I look forward to Sunday mornings to sip my coffee while watching Pasta Grammar.

[@brendabinau1187]

I still stand by my decision the Eva is a National Treasure!! Just love her to pieces!!!

[@daveg4923]

Pasta fritta is always awesome…my wife was surprised how good it was…I always make sure there are crispy pieces 😉

[@gaetanoflorio6277]

The word "Ragu'" always takes me back to my childhood when mum would have me standing next to her near the stove to prepare the Sunday Sugo, rich with meat iff cuts she asked me to buy at our local butcher, and in order to save money she stressed to ask for meat on the bone for the dog. Boy did it taste the best. It would take from 7.00am to after chruch where I would buy fresh rosette and pane di casa to dip into the sugo before serving. Those were the best memories of my childhood, and still today I make the ragu' just like mum taught me. Love you mum, never change ❤️

[@lizhutchinson6978]

Pasta e patate has become the only thing I do when I have parmagiano rinds since you showed it in your keto video. I made it for a friend lately and there was a few bites leftover. I just ate it cold for breakfast and it was amazing.

[@PastaGrammar]

🎉🎉🎉

[@ufopsi]

Mi ricordo mia zia in Calabria quando preparava il pollo nel sugo. La pasta in questo modo aveva un sapore incredibile.

[@maya-gur695]

I just made Pasta e Patete and oh my goodness, now I understand why Harper couldn't wait. It's so good!

[@nickiealtieri-enochs1914]

Leftover cold pasta was always the best breakfast growing up. 🍝🇮🇹👍🏼

[@cindybeville5431]

😂 a lock on the fridge door, I just love you guys!

[@Null_76]

At the last Italian Restaurant I worked in we got in whole prosciutto. For the pasta fagioli, we would cook the beans with trimmings from the shank or skin of the prosciutto. When we finished a whole leg we used the prosciutto bone in the beans. It made it so amazing. Too bad such an ingredient is hard to come by outside of a restaurant.

[@cajflod]

Guys you makes me starving!!! I love some leftover food even a simple spaghetti al pomodoro sautéed in a pan the day after. Its also interesting how different ragù is region by region. In tuscany for example is very meaty and brown and with no tomatoes. Talking about regions, why don't you do a series of 20 episodes dedicated each one to the food of a singular region? Anyway amazing job guys!

[@YTcygnus]

That's actually a great idea!!

[@Lisa-my5sy]

I know there is controversy over Italian-Americans calling Ragu “gravy” 😂 but I am one and my family does! Every Sunday my mom made gravy in the morning and I can confirm eating it Sunday was the best and having leftovers during the week was awesome!! My favorite and it embodies childhood for me!!!

[@FAQIvan91]

Well, consistency wise it kinda looks like a gravy, I can see why.

[@rosannarm]

My Italian born father called it gravy with his heavy accent too when speaking in English! I miss it!. That's how I know it and will always know the English word version! grave-a... lol

[@sjesposito3614]

My grandmother would make the sauce (we never call it gravy in Western PA) on Saturday morning and we awoke to that aroma. For lunch we would have her homemade bread with a meatball and some of the sauce. Then the sauce went into the fridge for Sunday dinner. No one dared to sneak any of it before that.

[@eogg25]

You are right, my whole family are Italian, most of our parents were from Italy and call it gravy, because we live in the USA and we have the word Gravy in our Vocabulary. In the USA Gravy is made with a meat base, Sauce is made with a vegetable base, so if you put meat in with the tomatoes it makes it a gravy.

[@jrcimini]

Same here, we called it gravy.

[@jamessinacore6991]

🤌 pasta e fagioli is amazing. Bravo! I’m American-Italian, so I grew up eating “Italian” food, but clearly not the same kind as Eva. I never was a big fan of beans and have been hesitant to try, but very good. Thank you. Love the channel!

[@MsJavaWolf]

I didn't think it would be that good, but it really is. What makes or breaks the dish for me is adding enough good extra virgin olive oil.

[@sofiablackthorn870]

Risotto is so much tastier the day after! In the north of Italy we make a Tortino di riso. You put some butter and the risotto on a cooking pan and you brown it until it’s golden and crispy

[@SimplyJack3]

That was an interesting lid ahe used on the blue pot.

[@frafrafrafrafra]

Even frittata is better the next day, into a panino is divine

[@libiabrenda3148]

You guys make my Sunday mornings happy! Your videos are the best way to start the day I go for my fresh groceries. Thank you 💓🍝

[@michaelmcdermott209]

You guys are going to be in a pasta coma tomorrow. Lol All of the dishes look lovely, I can't wait to try these recipes. Great video guy's! ✌️

[@jhdeval]

I made the past fagioli tonight. OH MY GAH it was amazing. Loved it and it was so simple. My grocery store did not have dried beans so I used 2 cans of great northern beans. I boiled them with the pepper and garlic for about 20 minutes and then combined the rest as suggested.

[@cassandrap.3183]

I love the happiness on your faces after you take a bite ❤

[@thelmatellez2845]

There's a Mexican dish that is better the next day and that is mole chicken mole it is so just so delicious it is amazing especially with an egg on top oh delicious

[@michaelmullard4292]

My Calabrese family (from Acquaro) loves refried pasta! To me, it’s the best when the pasta gets crispy on the bottom. Will definitely try this with the pasta e patate. Grazie mille, Eva!

[@PastaGrammar]

Acquaro? 😂

[@robertaborsellino3456]

All this cooking brings back memories of Sunday mornings when my Mom would meal prep for the week, wonderful aromas! Buona Domenica ragazzi 😊

[@cristinalivi-harris3267]

And... If the following day, after frying it, I have some leftover of this leftover pasta, I freeze it and a week later I make an omelette with it! Delicious 😀 No food goes to waste in my home!

[@riccardodotto84]

Pasta e fagioli e anche le lasagne alla boloognese! Mia mamma faceva la pasta e fagioli cosi' densa che il cucchiaio restava in piedi nella pentola(ci metteva la scorza del grana e la cotica per insaporire) e il giorno dopo...ma che te lo dico a fare!!?😁😋😋😋😋😋👍

[@aditiyabudi4869]

OMG OMG OMG 😍😍😍 now i am hungry T....T 🤣 and it's almost midnight here 🤪 WOW

[@marycelletti6707]

You absolutely make the best pasta Fagioli

[@forearthbelow]

@Mary, I gave you a 👍as I'm in a generous mood 😁but no - my mother 💕💕does. As is usual with such things, her recipe is different [she is from Amalfi, by the way] but in my parents house the next day it was a breakfast feast with a fried egg on top, food of and for the gods imho. Oh forgot: mum, who is 93 in a few weeks, told us all that she did the pasta e patate for dad the day after their wedding, he said it was one of her outstanding dishes, honestly can't recall her ever cooking it for us kids 😢

[@coryheckler2354]

I love you two!!! I laughed...chained the fridge! This dish looks wonderful! Love it!

[@Caranora]

I always fried my left over pasta til crispy but I did it in butter, never thought to use olive oil. Next time I have some left over pasta I will give that a try . I always cooked my ragu at least 6 hrs, anything less and it was raw. I was so happy to see you make yours the same way. It looked so good, made me hungry for a big Sunday dinner!

[@jpp7783]

I recall cooking once in Italy (I had an extended stay there) and meeting up with a local restaurateur the next day and proudly explaining how I’d made my slow roasted ragu earlier that week . “How long did you cook it?”, she asked. “Six hours”, I said. A bit of a pause. “Meh, better than nothing,” with a sorrowful look in her eye.

[@baronesselsavonfreytag-lor1134]

Great egg-fresh pasta making music 🎵🎶🎵🎶🎵

[@nicholaskarako5701]

Definitely agree if you are going to reheat a pasta dish use the frying pan. The work horse of most kitchens everywhere especially in your southern grandma's kitchen. Cooking in the microwave is not as good. Now that it October I want to make another butternut squash lasagne, but a Bolognese version, because like most Americans most lasagna use ricotta cheese instead of a bechamel sauce. Now that I have a mandolin I can easily slice thin sheets of butternut squash the way a want and protective gloves so I will hopefully not slice a massive chunk off my fingers. I also want to try making spaghetti all'Ubriaco which is something I tried making in college but had know idea that was actually a real Italian dish and not reinventing anything. This time I'll make it correctly.

[@purified09able]

Harper, Eva... you two bring back so many childhood memories for me (around Christmas four generation in the kitchen), thus, as you two explore the love of family and food it just brings me joy! And Harper, I really enjoyed your last comments when you shared why Eva's family continues the tradition of gathering around the Big Pot that makes more than enough for tummies and a happy soul!

[@BriarBlues]

OH great!!! Just great!! For more than 40 years I've been reheating pasta incorrectly!! Why do you guys do this to me? Now I have to try reheating with Olive Oil in a sauce pan!!! LOL Thanks Eva and Harper. Always something new to learn here.

[@nickvoutos8265]

all of those dishes look tasty !! thank you very much

[@Fun-pf9lw]

I definitely want to test cook that potato pasta. All 3 dishes looked drool-worthy!

[@yasladakaya]

"Are you guys not inviting me over when you make ragu?" 😂 you always make me laugh.

[@SK3564]

I had leftover pasta e fagioli and recooked it the way you did. I understand now why you want leftovers from this dish! I definitely liked it better that way! Thank you for the great advice!

[@marf14marf14]

Harper, please do a Q&A session. I would love to hear about how Eva learned to cook and more about how you guys met and stuff. Please… Huge fan!!

[@PastaGrammar]

We will! BTW, we have a Q&A video 😉

[@domingogp]

I think Lasagna is the best example of leftover that tastes better next day 😋

[@PCHGWHS]

Ravioli as well....the ricotta...yummmmm

[@fuferito]

Whenever I have pasta leftovers, with sauce especially, heating it up by frying it always makes it taste amazing.

[@sparchen7294]

I need an Ava in my life Harper you are a lucky duck

[@ralph599]

we are from southern Italy and the way my mom used to make pasta the next day was the same way but she would also add bread crumbs to give it the crunch so good

[@danielafinizio4380]

Eva usa tutte le marche che uso io. Pasta, Mutti e anche la marca di pomodorino giallo. The very best!

[@vires-et-honore]

12:57 The way ragu should look. Awesome!

[@mysticseraph2213]

Ava: "When you make ragu, you will always have leftovers" Harper: "Not if you invite me" "ARE YOU GUYS NOT INVITING ME WHEN YOU MAKE RAGU?!" Too wholesome 😂🥰

[@peterdurnien9084]

If an Italian does not have left overs they never made enough.

[@urbanpoodle]

Truly, what Italian has ever made not enough?

[@cbenigno1958]

We ALWAYS hope for leftover cooked pasta. We then fry it in olive oil, butter, garlic, red pepper, and cheese. The crispy parts of the pasta are the best! Ohhhh my goodness...we loved fried pasta!!!

[@Shin_nington]

Eva, when you use the potato peeler (on a potato😄), try it the other way round, not from the bottom to the top, but top to bottom. It will be easier. Trust me! I don't understand why people doing it from bottom to the top 🙈 I would cut myself more than the potato 😅😅 kisses from germany 😘

[@PastaGrammar]

I will try!

[@song4568]

Bravissimo for the locked fridge!!

[@Njbudesa]

I love that transition with the steam from the pasta.. very slick! That ragú looks heavenly.

[@MT-kr8cn]

....every good science should be repeteable..😅😋😋! so good! thank you Eva and Harper. I can keep the keys for you🤗🤗

[@davidabarak]

Even if I wasn't interested in cooking your channel would be worth watching just for the comedy. I loved the chain on the fridge.

[@stevieg4201]

Hi Guys, this was such a great video, I hate to see people throw away the extra from the night, a frying pan, and some olive oil can be your best friend, for me, the king of left overs is Pasta Forno, sometimes I would make on Saturday, so we can eat on Sunday, over the years I make on Sunday, then have it for the week, and it freezes well too. Great video guys. Dio vi benedica amici miei 🇮🇹😎🇮🇹

[@Luke8-17]

Thank you again because you are the only one that does everything like my grandparents. So awesome to watch your videos

[@joehowarth8093]

Made the pasta patata last night for dinner….my wife loved it…..love that everything cooks in the same pot!!😊

[@tsocanuck]

leftover pasta fried in a little oil the next day is amazing

[@marycelletti6707]

Love! Pasta Fagioli!

[@ronaldotaranto]

I think I'm going to try prepare myself your pasta e patàn, you're both great guys, greetings from Taranto.

[@flowerlover73]

My Mom's sauce was always best the next day & we all knew it was worth the wait. Her sauce was also the best of all the Peconi family. I remember her using ribs, pork hocks and other meat choices. I want pasta now. Think tomorrow I'll be cooking & Tuesday eating. Italian Canadian in Ottawa 🇨🇦

[@just1giuleejae1234]

I sensed a bit of a Halloween vibe with ominous music and chains. Fun video! Grazie. 😃

[@teresaolson9438]

I agree, knife to peel potatoes, peeler to do carrots! Thought I was the only one that did that!

[@JayEm74]

Harper with two C's 😂 I needed that laugh.

[@susannamolena3999]

Eva, do you know that Pasta e fagioli is the tipical dish of my born city: Padova. We make it as a soup, with only carrots, onions, celery, potatoes and fagioli borlotti or fagioli di Lamon (a small mountain town). If you want you can add the last part of prosciutto crudo (called muscoletto) in the boiling. We blend everything (except the meat) and add ditalini rigati or broken spaghetti. It's actually also better the day after! A great hug, guys! 🤍

[@dominickfiorello3603]

My family (also calabrese) uses pork neck bones in ragu. Less meat but the bones impart a lot of flavor. But, Eva, your recipes are better than any I’ve tried

[@jameswaters6839]

Amen..agree! My grandmother made her so called Pasta goulash..in short..left over pasta with leftover Sunday red sauce..mixed with the refrigerator….! Cooked slowly..eaten day later unless my sister and I couldn’t resist in the middle of the night.

[@doloresdsmith]

This is how I make my left over pasta. It really is so good!

[@thoroughlycaffeinated7353]

“But we need a control group.” Lol, good try, Harper!

[@rosiekaytrevino166]

I can't wait to try these amazing dishes of pasta.. may you enjoy your day today! ❤️

[@lindagardener855]

I always fry leftover spaghetti bolognese the next day. It’s sooo good. Much better than fresh, especially good when there’s not too much sauce on it. Mmmmmmm 😋 EVA - peel potatoes toward you with the peeler, not away from you. Much easier and quick 👍😁

[@barbaramiller349]

Yay! Yellow tomatoes! I canned them this year!! Now I know what to do with them!!

[@jamesthorpe8796]

Another great ep. In fact, I watched it the day after you made it, and it was even better then. (geddit?) But seriously folks, I make espresso/coffee every day and there always seems to be a few more ounces of java left over than my wife and I can finish. I've been wondering if I should be freezing these leftovers for use in some future recipe. Aside from the usual dessert suspects of tiramisu, affogato, granita... do Italians ever use coffee in savory dishes? Thanks for such great, inspiring, mouthwatering videos! Salute, James

[@MyronidesVideo]

I recently discovered that leaving pasta in the fridge and eaitng it the next day, also makes them healthier because they become much less starchy. Thank you for the recipes, I'll definitely try them all!

[@carmelaseverino681]

Thoroughly enjoying your videos! And the recipes are fantastic and simple to prepare! 🥗🍤🥂

[@augustacrumrine210]

Just what I needed this morning!

[@SDOV8]

Truly your recipes look delicious. I must try soon. I find that many of the approaches are similar to the ones I learned in Spain and so do not think they are too foreign. There they say that many dishes are better the following day. I thought it was something about the flavors marrying each other. Nice plating, and btw I really like that terracotta pot.

[@davidbuben3262]

How did I miss this episode? Moma mia! Here I go again.🙂 What I wouldn't have given to be at that table. One of my favorite episodes.

[@yoshanap]

As a vegan who loves your channel, would love to see Ava taste some vegan Italian cheese and meat alternatives

[@dolcemaddalena]

Italy has better vegan cheese and (Italian) meat options. I've tried vegan mozzarella in Canada and Italy and there is a huge difference. Even in France I had delicious almond brie and Greece had some fantastic vegan feta. I find many brands in North America have too much of a coconutty aftertaste.

[@themushroominside6540]

@@dolcemaddalena would love it for us to properly develop an efficient way to get bacterial or fungal casine and whey so we can directly make all kinds of cheeses, There are good vegan melty cheeses but casine cheeses are not beatable.

[@BOOMTOWN317]

Definitely trying the pasta e patata! Also, does anyone else think it's been too long since Harper has tortured Eva with bad western pasta?

[@LBean-us7nn]

My Italian father used to make a crispy omelet the following morning with LINGUINE PASTA ALLE VONGOLE leftovers! I used to wrinkle my nose up, but man o man - soooooo good!!

[@sjesposito3614]

We always had plenty of Sunday sauce leftover and would have it - with freshly cooked spaghetti or rigatoni (we called it maccaroni) on Tuesday and Thursday. The leftover pasta from Sunday dinner was fried on Sunday night for a snack!!! My father used to tell me his mother (from Caserta) would make them pasta e patate often. I will definitely try to make it now after Eva's great instruction. Thanks to you both.

[@TheJugendstil]

Love your videos ❤ great. 👏

[@es8059]

Liking the new music... And if Mutti doesn't sponsor you soon, you should let them know you will mosaic their product placement! 😉 Guarantee they are banking sales off your videos.

[@RocRizzo]

Grandpa would have ragu on the stove all day Saturday for Sunday dinner. Also know that the only way to reheat leftover pasta with sauce/ragu is in a frying pan with some olive oil. Make it crispy or not, it is still very good. At least as good as the day you made it. I like mine crispy.

[@joannecarson4327]

My mom made Ragu on special occasions. Us kids knew that it took her all day to make and we savored every bite. She was born and raised in Santo spirito di Bari.

[@eumirela5957]

The one with the potatoes just feels like it breaks all the rules...but it looks like i will try it tonight :))

[@michaelduncan2759]

It is better the next day due to collagen, just like when you make BBQ. The collagen continues to melt away and get that uncious taste. Thank you Eva for another awesomely delicious video. You to Harper, your editing and production values are great.

[@bettinenci60]

È vero, molti piatti italiani sono più buoni il giorno dopo!! Video carinissimo, bravi!!❤️

[@vonlipi]

Great video guys! It was funny that Eva had to lock the fridge!

[@jasonp2906]

This made me hungry! I wanna try everything too! I love the moka pots behind you.

[@Lynda812]

My dad used to fry up leftover spaghetti when I was a kid… it tasted different, with little bits of crunch throughout…. It was very good! Grown up, people around me don’t like it, so I haven’t made it since I was young. Microwaving leftovers doesn’t taste the same… I prefer reheating anything on the stovetop.

[@denis.serweta]

Greatings from Bergamo - trip ftom Poland.

[@hoa7254]

Thanks so much for that! ✌️🥰🍝