Pasta Recipes That Are BETTER LEFTOVER
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- Опубліковано 4 чер 2024
- #pasta #recipe #leftover
Usually, when it comes to pasta the rule is that you eat it hot and fresh, the moment it's first cooked. There are, however, a few pasta dishes that some people consider to be exceptions: recipes that might be BETTER when served reheated the next day.
Today, I'm summoning all my willpower (ok, Eva had to literally lock up the fridge) in order to avoid eating some of my favorite recipes immediately, and to test which of them actually taste better the next day.
If you enjoy this video, please give it a thumbs-up and subscribe to the channel!
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PASTA E FAGIOLI RECIPE - www.pastagrammar.com/post/pas...
PASTA E PATATE RECIPE - www.pastagrammar.com/post/pas...
RAGÙ ALLA NAPOLETANA RECIPE - www.pastagrammar.com/post/rag...
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00:00 - Sunday Morning Ragù
00:22 - Leftover Pasta Dishes
01:05 - How to Make Ragù alla Napoletana
03:12 - How to Make Pasta e Fagioli
04:57 - Trying Pasta and Beans "For Science"
06:04 - How to Make Pasta e Patate
09:44 - Trying Potato Pasta "For Science"
10:34 - Eva Finishes Taglietelle with Ragù
11:48 - How to Make Fresh Egg Semolina Pasta
13:57 - Trying Ragù "For Science"
14:15 - Eva Locks the Fridge
14:40 - The Next Day
14:56 - How to "Reheat" Pasta... Italian Style
16:40 - Trying Leftover Pasta Recipes
20:05 - Ciao for Now!
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I cant wait to come to your place for breakfast, lunch and dinner
You will be more than welcome! ♥️
and spend the night for the leftovers the next day?
Vincenzo! What's leftover at your house? Anything?
They will have you eating Barilla pasta in no time😙
Oh my god, i just saw your recwnt video and can just say: PLEASE make it happen :) I want to see the italian passion doubled! 🇮🇹
I think the ragù itself is better the next day, whereas fresh egg pasta not so much.
The perfect combo to me is left over sauce left outside overnight with fresh pasta cooked at the moment.
I'm inclined to agree. Ragù and various stews tend to be better the next day. Letting them just sit and rest a day or two usually brings out more flavours.
@@FredrikGranlundkayaker flavors.
@@BiblicalFE Not in British English.
@@FredrikGranlundkayaker Yep real English.
Yes. Ragù prepared before and fresh daily pasta works better: excepted lasagna or baked pasta (pasta al forno). In this case better together the day after 😋
EVA IS TRULY THE QUEEN OF ITALIAN COOKING 👑👑👑👑👑👑
You two are so funny, Harper's conning doesn't fool Eva. A marriage sprinkled liberally with love and laughter is one that will last.
Let's talk about how Eva's hair is longer, healthier and more beautiful in every new video!!!
I noticed that as well. A work in progress
Love and a great life does wonders for your health.
Haaaaarrrrppeeeeaaarrrreee is a very lucky man.
I think its the olive oil that does it.
Eva just looks much happier in general since they moved to Arizona.
I know I keep repeating myself here, but I don't know how they don't have like 3M followers. I'm so greateful they keep making videos regularly, always funny, different, creative, such great content and dedication. I'm learning so much, and appreciation and cooking skills for italian dishes has improved by 1000% thanks to them🙏
Same. We need to spread the word.
Actually I already started. Like, subscribe and share ya'll. You do it now! Velocemente! 😠😂 Shoot for half a mill, then, one miiiillion dolla...
subscribers. I ment to write subscribers.
So in England we do something similar-ish we have a Sunday roast dinner every week (well, a lot of people do even if it isn't every week) and you can use the leftover meat and roasted vegetables and stuffing and throw it in a frying pan to go crispy, So think leftover thanksgiving dinner in a frying pan the next day.And because it bubbles and squeaks in the pan goes what we call it..? Bubble and Squeak.
I made Eva’s oven baked pomodorini sauce and it’s so good that I think I will just use it as a tomato soup for bread dipping from now on 😅 I used half sun gold cherry tomatoes and it was so sweet and delicious. Thank you both for all these amazing recipes and entertaining videos! I look forward to Sunday mornings to sip my coffee while watching Pasta Grammar.
Mi ricordo mia zia in Calabria quando preparava il pollo nel sugo. La pasta in questo modo aveva un sapore incredibile.
Eva is so funny when she says to Harper "not everyone one will invite you". Hahahahha. So savage. I love it!
The word "Ragu'" always takes me back to my childhood when mum would have me standing next to her near the stove to prepare the Sunday Sugo, rich with meat iff cuts she asked me to buy at our local butcher, and in order to save money she stressed to ask for meat on the bone for the dog. Boy did it taste the best. It would take from 7.00am to after chruch where I would buy fresh rosette and pane di casa to dip into the sugo before serving. Those were the best memories of my childhood, and still today I make the ragu' just like mum taught me. Love you mum, never change ❤️
“Trust the process.” Always fun, always accessible. Great video.❤
Even frittata is better the next day, into a panino is divine
Pasta e fagioli e anche le lasagne alla boloognese! Mia mamma faceva la pasta e fagioli cosi' densa che il cucchiaio restava in piedi nella pentola(ci metteva la scorza del grana e la cotica per insaporire) e il giorno dopo...ma che te lo dico a fare!!?😁😋😋😋😋😋👍
Leftover cold pasta was always the best breakfast growing up. 🍝🇮🇹👍🏼
At the last Italian Restaurant I worked in we got in whole prosciutto. For the pasta fagioli, we would cook the beans with trimmings from the shank or skin of the prosciutto. When we finished a whole leg we used the prosciutto bone in the beans. It made it so amazing. Too bad such an ingredient is hard to come by outside of a restaurant.
Risotto is so much tastier the day after! In the north of Italy we make a Tortino di riso. You put some butter and the risotto on a cooking pan and you brown it until it’s golden and crispy
Pasta fritta is always awesome…my wife was surprised how good it was…I always make sure there are crispy pieces 😉
Eva, do you know that Pasta e fagioli is the tipical dish of my born city: Padova. We make it as a soup, with only carrots, onions, celery, potatoes and fagioli borlotti or fagioli di Lamon (a small mountain town).
If you want you can add the last part of prosciutto crudo (called muscoletto) in the boiling.
We blend everything (except the meat) and add ditalini rigati or broken spaghetti.
It's actually also better the day after!
A great hug, guys! 🤍
I know there is controversy over Italian-Americans calling Ragu “gravy” 😂 but I am one and my family does! Every Sunday my mom made gravy in the morning and I can confirm eating it Sunday was the best and having leftovers during the week was awesome!! My favorite and it embodies childhood for me!!!
Well, consistency wise it kinda looks like a gravy, I can see why.
My Italian born father called it gravy with his heavy accent too when speaking in English! I miss it!. That's how I know it and will always know the English word version! grave-a... lol
My grandmother would make the sauce (we never call it gravy in Western PA) on Saturday morning and we awoke to that aroma. For lunch we would have her homemade bread with a meatball and some of the sauce. Then the sauce went into the fridge for Sunday dinner. No one dared to sneak any of it before that.
You are right, my whole family are Italian, most of our parents were from Italy and call it gravy, because we live in the USA and we have the word Gravy in our Vocabulary. In the USA Gravy is made with a meat base, Sauce is made with a vegetable base, so if you put meat in with the tomatoes it makes it a gravy.
Same here, we called it gravy.
Pasta e patate has become the only thing I do when I have parmagiano rinds since you showed it in your keto video. I made it for a friend lately and there was a few bites leftover. I just ate it cold for breakfast and it was amazing.
🎉🎉🎉
I still stand by my decision the Eva is a National Treasure!! Just love her to pieces!!!
Guys you makes me starving!!! I love some leftover food even a simple spaghetti al pomodoro sautéed in a pan the day after. Its also interesting how different ragù is region by region. In tuscany for example is very meaty and brown and with no tomatoes. Talking about regions, why don't you do a series of 20 episodes dedicated each one to the food of a singular region? Anyway amazing job guys!
That's actually a great idea!!
There's a Mexican dish that is better the next day and that is mole chicken mole it is so just so delicious it is amazing especially with an egg on top oh delicious
I just made Pasta e Patete and oh my goodness, now I understand why Harper couldn't wait. It's so good!
leftover pasta fried in a little oil the next day is amazing
I think Lasagna is the best example of leftover that tastes better next day 😋
Ravioli as well....the ricotta...yummmmm
Just what I needed this morning!
Love this!!!
Thanks so much for that! ✌️🥰🍝
And... If the following day, after frying it, I have some leftover of this leftover pasta, I freeze it and a week later I make an omelette with it! Delicious 😀
No food goes to waste in my home!
Thank you guys! Another great video with fun recipe ideas!!
Great video thank you
That was wonderful!
I love that transition with the steam from the pasta.. very slick! That ragú looks heavenly.
Love your videos ❤ great. 👏
I loved this video!!! I could taste these in my mind the next day. Yum!!!!!!
Ava: "When you make ragu, you will always have leftovers"
Harper: "Not if you invite me" "ARE YOU GUYS NOT INVITING ME WHEN YOU MAKE RAGU?!"
Too wholesome 😂🥰
If an Italian does not have left overs they never made enough.
Truly, what Italian has ever made not enough?
That was an interesting lid ahe used on the blue pot.
This made me hungry! I wanna try everything too! I love the moka pots behind you.
I love the happiness on your faces after you take a bite ❤
Harper, Eva... you two bring back so many childhood memories for me (around Christmas four generation in the kitchen), thus, as you two explore the love of family and food it just brings me joy! And Harper, I really enjoyed your last comments when you shared why Eva's family continues the tradition of gathering around the Big Pot that makes more than enough for tummies and a happy soul!
We ALWAYS hope for leftover cooked pasta. We then fry it in olive oil, butter, garlic, red pepper, and cheese. The crispy parts of the pasta are the best! Ohhhh my goodness...we loved fried pasta!!!
I made the past fagioli tonight. OH MY GAH it was amazing. Loved it and it was so simple. My grocery store did not have dried beans so I used 2 cans of great northern beans. I boiled them with the pepper and garlic for about 20 minutes and then combined the rest as suggested.
Love your show ! great recipies and original, also you guys as a couple. Thank you !
Per me, la miglior pasta da mangiare riscaldata, che è addirittura più buona del giorno prima, è la pasta al forno classica o le lasagne. Provatela!
Sono assolutamente d’accordo!!!
standing ovation proprio! La migliore in assoluto, subito prima della pasta e fagioli. ed entrambe non bollenti, anzi.
You guys make my Sunday mornings happy! Your videos are the best way to start the day I go for my fresh groceries. Thank you 💓🍝
all of those dishes look tasty !! thank you very much
I love you two!!! I laughed...chained the fridge! This dish looks wonderful! Love it!
Thank you again because you are the only one that does everything like my grandparents. So awesome to watch your videos
This is how I make my left over pasta. It really is so good!
Great egg-fresh pasta making music 🎵🎶🎵🎶🎵
Thoroughly enjoying your videos! And the recipes are fantastic and simple to prepare! 🥗🍤🥂
Love! Pasta Fagioli!
Every time you guys cook , I get hungry. ❤
so happy I got garufalo pastas in my local supermarket ! They are the best ! So are you, keep this up always :)
Eva, when you use the potato peeler (on a potato😄), try it the other way round, not from the bottom to the top, but top to bottom. It will be easier. Trust me! I don't understand why people doing it from bottom to the top 🙈 I would cut myself more than the potato 😅😅 kisses from germany 😘
I will try!
loved this
Oh my goodness that ALL looks soooooooo Yummy ❤️
Have to say that this video was really fun to watch. Well done. Also informative. Have to remember to try refried pasta soon.
😂 a lock on the fridge door, I just love you guys!
I can't wait to try these amazing dishes of pasta.. may you enjoy your day today! ❤️
12:57 The way ragu should look. Awesome!
Great day for food thank you
Really fantastic
Definitely agree if you are going to reheat a pasta dish use the frying pan. The work horse of most kitchens everywhere especially in your southern grandma's kitchen. Cooking in the microwave is not as good.
Now that it October I want to make another butternut squash lasagne, but a Bolognese version, because like most Americans most lasagna use ricotta cheese instead of a bechamel sauce. Now that I have a mandolin I can easily slice thin sheets of butternut squash the way a want and protective gloves so I will hopefully not slice a massive chunk off my fingers. I also want to try making spaghetti all'Ubriaco which is something I tried making in college but had know idea that was actually a real Italian dish and not reinventing anything. This time I'll make it correctly.
I love pasta e fagioli as well as ragu they are 2 of my childhood favourites 😍 all those dishes look fabulous as always Eva. I love the old play pots from Calabria, my mother has a few of those.
Bravissimo for the locked fridge!!
Whenever I have pasta leftovers, with sauce especially, heating it up by frying it always makes it taste amazing.
Eva, you make the most beautiful pasta dough.
All this cooking brings back memories of Sunday mornings when my Mom would meal prep for the week, wonderful aromas! Buona Domenica ragazzi 😊
Looks delicious. We make our sauce with meatballs, sausage and occasional pork but I’m definitely going to have to try it this way too.
Yay! Yellow tomatoes! I canned them this year!! Now I know what to do with them!!
I sensed a bit of a Halloween vibe with ominous music and chains. Fun video! Grazie. 😃
🤌 pasta e fagioli is amazing. Bravo! I’m American-Italian, so I grew up eating “Italian” food, but clearly not the same kind as Eva. I never was a big fan of beans and have been hesitant to try, but very good. Thank you. Love the channel!
I didn't think it would be that good, but it really is. What makes or breaks the dish for me is adding enough good extra virgin olive oil.
You absolutely make the best pasta Fagioli
@Mary, I gave you a 👍as I'm in a generous mood 😁but no - my mother 💕💕does. As is usual with such things, her recipe is different [she is from Amalfi, by the way] but in my parents house the next day it was a breakfast feast with a fried egg on top, food of and for the gods imho. Oh forgot: mum, who is 93 in a few weeks, told us all that she did the pasta e patate for dad the day after their wedding, he said it was one of her outstanding dishes, honestly can't recall her ever cooking it for us kids 😢
Everything looks sooooo gooooood !
Great video guys! It was funny that Eva had to lock the fridge!
I think I'm going to try prepare myself your pasta e patàn, you're both great guys, greetings from Taranto.
Very cool video. Just for teaching us about pasta mista.
È vero, molti piatti italiani sono più buoni il giorno dopo!! Video carinissimo, bravi!!❤️
Harper, please do a Q&A session. I would love to hear about how Eva learned to cook and more about how you guys met and stuff.
Please…
Huge fan!!
We will! BTW, we have a Q&A video 😉
I need an Ava in my life Harper you are a lucky duck
You guys are going to be in a pasta coma tomorrow. Lol
All of the dishes look lovely, I can't wait to try these recipes. Great video guy's! ✌️
we are from southern Italy and the way my mom used to make pasta the next day was the same way but she would also add bread crumbs to give it the crunch so good
Made the pasta patata last night for dinner….my wife loved it…..love that everything cooks in the same pot!!😊
I always fried my left over pasta til crispy but I did it in butter, never thought to use olive oil. Next time I have some left over pasta I will give that a try . I always cooked my ragu at least 6 hrs, anything less and it was raw. I was so happy to see you make yours the same way. It looked so good, made me hungry for a big Sunday dinner!
I recall cooking once in Italy (I had an extended stay there) and meeting up with a local restaurateur the next day and proudly explaining how I’d made my slow roasted ragu earlier that week . “How long did you cook it?”, she asked. “Six hours”, I said. A bit of a pause. “Meh, better than nothing,” with a sorrowful look in her eye.
Great videos 👍
Very long story short: As a kid, I learned from an Italian Chef while working in the kitchen in a Country Club in California, to make my pasta sauces the day before I was to eat them. Cook-refrigerate, and the next day reheat and eat. As God is my witness when I got older and remembered this and DID it, I now do it every time. All I do during the reheat is add some pasta water and fresh herbs. SLAMIN'.
Hi what a pretty picture you've on your profile! Just decided to stop by and say Hi!! I hope my compliment is appreciated 😊
Eva usa tutte le marche che uso io. Pasta, Mutti e anche la marca di pomodorino giallo. The very best!
Amen..agree! My grandmother made her so called Pasta goulash..in short..left over pasta with leftover Sunday red sauce..mixed with the refrigerator….! Cooked slowly..eaten day later unless my sister and I couldn’t resist in the middle of the night.
Eva fai vedere a Harper "Sabato domenica e lunedì" di Eduardo De Filippo così capisce il rituale del ragù riscaldato il giorno dopo, bello arruscatiello
I agree, knife to peel potatoes, peeler to do carrots! Thought I was the only one that did that!
We always had plenty of Sunday sauce leftover and would have it - with freshly cooked spaghetti or rigatoni (we called it maccaroni) on Tuesday and Thursday. The leftover pasta from Sunday dinner was fried on Sunday night for a snack!!! My father used to tell me his mother (from Caserta) would make them pasta e patate often. I will definitely try to make it now after Eva's great instruction. Thanks to you both.
My Italian father used to make a crispy omelet the following morning with LINGUINE PASTA ALLE VONGOLE leftovers! I used to wrinkle my nose up, but man o man - soooooo good!!
Truly your recipes look delicious. I must try soon. I find that many of the approaches are similar to the ones I learned in Spain and so do not think they are too foreign. There they say that many dishes are better the following day. I thought it was something about the flavors marrying each other. Nice plating, and btw I really like that terracotta pot.
Harper & Eva, very nice video. Back in the day, my father would prepare left-over ziti or rigatoni (with a little tomato sauce). He would beat 2-3 eggs and pour into a skillet together with the left-over pasta. I guess kind of a pasta omelet?. When I was a kid, I thought this was crazy (left-over pasta tomato sauce and eggs!!!). But now I see the benefits of re-imagining left-over pasta! Steve (New York).
"Are you guys not inviting me over when you make ragu?" 😂 you always make me laugh.
My Mom's sauce was always best the next day & we all knew it was worth the wait. Her sauce was also the best of all the Peconi family. I remember her using ribs, pork hocks and other meat choices. I want pasta now. Think tomorrow I'll be cooking & Tuesday eating. Italian Canadian in Ottawa 🇨🇦
I had leftover pasta e fagioli and recooked it the way you did. I understand now why you want leftovers from this dish! I definitely liked it better that way! Thank you for the great advice!