È straordinario che la cultura italiana e sarda sia condivisa e portata avanti mostrando antiche ricette che valorizzano non solo il territorio ma la cultura gastronomica. Un video bellissimo e super informativo ❤
At 4:22 the translation is completely wrong, it's not "no one makes it on a different day" but closer to "no one's stopping you from making it on a different day"
We went to a class to learn how to do it in this particular town. I immediatelly learned why this takes months and possibly years to master. Nothing to do with Asian pulled noodles, for which you can find tons of youtube videos. This video doesn't show the reasom why this is so hard to make. The dough is extremelly dry and unforgiving. Those initial 4 or 8 strings will most likelly break as you pull. and you have to restart. But wait!! Before you restart, you have to rework your dough by hand to give it just barelly elasticity to get you started without breaking it. Then good luck reaching 16 strings!! You will get stuck repeating thise process over and over for hours beofore you maybe reach 32!! The speed and strenght with which you need to pull the dough is something that takes tons of practice to figure out. You guys just don't know what you are talking about. Superficially comparing this to the Asian pulled noodles because of the way the lool alike. Good luck pulling this dough as you would do on Asian pulled noodles.
People in the comment section think that semolina flour is the same as wheat flour. Have you ever worked with semolina flour? It is extremely brittle especially at that stage of thickness, which is why it’s dryed and then broke apart. La Mian or most of the recipes of asian noodles are made with wheat flour which is rich of elastic gluten. I believe it is different and not the same. Shame on everybody who’s shitting on this awesome and rare tradition. Right now I’m in Sardegna and I’ll try to visit Nuoro to try this simple yet difficult plate
Actually, you can get the noodles but it is very, very, very hard to come by. I arrived home yesterday from a 2-week trip in Sardenia, including a 3-night stay in Nuoro (a very beautiful place) and was able to get some home through "the back door". (It was legit and legal.) Our B&B host knew a friend of a friend and since my traveling Canadian buddy's family is Sardo, and have stayed a few times at this B&B, all the stars were aligned. Of course, we all had a bowl while there--lamb stock, a crazy amount of Pecorino cheese, Filindeu--in a tiny but lovely restaurant.(Surprisingly, the stock seems very low in salt.) I won't mention names as I was asked not to.
Hello there beautiful how are you doing today? I hope you're having a great and beautiful new year, ❤🎈 may this year be brings you good health wealth and joy Amen 🙏 do you think we could be friends?
I'm from this region of Italy 🌚 c'mon guys you know how many products are just "sanctified", like carbonara, pineapple on pizza or cheese on fish. We're not the most famous region so whenever we've got something unique let us brag about it :( . I'll look into the name since the n and i in Filindeu doesn't add up. "Thread of God" would be 'Filu de Deu' or 'Filu de Deus' in Sardinian, I'm not sure how it could become 'Filindeu', since the plural would be 'Filos de Deu(s)'. I'll look into it but the meaning of the name might be different than Threads of God 🤔
@@viperking6573 - ugh... i cannot make a good culurgionis. :( i can wrap asian potstickers and dumplings. i can do pretty much all of the other pasta shapes that i've seen (trofie was probably the second hardest for me), but i just can't get the culurgionis shape. lol
@@TeamCGS2005I actually kind of agree with tijot. My mother grew up near and spent a lot of time around nuoro. This pasta is quite famous in the immediate region and to native Italians. The rest of the world doesn't know about it but it's not a new thing or necessarily a "secret". I personally have never tried it, but my mom said they're honestly not her favorite and have a weird mouth feel. That said, I also agree with you, I highly doubt that the original commentor has actually ever tried it. My main issue with this pasta is the cooking method. It just seems way too heavy and dense
I wonder if this community is aware of the Asian hand pulled noodle ? Seems incredibly similar, and looks like it’s been adapted to a different climate and culture, and don’t really see the connection with pulling the noodles only to eat it as crackers ?!?!
I think it would be very nice in layers in a pudding or cream. And, he was not as skilled at pulling them evenly as the women who have been filmed. The "mesh" as you call it, is actually the pattern of a Star of David.
It's ridiculous. My mom can make it, and there are plenty of people who can as well. Listening to this guy, it seems like an impossible skill when, in reality, it just requires manual skills and practice, like many other crafts. It's no surprise that not many people can learn it if the experts make you believe you won't be able to, all while stating that only a few are capable of making it. It's a clever way to self-promote and keep the circle of real experts small and exclusive.
Japan has soba, the exact same thing just a zero gluten noodle. It's almost like every culture will eventually discover the same technology because the material world works the same way no matter where you live. @@rohikunokami
yet they use a different ingredients the flour they use doesn't have enough gluten to keep it's shaped during pulling so they have to be extra careful in pulling and not slap it around like how they do pulled noodles
It's mostly marketing... Asian noodles are just as varied (actually, more varied), depending on the country or sub-regions within a country. Fat, thin, hair-like, hand drawn, hand rolled, blade cut, There are soba noodle makers who spent their entire life making soba, go to any decent noodle shop in Northern China and you'll find someone pulling hair-like noodles by hand, using a variety of ingredients. This is done daily without fanfare and no pretense. It's simply a way of life and a mean of sustenance, it takes a lot of mastery, and at the same time, it's nothing special. Props to the Italians on taking their little sub noodle culture and market the heck out of it. :)
except it doesn't. many other videos explaining this kind of pasta had Chinese people giving compliments - keep in mind that what you refer to is literally not even using the same ingredients
@@cristsan4171 There are lots of noodles in China 😅 Egg noodles, lye noodles, rice noodles, hand pulled, wide noodles, thin noodles, the list goes on...
🤦🏻♂️ No, italian pasta comes from antique roman pasta, etruscan pasta, antique greek pasta, antique mesopotamian pasta, it’s said in the encyclopedias, the Vincenzo's plate channel talks about it. A
Hello there beautiful how are you doing today? I hope you're having a great and beautiful new year, ❤🎈 may this year be brings you good health wealth and joy Amen 🙏 do you think we could be friends?
Suddendly? I guess you discovered it now, but the tradition is very ancient and known. Italy stopped of doing that work during the Middle Ages, because it started a sort of "industrial production" to sell its goods to many countries of Europe, Africa and Asia. Only few Italian families continued the tradition and used their own hands to make them. Today, filindeus (not spaghetti! the shape is not the product!) are just made in Sardinia, and Sardinians are the most genetically isolated people in Europe and the westernmost by genetics in Eurasia.
@@thechosenone2894 correct? Historically speaking Marco Polo never talked about noodles (or pasta, or whatever), and there is nothing about that in “the Million”, the book of his travels written by Rusticiano da Pisa in the late 13th century. Polo's noodles is just a hoax, a myth created in the US and published on the Macaroni Journal in 1929.
Lol, sacred. Leave it to an Italian or French person to make it seem like it's a guarded secret. This could literally be learned with enough practice. just who wants to waste their life on one single thing?
I mean, pretty much any craft can be learned with practice. Them calling it sacred doesn't have anything to do with the methodology. It's just because they always eat it one these two religious holidays.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
È straordinario che la cultura italiana e sarda sia condivisa e portata avanti mostrando antiche ricette che valorizzano non solo il territorio ma la cultura gastronomica. Un video bellissimo e super informativo ❤
At 4:22 the translation is completely wrong, it's not "no one makes it on a different day" but closer to "no one's stopping you from making it on a different day"
We went to a class to learn how to do it in this particular town. I immediatelly learned why this takes months and possibly years to master.
Nothing to do with Asian pulled noodles, for which you can find tons of youtube videos. This video doesn't show the reasom why this is so hard to make. The dough is extremelly dry and unforgiving. Those initial 4 or 8 strings will most likelly break as you pull. and you have to restart. But wait!! Before you restart, you have to rework your dough by hand to give it just barelly elasticity to get you started without breaking it. Then good luck reaching 16 strings!! You will get stuck repeating thise process over and over for hours beofore you maybe reach 32!! The speed and strenght with which you need to pull the dough is something that takes tons of practice to figure out. You guys just don't know what you are talking about. Superficially comparing this to the Asian pulled noodles because of the way the lool alike. Good luck pulling this dough as you would do on Asian pulled noodles.
Maybe YOU can't
😂😂😂😂
The reason it doesn't show how "hard" to make it is.... Is because it isn't hard to make.
You just described pulled noodles. That's why it's so difficult to learn the art of noodle pulling. Again, this is Italian ramen.
Cazzo che bel commento. Grazie
People in the comment section think that semolina flour is the same as wheat flour.
Have you ever worked with semolina flour? It is extremely brittle especially at that stage of thickness, which is why it’s dryed and then broke apart. La Mian or most of the recipes of asian noodles are made with wheat flour which is rich of elastic gluten. I believe it is different and not the same. Shame on everybody who’s shitting on this awesome and rare tradition. Right now I’m in Sardegna and I’ll try to visit Nuoro to try this simple yet difficult plate
Crafted with love and made for a purpose. I wouldn't mind trying it. ❤
Absolute genius! Touching!
"never break pasta"... "Except for this one"
Actually, you can get the noodles but it is very, very, very hard to come by. I arrived home yesterday from a 2-week trip in Sardenia, including a 3-night stay in Nuoro (a very beautiful place) and was able to get some home through "the back door". (It was legit and legal.) Our B&B host knew a friend of a friend and since my traveling Canadian buddy's family is Sardo, and have stayed a few times at this B&B, all the stars were aligned. Of course, we all had a bowl while there--lamb stock, a crazy amount of Pecorino cheese, Filindeu--in a tiny but lovely restaurant.(Surprisingly, the stock seems very low in salt.) I won't mention names as I was asked not to.
It's similar to a kind of Chinese noodles 龍鬚面
Sorry, the pasta my ex wife made was the rarest pasta ever. She made food once to woo me and never cooked again.
Lol.
I wonder how it measures up to stretched noodles from other places...
Wow.. Really sacred and special
Hello there beautiful how are you doing today? I hope you're having a great and beautiful new year, ❤🎈 may this year be brings you good health wealth and joy Amen 🙏 do you think we could be friends?
Isn't this the Dragon Beard Noodle?
Cool i have friends from Sardinia
Grandioso!❤
I'm from this region of Italy 🌚 c'mon guys you know how many products are just "sanctified", like carbonara, pineapple on pizza or cheese on fish. We're not the most famous region so whenever we've got something unique let us brag about it :( . I'll look into the name since the n and i in Filindeu doesn't add up. "Thread of God" would be 'Filu de Deu' or 'Filu de Deus' in Sardinian, I'm not sure how it could become 'Filindeu', since the plural would be 'Filos de Deu(s)'. I'll look into it but the meaning of the name might be different than Threads of God 🤔
Pineapple on pizza is sanctified? Wot?
@@matteframe the opposite
can do it easy at home?
@@BestInsider Never done it, in fact the pasta is not really famous, ravioli and culurgionis are much more famous
@@viperking6573 - ugh... i cannot make a good culurgionis. :( i can wrap asian potstickers and dumplings. i can do pretty much all of the other pasta shapes that i've seen (trofie was probably the second hardest for me), but i just can't get the culurgionis shape. lol
I did try do it at home, but can not. anyone here can do it at home? do it is easy?
Name anything after a Saint and poof... it's magically sacred.
Only two Italian families, and about a million Chinese chefs, know how to make this noodle...
Different texture different recipe different procedure. Not even the same thing.
Bruh, you really think you know it all.
Americans: *Breaks it in half*
Nice next time i make momo i will use the broth for this pasta. My onky problem is what cheese to use.
Don't use pecorino sardo because the taste it's too strong. You could use parmesan cheese instead
@@codrutaioanamitin1642 thank you
@@Mohul06 you're welcome
So you need to have a floklore , one guy making it and there you have it , a special pasta lol
I think you meant to say a few million (Chinese) people who make hand pulled noodles!
Isn't that just the regular way of making thin noodles? 🍜
same method different ingredients.
basically it's like trying to make mochi using regular rice and not sticky rice.
Well, good to retain culture! I'd make it Bolognese style...It's really just pasta after all!
If it were that good they'd find a religious justification to eat it all the time.
I missed half the video looking at that fly crawling all over the pasta.
It's like Chinese dian-dian noodles
It's overhyped
Why have you tried it before? Doubt it.
@@TeamCGS2005I actually kind of agree with tijot. My mother grew up near and spent a lot of time around nuoro. This pasta is quite famous in the immediate region and to native Italians. The rest of the world doesn't know about it but it's not a new thing or necessarily a "secret". I personally have never tried it, but my mom said they're honestly not her favorite and have a weird mouth feel. That said, I also agree with you, I highly doubt that the original commentor has actually ever tried it. My main issue with this pasta is the cooking method. It just seems way too heavy and dense
Don't
A food needs to be known, eaten and loved by many to be overhyped, and since this pasta shape doesn't check either of 3 boxes, it is not
You found the perfect balance of pointlessness and ignorance with that statement.
It’s made in India, still we make it by hand
It's a standard semolina pasta dough, nothing magic
I wonder if this community is aware of the Asian hand pulled noodle ?
Seems incredibly similar, and looks like it’s been adapted to a different climate and culture, and don’t really see the connection with pulling the noodles only to eat it as crackers ?!?!
same thought
Just different flour and slightly different water pH and salinity.
I think Chinese invented noodle and spaghetti.
@@papagen00 uhm china didn't have semolina or durum wheat to make spaghetti
@@papagen00no
I think it would be very nice in layers in a pudding or cream. And, he was not as skilled at pulling them evenly as the women who have been filmed. The "mesh" as you call it, is actually the pattern of a Star of David.
It’s like Chinese hand pulled noodles
Lol they hand-pull noodles like this all the time at Chinese noodle shops.
You know Chinese hand-pull noodles are more glutinous so it’s way easier to pull right?
Pulling fake noodle-flavoured plastic "noodles" is not all that impressive 😂
Right that fly is annoying me now.
It's ridiculous. My mom can make it, and there are plenty of people who can as well. Listening to this guy, it seems like an impossible skill when, in reality, it just requires manual skills and practice, like many other crafts. It's no surprise that not many people can learn it if the experts make you believe you won't be able to, all while stating that only a few are capable of making it. It's a clever way to self-promote and keep the circle of real experts small and exclusive.
yeah, even chinese has something similar called Jinsimian
Japan has soba, the exact same thing just a zero gluten noodle. It's almost like every culture will eventually discover the same technology because the material world works the same way no matter where you live. @@rohikunokami
@@zacablastersoba isn’t pulled.
@@zacablaster Soba is different. They roll and cut it. Why? Low glutten content.
@@rohikunokamiDo they use semolina flour?
this is basically how people make noodles in China and Vietnam....so...
Wow do you want a candy?
yet they use a different ingredients the flour they use doesn't have enough gluten to keep it's shaped during pulling so they have to be extra careful in pulling and not slap it around like how they do pulled noodles
They absolutely do not use semolina no
It's mostly marketing... Asian noodles are just as varied (actually, more varied), depending on the country or sub-regions within a country. Fat, thin, hair-like, hand drawn, hand rolled, blade cut, There are soba noodle makers who spent their entire life making soba, go to any decent noodle shop in Northern China and you'll find someone pulling hair-like noodles by hand, using a variety of ingredients. This is done daily without fanfare and no pretense. It's simply a way of life and a mean of sustenance, it takes a lot of mastery, and at the same time, it's nothing special. Props to the Italians on taking their little sub noodle culture and market the heck out of it. :)
Non importa quante volte ci provo, l'impasto non viene bene 🥹 Per favore aiutatemi!
Misua........ Much finer than this "sacred" pasta... And uses even less elastic WHEAT flour.
it also exists in china
What's it called?
except it doesn't. many other videos explaining this kind of pasta had Chinese people giving compliments - keep in mind that what you refer to is literally not even using the same ingredients
@@aiko9393
Chinese Noodles
@@wellaciccio2362
China: powdered coarse wheat + water
The other not so China: coarse wheat + water
@@cristsan4171 There are lots of noodles in China 😅
Egg noodles, lye noodles, rice noodles, hand pulled, wide noodles, thin noodles, the list goes on...
Uh huh. Its so rare that every grocery store i've ever been in sells it. What a crock
🤦🏻♂️ No, italian pasta comes from antique roman pasta, etruscan pasta, antique greek pasta, antique mesopotamian pasta, it’s said in the encyclopedias, the Vincenzo's plate channel talks about it. A
So a Chinese noodles?
So this is just a pasta shaped by fine threads like hand pulled Chinese noodles but inferior due to it being cracked into lumps
Hello there beautiful how are you doing today? I hope you're having a great and beautiful new year, ❤🎈 may this year be brings you good health wealth and joy Amen 🙏 do you think we could be friends?
Suddenly Italy has hand pulled spaghetti??
Suddendly? I guess you discovered it now, but the tradition is very ancient and known. Italy stopped of doing that work during the Middle Ages, because it started a sort of "industrial production" to sell its goods to many countries of Europe, Africa and Asia. Only few Italian families continued the tradition and used their own hands to make them. Today, filindeus (not spaghetti! the shape is not the product!) are just made in Sardinia, and Sardinians are the most genetically isolated people in Europe and the westernmost by genetics in Eurasia.
really, lol
That's probably the technique Marco Polo brought back from china...
No
Yes, that's correct.
Yeah, to Sardinia but weirdly not back to Venice, his native city. Good lord yall are DUMB
@@thechosenone2894 correct? Historically speaking Marco Polo never talked about noodles (or pasta, or whatever), and there is nothing about that in “the Million”, the book of his travels written by Rusticiano da Pisa in the late 13th century. Polo's noodles is just a hoax, a myth created in the US and published on the Macaroni Journal in 1929.
I eat these noodles every day in china.
Yeah, plastic noodles like your plastic rice. Yummy!
Aww man, you had me til’ the mutton!
To each their own. Not for me though.
Yes …one city…and most of china…and Korea….japan….some parts of New York and San Francisco… get over yourselves.
lol it's just pulled noodles
Such a bs...
Just chinese noodles. I therefore conclude pasta came from chinese noodles.
Yawn
Lol, sacred. Leave it to an Italian or French person to make it seem like it's a guarded secret. This could literally be learned with enough practice. just who wants to waste their life on one single thing?
European economy is nothing without unnecessary manual labor dedicated towards stuff like noodles.
@@Rudenbehr That's because Americans fall for it
Meanwhile, in Japan...
This is hand cut soba. It takes years to learn.
I mean, pretty much any craft can be learned with practice. Them calling it sacred doesn't have anything to do with the methodology. It's just because they always eat it one these two religious holidays.
@@Ahodges2022 Yes, that was my point.
Meh
Doesn't seem like it tastes any good. I'd rather supermarket pasta or spaghetti and make some good fettuccini out of it.
When I saw that lump of dried pasta glued shut together... Oh my, that was painful to watch. Utter nonsense.
Chinese "Pasta":
Hmm not awfully impressed
This man clearly have never been to asia😆😆😆
Worth exacly Nothing
You lost me at Mutton! 😢
So it's Ramen basically.🤷♂️