I wish they had shown when the actual formed pasta was coming out, and not just the scrap at the start and the cutting process. ANd when he was holding it in his hand, they showed his hand and not the pasta. A lot of loose camera work happening there.

The FDA is pretty strict with food production environments!

I mean how do you even diagnose an issue? is it just from experience? I can imagine a hundred things all have to work in perfect harmony for it to work!

@@tbrowniscool They aren't as complex as they seem, load cells and basic electrical. I do agree they can be frustrating based on product being run, but a smooth running line is music to the ears.

Apply.

That requires another market research, but could be a possibility

Or sheets of lasagna (assuming the dough is the same)

@@21cup It sounded like the dough was densely worked and low hydration at that point, so any pasta type that requires heavily worked, low hydration dough might be possible.

@@kellywhite9299 Correct.

Calm down

I ordered one case, easily one of the best pastas ever.

@@brianl4767 Thank you for eating pasta like a decent person.

You can't get fresh pasta to be al dente. That's a deal breaker right there!

@@jpaxonreyes I didn't know that. If that's the case why do many chefs make their own pasta from scratch?

@@69elchupacabra69 - I don't know. Fresh is also made with different ingredients than dry pasta. They're practically completely different foods.

@@69elchupacabra69 Some dishes work great with fresh pasta, some dont

It's because fresh pasta and dried pasta are as different to each other as orzo and rice. They might be the same shape but they're different foods.

It's in Fresh Market already!

I think Trader Joe's is renting or paid for rights to the shape, as well, so store brand Cascatelli will be available at TJ's. NPR did an update at the end of 2021 and talked about availability.

I was going to say! I just heard him on planet money talking about this.

Same!

It's available in Trader Joe's now.

I gave them for Christmas to podcast lovers.

LoL. I bought 6.

Their pasta is so good. People really don’t know

Big deal. I always buy 5 boxes/bags of whatever pasta.

kzfaq.info/get/bejne/f7FdqZd036iWdoE.html 🔥🔥

He talked about running shifts but they ran the factory for less than 8 hours O.o

Yeah a 60lb dough ball at the end is like 40 extra boxes of pasta they could sell. Talk about food waste.

STFU, you do not know that it's thrown away.... Stop talking stupid

@@starrychloe probably to dense to be made into edible pasta. I am sure if it was that easy they would do it.

Maybe they don’t want to make other humans work nightshifts which ruin lives

Its typically waste. Any leftover dough like that usually runs extremely hot (granted they have INDUSTRIAL machinery that cools it throughout the process) but a lot of pressure/heat/etc. has negative effects on that remaining dough. And the screen can easily be clogged by older/drier dough, which causes MASSIVE issues at the point of extruding through the die. The old dough won't properly mix into the new, and a hunk that big can make the machine paddles work too hard (damaging a million dollar machine) because it has to be mixed before it goes into the "screw". The screw forces dough into the die, and the tube the screw slides into causes a ton of pressure, which compacts the dough into that shape. Essentially, it isn't worth it to save that "birth", not saying they don't, but they are probably buying 50# bags of semolina at probably $20/bag, plus its diluted (at a 28 percent hydration level), so it costs them about $15 to throw it out, where as if they tried to extrude it, it would cost them $2500/hr or more of downtime if they ran into an issue I listed above.

I can see why it's a lost opportunity.

I am very sure they use it

Throw it away or bring it home I guess

We actually feed it to farm animals when possible. We look for farmers near by that want to pick it up each day.

@@sfoglinipasta7617 yes! This is fantastic and exactly the kind of thing I wanted to see 😁 thank you

You’re right. Tacos sound pretty good.

It's an offering to the Flying Spaghetti Monster as a thank you for all the noodles in the world!

@@luxtempestas R'amen

seems like they throw it out because he was sweeping the ground and putting the stuff in there. I would like to think he wouldn't put dirty dough with clean dough if he was gonna reuse it.

After that kind of pressure, it become a pretty dense, thick, and hard pasta dough. I'm not sure if it can be used for anything anymore.

@@user-oj3cz6jq3r you should become a pastor

Hello, it's a matter of thicknesses. You can check my comment below for more details.

I have cooked the sporkful pasta and found that you need a very large water to pasta ratio. And starting with rapidly boiling salty like the sea water. That way the pasta is moving constantly throughout the cooking and the water doesn't get overly starched. Hope this helps.

Not unpleasantly so personally. So many pasta shapes, it’s ok to stick with what you like. If you have more of cascatelli, I’ve had best luck not cooking it too long in water, and letting it finish cooking in a good quantity of a loose sauce, on medium - medium low heat.

I've had it and liked it. texture was fine for me, but my wife didn't like the taste. Tasted like pretty good pasta to me. Not as good as the hard duram expensive pasta I like to buy but as good as Cecci or the other well known brand.

and then they bastardize it by calling it "trumpets" 🙄

I wanna Invest too, how do I get to Steven Hatzakis

Thanks , placing my trade with expert Steven Hatzakis ASAP

lots of story about him, he must be honest and for people to talk this good about him

losing less than 1% of total dough per pasta making session is probably a lot more efficient than a home chef.

It's 50lbs out of 5000. He doesn't care.

@@Ptitnain2 he should care. At $4 a box that’s $73,000 a year…… per machine

Water and scraping it off

The dough already inside would likely harden overnight and cause clogs, it's basically wheat glue. If they ran 24h it would make sense to not clean

Liking and commenting so they see this…

It was the weighing and packaging machine that was breaking down. He didn't say anything about breaking it down, as opposed to the extruder, which is broken down and cleaned.

They complained about the scale machine breaking, not the extruder which has the shape disk in it. But maybe they clean that one every day too, who knows

Most stuff you see in stores is, "fresh dough" is made with eggs, sometimes olive oil, and a completely different type of flour

What do you mean by "these"? Do you mean the pasta packaging or the videos?

@@jpaxonreyes he means videos. A lot of eater stuff is subtitled

@@michaelhall7546 - Ahhh

by having a good idea + business plan to attract investors

Who knows what that other guy does. He might be money bags

@@rob6850 - Looks like the standard amount of machinery for dry pasta.

what are you suggesting

Says you?

@@daveklein2826 Says the dictionary. "Made in a traditional or non-mechanized way."

@@MrWizard65 LMAO

You using the term "I'm pretty sure" means you know nothing

What do you think would happen to pasta dough left behind on an augur overnight?

Its just you

You.

By the next day that ball of dough would be hard as a rock. Ever have play dough turn dry as a kid if you left it open? Pasta isn't much different. If you mix it back in its going to ruin the next days batch with inconsistent texture and hard dry bits that plug the machine. Never mind the bacterial or fungal growth that would start in it. There's also going to be a limit to how much can be pressed out of the machine before the machine is out of travel on the press. If they are getting 50lbs out of 6000lbs of wastage that's not bad, less than 1%. If they did much of anything with it they would be putting out a sub par product, which can ruin a business if they are known for having consistent quality stuff.

I think you'll find that waste like this is the norm in most food production. It's generally less than a percent of the overall product anyway, not significant compared to how much is thrown out by supermarkets or at home.

They replied in another comment that they try to find nearby farms to take it for feed

Yep, missing where it said they throw it out. That's what you're missing.