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I wish my Italian was as good as her English!

SON OF A BLEEP!.. I knew I've seen you before.. you look so familiar.. I must have met you in town somewhere..

The brick cream cheese is best for cheese cake ❤

First time stumbling on this channel. I've never seen such an Italian woman in my life. I must make one of her pastas.

Apple pie originated in England with influences from France, Netherlands. In fact, apple trees weren't even growing in North America until Europeans arrived

I'll give you a secret about American Mozzarella. Wait two weeks after expiration date, to use. If you like oohwey oohwey stretchy drippy cheese and a fresh tasty flavorful cheese.

For the wine fridge, did you try an ultrasonic mister? They're quite small and it seems like it would be ideal, especially if it was on a timer plug so you could adjust how much it was on

I used to make homemade limoncello. When you make your simple syrup, you can add other flavors! My favorites were toasted ginger limoncello, and mint/white pepper limoncello!

When my parents moved to Utica, New York in 1970, the next door neighbors were 1ST generation Italian (sorry, I do not remember where in Italy they came from). The made both Manicotti and Cannelloni. I asked them the difference because they seemed the same to me. I was told that the pasta tubes of Cannelloni were smooth and the filling was meat based and the pasta tubes for Manicotti were ridged and the filling was cheese or cheese and spinach based. Also they had another word they also used for Manicotti which was something like Crispellee ??? (it has been a long time). I was told that one grandmother called it Manicotti and the other called it Crispellee????

Wow! I’m so inspired. Thank you.

@PastaGrammar - Fratello... We're from a bit north of Dasa... just south of Cosenza. I wouldn't presume to tell anyone from Eva's crew how to make 'nduja. Only to say I make it here in the north east and I think it's very good. Using all dried pepper made for a chaulky texture for me... I use the sweet pepper passata that I make from my home grown peppers for the sweet component. (Seme stuff we use in soppressata) I find it gives me the texture that I'm used to finding in Tropea and Pizzo. Then for the spicy I use spicy Calabrese peppers. I do 70/30 fat to lean. Don't tell Eva but I like to add a bit of fresh garlic as well. FWIW - I appreciate why you said, "don't do as I do"... but speaking for myself and not for you. The pink salts and their equivalents are carcinogens that no self respecting Calabrese would ever use. It's for (sorry) shit meat. Not the kind of meat traditionally used in the homes of Italian artisans. Their meat you could eat raw when fresh. And I'm guessing you've seen... they occasionally do. I use beef bung or middles as well. For whatever reason the only pig casing available around here is the thin, narrow sausage..... Which incidentally make it easy if you want little, single serving 'nduja chubs.... but the beef rounds, middles or bungs you can pack super tight. You may have not receive the stamp of approval from papa, but you're definitely on the right path. Also, I love your makeshift cold smoker. Very clever... I'm a bit of a Mezzogiorno caveman but if you can make contact here I'd be happy to send you a care package. ;)

Dewr editor: Muting "siri" in the finished audio... chef's kiss. So few think about it. Tip of the hat to you

Chiacchiere Di Carnevale...they seem like some benign cracker but, before you know it, the plate is empty, and you're covered in powdered sugar.

Why don't you have kids yet? Do you want to wait until you are both 50 years old? I thought Italians love kids... ... 😢

You need one or two drops of cinnoman oil that will change flavor profile

Has anyone made any version without the crust?

Looks amazing. I love Italian food. It doesn't matter if it's American Italian or old world Italian food. Love it all.

I’m watching this…and hoping Harper survives

It's sold as cannelloni here in the supermarkets here in Newfoundland, Canada

I haven't seen their videos in years. Cannot believe her English has not improved at all.

As a vegan I find this disgusting... JUST KIDDING!!! 😂

Babas are awesome,

I just ordered the nduja. Now I need a recipe. Hint hint. 😂

Harper I have the same cap as you and I wear it proudly to run along the beach here in Ipanema 😅

I've been searching for years for a pasta dish called Johnny marzetti anybody ever hear of it

Your description of 'Nduja reminds me of Sobrassada, a soft spreadable spicy salami from Mallorca and the other Baleares islands in Spain. I'm not at all from Spain, but I use it a lot in the restaurant I work in, I've used it as a spread on bread, as a sauce on fish, all sorts of things ^^ And also 'Nduja the way you pronounce it ressemble a lot "andouille" in french, which is also a sort of salami, although the taste and texture are very different, the names probably come from the same root ^^

I ordered a pound! Excited to try it out :)

Omg looks delicious 😋

Kinda like chap stick, Kleenex and I think Q tips. That's a brand not the actual name of the product.

I'm fighting myself, so I don't put the parm.

Tomato was brought to Italy by Cortez from the Americas, we thought they were poisonous at first, so we didn’t eat them

Manicotti ricotta cheese… Cannelloni meat….

Good try Harper, but Im sorry.

So what you're saying is, we need to contact our representatives to get rid of these lame old laws that prohibit imports from different countries.

Today I made aggiadda pesto and made a salad with it, it is honestly better than ranch dressing.

WOW they all looked YUMMY! May need to try the one with ragu!

Glad you had a good time,so jealous 😅

Stunning 🌟💚🌟💚🌟💚

I am so happy for being able to pre-order the book in Barcelona! ❤❤ Congratulations, really happy to see Pastagrammar grow, I've been watching you from the very beginning!

ricotta with cinnamon and honey taste just like cannoli cream yummy

In the NY area, that style of pizza gets called Grandma Pizza sometimes

I got som soprasetta, and blended some calabrian chili in worked ok.

Botulisme er i størst grad grunnet dårlig hygiene, det du sier er i høyeste grad feilinformasjon. Uansett hva man fermenterer er hygiene alfa omega.

Bayonne/Jersey City.. Manicotti( pronounced Man-a Gut)was fresh pasta rolled thin then you spread some Racotta( Ra-Gutt) mixed with parsley and pepper then rolled once thin topped with a thick Maranara… some guys would top that with Matzarel and stick under the broiler….Canneloni was a special for holidays.. fresh Green past rolled thin (Easter maybe or abirthday) stuffed with a finely ground veal secret recipe(Buono) topped with a sorta Bechamel sorta because it was brownish definetly creamy… Years later living in Italian part of Greenwich Village La Lanterna on MacDougal St made Canneloni same as above stuffed with Sweetbreads mixed with ground secret meats… topped with a Tomato Bechamel… All the Great Sigealean Chefs moved to Jersey The Calabres went to Brooklyn in early 20th century they took the old recipes with them… you new Sicilian don’t the old ways…Why is there no ice in Sicily?.. the old lady with rye recipe moved to NewYork …. Enjoy you guys Lot.. thanks

Very informative!! 🌺🌸🌼

Terrific video!

It sounds odd, but smoked cream cheese is amazing. Both smoked in a block as a dip or smoked in slices with some seasoned coating to make finger food by itself.

American cream cheese is actually super popular all across the world.

$120 ? Yup, I do that for a Stilton, I'd do it for nduja - if I wanted to - but I'd DIY it. Which you can't do for Stilton 🙂 Got a PID temperature controller, a humidity controller and an ultrasonic humidifier in a larder fridge. QED

A man made and ate his own 'nduja. This is what happens to his muscles👆