My mother had one 4" frying pan (and a small sauce pot), and she cooked our spaghetti in that, also used for fried chicken, etc. Years after my husband and I divorced and my son was grown (a good cook like his mama and grandma 😊), he called and said his mom had passed away and asked if I would like to go through her kitchen stuff, that all was left was junk to the grown kids (in their 30's), him and two sisters, and I was welcome to what I wanted. My son and I went to her condo and pulled up outside the open garage. Family was upstairs raiding her belongings like rabid animals and sent me to the basement to go through the trash cans and dumpster. What did I find? The LeCreuset blue cookware their mother had cooked all their meals in, in perfect condition. My mouth fell open. My son, who could read my face, quickly handed me the pieces and I hurriedly carried them to the car: Two HUGE stew pots (one so big, I've never seen it offered that size for sale...HUGE), multiple fry pans, sauce pans, casseroles...OMG, it filled the entire hatchback of my little Chevy Geo, cookware probably worth well over a thousand dollars now, for sure. Not a chip in the enamel. I wrapped each piece up in a blanket I had in the car, and we continued digging. I salvaged many clay-pot type casseroles from Italy (no lead, I tested), which is what make me think of this story, similar to what I've seen you use, with beautiful designs painted on and luckily not damaged in the trash can, engraved Pyrex nearly 100 years old now that belonged to their grandmother, etc. I filled the car, emptied it out at home and came back, loaded it up again. In the bottom of the last trash can was Patti's recipe box given to her by her husband when the kids were little with her name engraved on it, all the family recipes neatly tucked away with love for decades destined for the dump. I hugged the box close, took it down to the car, wrapped it up safely in a blanket and have it to this day. I cook 3 large chickens for Winter soup for large gatherings in that large pot and, of course, pasta, just the way my mother-in-law did. I wonder often about that trip to the condo while I'm cooking her recipes in her pots and why family memories are discardable to so many. Thank you for the lesson on pots and pasta and bringing back these memories for me.

My Italian father always said "The pasta waits for nobody" so they would have us sitting at the table while the pasta was in the pot! Thank you for these great tips!

I cooked my own pasta for the first time today because I was inspired by your video. I did everything as you said and it was amazing. I will never buy premade pasta sauce again. Now I want to try more recipes. You’ve really inspired me. Maybe the best thing I’ve ever tasted. I am so happy!

I feel the need to tell a story about a dish I grew up on. Before I start I have to say I'm not Italian by birth and nobody in my family is either. I grew up on a dish simply called "Buttered Noodles". It is basically spaghetti with butter and garlic salt for seasoning. We were very poor and dishes like this were quite common in our house. A few years ago, I added a little bit of kraft Parmesan and Olive Oil to try and make it a bit creamier. It kind of worked as The dish was a little creamier but still ended up drying up as it cooled. I never knew that this particular dish was in fact truly Italian until I started watching cooking shows on KZfaq. The actual name for this dish is called "Spaghetti Aglio e Olio". The point to this story is one day I discovered Pasta Grammar and I watched the video where Ava made this dish and I learned from her that adding pasta water and fresh Parmesan helps with the creaminess and keeps it creamy much longer. It changed my life. I learned quite a few new dishes from Ava and Pasta Grammar that are very similar and just as easy to make. (Did anyone else know that Alfredo sauce wasn't originally a creamy white sauce? I didn't and I always hated the taste of Alfredo sauce until I learned how to make it the original Napoli way) You guys and your channel are awesome! Please Keep the lessons coming

Love how Harper explains the way English words are spelled actually pronouncing them like we do in Italy when we don't speak English. 8-D

Eva of Dasa: Rules on Pasta! Harper of Maine is hilarious to watch! Both of you: are talented story-tellers! Harper your cinematographer skills are very impressive !!!

My husband of 41 years always made me a special dish with left over pasta, he called Pasta Domani ( pasta tomorrow). He’d fry the left over pasta with sugo in oil and add cheese to it. As it fried to nearly burnt , it would have crunchy crust here and there. So yummy. Good to know creating a different dish out of left over pasta was ok!

Here is one you missed...the water MUST be boiling before you add the pasta. My Mom always made awful pasta that would clump together. I hated it, had to fish out the clumps then get yelled at for wasting food. I did not learn to make pasta, til in my 30s, the right way. Love your work and thanks for the education. I now have 10 different types of the good white pasta and I think of their names in an Italian accent because of you.

Yesterday I was making pasta and I tested it, (I've almost always done that). But yesterday when I tested it, my first thought to myself was "My pasta will be ready in - 2 minutes". And I laughed - Thanks Eva.

I would have to say, that the biggest, simplest, and easiest Pasta Grammar lesson I have learned since watching is the combination of cooking the pasta al dente in a large pot with well salted water while preparing a simple tomato (not tomato sauce from a can) sauce in a pan with chopped tomatoes (whatever is a fresh and available at the time), a little garlic, just a inch of salt for taste and olive oil. As the tomatoes cook I press them a bit to release their flavor. Depending on the mood I may add a sprinkle of other seasonings and maybe a little finely minced onion or shallots. When the sauce and the pasta are almost ready, scoop the pasta into the sauce and finish cooking together for a couple of minutes. I am also now a believer in adding the pasta water - as needed - into the sauce. It really does make it creamier. I would not have believed it until I tried. And as Harper testified, it takes just as long as the 'old' way (yes, I'm mid-western guilty of that), but tastes so much better. The only consequence is that I eat more of it! This is now my go-to pasta. Quick, easy and delicious.

My Dad was in the military. My first memories are in Italy. The neighborhood ladies adopted my Mom and were kind enough to teach her pasta rules and how to make sauce. I grew up spoiled and blessed in terms of Italian food Even though I primarily grew up in NC.

I am 68 (German/Czech), and only had issue with #9 as I have learned over time all those other wonderful truths about making pasta. Like Harper, I always felt uncomfortable eating before others were served, and ALWAYS to my dissatisfaction, the pasta dish would be either cold, or the texture had changed, or the taste wasn't right. So, I will no longer wait as you have given me the power! I am a grandmother (nonna)/great grandmother, and have the right to enjoy my pasta without waiting! Thank you! (but... probably will still feel a bit uncomfortable, but I'll get over it.) Great video, can't wait for the next installment.

Turns out I was committing practically every pasta crime there is until I started watching your videos in the past couple of years. My mistakes still tasted pretty good, but the lessons I’ve learned really took it to the next level. Thank you, Eva!

I’m guilty of eating left over pasta cold! 🙈 Forget the microwave!! It tastes so good when it’s cold. I know I’m not the only one. 🫣 Sorry Eva! 🙈🙈🙈

I think you forgot to mention rinsing with cold water. There are people out there that rins the pasta with cold water, mix it with the sauce and the reheat it. Only rins with cold water if you want to stop the pasta from cooking to keep it al dente in case you make a cold pasta salade. The amount of salt dependence on the type of pasta and the type of sauce. So always taste!

I normally agree with Eva about everything, but leftover pasta (particularly in a ragu) is awesome when re-heated. It takes on more flavour by absorbing the sauce and it develops great little crispy bits, like a lasagne. And futzing about re-purposing pasta with a Bechamel (as you do in the video on using leftovers) is a lot of extra effort for not much flavour gain. (And you're still re-heating it!). Just don't re-heat it in a microwave!

I love how as Eva's English is improving, she's daring to attempt more complex sentences! Brava, Eva che stai andando alla grande!

I'm so glad you mentioned La Molisana! It's my favorite pasta because it is made in Italy, bronze die, and I can eat it without any gut problems even though I should be gluten-free. I think that's because durum wheat in Italy is farmed differently than in the United States.

Your channel and Vincenzo's Plate are two of my favorite food oriented channels! He has a great pasta selector video too. I was lucky to have learned so many great cooking tricks from both of my grandmothers who came from very different cultures. On my dads side learned great American Southern cooking. My grandmother on my mom's side was German and from her learned not only great German cooking but also making Sauerkraut and pickles from scratch. For many years she had lived next to a native Italian lady in Detroit and they taught each other how to prepare both of those cuisines. That kind of food fusion one of the great things coming out of the American immigrant experience.

Her reactions to when you talked about your old ways of cooking! The anguished look she has was killing me! Love you guys!

Ava, you have changed my pasta life. Granted I have to eat gluten free pasta, but I try to buy the best I can find that is made in Italy. I never overcook it and I always put my pasta into my homemade sauce and allow it to marry. I, and my family, have you to thank for this. Grazie bene 💕

I also love La Molisana Pasta and every time I go to the supermarket I always check whether the pasta has been restocked or not

I'm shocked there guys don't have more views. They put so much effort in to make their content original and well thought out. I've learned so much already and saved a fortune whilst eating better.

OMG..i remember when my daughter was having her first pasta. I was a single mum always on the run. I used to put cold water in the pot, add immediatly the pasta and a cover, set middle heat, set a timer with always some more minutes as i like ’al dente’. No salt as i thought it was unhealthy. Then i could do other things with my daughter. When it was cooked, we add cold cream cheese. I did that for years...Your channel is not only recipes, it teaches the basics in detailed fun videos. You both are talented. You created (your channel) such a library of knowledge. THANK YOU :)

I'm in the Uk and the first spaghetti I saw (not in a tin!) was about two feet long, in paper packaging, and Buitoni rings a bell. It was the most exotic thing my mum ever tried cooking. If you don't know aout David Attenborough and the spaghetti trees, look it up -that's how unknown pasta was here.

The next day carbonara omelet is a life saver for those of us that have never been able to measure pasta portions. Love what you guys do! Keep up the good work!

My father’s family immigrated from Calabria around 1920. Just found your channel and my wife and I have enjoyed the video does. We just started making our own fresh pasta.

I can’t tell you how happy I am to find this channel! This doesn’t get more authentic than this! 👏 thank you!

I love reheated pasta, especially because the sauce is fully absorbed. It's delicious and has entire different flavor profile than that served fresh from the pan, in which the sauce is only partially absorbed. I think Rule 10 is purely a cultural preference. Just like Eva, my mother, born & raised in Scalea, Calabria can not understand why anyone would prefer reheated pasta.

This was great - I took notes to share with my family. Maybe this isn't a mistake, but it could be viewed as one since the video you did on it made so much sense and really upped my pasta game - using the right pasta for the dish planned. For instance, which one goes well with a meat sauce, a light sauce, a cheese sauce, soup, casserole, etc. What a much better experience since I've watched your video on that!! Buono!

You guys are AMAZING! Thank you so much!

Thank you Eva & Harper, LOVE your PASSION and channel. Grew up with a Palermo Family, that's when my passion for cooking began.

This is a great video! I really appreciate Eva explaining the different mistakes I have been making for years! I have always been disappointed by my pasta dishes and have always wanted to know why I can never get them to taste as good as the restaurant. Now I will feel much more confident about my pasta and can’t wait to have people over for dinner!

I made ALL of these mistakes too!! 🤣🤣 Right up until I discovered your channel. I showed my Mom and my sister. My sister went to strain the spaghetti noodles and my Mom and I both yelled Nooo!! She almost dropped the pot, we scared her so bad 🤣

The best Italian cooking channel.

I grew up in Italy, age 1 to 18, but I’m learning so much from this channel, much more so than from my relatives

Pasta crimes! 😆 I'm guilty of pouring the sauce over pasta. I still like doing it if the sauce is really thick. We never poured sauce straight from the jar, we always cooked it down first.

being an Italian living abroad point 9 really hit me... I basically always end up eating alone my pasta as my wife and son always find something urgent to do when I put pasta on the table and they think that eating 5 or 10 minutes later won't make any difference. no matter that they know I'm going to cook pasta, no matter that I inform them that "pasta will be ready in 5 minutes" it always happens that there's some last minute more urgent case that need to be taken care of for both of them...

Have been binging pasta grammar since discovering it about 9 days ago. I've made pasta prepared Eva's way for the past 7 nights and I've never eaten so well. And it's so dang easy! They've truly clarified, but more importantly simplified, Italian cooking for me.

I always loved to mixed everything together. Even befor italians on youtube. It is much better.

Guys. This was epic. I really think I am going to need a year to master all of these because I was doing so much wrong ha ha! I'm grateful to learn! Thank you!

For salt I always go with the golden ratio of 10-100-1000, so 10 grams of salt for 100 grams of pasta in 1000 grams ( or 1000 ml/1 litre) of water.

I loved this video! 😍 Thank you Harper and Eva ☺️ Cheers to Pasta! 🍝

BEST informative video! Laughed out loud! I have been making some mistakes all my life and I'm old! I'm going to do better, now that I know more. Thanks to Eva for the explanations and to Harper for putting this awesome video together!

I've been cooking pasta for myself for 25 years and I've made every mistake in your video at one time or another. Just in the past 3 years I've learned to save pasta water. Love your videos I've learned so many new techniques from you guys. ❤ Oh except mistake #9 I cannot not eat my pasta right away 😋

It may be frowned upon but thicker sauces I like on top of the pasta and I also like the taste of some bare pasta, but it also depends on the dish. Either way I will never turn down a good home cooked spaghetti no matter if pasta is mixed or sauce on top. I actually grew up with it mixed and use to prefer it that way but once I started to taste good pasta and properly cooked I sort of like the sauce just on top and I mix in as I feel on the dish. Again either way I will enjoy it.

Thank You Two So Much!! Many of the No No's, I too have done Harper. And having watched dozens of Pasta Grammer videos, I have been changing my style. So this will be a video to watch again when a question or a refresher comes up. Great Video!

Very basic but hits the spot! Luv it!

Pasta allo scarpiello is my favorite ever since Eva showed it I've been cooking it at least 3 times a month!

My Irish American mom always had my Italian American dad taste test the pasta to be sure it was al dente to his liking. When ready it was served in the big pasta bowl and placed in front of him along with a stack of plates. After a quick saying of grace, “In the name of the Father, Son and Holy Ghost. Please bless this food which we are about to eat. Amen.” Dad would fill the plates and pass the food and we ate it as soon as it was placed in front of us.

You have taught me so much! I learned these tips and all are great. Now, I just have to convince my friends who think the incorrect way is not the best way. I guess that's what make the world go around. I appreciate all that you do and I enjoy my cooking so much more. Thank You!

Thank you for educating us, I am enjoying my cooking process so much and feel confident thanks to your videos :)

Great tips! How about a video on ordering pasta at a restaurant? My #1 tip is never order pasta at a restaurant where there's only one pasta dish on the menu. I forgot my own rule recently and was served a pappardelle that was mushy and disgusting. This was a nice, highly reviewed restaurant too!

Video day early lovely surprise

So loved this video, especially nr 9!!!

Eva’s hands are so expressive! Beautiful to watch , like a dance with her hands

Wow, I never thought you could add more salt near the end of the cooking process. I always checked for doneness, not taste. This is a great video!

Thanks for the explanation of why so much salt. I’ve seen other people do this and I couldn’t figure out why. My family never used that much salt but looking back on it I remembered that my mom once said grandma tried to limit salt because my great grandfather had high blood pressure .

I am proud that I got most of these things right, but there are eye opening things explained in this wonderful video that will change everything for me! Thank you so much!

I love your videos and watch them every Sunday before I go to Mass. there is so much I have learned and need to learn. I have come along way for growing up it was pasta with ketchup, or sauce from a jar poured on top. Thank you for showing me the light. Ciao

Eva, thank you for reforming Harper the pasta heathen LOL

Another indicator of good dried pasta is protein content which usually reflects the quality of durum wheat used so look for 13% + per 100g. In the UK lots of supermarket pasta that's been made in Italy has very low protein content (6%) and it has the texture of cooked jelly babies, not good.

I really needed this. Thanks.

I remember watching a vid of you and Eva cooking Scarpariello 05 months ago. Totally changed my life on cooking (and eating) pasta. Since then, I've made it a POINT to always eat pasta cooked home, with a fresh sauce and ALWAYS al dente. Thank you both 🥰

Yes!! Thank you! Another mistake I saw is draining the cooked pasta and then "wash" it under running water. There are many reasons this is wrong and risk to ruin the whole dish.

On the topic of microwaving pasta (though not necessary leftovers). In the before days when I used to from from an office, I used to quite often bring food from home and heat it in the microwave at work. And I was always slightly ticked off that my wonderful pasta alla bolognese was always mushy, even if I didn't overcook the pasta when preparing it the day before. The pasta would always absorb the water from the ragout and my dish would be ruined. But I obviously couldn't cook pasta at work, it's not like we had a normal kitchen there. Then I got an idea that worked out beautifully (and was only marginally more work). I would cook my pasta the night before, but finish it a couple of minutes before al dente (as you would when cooking it in sauce). Then I would put the pasta in my tupperware, and the ragout in a separate container (I also had one small box with freshly grated parmigiano by the by). Then next day at work I would heat the ragout in the microwave, but not the pasta. Instead, I would put on the electric kettle that we had in the kitchen (not the US, duh), and then pour the boiling water into the tupperware to reheat the pasta, leaving it there for a couple of minutes while the ragout was coming up to temp. This would not only reheat the pasta, but also bring it up to perfect al dente consistency, without overcooking it. Then I would drain the pasta and mix it with the ragout (and put the parmesan on top obviously). Presto! And yes, some colleagues were looking at me like I'm weird, but I didn't care, I had pasta.

Great video! I learned so much!

Outstanding. Ava has real passion with this subject. Thank you.

Ummmm….it’s not Sunday! You guys made me think I slept through a whole day🤣

Excellent list of advice. Believe it or not, I was taught to rinse the pasta under hot faucet water after cooking it to get "rid of excess starch". One bit of advice I was waiting for, though, was when making pasta with marinara, is it better to chop basil and add it to the sauce before cooking or add it at the end?

Great video! I learned a lot as usual! Thank you guys

Fantastic suggestions. I've been doing a bunch incorrectly. I'll definitely try your ways.

While Eva mentioned use the right pasta I would like to see what the CORRECT pasta to use is such as shells instead of twists, penne vs lasagna noodles, angel hair or cortene(?- the two foot long pasta)

Guys! As we speak I am making Italian Passata using the recipe I recently saw on your page. I had TONS of grape and cherry tomatoes from my garden. I’m in happy land over here with the aromas floating around in my house! I cannot wait to try the spaghetti, risotto and the “bread thingy”. This week is going to be EPIC!!

Thank you for the most eye opening video ever! I wish I had seen this video 10 years ago

I never realized the amount of knowledge and information you should have in order to to be able to choose and cook and enjoy pasta like a real Italian. Very interesting, informative, and entertaining. Thanks for sharing! I'm subscribed!

The salt in the cooking water also raises the salinity of the water, which chemically raises its boiling point slightly and also makes the buoyancy different so the pasta floats around easier when the bubbles push them up. it all makes for a more even cook.

Another mistake: using asian noodles to substitute pasta. It hurts both asians and italians.

Buongiorno Eva and Harper. Both of you are amazing, Have an amazing day. Especially when it come to Pasta, I love all your pasta dishes.. especially, cherry tomatoes sauce with spaghetti my favorite.

Thank you for this enlightening episode. I picked up some useful tips which would correct past mistakes highlighted here. Bless Up

OMG this made me laugh out loud. My family is Sicilian and Eva is 100% on point.. My mom wouldn't even cook the pasta until everyone was at least seated at the table... Too funny....

La Molisiana is a blessing from the pasta Gods.

What a wonderful and informative video! I got a lot from it. Thanks so much for posting this.

You both made me smile with your happiness and joy

First of all, love your channel. I've learned so many new things from Ava. Secondly, totally agree on #9! Drives me crazy when everyone is waiting for me to sit down and start eating pasta with them. New subscriber!!! 👍🏻

I can never get enough Pasta Grammar in my life. Eva and you are amazing together. I learn so much every time I watch. It makes me hungry, too. I'm going to keep leftover pasta just so I can make that egg and pasta dish I just saw.😇

I loved this. Do a part 2 and 3!

Thanks for this vlog. Both of you have an amazing day! Ciao.

I really like how you explained why we make mistake number 8.

I love you guys, she is full of information, I changed my own ways tomatoes, olive oil and pasta, now I know it takes 15-17 Minions to cook pasta ❤️❤️

I love this video... ❤ as Italian...I totally agree 🙌🏻

Always pasta life changing. My grandson thanks you!

Great advice 😁 thank you .

Very enjoyable video. Thank you.

Absolutely! I always pick the pasta directly from the water as well. It works brilliantly.

I love your channel, I was raised in Livorno and Vicenza, and your shows make me nostalgic.. thanks for the great content!

Thank you for this Video. ❤

Thank you for introducing me to Benedetto Cavalieri pasta. Mamma mia, my new all time favorite pasta. 🍝

When my friends speak of pasta, they call it a carrier food. I call it an ingrediënt indeed! Sharing this with them! Great vid!!

I loving watching your videos..I'm learning so much about Italian food. You guys are hilarious and so cute together. Thanks for sharing