How The World’s Rarest Pasta Came Back From Near Extinction | Still Standing

How The World’s Rarest Pasta Came Back From Near Extinction | Still Standing | Business Insider

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Күн бұрын

Su filindeu, or "threads of God," is the rarest pasta in the world. For a century, it was made by a single family in the Sardinian city of Nuoro for religious celebrations. Today, there are fewer than 10 people there who know the secret to making the pasta as thin as a strand of hair. Secrecy nearly led to the dish’s disappearance, but now, the pasta is finding new customers abroad. We went to Italy to see how the process of making su filindeu is Still Standing.
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How The World’s Rarest Pasta Came Back From Near Extinction | Still Standing | Business Insider

Пікірлер: 577

@advicepirate8673 28 күн бұрын

Strange how our society struggles to find any middle ground between total disappearance and disgusting over-commodification.

@murimurimrui 28 күн бұрын

It's like liking a new music. You keep listening to it alot in the beginning then you start to hate it, then later on it bounces back to normalish.

@nitsujri 27 күн бұрын

Well it makes sense. I don't want to make pasta like this. Most people don't want to. A company will only do it if it makes money. So there's only left art to keep it alive.

@ImARealHumanPerson 27 күн бұрын

Stunning and brave. How could you say something so virtuous..

@Turdfergusen382 27 күн бұрын

That’s what capitalism is all about. Profit is the only thing that matters.

@jnak974 27 күн бұрын

I don’t lose sleep over it. Regardless of whatever thing humans lose, something else will replace it eventually, only to become obsolete……. And then someone goes and rediscovers it. There’s not a whole lot of uniqueness in the universe, only the virtue and character of the soul.

@ProgressiveGoldbug 28 күн бұрын

Maybe I’m old and sentimental but knowing that people are keeping these traditional artisanal methods alive brings joy to my heart

@winifredherman4214 27 күн бұрын

I’m practically licking my screen!

@mii_kay4514 24 күн бұрын

It also keeps surprising me how successful the artisans still are. Like that other video about concrete Tiles, they take long to make and are expensiv,e but the company keeps surviving. It puts into perspective how many people we are and that even if you create something that we seemingly already have an abundance of, there will ALWAYS be people who need that thing you make. It might sound wierd but sowing and embroidering makes me feel connected to the olden times where people didn't just do it for fun.

@NazriB 24 күн бұрын

Lies again? Police Academy Free Meals

@BusinessInsider 22 күн бұрын

Thanks for watching!

@nirdinur 27 күн бұрын

6 years ago in a TV show about food around the world there was an episode about Sardinia and they showed this magnificent pasta. In that show they talked about only a few women in one village that knows how to make it and it looked like this pasta is going to disappear soon. It is so heart warming to see that people are making an effort to keep this tradition alive. I never had the chance to taste this pasta but it makes me happy that this tradition is spreading and there is hope for it. Thank you, the people that do this work, and those who made this video.

@vn8600 25 күн бұрын

it can't be any different from....pasta

@Call-me-Al 25 күн бұрын

@@vn8600 it is pasta, but different manufacturing methods give very different textures and mouthfeel. That's why experiencing ravioli feels different from linguini or farfalle and so on.

@jaeboogie2786 25 күн бұрын

Yeah it was from Great Big Story with Beryl.

@vn8600 25 күн бұрын

@@Call-me-Al Thank you for the explanation.

@BusinessInsider 22 күн бұрын

Thanks for watching!

@AwokenEntertainment 25 күн бұрын

the best way to preserve methods like these is probably to just make a Public step-by-step KZfaq tutorial so it could be followed forever

@teklife 23 күн бұрын

yea really, the guy's struggling with how to share the technique with people so the craft is not lost forever, and there are literally thousands of ways to do it online, youtube and instructables probably being amongst the best ways. it's like the people in eastern mediterranean freaking out about having too many blue crabs and not knowing what to do with them. boy would i love to have that problem.

@vidard9863 15 күн бұрын

It's basically just that thousand strand pasta from China dried in a different way. It isn't sharing the information, it's getting people to take the time and do it.

@teresafloris4575 28 күн бұрын

He is my dad, i’m so proud of him, i love u dad❤️

@ImproMooray 28 күн бұрын

Which one? The guy at the tract restaurant?

@421rants2 28 күн бұрын

Way to go dad......so are you learning to make it too?..........= )

@teresafloris4575 28 күн бұрын

@@ImproMooray Luca♥️

@amritakesh 28 күн бұрын

God bless him and you ❤

@AlbinoAxolotl 28 күн бұрын

That’s so cool! It’s amazing to have a connection to such an interesting and scarce cultural heritage!

@somzzychuks3722 28 күн бұрын

The only pasta you are allowed to break 😂.

@HeyThreshold 27 күн бұрын

Ahah but no, candele have to be broken too for example.

@hansmemling2311 27 күн бұрын

I always break my pasta because I like to live dangerously.

@SeanOHanlon 26 күн бұрын

😂😂😂

@phrimphrao54 26 күн бұрын

@@hansmemling2311 you put pineapple on pizza right?

@nurrbreak1328 25 күн бұрын

@@phrimphrao54uhh yeahh,i like pineapple on pizza 😂

@jenniferaddison3829 27 күн бұрын

Looks like Dragons Beard candy, and I thought that looked hard to make. How beautiful to watch!

@RyanEglitis 27 күн бұрын

Wish they went into how it eats - it seems like it had a very springy texture. They also didn't really go into any of the dishes it's used in - it just looked like nondescript broths.

@CountFab 27 күн бұрын

Sheep broth and pecorino

@RyanEglitis 27 күн бұрын

@@CountFab Wow, it's like I'm there. You can really taste the sheep!

@tondriasanders6306 25 күн бұрын

It’s a simple religious dish. There is really only one way to eat it. It sounds like you’d just make a simple broth and cook the pasta in it. Extremely. Simple. It was a dish served to religious pilgrims, penitent people, seeking to connect with a saint. It’s not fancy.

@dmcgee3 25 күн бұрын

I chuckled at that. Lamb broth would be a more accurate English translation, I’ve never heard anyone use the term Sheep broth before but I certainly will be now.

@3ikilee 25 күн бұрын

Yeah it’s giving dumpling more than pasta…

@brendanmeyer1613 24 күн бұрын

first man to learn and first man to give the pastas secrets for commercialization

@silveritea 21 күн бұрын

I saw this pasta originally on the Pasta Grannies - a couple of British women traveling Italy and documenting rare pastas. I hope to get to try it someday.

@MasumiSeike 28 күн бұрын

Sounds like Dragon Beard candy in the way it is made

@MORGUEMAW 28 күн бұрын

i was about to comment this LMAO

@shadowfire04 28 күн бұрын

it's like dragon's beard candy but pasta. i love it

@castallyourspells 28 күн бұрын

拉面 , or hand-pulled noodles is made in a very similar way, except it's not dried and then broken into pieces.

@karenneill9109 28 күн бұрын

@@castallyourspellsYeah, very similar. Except that last step of layering. I think that’s probably the hardest part…

@KrazeDiamond 27 күн бұрын

Well it originated in China, so.

@aKalishnacough 28 күн бұрын

Things that die out rarely continues to have cultural significance. Gatekeeping who can make certain kinds of food is wildly silly.

@hansmemling2311 27 күн бұрын

I understand that that’s how it seems but Italy has a tradition of protecting crafts. Music, shoe making, weaving whatever it is artisans and experts always taught this orally to a select amount of students. Guarding the particular wisdoms they had from outsiders. It might seem silly but it comes from a place of looking for financial safety from a time where information wasn’t free and abundant like it is now. By protecting the knowledge of the trade people protected their livelihoods.

@OddWoz 25 күн бұрын

Exactly. It’s no wonder a tradition dies out when people keep it for themselves and don’t share… even with locals in their own village.

@WobblesandBean 25 күн бұрын

@@hansmemling2311 Yeah no, it's ridiculous and pointless to gatekeep something. Keeping the tradition alive is more important than your elitism at wanting to feel "special" for being one of the only ones who know how to make it.

@MrStone125 25 күн бұрын

@@WobblesandBean I mean, financial safety makes a lot of sense to me. Here's the thing tho, you don't NEED this either. It's just something you want, which isn't necessary.

@christopherchung7152 25 күн бұрын

Would you rather die a hero or live long enough to see yourself become the villain?

@EricGranata 28 күн бұрын

This is a heartwarming story and Luca is a true bro for helping to keep the tradition alive. The pasta is so unique, I don’t think you need to worry that its origins will be forgotten as (I hope) folks would seek information about it as they encounter it. Bravo!

@phaiz55 24 күн бұрын

Dude doesn't want this pasta to be sold for a profit but his restaurant buddy is selling it as part of his $250 per person menu.

@billc6087 26 күн бұрын

I love when he talks about the pasta talking to him. A true artisan.

@_Dreamsmith_Magoo_ 27 күн бұрын

"over and over and over...."?? it takes 8 times. EIGHT to reach 256. do you know what exponents are?

@jenelaina5665 24 күн бұрын

How many bundles of those times 8 for each in the final version you reckon? 3 layers x 8 x what 6-8 across? That's over and over and over

@_Dreamsmith_Magoo_ 21 күн бұрын

@@jenelaina5665 its only 8.

@scorpioninpink 28 күн бұрын

That weaving technique needs much more saving than the pasta at this point.

@OddWoz 25 күн бұрын

I tend to agree.

@OddWoz 21 күн бұрын

@@MeretrixTricks they’re talking about the baskets the noodles are dried on.

@______IV 27 күн бұрын

No matter how much people try to maintain culture and religion as is, they’re a part of life and are subject to change like everything else.

@theRealA.B.Q. 28 күн бұрын

Me in China eating the most cheapest food from Pulled noodle places 😂,

@kishisetasama 27 күн бұрын

Same thoughts. Because for some reason, Italians balk when you call pasta noodles...when it is noodles. 🤣

@danilorossi8743 27 күн бұрын

@@kishisetasama Its not that noodles chinese eating, which I don't like at all. The italian Pasta is another thing. it is so difficult to understand and respect the traditions and cultures of other countries. People are so stupid caught up in globalization that they don't realize that everywhere in the world things are different. or the Chinese taken by their imperialism believed they had invented everything ! closed in their obtuseness mind when the truth is that they went from being a poor, agricultural country after the Second World War to capitalism exploiting low-cost single-manpower, hard work imitating Western technology and falsifying each of our products. And there is still a clear divide between China's coastal cities and inland cities

@euclideanspace2573 27 күн бұрын

Then you know 馓子 which is this really reminds me of.

@ahadabdul6263 26 күн бұрын

Fancy European….😂

@danilorossi8743 26 күн бұрын

@@ahadabdul6263 very very smart, Abdul. Its our culture. Learn to respect other culture like I do.

@elisasini.11 27 күн бұрын

I read all the comments below, and apart from a few and the ones of Luca's daughter, I'm really speechless of how much ignorance there is around the world. People talking about Sardinian languange as a dialect or saying that because of its religous origin this pasta is too complicated to be kept... damn... are you guys serious. I'm from Sardinia and I've been making pasta since I was 6 years old with my grandma... these are things that can not be explained if you don't live such experiences. I wanted to learn making Filindeu and tried many times alone, then I met a friend of Luca, which showed me how to do, but I still don't master the technique. I also made those that you call Chinese noodles (doing them easily). I can assure you, if you don't understand the difference between semolina flour and all purpose flour, then all what you're talking about is useless. Apart from if it tastes good or not, if it is Chinese or from somwhere else, it's a technique of an artisanal crafting, that needs to kept alive-if you're not from this island in the Mediterranean sea, how would you understand what makes it so special... you just see it as simple pasta..., an italian version of the Chinese noodles, too complicated to be done for just a simple dish... please, don't just comment because you don't have anything better to do.

@hansmemling2311 27 күн бұрын

Venice and Sardinië are the two places I want to visit in Italy really bad. Venice because my favourite composer is from there and Sardinia because it looks magical and culturally rich to me.

@sbinsdca 26 күн бұрын

You sound elitist 😂

@mackennzie9 26 күн бұрын

...but, now that you mention it, does it taste good?

@cheekibreeki904 25 күн бұрын

This mindset is one of the chief reasons why these fancy noodles nearly died out. I hope you're proud of that, too.

@elisasini.11 25 күн бұрын

@@mackennzie9 i like it very much. The texture of filindeu in sheep's broth is perfect to capture all flavours

@Haplo-san 28 күн бұрын

Seeing thumbnail + title, I thought this was a creepy pasta story. Then I realized this was just a Business Insider video.

@srahhh 24 күн бұрын

Hahaha the title is formatted just like those spooky short film channels, you're right

@HaloInverse 24 күн бұрын

It's not "creepy" pasta, just "unusual and misunderstood" pasta. 🙂

@clays.murdock1815 7 күн бұрын

This video is trying so hard to make this seem extremely difficult but it's a super simple straight forward process.

@needmoreramsay 19 күн бұрын

I believe this is some of the best content on the internet !! Educational, inspiring, culturally rich and diverse; is just incredibly well done and fascinating as well ! Thank you for the incredible work. 👏

@blessedbeauty2293 23 күн бұрын

- I hope the tradition of weaving && pasta making continues. 🙏🏽 ❤

@fansizhe9997 27 күн бұрын

Simply amazing video!!! Thanks for sharing!!!👍👏🏻🙏🙏🙏💖💖💖

@geneard639 27 күн бұрын

I think its poetic that the Pasta that welcomed traveling pilgrims seeking a religious awakening, as the penitent have dwindled, the Pasta has grown legs to go find those who seek Salvation.

@WobblesandBean 25 күн бұрын

Dude it's just pasta.

@shivathedemonkiller964 25 күн бұрын

@@WobblesandBeanWhat's wrong with being poetic?? Not everyone is materialist with a dead heart like you

@t1281 16 күн бұрын

Pastavangelists

@pierpaolomercurio 25 күн бұрын

I've actually eaten this, in a wonderful sheep broth. It was really good

@tondriasanders6306 25 күн бұрын

Two new bucket list items have been added

@kurukashi8 24 күн бұрын

in east Malaysia, this things cost like 1.5euro for a dozen..

@importantname 27 күн бұрын

if it tastes good people will buy and eat it. If not - it is just flour and water.

@ddegn 27 күн бұрын

Hey, there is also some salt in it.

@williamdrake9864 24 күн бұрын

If this was something of an online class to take. I would 100% wanna learn. I love learning new skills and food is my heart. I hope this catches on and the craft of making it continues on.

@rgarewal100 28 күн бұрын

Wait who taught Luca? How did he learn?

@YasuTaniina 27 күн бұрын

I think he more or less taught himself. Found out bits an pieces from various women, but never the whole thing. Remembered what he saw his mom do growing up, etc. That's what it seems to me to mean when they say he "took matters into his own hands".

@vsznry 28 күн бұрын

Looks like matza soup at the end. Or chicken noodle. Could combine the influences.

@FollowTheJohn 25 күн бұрын

Brilliant. We need to keep this type of tradition alive.

@catsamandaandfriends 28 күн бұрын

Looks yummy!

@luciamariarossi4120 27 күн бұрын

this is so touching to me ❤

@JustSayin916 27 күн бұрын

BRAVO! Che bella. Grazie!

@donaldharlan3981 27 күн бұрын

Excellent craft 🍝

@jenniferstrachan7084 18 күн бұрын

Wow Thank you for bringing attention to this

@corvettesbme 28 күн бұрын

I liked this video!

@Rowrowthegravyboat 27 күн бұрын

It makes me want to experiment and learn how to make it

@svs2136 25 күн бұрын

*feels its morally wrong to make money off the pasta* *Teaches it to someone who proceeds to sell it at his restaurant*

@cheekibreeki904 25 күн бұрын

He's not making money off of it, so it still tracks. Whatever his students do, it's on them.

@codyeynon8467 27 күн бұрын

Saw people making this all over Asia.

@maxthepupp 24 күн бұрын

That is an INCREDIBLE looking broth! Would love to try this. Not try to make it tho...mad respect!❤😎

@victoriamahon3765 26 күн бұрын

I wish they would make KZfaq videos because I’d love to learn how to make it but will never be able to travel to Italy.

@OrtiJohn 25 күн бұрын

3:49 It's not "might stick" but "has to stick"

@ns-kt 27 күн бұрын

why didnt interview the women making su filindeu?

@pugsandcoffeeplease 25 күн бұрын

Okay, it's settled. I now HAVE to go to Sardinia in addition to Sicilia.

@munchkin0.o 27 күн бұрын

Bravo for keeping this tradition alive !! it looks so delicious !! I'm so curious about the texture of the pasta must be really really nice in the mouth :)

@MaC_MoNeY415 27 күн бұрын

Amazing. Kick the Bucket Pasta.🎉

@421rants2 28 күн бұрын

Very cool.......= )

@BerylLx 25 күн бұрын

This feels so weird watching this video right after having read Gary's comment on the Pasta Grannies' Su Filindeu video a few weeks ago

@miskee11 27 күн бұрын

lol, so much hype about plain ramen. like literally it's just ramen.

@hannahmore9118 24 күн бұрын

This would be perfect for Santa Fe, New Mexico. We have the Basilica to Saint Francis and there are weaving traditions here from the local Pueblos Indians(yes, that is how they call themselves, please no snark) and historic Spanish traditions. Hope someone brings it here.

@searchingfortruth619 28 күн бұрын

I wish they would have talked about what makes it such a unique eating experience. Looks kinda like pasta to me...

@rsybing 28 күн бұрын

That's like saying there's no difference between eating spaghetti and eating linguine unless someone explains it to you.

@searchingfortruth619 28 күн бұрын

@@rsybing given that I won't be eating this food any time soon, yes I would need someone to explain it to me

@birdspi9324 28 күн бұрын

@@rsybing I can't tell the difference, put the same sauce and meat on spaghetti and linguine the flavor doesn't change, still pasta

@ETamJP 27 күн бұрын

There might be different varieties of wheat, different grinding methods and so on, but yeah, it’s just pasta/noodles. So long as the person eating likes the dish, it’s all good at the end of the day.

@i_am_a_toast_of_french 27 күн бұрын

@@ethanstewart9970 the shape of pasta doesn't really change how it tastes

@netcyber 24 күн бұрын

"Threads of The God" is a metal af name, ngl.

@phdb 27 күн бұрын

unnecessarily complicated, beautiful when dry, very ugly after cooked.

@relmcmillan 25 күн бұрын

❤😮😊 amazing!😊

@lokipokey 4 күн бұрын

This is the kind of thing that I would relish in a restaurant because it's too difficult for me to learn myself. As opposed to eating something like a steak in a restaurant which is so ridiculously easy to make at home

@ThePastaStudio_ 27 күн бұрын

My Filindeu teacher ❤

@goldHydrangeas 26 күн бұрын

I would love to taste this and support it. It's made following the requirement of "bread" without leavening. 👍🏻

@Will-sq3ip 25 күн бұрын

As a pasta lover, I feel unworthy to do eat this pasta. There is so much heart and soul and history put into this pasta; I feel bad eating it as if some ordinary dish.

@ToastEats 28 күн бұрын

same thing as lamien or dragons beard, this skill isnt going anywhere

@sarjulia 27 күн бұрын

"Traditionally only made by women" ... so here we interview men on how they make it. Makes sense.

@SeanOHanlon 26 күн бұрын

He was probably the only one who they could find willing to show and tell on camera.

@sophieledden1961 23 күн бұрын

Was thinking this too. It’s a shame to see that it looks like it’s primarily men profiting off of this financially, and it’s weird to me that this seemed to be glossed over.

@colonagray2454 19 күн бұрын

I tried a similar rice noodle before where they did something extremely similar. It was incredibly fine. Idk how it didn't crumble

@symphantic4552 28 күн бұрын

5:33 "and beyond"? Aliens gotta eat, I suppose!

@ben8718 24 күн бұрын

Wait, I just had ultra thin pulled noodles in China, they called it lanzhou pulled noodle, it costed me 3 dollars

@margheritasoro8474 27 күн бұрын

Il mio adorato maestro,Luca Floris...la mia AMATA MAMMA❤❤❤❤

@something9048 27 күн бұрын

correct me, but is this basically just a dried lamien/mie tarik?

@MrKinghenrythe8th 28 күн бұрын

how come Claudia Romeo doesn't do these videos anymore? she was way better than this narrator

@RyanEglitis 27 күн бұрын

These guys are just interested in doing human interest stories over actually giving relevant information about things. They didn't even say how it is different to eat or what to serve it with.

@nitewalker163 28 күн бұрын

Kinda remind me of dragon beard candy

@IdealIdeas100 24 күн бұрын

They do this with sugar in some Asian countries. Its a candy there.

@vugu 25 күн бұрын

Doesn't look like actual threads. It's more like chipped pieces of stuck threads.

@user-pu8no2ol8q 25 күн бұрын

Same technique as Lamian, except that the Lamian masters let the dough rest and make sure that it never breaks when streching it😄

@howsthatmadehomeschool 14 күн бұрын

Pretty cool. Wondering how they know it’s the oldest?

@jakemarcus9999 27 күн бұрын

It’s great he understood the importance of keeping the tradition alive by sharing his knowledge

@cajunfid 24 күн бұрын

If this was France they'd probably have a school teaching traditional basket weaving and how to make the pasta.

@NessaRossini... 25 күн бұрын

So extravagant how it's made. I would never be able to make it. I'll have to stick with Mexican fideo for .47¢

@pennyfarthing1372 24 күн бұрын

Reminds me of the way the Chinese make their noodles by hand.

@dothedo3667 22 күн бұрын

As thin as a strand of hair? That's some thick-ass hair

@Atreusz 26 күн бұрын

please tell me which chef in Germany prepares this dish. would like to try this.

@mitchblahman13 24 күн бұрын

at 4:35 I think he says fresh pecorino instead of fermented

@gaganabhishek7583 27 күн бұрын

although one can see the strands being ripped apart while layering, she continues to says he is carefull to not to break any strands

@hansmemling2311 27 күн бұрын

I understand the confusion. I think he’s being careful not to break any so that he breaks as little as possible. The few that break are unavoidable. However if he wasn’t doing it carefully a lot more would break. I think that’s what she means.

@deesh6378 27 күн бұрын

italian dragon's beard candy

@rbhe357 26 күн бұрын

7:06 seems like a lot of work for noodle soup.

@vn8600 25 күн бұрын

go look up bird's nest soup.

@somefreshbread 25 күн бұрын

The noodle soup isn't the point of making it.

@rbhe357 25 күн бұрын

@@somefreshbread Ever notice how some people can't pick up on sarcasm? I know, I saw the same video you did.

@somefreshbread 25 күн бұрын

@@rbhe357 You have to know most people that make these sort of comments A) haven't actually watched the whole video and B) are just absolutely genuine with them - and awful. Can't really pick up that facetious tone in a KZfaq comment.

@rbhe357 25 күн бұрын

@@somefreshbread Fair enough, lol.