Making Su Filindeu Pasta in Sardinia
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- Опубликовано: 6 сен 2024
- A visit to Sardinia, Italy to see how the very rare pasta Su Filindeu is made. By author Elizabeth Minchilli. For more information please see my latest book Eating My Way Through Italy.
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That she keeps smiling convinces me that this must be one hell of pasta. I wonder how it tastes like...
Tastes like noodles soup
The lady pulling those noodles so effortlessly is absolute beauty. This video is amazing, and as an Italian, thank you for showing our rarest pasta - only a small community of women know how to do this nowadays.
Grazie tante dalla Nuova Zelanda.
Only an incredible Culture, as ITALIAN, has this GEM connected with our love for PASTA.
HAVE A GOOD LOOK TO THE PEOPLE...
NO ONE...IS...FAT..BUT..ENERGETIC, RIGHT?
I'M ITALIAN AND ONE OF THEM, 70 years old and with no problems as diabetes, colesterol and so on..
Why?
Think about.
Here in New Zealand also the kids are with these problems.
Why?
Think about...
Thank you to manage and make this specific video on our beautiful Culture connected with food, and I'm so Proud of!!!?
They say there are only about ten women in the world who still make that particular pasta and I think they are all on RUclips.
and perhaps another half a Billion in China
@@Adam.P I know how to make the pasta.
@@Adam.Pquando imparerete a rispettare la Sardegna, terra vecchia più di 600milioni di anni! Con tradizioni millenarie che si perdono nei tempi, La Sardegna deve deve essere sempre in un angolo e sminuita Vero? Sono esistiti i popoli del mare, siamo stati abilissimi commercianti, guerrieri, navigatori, provate a pensare quante cose abbiamo esportato in giro per il mondo!! Pensate ai shardana alle loro capacità popoli lodati, Ammirati, e stimati anche dagli antichi Egizi, pensate ai Sardi ancora oggi popolo stimato, fiero, orgoglioso, tenace, ancor oggi guerriero, ma no pensate ai cinesi o ai giapponesi, al riso ed ai samurai!
Art. Nothing less.
i love your videos so much!! they inspire me to travel the world and explore the art of food and culture. amazing as always :)
Thank you!!
Mark Erin’s brought me here to you, I’d like to find out how to have the opportunity to come try your su filindeu
I love it!
I Love your Channel!
Kisses from Brazil😘
I'm guessing there's something about the timing and the amount of kneading you must do.
I have no knowledge of cooking, but perhaps the dough needs the balance between separation and non-separation: apparent with the salt water and regular. Perhaps the salt is used as the separator (during the pulling), so that salt needs to be distributed evenly throughout the dough?
🤔
I should probably look it up..
One chef tried and failed and one company tried with machine failed miserably, there are only 3 lady left who can make it
Amazing!!!
Que trabalho perfeito!
Espectacular!!!! Que rico !!!
The video is very nice, makes you want to eat them!!....but the "italian mandolin song for turists" is a stab in the Sardinian heart and tradition!!
Beautiful video,it must be delicious!
It was!!
Great production, lovely!
Che meraviglia 🥰🥰🥰
Hey Elizabeth! Loved the video. How is it possible to actually meet the chef in person and experience this first hand?
It is not too difficul to make. Sometimes i made it for my family, my kids. But i cooked the pasta with soup of chicken, beefs. It's so delicius!❤
@@huyenfilindeu1001"it's not hard to make" and yet, like, actual world-renown chefs struggle to learn it. P sure what you've created is but a bad imitation if people who have devoted their lives to culinary endeavors can't replicate it properly. I would love to see what the 3 women who can actually make it think of the pasta of someone who says it's "easy" when they've been struggling to find even one person to teach the method to, you goofy dork 😂😂
I fully just did this and it was effortless. I added pieces of goat meat in mine. It tasted so good....
...until my wife slapped me so hard out of my sleep asking why is the pillow soaking by my mouth.
Moral of the story, women please just let us sleep in peace....
The video is fascinating and very informative. I cannot but wonder if these threads are not so fine they almost "melt" into the broth turning into some kind of vermicelli 🤔🤔 And as it's so hard to make these threads, what is the difference between them and ordinary vermicelli?
Mariya I think you are confusing vermicelli pasta with vermicelli rice noodles. Vermicelli pasta is roughly same thickness as regular spaghetti, sometimes thinner but typically thicker than spaghetti ever so slightly.
Grazie a te!
I love learning this. Will she teach how to make this special pasta online?
Wow thank you
Magic. Finger magic.
Absolutely Beautiful Video :)
❤❤
i wonder how its taste like
Saw on 23andMe I have Sardinian ancestry. Had no idea what it was but Dayumm looked up the chicks, wheweeeee they are something else. Even that old lady is fine
Real food video
Still not as much mystique as the McRib
Lamian Italian style 😁👍
i am NOT dogging on the culture, my hubby is a chef, but the stock looks AMAZING only question tho is why is the pasta so watery? he didn’t drain the water before serving, am i missing something?
In italy we sometimes consume pasta in a meat broth (where I'm from, we're used to veal or poultry, I wonder how lamb broth tastes like). The consistency is watery, yes, but... thicker ^^ In the end we're talking about a tasty emulsion of fats.
Its soup and yes , you missed a lot, everything actually.
Wow ! The Sardinians best noodles maker in the world .
What does it taste like?
Bless are those hands which crafted this meal and are blessed by our lord Jesus even more blessed those who receive this God's gifts.
su filendeu is basically hand-pulled spaghetti
Alguém mais veio pelo fatos desconhecidos?
Sim😂😂😂😂😂😂
Like the Chinese, he uses some kind of kansui or the water she uses is alkaline enough to give the dough elasticity. So I think. =)
What's the song please and thanks! 😁
The dough must be perfectly proofed for this.
I don't think it's proofed as it's only water and semolina flour. However it's worked and kneaded in a very specific way to stretch the gluten so that the pasta can be stretched that way. I wouldn't be surprised if there was a little resr period to give the dough a chance to relax but I don't believe it's proofed like bread dough
you have a typo in the video
❤
italian version of chinese pull noodle?
Indeed. This is "big deal"... (yawn)
Damian Rhea literally less than ten people know how to make this
Non hai capito niente
Lasci stare quella merda questa è robba buona
Sardinia, the Italian Island where this pasta is made, has nothing to deal with China. And this pasta "su Filindeu" is made in a different way. Yes, there's something similar but both pasta, Chinese and Sardinian, keep their personality.
The secret... Alcali... Baked baking soda in water. the recipe has more than 2000 years. Check out chinese lamian.
such an art... now to become extinct... very painful fact... God please mercy
Isn't this a bit like italian ramen?
I think it's a similar process of pulling.
Rameno
John Smith Ramenu
But 8 times pulling thats crazy
Do you know the exact recipe to make the dough?
Semolina flour, water and salt are the ingredients but I imagine you would need to experiment with the water/flour ratios to get the right consistency so the dough doesn't tear but also isn't too loose..
Not only that, the temperature and the dryness of the air also effects the dough, sea salt taste differently in different place of world also. Water also contains some special minerals. flour will be high content of protein in this case.
show this to china they will be able to make million copies of this pasta in a week..
And it will suck
In their dreams anything is possible. The reality is definitely something else...
figata
Perché non dite mai gli ingredienti e le dosi?
Rally nice video, but the music is not sardinian. It sounds like a southern Italy armony and Sardinia is really another thing.
wish we had smell/taste-a-vision....mmmmmm
UAU
Spoiler now that it’s on RUclips more than 5 people know how to make it now 😂
Seeing something done and doing it are totally different, ya sillybilly.
@@meepmoopiethe3rd I’m sure that’s how you learn to do something
Its just fideo
Cabello de angel y listo.
Great video, but I had to mute it. I get the stereotype of the mandolin and the authors probably wanted something easily associable with the Italian culture, but it is extremely unnerving. We're talking about an instrument played in the neapolitan area, where you can listnen to MANY other kinds of folk music, by the way.
It's just that... the mandolin is something with a somewhat poor connection to this country (and it makes my ears bleed XD)
Dude, the author uses the same kind of music for every single video. You're finding something that's not there.
@@ifergot I'm sorry but... isn't this a channel about an American discovering Italian dishes? How am I finding "something that's not there"? She's clearly using a musical medium to get her message of "authenticity" across to an international audience. Btw thanks to you I'm checking this channel again and giving thumbs up to her videos 🤣
@Christopher Wrigley wow, such passive aggressive. Much impressed
Today, January 16, 2024, only 3 of the women who know the su filindeu technique remain.
Oh my… i hope someone learns this so this tradition gets passed on!
Grandma's beard
No ingredients on the pasta!! “?”
Water and semolina flour are the only ingredients. Not sure about proportions though.
I hope this gets passed down
mutton is not lamb
Ofc it is 🙄 mutton is old sheep meat an lamb is young sheep meat. It's not rocket science. Also, it would have taken you like 4 seconds to Google it instead of just commenting and looking like an idiot.
this is NO different from Chinese lanzhou noodles. Perhaps Marco Polo stopped in Sardinia on the way back?
This gramma is fibbing a bit. There is another article somewhere wherein she is quoted as saying she has two bowls to dip her fingers in, one with "salt water" and the other plain water.
Dollars to donuts that salt water is actually potassium "salt" which is really potassium hydroxide.
I follow your work a great deal and am a fan. But wheat dough is wheat dough. It doesn't turn into the consistency of modeling clay based solely on "elbow grease".
What is it with old women and kitchen magic? Hiding their dang secrets so well they take them to the grave rather than tell the world? It'll die with them at the expense of the next generation, and BECAUSE no one wants to learn AND because no one wants to teach the whole encyclopedia of truth, from beginning to end, with no omissions.
🇮🇹 Potassium hydroxide (KOH) would never be used. At the beginning of the video, the two pebbles are seen very well: one of only water and the other of salt water. In Sardinia an excellent sea salt (NaCl) is produced.
Salt water is used because it makes some wheat proteins soluble, making this type of processing possible.