Top 5 Fresh Pasta Myths DEBUNKED | How to Make Fresh Egg Pasta

[@PastaGrammar]

Did we miss any myths about fresh pasta? Let us know!

[@ReadingtheBibleforever]

Did she really say it’s also good for disciplining your husband😂 I love it

[@aris1956]

@@ReadingtheBibleforever You mean “Matterello” (Rolling pin) ? Here in Italy in the kitchen, when a woman uses a Matterello, her husband has to be careful that it can also be used for other things. 😉

[@ReadingtheBibleforever]

@@aris1956 oh that’s dirty😂

[@e.lycopersicon9720]

Biggest myth you missed is that MasterWorks isn't a scam.

[@RudieVissenberg]

What is the myth around whole grain pasta? I see it more often in the shops, is it just as good?

[@alicetwain]

In the early XX century, my granny's relatives would always complain about having to eat homemade pasta: they wanted "pasta compra", store bought pasta. Durum wheat pasta requires the highest quality ingredients in order to have sufficient quality, and indeed the earliest "proper" pastas (ittrya) were dried, not fresh. But dried pasta requires industrial procedures, as the dough is so tough that it can't be kneaded by hand and must be extruded (older machines were manual, but they were machines nonetheless). Fresh pasta of either kind used to be made mainly by those families who could not afford dried pasta and had to make do with what they had locally. So, in the north where durum wheat didn't grow properly, we used eggs and regular wheat flour: the eggs were necessary because the regular wheat does not have enough proteins (gluten) to make a decent pasta.

[@MrAranton]

There are plenty of examples in history of people wanting to demonstrate status through their food. A lot of foods that were considered poor people foods are considered fancy today and vice versa. Back in the 80s when I grew up salmon was a fancy luxury food, now salmon is among the cheaper fish you can buy and its aura is gone.

[@BGLavi]

Also white sugar was a luxury kept for guest and they would use maple syrup or molasse as sweetener during the week

[@alicetwain]

@@BGLavi absolutely not. Molasses was never used in Italian cooking, and maple syrup was not only a luxury imported item (at a time when Italy was under a stiff embargo), but also one from an enemy country. Besides, whole sugar was indeed a valuable commodity, Italy always had more than average white sugar availability, even in the late antique or middle ages, due to Sicily being a large sugar cane producer. When France introduced the sugar beet, this plant became extremely common place in the Po valley.

[@sharonknight1567]

Where I live, wild salmon (if available) is approaching 40$ a pound.@@MrAranton

[@barbaravyse660]

@@MrArantonMy mom grew up poor in Mexico and only poor people breastfed their babies. My sister and I were born in the 60s in NYC (our dad was American) and were bottle fed.

[@atlitalian9832]

Great episode! As Eva noted, sometimes you’ll have added a little too much flour. If that happens and you try to add water directly to the dough, you’ll probably end up with a gluey, unworkable mess. The way around this is to wet your hands a little at a time and continue to knead the dough. If you add water using this technique, it will be seamlessly incorporated into the dough.

[@ifyouloveChristyouwillobeyhim]

I wish someone had told me this two years ago.

[@Evan-rj9xy]

That's really smart, thank you!

[@leandrostoneshop]

I just made this. I wet my hand little by little

[@madcook6622]

strain the water from the mushrooms and then boil it until it's reduced by 80%. Then you have a liquid with an intense mushroom aroma. you can freeze it and use it for sauces or risotto, for example

[@curtanderson4145]

Great idea..

[@LuigiNotaro]

About the matterello vs machine debacle: I found that the big difference is not about thickness but texture. The metal rolls of the machine don’t allow any texture to the pasta, but the wooden matterello does. It’s a bit like the difference between normal and bronze cut dry pasta: the latter is so textured that the sauce will stick perfectly; the former is SO smooth that we now need to use “pasta rigata” to have the sauce stick (in fact, “penne rigate” are a fairly recent addition to the market, when factories moved away from bronze cut for the high cost of the manufacturing process).

[@vincentperratore4395]

Non sapevo!

[@blugoose86]

Off topic, I love Ava's hair and her accent. On topic, I watched my grandma make homemade lasagna noodles many times. No machine. She used a closet hanger pole similar to Ava's to roll out the dough. When she made raviolis, I would help her seal the edges with a fork. I really miss my grandma. Thank you for such interesting videos. I'm always so hungry by the end of your presentation. Mangia!! Ciao

[@marymayer4875]

Seems to me handmade vs machine is like a painting vs a photograph. I love how Eva is not shy about her bites of food. 💛

[@angelarigido7161]

Nobody should feel shy to eat..that's ridiculous. We worry so much about the way we look to others as it is. Don't worry about what you look like to feed yourselves

[@anabellepreis1920]

@angelarigido7161 - we should absolutely worry about we ingest and what we look like! As opposed to obese"models" claiming they deserve the same rights as disabled people while showing their cellulite covered bottoms, sagging utters and upper arms larger than my thighs during pregnancy - that's what is popular today, not the healthy lifestyle, so enough with stupid comments and victimhood.

[@marymayer4875]

@@anabellepreis1920 It's not my business what others eat or how much they weigh. I can only change myself. This is a cooking and eating channel. Lots of Italians eating lots of pasta. Fat or thin I love their joy and community surrounding food!

[@daynhoy9600]

"and also for disciplining your husband" I laughed so hard tears came out of my eyes. You are both amazing and the two of you together are special. Thank you for sharing your life with us. I am making my first trip to Italy next year with a friend whose husband is Italian and I cannot wait to experience true Italian home cooking when I do. Buon Appetito. And again, thanks. I am still smiling.

[@Sciuler]

about drying pasta: i saw some people use fresh egg pasta as method to preserve fresh eggs in some period og the year when their chicken lay more eggs than they could possibly eat. So they make large quantity of pasta and dry it (they also chose drying instead of freezing to save space in the freezer for other foods)

[@LuigiNotaro]

This is also the method used to sell dry egg pasta in Italy. In Gragnano there is a whole street dedicated to pasta makers and in the 1800s the walkway in front of the stores were filled by humongous pasta dryer racks just like the home size shown here.

[@t-bone6467]

I've watched a single video and am very skeptical about the food safety of dried home made egg pasta.

[@AdamBittner]

​​@@t-bone6467 1) Dried foods are protected to a large degree from microbial spoilage because microbes require water/moisture to grow. 2) The pasta will be cooked before being consumed, killing all microbes and destroying at least some toxins. 3) Mold growth or other microbial spoilage will generally be easy to detect if it is present based on sight and smell.

[@rosannapizza6402]

@@AdamBittner people were doing this way before refrigeration and pasteurization (of the eggs) in places without running water and all the 'anti bacterials' we use today. They survived.. and even lived longer than people are with all the conveniences. It will be ok (T bone)

[@markharrisllb]

It’s also based on the liturgical year, many Catholic countries don’t eat fresh eggs throughout lent and use them all up on Fat Tuesday. In the U.K., though not Catholic we retain Catholic traditions like Mother's Day in lent, we make copious amounts of pancakes (crêpes).

[@skeptigal4626]

Since I understand Italian nearly perfectly I sometimes watch the Italian cooking channels, but Evas’s explanations are better. Thanks Eva!

[@lauraspleen6046]

I make it exactly like Eva. I had a northern and a southern Italian nona and I learned from them...the many pastas, gnocchi, cavatelle..I have my nonna's materello and guitarra..sorry if I misspelled italian words...I recently remodeled my kitchen and I had the contractor build me a butcher block top table ..it's large, has breaks and tucks away under my peninsula..I love it😊

[@oneworldawakening]

Their videos are so enjoyable-fun to watch and filled with tips, techniques, and colorful context. Watching Eva make pasta (and panettone!) is witnessing artistry in motion; her hands move swiftly and deftly, with both power and grace, and her dough rolls off the mattarello like a length of plushest satin. Camera, editing, and soundtrack come together in well-paced and lighthearted pieces with individual appeal and personality; their interactions balance nicely and their story/backstory is charming. Highly recommended: "How to Make Lasagna Like an Italian | Northern vs. Southern Italian Lasagne Recipes".

[@Hollis_has_questions]

Oh yes, the Northern v. Southern Lasagna video is SO enlightening, a wonderful teaching tool. Because they’re so different but each so delicious, I love them equally but for different reasons.

[@ps5801]

I tried many times to make egg fresh pasta. I put the flour on the counter, make a little crater, add the eggs, stir the eggs and flour together, but I always broke the crater and turned my floor into Herculaneum. Now I just use a bowl.

[@OMGaNEWBIE]

LOLOL..... Me too!

[@TracyShead-Stamey]

My mom and grandma used the well method when making noodles for chicken noodle soup. I think they added salt though. It waa also left out all day to dry out. I make noodles just not on the scale they did.

[@rachelwhitehouse6232]

I sue a plate . It helps with clean up and if the dam breaks it’s still contains the oooz.

[@simonashworth2820]

Make a pile of flour then push a round bottom bowl into the centre and move it around in a circular motion. You will then have a clean base to put your eggs and steep sides to keep it in. Then just use a fork to slowly combine the flour until it’s stiff enough to start kneading. 😀👍

[@ps5801]

@@simonashworth2820 If I should dirty a bowl to make the crater, why not just dirty the bowl mixing the pasta in it?

[@maryc7217]

Thank you for debunking these myths. So many people have no idea how easy pasta making is!! Brava!

[@pauldutram2668]

Eva is so amazing, she makes you comfortable, and calms your fear of trying these wonderful recipes. Like cooking with your best friend.

[@CW-xf1li]

I was seriously looking at getting a pasta roller, but I'm gonna literally try my hand at this. Thank you Eva!

[@HopeLaFleur1975]

Every Sunday I made a fresh sugo and fresh pasta. There is nothing that compares to fresh pasta on Sunday. It's a tradition passed on and i will never stop making fresh pasta this is a treat !❤❤❤

[@celestemartinez3560]

I use De Cecco and La Molisana, depending on the shape.

[@joulsw3739]

Rummo is good, I prefer it to DeCecco but not as easily available where I am so DC is my usual

[@annamariaayyad2891]

This video inspired me so much. I am making papardelle today with mushroom and cream sauce. I remember my dad insisting on dried pasta only because he had to have his spaghetti fix and it had to be 'al dente', otherwise fresh pasta is incomparable. So delicious in lasagna or papardelle. Thank you beautiful, talented Eva. Thank you both. Love and blessings.

[@frankfurter7260]

Cream sauce. But, but, but it’s not traditional. Italian don’t use cream blah blah blah. So it can’t taste good blah blah blah. Time to point out that many traditional Italian recipes developed as they did because Italy at the time was a relatively poor country so they were saving on ingredients. They couldn’t dump a ton of cream in a pasta sauce like an American. Enjoy your cream sauce.

[@annamariaayyad2891]

@@frankfurter7260 you're right. If my mother sees this, I'm done. Lolol

[@paperinik69]

​​@@frankfurter7260that's not the reason. Otherwise the same would be true or truer for the many meat and fish based pasta recipes that are certainly more expensive than cream. Cream is not used because it's a shortcut to give some taste thru fat and texture and because it's easy to add to anything but there is a reason why good Italian chefs don't overindulge with cream and that's because it kind of cover the taste of the other ingredients. If you love cream by all means use it but that has nothing to do with proper Italian cooking. Using cream with a good mushroom sauce is criminal in my opinion because good mushrooms are very subtle in taste and using cream with them just kill it

[@LuigiNotaro]

13:59 "This is really good not only to make pasta but also to discipline your husband”. Sono morto 😂

[@DiMacky24]

Calabrian spice.

[@rosannapizza6402]

best comment! yep

[@ifyouloveChristyouwillobeyhim]

Sto morta XD

[@timothytikker3834]

Honestly, that thing would pass for a martial arts staff!

[@getgaymin]

Don't cross an Italian woman wielding a mattarello or you will get an oucharello.

[@signoreconti]

At the very end you mentioned the difference between the fresh pasta you made, and one made with semolina. Would love to hear about the pro vs. cons of using ‘00’ vs. All Purpose vs. semolina flours!

[@Jupiter0ne]

I love all the shade thrown at Gordon Ramsay in this and other videos. I love making fresh pasta, but I do enjoy my Kitchen Aid pasta roller attachment. Unfortunately it only makes thin strips and not big sheets like you get by rolling it by hand. And that mushroom tomato pasta looks amazing!

[@jessicarosado7589]

Would you two please make a video on the terra-cotta pots of southern Italy? Example: How to season them, take care of them, and what to cook in them. My family is from Sicily but I never learned the basics although I have a few pots of my own. I tried looking up videos on them but the majority of the videos are for using clay pots from South American, the Middle East, and East Asian

[@patrickwallen5065]

Alex French guy cooking did a series on dried pasta. He started off by making carbonara with fresh pasta, then going to Rome to meet with the "king " of carbonara, and lots of other stuff in Italy. It's a great series and very educational.

[@paperinik69]

Carbonara is really one of those recipes that requires durum wheat pasta like no other since an essential part of it is to cook the egg sauce with the pasta water while completing the pasta cooking for the last 2-3 mins you can never achieve the same with fresh pasta

[@mala3isity]

Thank you for showing us egg pasta, Eva. Please, will you show us water and semolina pasta? Especially the different flour. Eggs are so expensive now.

[@jetlaggedchef6806]

After spending the past few months in Italy, this is my favorite channel. Thank you for just being REAL about Italian food!

[@arenkai]

Alex would be so glad to hear this haha His whole Pasta Series vindicated by a true Italian Master Chef !

[@mygetawayart]

yeah, i mean his entire thesis when setting out on his quest was proving that fresh pata isn't inherently better than dry pasta.

[@carhoness78]

I was literally just binging that series when pasta grammar uploaded this, so spooky 😮

[@carhoness78]

The background is the same photo from Alex's t-shirt!

[@lindamarshall3485]

Does anyone else here watch the Pasta Grannies? They go around Italy filming older mostly village women cooking. So often the herbs, the tomatoes, the onions, the spinach, are all out of her garden before she starts to cook.

[@lisascenic]

I love the Pasta Grannies!

[@WhatWeDoChannel]

I love the Pasta Grannies! I’m just reading their first book! It’s a page turner, I had trouble putting it down last night!

[@dic8177]

Eva, I made your Tocco de Funzi recipe and it was amazing!! The dried mushrooms gave the sauce such a wonderful rich mushroom taste. I used dried pappardelle that I had on hand and it was great but next time I will make the fresh pasta. Today I ate the leftovers (the pasta was still al dente) and the sauce was even tastier as the flavors married even further overnight. My 98 y old Calabrian mother even raved about this dish. The two of us devoured it yesterday and today. Thanks so much for sharing it. I can't wait to try some more of your recipes. Grazie mille !

[@AussieAngeS]

I have made pasta only once and it’s been with eggs, I’ve never tried it with no eggs.. I really would love to make pasta with semolina to see what it tastes like. I love your myths debunked, thank you Eva and Harper. Love your channel. Grazie Mille.

[@ivysantiago1572]

That’s it…I’m giving up on my low carb diet! 😂 You inspire me to make/eat delicious Italian dishes every time I watch your channel. Your carbonara and ragu alla bolognese recipes are big hits in my home. Thank you! 😋 🍝

[@sooz9433]

I occasionally make homemade egg pasta. It's easy to make and tastes incredibly good but I also appreciate being able to open a box and pour!! ☺️ Thank you Eva and Harper!!❤

[@JoshuaFinancialPL]

i really don't see anyone else using stoneware or ceramic on the cooktop. i would love an episode talking about your crucial kitchen tools. i have recently converted all my pots and pans, as well as broiling pans to stainless steel and it's been a game changer. i would love to know more about your pots.

[@louisjoseph1086]

I made your homemade egg pasta with spinach last weekend. Wow! Amazing!!! Thank you so much for sharing your lives and amazing recipes with us!

[@murrayhelmer8941]

Love this site and love Italian food. Especially when a beautiful Italian woman is preparing it

[@TheIkaraCult]

I bought myself an electric pasta maker during lockdown, it's handy because I don't have the time/space/confidence to really try with making it by hand, and it's opened me up to exploring pasta seeing as I'd have it 2-3 times a week using shop bought dried pasta. Enjoying this channel since I found it last week!

[@cathietoppari]

I'm so glad I found your channel. I love learning from you. My Mom (Sicilian) had no patience in teaching us kids how to cook anything, especially Italian dishes. Thank you.

[@gregdaniels3347]

Bro, I would not upset her knowing she has that rolling pin!!! Love you two.

[@russytherutan]

Me and my partner always eat our Sunday main meal at 2pm U.K. time. Your new video always goes live at the time. We love your channel. My partners parents came from Acquaviva in the isernia region of Italy. Obviously we love Italian food. We are lucky to have two Italian restaurants in our village by the sea near Brighton. Both sell lots of Italian delicatessen stuff. Keep up the great work. Not seen chef Alfredo for a while.

[@tmatt1999]

My grandparents made pasta the way you did. My parents used a machine and since we had chickens they made pasta when we had excess eggs and they preserved it by either drying or freezing. They also made sauce from fresh garden tomatoes and either froze it or jarred it. Given that I work many hours a week I use store-bought pasta and I make the sauce in a large batch from store-bought canned tomato products and freeze it.

[@futuredirected]

In this video, I learned that Nonna Felice e Zia Maria taught me well and properly, without myths. Stories, yes! Every Italian is a storyteller, but myths, no. Grazie, Eva e Harper! ❤

[@donnaclinton5578]

This was wonderful Eva. A very thorough explanation. This brought me back to my days as a young girl making pasta with my grandmother. She really liked this pasta. Thanks!

[@LawNerdAmber]

I love y'alls channel! Ive been putting it on for background noise and its great. My favorite is when Eva says NO HARPER! With her whole heart cuz it's said with nothing but love

[@spaz231]

I Just bought a pasta maker.. was afraid to try it But when i did i made it EXACTLY like you do... & your recipe.. right on the counter... It was PERFECT, delicious and looked as beautiful!!!

[@dennisraible4177]

My wife and I watch your videos and almost always our first remark, out loud, at the same time is. “Wow ! Look at Eva’s hair!!”. I am entranced, my wife wonders how hard it is to take care of. ARR-per, you are the luckiest man on the planet. We love your channel, and Eva’s Hair, oh and the food stuff too….❤

[@kimberlywoodbury1739]

Thank you! I have been making fresh pasta for decades, and I have only used semolina and water. I have been seeing so many videos for egg pasta that I thought I was doing it wrong.

[@Mimtoes]

Your videos always give the most informations such as the flour egg ratio. Thank you 🎉

[@jonathanrio6587]

I am a HUGE fan from Brazil (LOVE LOVE LOVE Eva and HER HAIR!!!!) I have been watching for years and always saying I'm going to make pasta. Yesterday, I finally made it!!!!!! I didn't roll it out think enough and it was VERY thick, (but good). I made it again today and it came out PERFECT!!!! THANK YOU for this recipe and tips! I wish I knew how to send a picture. My best friend lives here with me and he's from Rome. I told his mother that he is now eating fresh pasta a few times a week!!!!!! He really loves it too!!! Thank you both!

[@roseconklin5392]

Thank you Harper and Eva for the conversation and sharing your knowledge of Fresh Pasta making.

[@risperdude]

Gosh, your channel has become my new ASMR. It calms the racing to do lists and stress. I even listen while i'm working.

[@ZosimoJimeno]

I love fresh pasta only for one reason. They are usually not perfectly cut, shaped or even textured in the same batch. Each time I make a batch, it is always a new adventure even though I had done it like hundred times. Of course, vino while making it is very important.

[@MsKmw15]

You made me happy!! This is the type of sauce I wanted for my Pappardellie pasta. I know some make a more meaty 'ragu', but this is what I was thinking. Thank you.

[@kathyc68]

This was fantastic. I was actually searching your channel for the word "pasta"...which was silly because it brings up EVERY video (Pasta Grammar), ha ha! I was thinking, just as you stated, that I'd love to know how to make all the different types of pasta. Thank you for sharing all this information and your recipes just make me so hungry! I love watching your videos and learning so much. :) Thank you.

[@Anesthesia069]

Tocco de funzi...looks like an excellent use for the dried porcini I foraged back in September!

[@theholygoat8826]

Thank you , first time making it , always shy,d away from making it , been cooking over 35 years . 1st time perfect , thank you Ava and Harper .

[@erickelley1680]

good timing on finding this video. i was searching for your video on this and the algorithm put it in tonight. made my first pasta yesterday.... couldnt get it thin enough though so it came out kinda stiff.

[@simonashworth2820]

I love both of you 🥰 My pasta and Gnocchi game is on another level thanks to Eva. Italian cuisine is the best. 👨🏻‍🍳😎

[@BGLavi]

Yumm! Just discovered your channel, planning to binge watch. My favorite food!!

[@brucealanwilson4121]

I have one of those Popiel pasta machines. I've used it to make pasta with other kinds of flour--whole wheat, rye, bean and nut flours, etc.

[@D0TELL]

Thank you You're both just so natural on camera. Love from Las Vegas

[@gmiha]

This has been one of the most useful pasta making videos I’ve seen. Thank you !

[@edwardbak4459]

I love the GIOIA that you share. Joy and love *should* be in the kitchen, the heart of the home. Grazie per aver condiviso con noi. 💕💐👌🏻

[@lourdesgibbons4581]

Thanks!

[@maeleighmecozzi8017]

I love to watch your videos. They bring a smile to my face. Can you do a video please about the dishes/pots/pan you both own and use? Also, what a cute couple you both make. The love is beautiful to see.

[@WhatWeDoChannel]

I really enjoyed that! That pasta with the mushrooms is a must do!! I saw mixed dried mushrooms in Costco, we will get some next time. It’s funny, I just watched an Italian chef make pasta, he put in some olive oil. He was asked, what if you don’t have a pasta machine, his response was, get one! He said you can also make it by hand though. I’m new to this, I want to try everything!

[@FTumas]

I got very hungry watching you eat! I am headed out for some, now! Thank you for a very clear lesson on fresh vs dried pasta.

[@alisonross-gilder7655]

Omg, l love your cooking learning so much.And my Italian partner is loving it also,thank u so much.🤗

[@ceciliadematteo8752]

Eva, please don't ever stop doing these videos just the way you're doing them! They are excellent!!! Stay true to the beautiful culture of Italy and keep making them proud by sharing it with the world. The content and knowledge you provide with each accompanying recipe is so unique and makes you a standout among other Italian cooking videos. I'm a fan and I look forward to every new video you post! Grazie molto!!

[@lisasspott6884]

Eva, I keep wondering what your making next. I’m hooked. I love you two and your channel.

[@paulclay560]

So much valuable information and every question answered - this is the only channel that you need to make great pasta!

[@owenomara8028]

I love everything you put on your channel!!! You are both awsome together!!

[@shadow83blk]

Love you guys. I have cooked all my life and learned at a top rated restaurant, but I learn something new with every episode, grazie mille. I also have worked for over 20 years with companies pretty much exclusively in Italia. Our HQ is in London with offices in the US and Italy. Most of our personnel across the pond are Italians or Italian expats, I see a little of Eva in every one of them 😉 I have also been "conditioned" to deal with Italians in business. One thing that I learned is that when all is well for an Italian life is good, but if a problem comes up, DUCK. 😁😉 BTW, my grandfather was from Napoli. Ciao Ciao

[@gkennedy2998]

Love your videos, and you. I might try to make my own pasta, now that I have been schooled in the method. I am building my courage. Thank you.

[@joaoleite7353]

I think the whole point of hanging the past is not to dry it, but to leave aside without the sheets sticking to each other. Even if you code your sheets in flower, they will stick to each other if left them alone for like 15 min minutes to make a sauce for example.

[@robbymonaco3738]

I just love you two, You make the perfect pair. Like a fresh pasta with a delicious sauce!

[@erichtolbert2094]

Well spoken, as someone learning a second language at 30, I appretiate the process itself so much more now. Keep it up and good luck . Also sweet Video about pasta 😉

[@wolfetom10]

Thanks for this! I will definitely try this at home. One Question -- how far ahead can you make the fresh pasta before cooking? Can you roll it out and cut it, then store it under plastic wrap for a few hours?

[@sallyburkett-caskinette8723]

I am a new subscriber, I love your videos. I’ve seen about six so far and have shared them cuz I want others to see your video’s!😊

[@boblehmann1644]

The best handmade Italian Pasta I've ever had is Pici. And the best Pasta Dish I've ever had is Pici al Ragu Di Cinghiale. I don't remember the Tuscan town we were in, but there was a Festival going on. It was a Festival for the Grape Harvest and among many other things, included a Race of The Towers. So much fun! Among a lot of other things happening, the Nonnas were making the Pici outdoors on very large tables for the Dinner. It was amazing watching them make the dough and then shape the Pasta by hand.

[@alexgriffiths2873]

What would you normally use fresh semolina and water pasta? Like what shapes and sauces normally go with it?

[@philparisi9175]

My grandmother and her sisters used to make it with no egg, just flour, water and olive oil. There were always coat hangers loaded with drying pasta.

[@darren8269]

I certainly did learn something, a lot actually, and I also enjoyed the video. Thank you. 🙂

[@lisabolo26]

This video rocks!! Somehow, while I have not made my own pasta yet, I know of these myths! (Just the thought of mixing olive oil in with pasta dough makes me nauseous!) Maybe because my Grandmother came from Italia? She came to U.S. from Sassano. I will try to remember to take a photo and send to you when I finally do try to make my own pasta.😁

[@wendyhall8834]

Also I love your vlogs and recipes! I have learned so much from you guys and your videos are super entertaining!

[@patrickdemarcevol]

We had an au pair girl from Rome, and she showed us how to make egg pasta. They were delicious! Just rapidly boiled, and served with olive oil and grated Grana Padano that she brought from Italy. This was 30 years ago I still have the taste 😀

[@B-leafer]

Q? When freezing your fresh made pasta, should you be careful to cover/seal it inside a package? Because modern freezers are "frost free" and remove moisture from the compartment which causes/accelerates "freezer burn". Great video! Ty!

[@JerseyLou]

Excellent Excellent!!!!!!!!!!!!!! Thanks so much for these videos. Now I have to run more miles every day to keep my weight down. Lol You guys are fantastic sharing all this awesome information and recipes. Take care, Jersey Lou

[@mikkileon6380]

Pappardelle is my favorite pasta. It’s my favorite one to make fresh. There’s just something so satisfying about those size of fresh pasta🤤. Thanks so much for making that for us. I’ve been looking forward to seeing it done on your channel.

[@jessicamurano9673]

I'm really enjoying the channel, I discovered about a week ago. Will you consider showing us something from the Island of Murano (not glass, just cooking) please. Thank you both, loving the content so much. 🙏🙏🙏

[@moegirl76]

Can I just say one of the sweetest things about your videos is you SHARING the plate of pasta and looking into each other's eyes as you share the experience of the food together. It's pure LOVE. And it's giving "Lady and the Tramp" vibes which makes the little girl in me just 😍😍😍💕 say awwww. Love your videos.

[@hildaovalle1455]

I learn more and more with the two of you. Bravisimo

[@jackstrubbe7608]

Papardelle made in this manner reminds me why i love Chinese hand-torn noodles so much. The wee irregularities make sauces cling. So good.

[@jimcoughlin4057]

My grandmother made homemade buccatini: She used a wire and rolled the pasta around it, then she pulled the wire from the center. It was soft, like fresh pasta, but it was homemade!

[@PastaGrammar]

Sounds like fileja!

[@rosannapizza6402]

@@PastaGrammar or fusilli fusieddi we call in the vallo di diano region

[@conniecasale3593]

Datierung…The company is Carbone. I found these yellow tomatoes in Staten Island, N.Y…I was wondering if these are the tomatoes you are using… I wanted to send you a picture, but it is not allowing me to copy and paste it. OK thanks so much Connie Casale.

[@conniecasale3593]

I apologize for the misspell of the tomatoes But it’s Datterino.

[@ShirTuck]

Thanks for another great video! Would like to know the salt used for cooking the pasta as the saltiness of salt varies a lot. BTW, the Gordon Ramsey roast was well done.

[@PastaGrammar]

Yeah, the difference between salt types is a HUGE topic, one we might address some day. We always just recommend seasoning by taste. You need to taste the pasta anyway to see when it’s done, so you can always salt lightly at the beginning and add more as needed

[@gizmo7877]

Thanks for this video. Learned how to freeze pasta, I was doing it all wrong. FINALLY! Stores near me are starting to sell Mutti sauces and canned tomatoes, dream come true. There’re not too sweet or acidic, just right. However, why does it taste bland reheating the next day? Where has all the herb flavor gone? I’ve made pasta with AP flour, 00 flour, semolina/whole wheat(King Arthur), with eggs, and without,in a processor and by hand. I’ve rolled by hand and used a machine and gnocchi board. And I’m still not sure I’m always doing it correctly. I don’t like the fluctuation, pasta is so simple. I don’t think the pasta Gods like me. Also, can you make a list of what sauce goes with what pastas so we can print it out? Ava amazes me when she makes pasta, bread and pizza doughs. After kneading they always look so smooth and workable. Maybe the pasta gene weakens when you’re second generation American born Italian!! 😮

[@GDG-qq2oy]

The Italian American has certainly lost the culture of his ancestors, he has had to adapt to a society of fast food, not slow-cooked sauces. We too are losing culture due to the prevailing Americanism unfortunately.

[@looneygardener]

This was an amazing concise lesson! Great channel.

[@susankuhn4510]

Thank you so much! I’m learning a lot about Pasta! Thank you! Thank you! Thank you! 💕💕💕

[@Jen-iy7lq]

Great content as always. Thanks for de-conflicting. For me, I've known for awhile that it's not best to use fresh pasta in every case, and, not all fresh pasta is used with eggs. But, subjectively, I just love the taste of fresh egg pasta and use it even for dishes you wouldn't normally. With the exception of Carbonara. Also, have you been watching Vincenzo's channel lately? He recently did a series on Roman pasta where prominent restaurants are (at least lately) using fresh pasta on dishes that are classically made with dry.

[@angeladonofrio9920]

No kidding. I don't eat boxed pasta unless the kid is hungry on a work night & I'm too tired to cook. I grew up on the fresh stuff. Great video!