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If you’ve watched a few of our videos before, you probably know that I am dangerously obsessed with ricotta… which is why I was thrilled when Eva made a big batch of homemade ricotta and said that we were going to make some pasta!
I immediately imagined using the ricotta as sauce, but I was dead wrong. In today’s video, Eva’s sharing some incredible types of pasta where the pasta itself is made with ricotta.
I’m in trouble, my levels of excitement are reaching into mania.
If you enjoy this video, please give it a like and subscribe to the channel!
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Gnocchi Board (affiliate) – https://amzn.to/4cvVJga
NDUNDERI RECIPE – https://www.pastagrammar.com/post/ndunderi-di-minori-how-to-make-ricotta-gnocchi
RABATON RECIPE – https://www.pastagrammar.com/post/rabaton-ricotta-pasta-dumpling-recipe
GNOCCHI CON LA FIORETTA RECIPE – https://www.pastagrammar.com/post/gnocchi-con-la-fioretta-ricotta-dumpling-pasta-recipe
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00:00 – What to Do With Fresh Ricotta?
00:50 – How to Make Ndunderi Ricotta “Gnocchi”
05:37 – Harper’s New Favorite Pasta Shape
10:48 – How to Make Rabaton Green Pasta
15:45 – A Compelling Alternative to Gnudi
18:35 – How to Make Gnocchi con la Fioretta
22:36 – Gorgonzola Makes Any Pasta a Winner
25:50 – Pasta Grammarian in Action!
21 Comments
If you had to choose ONE of these ricotta pasta dishes to try, which one are you going for?
Eva needs to stop biting her nails 😘
What I would do is just slice the leaves off the main rib of the Swiss Chard by running a knife down along the sides of the main rib. That's the way I prepare kale. That way you rid the dish of all the disagreeable parts of the leaves.
Happy to see that I can pre order your book on the Amazon UK site❤❤
Again, I am with Harper on this 🤯
Heaven!
I can't wait to try it!
Thank you for reminding me about the pre-order. I'd forgotten! Pre-ordered and anxiously awaiting delivery.
👍👍👍
Just made Gnocchi Con La Fiorenta…..delicious. Quick and simple to make. Thank you, Eva.
I can't wait to get your cookbook! I'll be making gorgonzola pasta sauce tonight.
Mine and Harper's heart melted in the pan with that gorgonzola…
Where on earth can I find an Italian woman.
Hooray, another Swiss chard and breadcrumb recipe! I planted an obscene amount of chard this year because of your other chard and breadcrumb dish.
I'm suprised that you are not fat.
OK I JUST FINISHED THE VIDEO AND I AM BACK ON TEAM EVA 😭
Omg I love Eva licking the plate! That is something I do at home when something I have fixed is excellent and I just can’t waste the sauce but don’t have bread mop it up with. I love it😂 I can’t wait to try these dishes. I just got some sweet Gorgonzola and I am definitely going to make one of these dishes with that last sauce❤ thank you both for sharing the beautiful and delicious dishes of Italy with us all because we can’t get the real things in restaurants here most of the time. Bless you both! Preordering your book now!
How come Harper doesn't have his own episode on MY 600LB LIFE by now? I can't even look at food without gaining weight.
Everything looks fantastic!
We call that stringy stuff on celery “string” so that’s what I would call it on Swiss chard❤️❤️🍸🍸. I don’t think I would like the first recipe because it reminds me of undercooked dumplings, kinda raw in the center? I would absolutely make the second one because we love spinach and Swiss chard. Oooooooo yes, yes, yes what could be better then a Gorgonzola sauce on gnocchi 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻❤️❤️❤️❤️❤️❤️❤️🍸🍸🍸🍸🍸🍸🍸YUUUMMMMOOOO👏🏻👏🏻👏🏻👏🏻. This is the first one I’ll be making👏🏻👏🏻👏🏻👏🏻🍸🍸🍸🍸❤️❤️❤️❤️
For years I read books by Miss Manners and she had rules about what happens at the dinner table, but in the kitchen, anything goes. Pick up those bones and gnaw on them, lick the plates and bowls, whatever you want. Thanks for the behind the scenes peek. There is no better way to convey how good the food is than to show how you will not throw away even one drop.
❤ My dad was from Centrache, was Chef here in the states for 50 years, had many fans and devoted "eaters" of his food. Many of the dishes you make, were staples for me growing up, including some of these. You're videos reminded me that I need to continue the traditions. I hope to be able to go on one of your trips sometime. But until that day, mangia, mangia!! And thank you for the wonderful reminders.