yeah in Sicily we have them too and we call them "Maccarruna" although i never had them with chickpeas, it was always with either a good sugo and meatballs or with ragù and it's sometimes even thicker than you showed here. I remember one time i was on mt. Etna in winter and while it was snowy and cold outside, there was this small cozy restaurant where we ordered maccarruna and they served it in a terracotta bowl which made it all the more rustic and cozy. Definitely comfort food.

@mariadavola

2 жыл бұрын

same here

Ava's pinky is now a standard unit of measurement and will soon overtake the metric system!

@PastaGrammar

2 жыл бұрын

😂

In Greece in the island of Kasos where my mother's family is from they make the same pasta with the same name, "Macarunes" and serve it with a local cheese sauce made from sheep+goat cheese called Sitaka and topped with fried onions. It is the most traditional dish there. Makes sense since the island used to be occupied by the venetians back in the day. Love the videos

@irisdanejimenez6202

2 жыл бұрын

That is awesome! Thanks for sharing this.

We love making these Maccheroni every Easter and Christmas together with the family and as Sicilians, we make a lot. Its an event even the kids get involved. Another tool we use is the lower part of a steel coat hanger when a dowel isn't available. Great video guys again. Ciao e buon apetito 🍝

Agreed! Refried pasta is the best!! My Calabrese nonna taught us this simple trick. I like it best when the outside is well browned and very al dente!

Looks delicious. And I have to admit to having a weakness for day old re-fried pasta of any kind. My Italian relatives have always done this with leftover pasta. I think it's the best-kept secret that the rest of the world is yet to discover. Thank you both for another great video! 💕💕💕

@natviolen4021

2 жыл бұрын

And I have a great weakness for re-fried gnocchi. In butter, of course. ☺Absolutely delicious.

That tender outside/al dente inside is what I loved about my grandmother’s homemade cavatelli. It’s both creamy and chewy at the same time. Most often we would eat cavatelli with rapini, olive oil, a little garlic and Calabrian chili flakes.

All of this looks strangely familiar... like we spent a whole day doing this, in this exact room, with the master nonna's guiding our every step. I'm glad everyone else has the chance to know this amazing pasta, as well as the simple but amazing sauce.

This channel needs more subscribers. I mean I love the wholesome content. Keep up the good work Eva & Harper. ❤️

My husband is 91% Italian both sides of his grandparents and I am 8%. So when we hold hand we are 100% Italian! Love you guys! Keep teaching us

I'm not sure why people would think pasta shape doesn't matter, even when it comes to choosing between things like penne and spaghetti. Mouthfeel is an incredibly important part of our eating experience. A really long thin pasta, versus a short, shaped pasta leads to different experiences.

@Mr.56Goldtop

Жыл бұрын

I mostly perfer thick spaghetti when eating spaghetti and meatballs. Where I live only Barilla has it, and only one supermarket carries it.

Love the video! There is no need to soak your dried beans overnight. Place them in a pot with a lot of water and bring to a boil. Turn off heat and cover. Let them rest for 1 hour. Bring them back to a boil and reduce heat to medium/high. It will take about 1.5 hrs depending on the size of your bean. I always have another pot of hot water on stove too just in case I need to add some hot water to my beans. This is how I cook them in a commercial kitchen. If your beans ever come out tough and they are taking forever to cook, yet are still hard...it's because they are old beans. It has nothing to do with technique or seasonings. They were just old. Enjoy

You should try bigoli. Very thick fresh pasta from Veneto. It has the same feeling of soft on the outside and hard on the inside. I think you'll both love them.

Ava, my mom is from Calabria too. She would run a cup or so through a food mill to add a creaminess to the sauce. It was wonderful. Hope you enjoy.ciao franco

Bedda caddusa i'm from sicily and i love your video finally someone that spread the real and traditional italian and more specific southern italian cooking i big hug from palermo

@PastaGrammar

2 жыл бұрын

Grazie!

Increíble en argentina la llamamos a ese tipo de pasta “al fierrito” por como se hace, increíble ver cómo se hace en Italia que es su país de origen 👏🏼👏🏼👏🏼👏🏼

@Thebasicmaker

2 жыл бұрын

here in sicily we use a busa a piece of wire pratically to make them when we don't have the vegetable stick as shown by Eva, my mother used to get them from an old humbrella as Eva says!

Let me translate for you: he said, I like this pasta because it's soft on the outside yet dente on the inside. Then he said, I love the way this woman does this because she does it so well.

Wonderful! I cooked ceci from scratch only this year and will definitely try this recipe. (Much better than from can.) I love you guys in Italy! You look so happy and it’s so great to see and learn about the food in its own actual regions.

I love how Eva uses her hands and fingers as measuring tools; I do the same thing when I make cuccidate! It's easier to use your hands rather than a ruler when you're cooking, because you don't have to pick up a ruler each time for everything. I always recommend that everyone measure the length and thickness of each of their fingers, and the width and length of their hands, and have those numbers more or less memorized (or written down nearby for reference) for when you're cooking or sewing or making anything by hand, really. It's surprising how useful those measurements can be!

This really brings tears to my eyes, and memories of all the aunts, Nonna's making their versions. Bless you Eva. Awesome. 👍👌🤗

You're right Eva. This is the best shape. My grandmother was from Longobucco and she used to make these. We called them ferretti and they were wonderful. I have to buy them now.

I love watching Eva make the homemade Filei pasta. My mother makes Filei but I have never had them with chickpea sauce. I can't wait to try your recipe. Thank you!

wonderful!!! always something new to learn. Thank you!!!

Made this. Tasted really amazing. Thanks so much

You've done it again another simple dish to feed families!!😋💕

It looks like a best ever week! Cooking together, eating together, celebrating together!

In my arbëreshë town in the province of Cosenza we call them "rashkatjejj", but in Cosentinian dialect we also call them "maccarruni"

@calogerohuygens4430

2 жыл бұрын

Raskatidd in Stgliano (MT).

Looks incredible. When I was a kid and we had leftover spaghetti, my dad fried it the next day and it was great.

I love Maccaruna/Fileiya myself too. The only difference is, I put a pinch of salt in the flour and use hot water to bring it together. You can make all sorts of shapes with this kind of pasta and it's wonderfully chewy! It's very cheap to make and tastes great with all sorts of sauces! Buon appetito!

La Locanda is gorgeous! Also, thank you for teaching us how to make this gorgeous pasta!

I remember watching my great aunt Clementina making these as a child! Our family came from outside Cosenza.

100% agree. I have a packet in the pantry now. I'm lucky to have an Italian deli down the road that sells it here in Sydney, Australia. I cook it with a nice slow cooked meat sauce. Yummo.

Ahhh my favorite pasta, thank you for reviewing it!!

Pastagrammar is changing my life in a significant and positive way. I am learning to cook some delicious Mediterranean diet dishes which are improving my life. But you’re a Trekkie too! How great is that!?😊

you two melt away my woes after a hecktic day...thanks again

Thank for this video!

I love this channel, thank you much for such wonderful content!

This video reminds me of my childhood. Can't get enough Pasta e Ciceri and leftover fried pasta was always my dad's favorite. Great video!

Love the new background and new choice in music! I took a cooking class at Osteria Santa Domenica in Taormina and the owner taught me how to make that pasta shape. Super easy to make! Can't wait to try the chickpea and tomato sauce, yum!

Shape is fundamental to recipes. A rugged pasta is good for grasping sauce, smoothly shaped pasta is good for gravy sauce, some few examples.

Best part of video is at 7:21 when the camera zooms in 4 times perfectly synchronized with the kick drum! Nice touch!!!

Harper, great job on the beef analogy when explaining the difference in pasta shapes.

OMG Eva thank you so much. I never really knew what that pasta was. My Sicilian Nonna made it for my Aunt Gulia when she was sick as a child. Grazie Eva

Thank you for another great video and I also am a fan of that delicious pasta. whenever my mother would make ragu and spaghetti on Sundays we would reheat the leftover spaghetti in sauce on Monday until the spaghetti was slightly crisped and the sauce even sweeter. It is, indeed, even more delicious that way. Love and blessings from Toronto, Canada.

As an Italian, I can confirm that re-cook pasta is fantastic! It's also a good way to avoid unnecessary food waste. Many times, I specially set aside some fresh pasta for the next day, and so I can have fun creating the crust like a little girl. 😅

@lisapiselli2176

2 жыл бұрын

Yes, me too! Always used to ask my mum to cook extra pasta so I could have it fried the next day. The flavour when it goes crispy is out of this world.

gonna try making this very soon!

Here in Southern Italy, even our leftovers great 😁

Excited for your tour signed up

WOW!!😳 💕 Love the sauce 😍

Love the new format

And here I am, throwing out my broken umbrella when I could have been making delicious pasta

Harper: i'm so italian, i'm using Kilos Eva: FINALLY

My favorite childhood pasta is “Bows & Cheese” - bow tie pasta mixed with cottage cheese, butter, and salt. It sounds boring, but not to me. HOWEVER, the best way to prepare Bows & Cheese is with the next-day leftovers (I make a lot, saving most for leftovers) - in a nonstick pan, add olive oil, melt butter, and put in enough cold stuck-together pasta to cover the surface. Then leave it alone until it’s crispy brown on the bottom. Turn the crispy pasta pancake over and repeat. The cottage cheese gets all melty and stretchy and the level of crispness of the pasta is amazing! So I understand why this chickpea pasta would taste much better as leftovers.

Calabrian maccarruna look gorgeous ! Thank you for the recipe. If it happens that I get to Calabria, I will bring a dry herb stick with me to give my maccarune the proper shape. Shape does matter ! Ciao.

An old aunt of mine used to do hand-made maccarroni. We put tomato sauce and lots of parmigiano cheese - they were amazing

YUM!!! Buona Domenica!

I love leftover pasta. My favorite reheated pasta is rigatoni fried in butter. The crust gets almost burned and the crunch is amazing. It’s always better with butter!

I can’t wait to try this pasta!! I always thought their was a difference. I use different shape for different dishes.

I made this last pasta shape last year. Harper described the texture perfectly. And the semolina gives a different chew as well.

I finally made this! Yay!!

I don't know where you are but the atmosphere here looks amazing, so cozy !

Have my chickpeas soaking, can't wait to try this. I will have to suffer with whatever pasta I can find, as we are sorta camping, and I don't have access to some things at the moment. I am just excited to be tasting the chickpeas with the tomato sauce. My boyfriend does not usually eat tomtoes, like on sandwiches or salads. Ive been making some bruschetta with brick mozzerrella as it is what we have on hand atm with cherry tomatoes and he GOBBLES IT UP! Normally he will only eat pastas with cream sauces. I can't wait to try more creative Italian dishes! Thank you SO MUCH for sharing!

Its criminal that you guys dont have 1 Mil+ subs. My daughter is 6 years old and she pretends to be Eva from Italy - its really cute. She pretends to hate donuts... but secretly lives them.

I'm mad about you guys dropping this winter dish video with a lit fireplace in the background during this early summer heatwave were having in Italy 🤣

Great 👍 video guys. We are going to try the chickpea ricceta. I bet it is hard to leave italy. Hope you are enjoying Dasà . I seems like such a warm and inviting place to be. Sunday wouldn't be the same without pasta grammar. Hugs, Steve & José

I have no interesting pasta story, I just wanted to say I enjoy what you two do and love watching the fun you both have together. A great evolution of the program you created.

Please write a cookbook! Would totally buy for myself and to gift to others. Y'all are awesome!

awesome explanation and comparison! really want to try this! Also can you guys do a video on Italian coffee there? :)

We call it a well not a volcano!! So cute!

A smooth-sided 'fusilo' creates a slightly different tube. In Campania they are sold with square sides, giving a rattle sound on the board.

Omg I'm from Cosenza I love hearing you say CALABRIA!. and that kitchen like my aunt's kitchen 😍 brings back belle memories. Thank you

I still say it to my Italian husband and MIL... "Pasta is pasta" 😏🤷‍♂

Ho fatto la maccarunna con una ragù alla calabrese qualche settimanale fa. Era incredibile.

questa ricetta mi rende felice - grazie tante

I'm going to try a long skewer. Always have them on hand and know they are food safe.

I think the universe is telling me to have pasta ceci ....DELICIOUS!!

Yes it does make a great great difference. !

Happy Sunday Eva and Harper! ❤🍝🍷 Ciao from Al in Sarasota, Florida 🇺🇸🌊🇮🇹

Greetings from the desert southwest. This morning, by chance I bought ceci. Buon appetito a tutti.

Yes I'm Sicilian and this pasta was a once a year treat . Big family not enough hands to make the pasta lol idk about the best shape but it's definitely a treat too .

PROPS for not using canned chickpeas! 'spaghetto' - I know that's the proper word, but I'm dying.🤣

In my area of calabria we call the maccaruni stick "u donacinu," not sure if that's spelled correctly. But fileja are also great in a sauce with nduja.

Never had this shape before but I think a good/close substitute would be bucatini pasta. It’s like thick spaghetti with a hole in the middle. I make it with just a plain reduced tomato sauce. Yes after mixing with the sauce and refrigerating overnight put it in a skillet with a little bit of seasoned olive oil and it’s so good. I use Kroger private selection imported from Italy bronze cut. The bronze cut makes a difference. Avoid Barrila

I found some imported pasta in this shape at Lidl, of all places. The brand is "Italiamo" and it's called "Macceroni al Ferretto. And yes, it's just semolina and water. I think it was like a buck ninety-nine! It was great with your cherry tomato sauce!

they also call the rod a 'ferro' and i think you can buy it in italy in the stores. my mom used to have a few in the states here. My Nonna's specialty for all holidays was this pasta that in her village (in the mountains of Salerno) is called fusiddi. she would come to our house and make it and freeze it. and i will never forget it. i am so tempted to try but i'm dreading it only cause i don't have a good space (i can't do it on my dining room table and my kitchen table is all wrong).. i gotta do this once i find the dowel/rod/ferro somewhere (my late mom's is gone sadly) love this love love love your videos

I wish I knew about this chickpea sauce! My son loves chickpeas by them selves, but he loves pasta. He loves pici- its his favorite pasta. But im going to have to try this! Thank you

Let my Sunday begin! Good morning all!

@CurtF94

2 жыл бұрын

It’s already the afternoon 😂

@aris1956

2 жыл бұрын

@@CurtF94 Even here in Italy, Sunday has already begun some time ago. :)

@Marchmadness86

2 жыл бұрын

@@CurtF94 not for me in Virginia. It was around 0900

Search the Czech dish "bramborove sulanky", that dish is borderline between pasta and dumplings. So good.

outstanding. wife and I look forward to Sunday morning to see what’s up Eva’s sleeve. definitely going to make this. however, thinking about a frittata for the leftovers. no?

@PastaGrammar

2 жыл бұрын

No with maccarruna

Question for Ava: do you know much about Ticino/their cuisine? My family is from near the southern border of Ticino (Aurigeno, specifically) and I would love to learn more about their food since my Nonni and Toto did not pass down much of that. Love all of your videos!! By far my favorite KZread channel.

Thank you for another great video. I've tried different kinds of pastas over the years, and a few times I thought I wasn't cooking some of them correctly, but I realized today that I was making it "a caiusa" but didn't realize it :) It also explains some of the negative Amazon reviews for some of the Filejas (fileji?) that were sold there - "I cooked this for over an hour and it still wasn't done! This pasta is garbage!!!!!!" Thanks again for another dose of knowledge!

@PastaGrammar

2 жыл бұрын

😂 We'll have to scroll through the reviews!

@walkure48

2 жыл бұрын

@@PastaGrammar It's for Camp'Oro Le Regionali Italian Pasta, Trofie, which received mostly positive reviews.

Love your videos. Have learned so much about regional Italian dishes. Do you have any plans to visit Sardinia or make Sardinian dishes?

@PastaGrammar

2 жыл бұрын

Sardinia is very high on our “to visit” list!

I'm not convinced yet, why is the filei/maccarruna so much better with this chickpea dish? sigh, I agree though, it's obvious that pasta shapes do different things, like picking up more or less sauce. I couldn't find the link to your video about the best shape though, i'm sure I"ll find it eventually.

Reminds me of a dish I grew up with, & still make, but Mom used shells instead of fileja.

Thank you!!! What other sauces are best for this pasta (or fresh pasta generally)? Can we please have more pasta making videos?

Eva's hairstyle reminds me of Marie Antoinette. I could imagine her looking elegantly out of a portrait.

The biggest difference in pasta is: if it is long pasta (spaghetti, vermicelli, linguine, etcc) and short pasta (penne, tortiglioni, macaroni). The fundamental difference is that long pasta "absorbs" the sauce / sauce in a different way from short pasta. Then if one prefers spaghetti instead of bucatini in cacio e pepe, that's fine for me anyway.

WOW AVA My GRANDPARENTS ARE FROM SICILY And THAT'S EXACTLY HOW GRANDMA MADE PASTA, And WITH HOME MADE PASTA SAUCE, SIMPLE The BEST

Great vid, thanks. I'm all over crunchy leftover Italian food. BTW. I am almost deaf. I can hear but I have a hard time figuring out what people are saying most of the time. I have to use headphones, so my speakers are nearly useless to me. Thanks for enabling CC. Harper, I can understand 99% of what you're saying. You speak very well and clearly. And your audio is superb. Eva, I have a terrible time understanding you. But, that is not a bad thing. Honestly! With CC I can read what you're saying. And with the audio, I can savor the music of your lovely accent. So, in reality, I aint missing a thing. Just sayin. Don't change a thing with what you do with the audio. è la perfezione, grazie.