You're videos are criminally under watched. You are one of my favorite youtubers! Been with you a long time and you should be everyone's Italian grandma! Much love.
So like many of you I’m big into food UA-cam. Chef John, Ragusea, Babish, Lagerstrom, Helen Rennie etc. Love ALL of their content but THIS man is who I turn to for the holidays. Not only is his food fantastic but he has an authenticity and a genuine desire to care for, teach, and feed people that I believe is unique to HIM. There is a kindness in him that comes through in his videos that inspires me to prepare the best possible holiday meal I can for my loved ones. Grateful for him ❤️
Completely agree. While I also really enjoy watching chef johns content and recipes, I cannot say the same for Babish for some reason idk and I've never watched any content from all the other chefs you mentioned. I really like watching Refika's videos though, for middle eastern/Turkish food. Do you have any other recommendations?
This looks great. I made that onion dip last weekend and holy cannoli, you really could eat it with a spoon. It was super punchy and delicious. Thanks brother.
I love this channel so much. From the video production, to the soundtracks, and of course the recipes. I’ve prepared a number of your dishes and my kids love them. I’ve learned so much over the years watching. I thank you for that! 🙏
Congrats, well explained ! Another incredible tasty monument from the nothern Italian cuisine (Veneto) : casunziei all'ampezzana, beetroot ravioli with toasted poppy seeds and smoked scamorza on top.
I just found your channel, and honesty, I’m enjoying your videos so, so much. You do not just simply show recipes, you go into so much details, you tell us theory about the ingredients you use and you show your tips on how to make those recipes better Watching your videos is so much fun, keep up the good work :)
You nail it man, you’re the definition of what the holidays are. Currently flying back home to meet the family, I might just bang this out with them like you said. Merry Christmas Steven❤️
Forgot to say this, but I made your sweet potato casserole revision for a bunch of Parisians around Thanksgiving and they went nuts for it. Keep up the great work man.
This was love. This was straight up love. I've watched a lot, if not all of your videos, and they are all fantastic... I just wanted you to know that I noticed, and that I'll be studying this video with the attention it deserves.
Yum... Looks as if we are in for a delicious holiday season thanks to you! I cook for over 40 years professionally and I love, love, love your channel and attitude!🎄 have a spectacular and delicious season!
Love your channel and have been a faithful Patreon for a long time -- I've made many (many) of your recipes and your recipes are my GO-TO! In the pasta/ravioli making mode, I learned so many new things with this video -- boil the chestnuts first then roast -- ugh, all these years, never boiled and only scored and roasting (no wonder our roasted chestnuts taste like paste)! Polly-O ricotta is East Coast/ NY only, trust me as a LI girl, I know this moving west living in CO, CA, and OR......you can't find Polly-O outside of the east coast -- even at the *best* Italian markets. Best bet is to recommend whole ricotta (not part skim) -- any brand -- trust me, finding whole ricotta is not easy to find outside of east coast either. Final comment/question -- 250g whole eggs vs 250g yolks + 1 whole egg? Having watched Thomas Keller (faithful yolks only + whole egg + milk + OO) and Gordon Ramsay (eggs + yolks + OO) -- what is the best? Making yolk-based dough creates SOO many egg whites to deal with. Also, what about salt and/or OO in the pasta dough? I gather this is using Funke's pasta recipe with whole eggs --- I have not made yet (I have his book). Good luck with the pasta rolling 'bat' - I'll stick to my kitchenaid pasta attachment. Totally agree with using a pasta machine and portioning dough out in 1/4 segments -- it makes this recipe totally approachable.
I've been making pasta since I was 5 with my Nonna and even though I've done it for so long I've never realy followed a recipe or even used a scale, I understand this video is to teach but i never realised peaple make such a big deal out of making pasta. Sorry it just makes me happy I had my Nonna to teach me stuff like this P.S. Your the first and only UA-camr she liked
At zero point had the thought of how long it would take to do this. I mean you're already a day in on the pasta prep. Plus you make it look like I can take my time (something I like to do when I cook anyway, especially for a meal my family is going to eat) and be able to present a beautiful dish for my family.
holy… this is definitely the appetizer I’ve been looking for so desperately this christmas season. Do you know if i can make the pasta shapes ahead? On the day before?
whooooaaaa.... you used to post on cooking subreddits to get your channel started, all those early uploads that were shot in your apt. you blew up HUGE, i remember when your views were only in the dozens. I am extremely gratified at seeing your success on yt, congratulations dude.
I asked for you to do chestnut pasta last year. That recipe looks wonderful. There is a Sicilian pasta dish that uses Sicilian pistachios. Have you ever made it? You should also make Capezzoli di Veneree - Nipples of Venus.
Steve what is preferred pasta water salt? I rarely eat white pasta. I know, there's nothing wrong with it. I eat whole wheat pasta and it doesn't need salting the water (to me). But white, absolutely. I recently made some DeCecco, added about two tablespoons of salt to the water, and it was sufficiently salted, but tasted "chemically." So, kosher maybe? Thanks in advance!
Roasted Chestnut stuffed Cappellacci? Sounds like heaven on a plate!! 🤩 My mouth is watering!
It’s Vincenzo!
You're videos are criminally under watched. You are one of my favorite youtubers! Been with you a long time and you should be everyone's Italian grandma! Much love.
how do you just keep getting better and better yo
So like many of you I’m big into food UA-cam. Chef John, Ragusea, Babish, Lagerstrom, Helen Rennie etc.
Love ALL of their content but THIS man is who I turn to for the holidays. Not only is his food fantastic but he has an authenticity and a genuine desire to care for, teach, and feed people that I believe is unique to HIM.
There is a kindness in him that comes through in his videos that inspires me to prepare the best possible holiday meal I can for my loved ones. Grateful for him ❤️
Completely agree. While I also really enjoy watching chef johns content and recipes, I cannot say the same for Babish for some reason idk and I've never watched any content from all the other chefs you mentioned. I really like watching Refika's videos though, for middle eastern/Turkish food. Do you have any other recommendations?
Wonderfully Done. A culinary artist indeed. Thank you for sharing. Merry Christmas
This recipe belongs in the flavor hall of fame. Big Ups , mad love and respect , thanks for the video
This is technique at its finest, such finesse to this dish from start to finish. Looks amazing man, well done!👍🏻
This looks great. I made that onion dip last weekend and holy cannoli, you really could eat it with a spoon. It was super punchy and delicious. Thanks brother.
Sounds good I’m trying it
@@onehit9401 yeaa me too
@@NBA-LejonBrames any tips on the pasta I fucked up the last time I made it
@@onehit9401 I heartily recommend
@@stryker0ae heartily recommended what
I love this channel so much. From the video production, to the soundtracks, and of course the recipes. I’ve prepared a number of your dishes and my kids love them.
I’ve learned so much over the years watching. I thank you for that! 🙏
Congrats, well explained ! Another incredible tasty monument from the nothern Italian cuisine (Veneto) : casunziei all'ampezzana, beetroot ravioli with toasted poppy seeds and smoked scamorza on top.
I will be honest... this looks INSANE. Number 1 on my MUST COOK list from now on.
That ruler is so nostalgic
I just found your channel, and honesty, I’m enjoying your videos so, so much. You do not just simply show recipes, you go into so much details, you tell us theory about the ingredients you use and you show your tips on how to make those recipes better
Watching your videos is so much fun, keep up the good work :)
This recipe and technique is Michelin star worthy. OMG...true perfection. Fabulous 👌
You nail it man, you’re the definition of what the holidays are. Currently flying back home to meet the family, I might just bang this out with them like you said. Merry Christmas Steven❤️
This is the best cooking channel on UA-cam! Congratulations 🥂
Forgot to say this, but I made your sweet potato casserole revision for a bunch of Parisians around Thanksgiving and they went nuts for it. Keep up the great work man.
I can't wait to make this. Every single recipe I've tried so far has been a huge hit with my friends and family. Thank you and happy holidays!
This was love. This was straight up love. I've watched a lot, if not all of your videos, and they are all fantastic... I just wanted you to know that I noticed, and that I'll be studying this video with the attention it deserves.
Totally agree!
I score my chestnuts on the cutting board with a cleaver, makes quick work of those shells
Seen you change the thumbnail like 3 times so I’m finally watching to help you out 👍👍👍
Sold. Making it for Christmas
Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Thank you for showing this pasta
I’m waiting for the day you write a cookbook because your recipes are genuinely some of the best I’ve ever made.
Being Italian we make Cappelletti for Christmas. Its on of our dear family traditions. We also make ravioli for Thanksgiving.
Your recipes have a lot of steps and a relatively high degree of difficulty, but every one I've tried (and nailed) was 💯percent worth it. Thanks.
Yum... Looks as if we are in for a delicious holiday season thanks to you! I cook for over 40 years professionally and I love, love, love your channel and attitude!🎄 have a spectacular and delicious season!
Honestly? Best cooking channel on UA-cam.
What a beautiful recipe. Gonna try it. Merry Christmas 🎄
Looks creative and delicious!
Merry Christmas Everyone and stay safe and healthy!
I made this for Christmas and it was delicious!!!! Well worth the effort. Great the next day too.
Homemade pasta is a life altering experience. Good job, Steve!
Love your channel and have been a faithful Patreon for a long time -- I've made many (many) of your recipes and your recipes are my GO-TO! In the pasta/ravioli making mode, I learned so many new things with this video -- boil the chestnuts first then roast -- ugh, all these years, never boiled and only scored and roasting (no wonder our roasted chestnuts taste like paste)! Polly-O ricotta is East Coast/ NY only, trust me as a LI girl, I know this moving west living in CO, CA, and OR......you can't find Polly-O outside of the east coast -- even at the *best* Italian markets. Best bet is to recommend whole ricotta (not part skim) -- any brand -- trust me, finding whole ricotta is not easy to find outside of east coast either.
Final comment/question -- 250g whole eggs vs 250g yolks + 1 whole egg? Having watched Thomas Keller (faithful yolks only + whole egg + milk + OO) and Gordon Ramsay (eggs + yolks + OO) -- what is the best? Making yolk-based dough creates SOO many egg whites to deal with. Also, what about salt and/or OO in the pasta dough? I gather this is using Funke's pasta recipe with whole eggs --- I have not made yet (I have his book). Good luck with the pasta rolling 'bat' - I'll stick to my kitchenaid pasta attachment. Totally agree with using a pasta machine and portioning dough out in 1/4 segments -- it makes this recipe totally approachable.
Apart from Italia Squisita you have the best traditional Italian recipes on yt that ive seen. And ive seen many italians with yt channels.
I've been making pasta since I was 5 with my Nonna and even though I've done it for so long I've never realy followed a recipe or even used a scale, I understand this video is to teach but i never realised peaple make such a big deal out of making pasta. Sorry it just makes me happy I had my Nonna to teach me stuff like this
P.S. Your the first and only UA-camr she liked
Wow this looks so impressive!! 🔥 Can’t wait to try and make filled pastas this winter!
Great intricate recipe....very complicated yet needed in this world!
Best cooking channel on UA-cam. I really love the style of the videos and the recipes are on a whole other level
At zero point had the thought of how long it would take to do this. I mean you're already a day in on the pasta prep. Plus you make it look like I can take my time (something I like to do when I cook anyway, especially for a meal my family is going to eat) and be able to present a beautiful dish for my family.
holy… this is definitely the appetizer I’ve been looking for so desperately this christmas season. Do you know if i can make the pasta shapes ahead? On the day before?
Another winner 👍🏼these recipes just do not disappoint
Pasta looks flame 🔥
Merry Christmas to you too ❤
whooooaaaa.... you used to post on cooking subreddits to get your channel started, all those early uploads that were shot in your apt.
you blew up HUGE, i remember when your views were only in the dozens. I am extremely gratified at seeing your success on yt, congratulations dude.
I miss you man I need moar delicious recipes, happy new year!
That was a plate of beauty. Thank you!
Wow, what a pasta! Amazing🎄🎄😀
OOOOOH, this sounds & looks wonderful!!
OMG! Looks unreal! I must try this! 😍😍
*That Pasta recipe looks freaking delicious, that's for sure.* 👍
*Merry christmas everyone!* 🎅 😈
this looks beautiful and so delicious!
I asked for you to do chestnut pasta last year. That recipe looks wonderful. There is a Sicilian pasta dish that uses Sicilian pistachios. Have you ever made it?
You should also make Capezzoli di Veneree - Nipples of Venus.
All of your content is excellent. I trust your palette over my own. Keep up the great work.
My girl will definitely want to make this when I show her we both love chestnuts
I ate twice around the holidays, in my younger days.
Truly amazing chef👏👏👏👌
Never been this early before, love the content brotha!
Beyond words 🤩😋 can't wait to try. Channel is so underrated. 🔥
Steve, you just Next Leveled The Next Level.
You could add a few cranberry to go with the sage leaves when you plate , and then you have mistletoe!
not me watching this at 4am hungry as fuck im so sad LMAO
Looks absolutely amazing man! Can't wait for a chance to make it!
Thank You For Another Fabulous Show!,
I ordered your book !!!
Cannot wait to try this. Looks and sounds soooo good! HAPPY HOLIDAYS!!!
As usual this looks fantastic!!!, you are very talented!!!😉🙋♀️
This pasta would go really well with truffle, in the filling and on top...
I would use conac instead of lemon.
i could watch you make pasta for hours dude
I really enjoyed this episode man.
These look amazing!!
I gotta try this one this year. Could you update the description with the link on making your pasta recipe by hand?
Yeessss I love chestnuts been looking for something like this. 🤤😻
Gorgeous!
WOW last time i was here you had like less than 100k now i come back and you almost have 1 millions WTF!!! im so proud:')
This looks so amazing. Definitely making it this weekend.
beautiful dish
beautifull meal bro, keep it going, thank you ! it's november/22 from brazil
Absolutely brilliant.
14:44. A plate of that Cappellacci, in a starred restaurant in Italy, they make you pay a lot of money !
Friggin yum
Awesome
This looks amazing. I haven't personally cooked with chestnuts yet... but I looooooove me some hazelnuts.
Great as always dude, well done!
I would like to see you use mascarpone cheese in a dish one day. Very very elegant cheese really good in Italian desserts.
I reccomend you try out Pasta ai Fagioli (Pasta and beans), Very good!
Amazing, really want to try this recipe! Just a question please, does the butter have to be unsalted?
One of the most unusual pastas I've seen honestly.
And the new camera seems to be doing a decent job btw.
The Mama Cusato ruler was adorable I must say
Wow, dude where is your restaurant? Good Lord your recipes are off the hook 🪝
It looks delishh
Steve what is preferred pasta water salt? I rarely eat white pasta. I know, there's nothing wrong with it. I eat whole wheat pasta and it doesn't need salting the water (to me). But white, absolutely. I recently made some DeCecco, added about two tablespoons of salt to the water, and it was sufficiently salted, but tasted "chemically." So, kosher maybe? Thanks in advance!
Salt is salt, kosher is just a shape/size of the crystals, that won't matter when it's dissolves into the water.
i know you have things like it on your website, but please make a full hardcover cookbook!!
Looks amazing
That is the sexiest looking fresh pasta dish I have ever seen. Your labor of love is amazing.
He definitely saw the Michelin star pasta chef video for this videos inspiration
Do they freeze well? Any special procedure to do it, or just pop them in a bag and put it in the freezer?
Amazing looking dish!!!!
This is Art!
Amazing !
This looks amazing and I wish I could just order a few pounds of this pasta from you.
i don’t think the lemon goes well with it but great dish anyway. it’s really inspiring