What recipe should we make next? Let us know!

Love this pasta sooo much. It is underreated and its sad. Its funny because I am sharing this recipe this week too 😄😁

Quando sento Norcia un solo grido mi sale dal cuore: BRANCA BRANCA BRANCA, LEON LEON LEON!!

I would just adore breakfast, lunch and dinner at ur place. So jealous 😩😩

Beeing German an having lived in Umbria (Spoleto and Panicale) il pane senza sale era un incubo! Thank you for reminding me of this wonderful pasta dish!

As a non Umbrian living in Umbria, I must say that unsalted bread is obviously inferior to regular bread for basically everything _except_ one crucial thing: cold cuts, especially prosciutto crudo. Because a slice of unsalted bread with a good Umbrian/Tuscanian prosciutto is a completely different experience compared to the same exact thing but with a salted bread. It seems ridiculous, but it's true. Otherwise yeah, salted bread is better, and I have several Umbrian and Tuscanian friends that agree. It's just that it rules in its own very specific niche.

This was so delicious. I followed your instructions exactly and I have never had pasta so good. Next I will try to make your fresh pastas! Thank you for teaching me how to make delicious and healthy food.

Eva is in my head when I put salt in the pasta water, I hear "... taste like the ocean". I actually remember to use more salt, and it tastes so much better ❣

Love watching Eva teach Harper…always precise and clear with her instructions

Eva is just, sooooo Italian. I love it! You guys are great, and the food always looks so good!

Mia cara il nostro pane va benissimo così senza sale, i sapori del cibo vengono in questa maniera esaltati e poi ci sono così tanti tipi di pane salato che averne qualcuno sciocco aumenta la possibilità di variare😉

Harper, Eva may not have been thinking of you when she decided on this recipe but you know how much she loves you because of all the nasty foods she's willing to try for you! Your videos always make me smile.

Oh my gosh! I had this a few times in South Africa when ever our Italian neighbours picked us up from school and we had this for a snack before jumping the wall to our place when my parents came home from work x

Yum, yum, yum. Yes, i'm going to cheat on my low carb tonight. I have almost everything to make this except the ricotta, trip to the store and making it tonight. Thanks. 😊🇱🇷

12:02. That turn of the fork is another typical Italian gesture to say that a dish is exquisite ! 😀

This has always been a big favorite of mine. I finally settled on orichiette pasta and it's wonderful with the little ears. I learned to make it with the ricotta and OMG. However, the cream version is still delicious

This looks absolutely magnificent!!!!! Would LOVE to see southern Italian Easter dishes! Much love to you both! xoxo

I love all of the pasta dishes. I'm not Italian, but my grandchildren are. I will be teaching them the proper way to make Italian food because of Eva. Thank you, Eva, for the step by step instructions and the wide variety of dishes.

What an easy and quick supper, I have all the ingredients right now, I ‘m going to make it! Thank you😘

WOW ! What a fantastic recipe. Thank you for sharing this with me. I have printed the recipe and I cannot wait to go to the store tonight to make this dish.

Quick, easy, and delicious. Perfect

Making this AGAIN. My second time. Love it so much.

We visited sorrento back in 2019 for Christmas. It was magic. We have Italian heritage, although my surname is northern Italian, we have discovered our nonnas side of the family were from the sorrento area too! We visited the best restaurant I've ever been to in my life there. La lanterna (if you ever find yourself there, go..please go.) Anyway! My dad grew up with my nonno forcing baccala down his throat (not literally, lol) but my dad had it in sorrento in this restaurant and fell in love with it again. Please do a recipe with baccala! Love you guys! Eva, your amazing and make me proud to be from the same country as you. Fiery, fierce and passionate ♥️ xxxxxx

This is one of my favorites that I make often with one exception, I also add peas, Delicious!

My favorite memory of driving in Norcia is coming into a little village piazza and seeing the fountain with stone pig's heads spouting water into the basin. They value their pork. 🐷🐷🐷

Non la conoscevo! Sempre fantastica Eva! Stai insegnando non solo agli americani ma anche a noi italiani! 🤗

Eva the fork wave after your first bite is always my favorite part of the taste !

Sold!! Thank you, Pasta Grammar!

Thank you for the garlic tip! Pasta looks delicious 😋

Looks awesome. As an American I'm sure there's an obligation to double this recipe.

This just had to be made. Wow! Great recipe.

Love you both!!! You always make such delicious recipes!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I’ve had a sad week and watching you makes me feel better.

I found this channel totally by chance a few days ago, and I love it! I love Eva's accent! It makes the food feel authentic! When you watch a video where an American guy makes a recipe his Nonna taught him, you have questions. I want to make some of these recipes, and I will report back with pics!

Grazie a Eva e Harper per la deliziosa ricetta, thank you both!

Yum! I am going to make this tomorrow! Thank you! 😊

plate of heaven

The pastagrammar vocabulary: some, moisty, love it! Wonderful recipe, no cream.

Sorry I'm a bit late.to the video. I was a little shocked when Eva said it's been two years...but my brain recalculated it. This has been a really amazing two years. I have been with you since about 2 months into your channel. You and Chef Jean Pierre are my two favorite cooking channels out of the many I subscribe. Happy belated anniversary! 🙏♥️💯

Turned out great, though I'm vegetarian and switched the Italian sausage for Beyond Sausage. Thank you guys for sharing!

Now that looked delicious.

I have made this from a really nice recipe, and will be anxious to see how you guys make it. OK, my recipe has a little rosemary in it, a pinch of nutmeg, both of which I adore, and NO ONION! Surprising!! And it used Orecchiette pasta.

This looks delicious and love that it is simple enough for even me to try lol can't wait 😍

Eva, you really are Pasta Queen and your sous-chef Harper does a great job ! This is my go to channel for all things authentically Italian ..and I am of Italian descent !

I just love how you weave in history with the cooking!

yep I WILL make this !

Love all you’re amazing pasta 🍝 dishes.. Eva and Harper both of you amazing… have a wonderful blessed day!!! ❤️

Looks delicious !!

YAY! You made one of my favorites....we live nearby in Teramo province, Abruzzo....just a hop and skip across the Sibillini and Gran Sasso. Pasta alla norcina, just like Amatriciana, is very popular in NE Abruzzo because of the proximity. Thank you for featuring this wonderful sauce! You should do a video on timballo alla teramana or spaghetti alla chitarra while you're in the neighborhood :)

I can't wait to make this!

I made the Norcina for my husband and I. It was SO good!

Yay..my favorite couple who loves Italian food!! Go Eva the best Italian cook I love y'all 🤗♥️😋..your learning Arper..you guys are just wonderful love watching!!🥰

Thank you so much!!!!! I can't believe that I requested it a little while ago and here it is!! You two are amazing! Thank you!

Ricotta and sausages reminded me of an antipasto mi granpa used to make. A kind of bruschette topped with ricotta and sausages baked in the oven. Unfortunately I don't have the recipe but maybe you can give it a try

Harper, if you wear contact lenses, it pretty much cures the burning eyes when cutting onions. Thanks to both of you for such great presentations!

Looks amazing, I am making this tonight with homemade ricotta!

7:49 when I first heard Harper I thought he had said "mizzega" and I was like WOOOOAH the man is mastering Italian now

I totally agree about the bread without salt, I have tasted some breads in Tuscany with no salt at all. So weird. I love your recipes, I’ve been cooking most of your dishes and are so delicious. Bravo 👏

I love ricotta cheese also Eva….glad to see you make it with that wonderful cheese and not cream!!!! My next dish to make for sure❣️

Love your dishes, learned a lot. THANK YOU BOTH.

Yum! Looking forward to making this. I have added ricotta to other pasta dishes, but not quite like this one. Grazie amici! Buon appetito! 🙏🇮🇹❤🇺🇸

Thanks for sharing this recipe. I made it tonight for my family.

This looks similar to pasta boscaiola, but I think I might like this one better since I'm not the biggest fan of mushrooms. Can't wait to make it.

Dio solo sa quanto possa amare la Norcina come pasta, immensa. Eva una richiesta ovvero ma un bel morsello lo farai mai? Ho molti amici Catanzaresi e mi aggrada parecchio ❤️👌🏻🎩

I used to work at a Papa Murphy’s pizzeria. When we had to chop onions (almost daily) we used a platform made with razor blades. We’d halve the onion and crush it through their. It went into a basin with shallow water in it so we wouldn’t tear up.

Hey, in Tuscany we still fight the Vatican State! You should be proud of that! W Mazzini!

Meraviglioso!

When we lived in Umbria I always used panna for this, but since moving back to the states I haven't found a good substitute. I tried making the panna you suggested using milk and oil, but the amount of oil seemed shocking, so I'm happy to use ricotta instead! Grazie mille!

I was wating so much for this recipe. For once heavy cream was the right choice. I'm from Umbria and I've never seen norcina made with ricotta. I've only made it once with ricotta because I didn't have heavy cream.

Yum! Has my favorite ingredients!

Love the way Harper underlines the unit of measure "SOME" 😂😂

Hi Eva and Harper! Thanks for sharing this recipe! Looking forward to giving it a try. Would you please tell me what brand your nonstick fry pan is? Mine needs to be replaced and yours looks like it works well.

4:10 Surprised this video didn't get demo🤣 Great vid as always

I would like to see a tour of your house in Tucson; what kind of job do you do in Tucson? I love everything Eva makes and you are becoming a good cook.

Omg! I have never made or eaten this dish before, but I have to try it. It looks amazing! (...and I am Italian).

Watching Pasta Grammar while eating a bowl of tortellini and sausage soup wishing I had even more pasta to eat.

Complimenti ciao Eva e Harper.

Bread without salt is delicious.

Yum, yum and yum!!!!!😋💕

Ohhh! Can't wait to make it!! Thank you!! ❤️

Oh that looks delicious! I'm so hungry I drooled. Lol I have all the ingredients! I'm making that tomorrow!

GONNA DO IT!

Making it right now

Sempre fortissimi!

Put the onion in the freezer for 15 minutes before you cut it; then it won’t make your eyes water.

Today is Ash Wednesday, what are the best Pasta dishes for Lent?

I can't wait to make this. Heading to the store now.

That was _amazing_ -- I can't wait to try.

I've been wondering if you could do a video on Eva's thoughts on macaroni salad (with mayo) and pasta salad( vinegrette & sometimes feta etc) and whether there's an authentic Italian pasta salad. I'm guessing it wouldn't involve mayonnaise 😆

My mouth is watering. ..gotta make it soon.🍝🍷

Amazing amazing

I've made this it's excellent

Oh my...this looks deliciouso!

Thank you Eva.....I love ricotta... this is so easy...I cannot wait to make 🥰🥰

This looks absolutely delicious. ❤

The dish looked really good. I will make it soon. Thank you.

That looks fogging delicious.

As soon as I saw this recipe, I had to make it. It's delicious! Either the pecorino I use was very salty, or I use too much of it (as if you could), but I didn't need to add any salt at all.

ho fameeeeee

Wow that looks great!