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 ❤
@Wolfram___7 ай бұрын
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"
@nicolacambuli59957 ай бұрын
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.
@rickwilliams9677 ай бұрын
Maybe YOU can't
@jamessudek21257 ай бұрын
😂😂😂😂
@jamessudek21257 ай бұрын
The reason it doesn't show how "hard" to make it is.... Is because it isn't hard to make.
@johnaeryns53647 ай бұрын
You just described pulled noodles. That's why it's so difficult to learn the art of noodle pulling. Again, this is Italian ramen.
@Falche237 ай бұрын
Cazzo che bel commento. Grazie
@numberoneappgames7 ай бұрын
Crafted with love and made for a purpose. I wouldn't mind trying it. ❤
@Falche237 ай бұрын
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
@igorpuppim307 ай бұрын
"never break pasta"... "Except for this one"
@lostintranslation76523 ай бұрын
Absolute genius! Touching!
@landless_lion7 ай бұрын
It's similar to a kind of Chinese noodles 龍鬚面
@kamuymamushi58777 ай бұрын
Isn't this the Dragon Beard Noodle?
@sulis79977 ай бұрын
Wow.. Really sacred and special
@GorellJeff7 ай бұрын
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?
@Anryot7 ай бұрын
Grandioso!❤
@ToudaHell7 ай бұрын
Isn't that just the regular way of making thin noodles? 🍜
@greatninja25907 ай бұрын
same method different ingredients. basically it's like trying to make mochi using regular rice and not sticky rice.
@gEtar877 ай бұрын
Sorry, the pasta my ex wife made was the rarest pasta ever. She made food once to woo me and never cooked again.
@ayeshak68227 ай бұрын
Lol.
@reddave2157 ай бұрын
Cool i have friends from Sardinia
@viperking65737 ай бұрын
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 🤔
@matteframe7 ай бұрын
Pineapple on pizza is sanctified? Wot?
@viperking65737 ай бұрын
@@matteframe the opposite
@BestInsider7 ай бұрын
can do it easy at home?
@viperking65737 ай бұрын
@@BestInsider Never done it, in fact the pasta is not really famous, ravioli and culurgionis are much more famous
@chanjcm4 ай бұрын
@@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
@Faesharlyn7 ай бұрын
I wonder how it measures up to stretched noodles from other places...
@jdkgcp7 ай бұрын
Name anything after a Saint and poof... it's magically sacred.
@jepolch7 ай бұрын
I think you meant to say a few million (Chinese) people who make hand pulled noodles!
@silentstormstudio47826 ай бұрын
So you need to have a floklore , one guy making it and there you have it , a special pasta lol
@BestInsider7 ай бұрын
I did try do it at home, but can not. anyone here can do it at home? do it is easy?
@hoilst2657 ай бұрын
Only two Italian families, and about a million Chinese chefs, know how to make this noodle...
@1stYoutubeHandle7 ай бұрын
Different texture different recipe different procedure. Not even the same thing.
@BigHalfSteps7 ай бұрын
Bruh, you really think you know it all.
@rollyherrera6236 ай бұрын
Well, good to retain culture! I'd make it Bolognese style...It's really just pasta after all!
@Puddingskin017 ай бұрын
Americans: *Breaks it in half*
@heythere13587 ай бұрын
I missed half the video looking at that fly crawling all over the pasta.
@Mohul067 ай бұрын
Nice next time i make momo i will use the broth for this pasta. My onky problem is what cheese to use.
@codrutaioanamitin16427 ай бұрын
Don't use pecorino sardo because the taste it's too strong. You could use parmesan cheese instead
@Mohul067 ай бұрын
@@codrutaioanamitin1642 thank you
@codrutaioanamitin16427 ай бұрын
@@Mohul06 you're welcome
@Riverside_clunster7 ай бұрын
It's a standard semolina pasta dough, nothing magic
@royalchaudhari19913 ай бұрын
It’s made in India, still we make it by hand
@msbebebebs5 ай бұрын
It’s like Chinese hand pulled noodles
@demonyakku37107 ай бұрын
It's like Chinese dian-dian noodles
@tijot1007 ай бұрын
It's overhyped
@TeamCGS20057 ай бұрын
Why have you tried it before? Doubt it.
@willcookmakeup7 ай бұрын
@@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
@BORANATRAVEL7 ай бұрын
Don't
@Hastdupech85097 ай бұрын
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
@SuitedCynic7 ай бұрын
You found the perfect balance of pointlessness and ignorance with that statement.
@TeamCGS20057 ай бұрын
Right that fly is annoying me now.
@majormajor96727 ай бұрын
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. :)
@darthvader05107 ай бұрын
this is basically how people make noodles in China and Vietnam....so...
@1stYoutubeHandle7 ай бұрын
Wow do you want a candy?
@greatninja25907 ай бұрын
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
@bakk.5 ай бұрын
They absolutely do not use semolina no
@krispykruzer7 ай бұрын
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 ?!?!
@oussamamoussa28237 ай бұрын
same thought
@Sean-giang7 ай бұрын
Just different flour and slightly different water pH and salinity.
@papagen007 ай бұрын
I think Chinese invented noodle and spaghetti.
@Sean-giang7 ай бұрын
@@papagen00 uhm china didn't have semolina or durum wheat to make spaghetti
@1stYoutubeHandle7 ай бұрын
@@papagen00no
@Channel-ii7utАй бұрын
Non importa quante volte ci provo, l'impasto non viene bene 🥹 Per favore aiutatemi!
@papagen007 ай бұрын
Lol they hand-pull noodles like this all the time at Chinese noodle shops.
@1stYoutubeHandle7 ай бұрын
You know Chinese hand-pull noodles are more glutinous so it’s way easier to pull right?
@rd93017 ай бұрын
Pulling fake noodle-flavoured plastic "noodles" is not all that impressive 😂
@erikasdarodalykus7 ай бұрын
it also exists in china
@aiko93937 ай бұрын
What's it called?
@wellaciccio23627 ай бұрын
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
@cristsan41717 ай бұрын
@@aiko9393 Chinese Noodles
@cristsan41717 ай бұрын
@@wellaciccio2362 China: powdered coarse wheat + water The other not so China: coarse wheat + water
@aiko93937 ай бұрын
@@cristsan4171 There are lots of noodles in China 😅 Egg noodles, lye noodles, rice noodles, hand pulled, wide noodles, thin noodles, the list goes on...
@Johnpao2157 ай бұрын
Misua........ Much finer than this "sacred" pasta... And uses even less elastic WHEAT flour.
@JS-wp4gs7 ай бұрын
Uh huh. Its so rare that every grocery store i've ever been in sells it. What a crock
@fortissimolaud7 ай бұрын
If it were that good they'd find a religious justification to eat it all the time.
@MeMC-fk2km7 ай бұрын
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.
@rohikunokami7 ай бұрын
yeah, even chinese has something similar called Jinsimian
@zacablaster7 ай бұрын
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
@Alsry17 ай бұрын
@@zacablastersoba isn’t pulled.
@hypothalapotamus52937 ай бұрын
@@zacablaster Soba is different. They roll and cut it. Why? Low glutten content.
@scorpioninpink7 ай бұрын
@@rohikunokamiDo they use semolina flour?
@bcatbb28967 ай бұрын
So this is just a pasta shaped by fine threads like hand pulled Chinese noodles but inferior due to it being cracked into lumps
@GorellJeff7 ай бұрын
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?
@Alex.80817 ай бұрын
really, lol
@meee42177 ай бұрын
Aww man, you had me til’ the mutton!
@tftfgubedgukm79117 ай бұрын
Suddenly Italy has hand pulled spaghetti??
@alexmcgregor28547 ай бұрын
So a Chinese noodles?
@godsowndrunk11187 ай бұрын
That's probably the technique Marco Polo brought back from china...
@1stYoutubeHandle7 ай бұрын
No
@thechosenone28947 ай бұрын
Yes, that's correct.
@Hastdupech85097 ай бұрын
Yeah, to Sardinia but weirdly not back to Venice, his native city. Good lord yall are DUMB
@Dibipable7 ай бұрын
🤦🏻♂️ 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
@brt52737 ай бұрын
To each their own. Not for me though.
@rolandgaboury7 ай бұрын
Yes …one city…and most of china…and Korea….japan….some parts of New York and San Francisco… get over yourselves.
@rickwilliams9677 ай бұрын
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?
@Rudenbehr7 ай бұрын
European economy is nothing without unnecessary manual labor dedicated towards stuff like noodles.
@eccebombo5517 ай бұрын
@@Rudenbehr That's because Americans fall for it
@hypothalapotamus52937 ай бұрын
Meanwhile, in Japan... This is hand cut soba. It takes years to learn.
@neon-kitty7 ай бұрын
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.
@neon-kitty7 ай бұрын
@@Ahodges2022 Yes, that was my point.
@yuboka497 ай бұрын
I eat these noodles every day in china.
@rd93017 ай бұрын
Yeah, plastic noodles like your plastic rice. Yummy!
@spx23277 ай бұрын
Such a bs...
@SonOfTheChinChin7 ай бұрын
lol it's just pulled noodles
@marianjoroge22867 ай бұрын
Yawn
@waltherhoffman63107 ай бұрын
Doesn't seem like it tastes any good. I'd rather supermarket pasta or spaghetti and make some good fettuccini out of it.
@atabac7 ай бұрын
Just chinese noodles. I therefore conclude pasta came from chinese noodles.
@ivanhendr7 ай бұрын
Meh
@knappertsbusch7 ай бұрын
When I saw that lump of dried pasta glued shut together... Oh my, that was painful to watch. Utter nonsense.