Why only few people know how to make this Italian pasta
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- čas přidán 13. 06. 2024
- Yes, this is a type of pasta! And one you surely haven’t tried before. It’s called Su Filindeu, or the “threads of God.” Preparing it is so difficult and time-consuming that very few people still do it. Even celebrity chef Jamie Oliver has tried his hand at Su Filindeu before, but failed. The pasta is pulled into ultra-thin threads that could tear at any moment. The home of Su Filindeu is the city of Nuoro on the Italian island of Sardinia in the Mediterranean. There, one of the last locals who prepare this rare pasta revealed to us the secrets of the craft.
CHAPTERS
00:00 Intro
00:36 Nuoro, home of Su Filindeu
01:01 The ingredients
01:36 Preparing the dough
02:24 Pulling the threads
03:36 How to eat Su Filindeu
04:30 The taste
05:06 Outro
CREDITS
Report: Jana Oertel
Camera: Gianluca Flore
Edit: Carolin Haberland
Supervising editor: Ruben Kalus
#pasta #sufilindeu #italy
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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"
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 ❤
Absolute genius! Touching!
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
Funny how you had to mention, "Nothing to do with Asian pulled noodles"
😂😂😂😂
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.
Crafted with love and made for a purpose. I wouldn't mind trying it. ❤
Grandioso!❤
It's similar to a kind of Chinese noodles 龍鬚面
"never break pasta"... "Except for this one"
Sorry, the pasta my ex wife made was the rarest pasta ever. She made food once to woo me and never cooked again.
Lol.
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?
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
Cool i have friends from Sardinia
Isn't this the Dragon Beard Noodle?
I wonder how it measures up to stretched noodles from other places...
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.
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.
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
Well, good to retain culture! I'd make it Bolognese style...It's really just pasta after all!
I think you meant to say a few million (Chinese) people who make hand pulled noodles!
Americans: *Breaks it in half*
So you need to have a floklore , one guy making it and there you have it , a special pasta lol
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
I missed half the video looking at that fly crawling all over the pasta.
It's like Chinese dian-dian noodles
It’s like Chinese hand pulled noodles
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.
It’s made in India, still we make it by hand
Right that fly is annoying me now.
It's a standard semolina pasta dough, nothing magic
If it were that good they'd find a religious justification to eat it all the time.
Uh huh. Its so rare that every grocery store i've ever been in sells it. What a crock
Misua........ Much finer than this "sacred" pasta... And uses even less elastic WHEAT flour.
🤦🏻♂️ 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
Aww man, you had me til’ the mutton!
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 😂
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?
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
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
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. :)
really, lol
Suddenly Italy has hand pulled spaghetti??
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...
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?
looks like how the chinese does la mien, what so special about it?
That this is less glutinous, so good luck getting that right
Nope, semolina is high in gluten@@Hastdupech8509
To each their own. Not for me though.
So a Chinese noodles?
I eat these noodles every day in china.
Yeah, plastic noodles like your plastic rice. Yummy!
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.
lol it's just pulled noodles
Such a bs...
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.
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
You lost me at Mutton! 😢
Doesn't seem like it tastes any good. I'd rather supermarket pasta or spaghetti and make some good fettuccini out of it.
Chinese "Pasta":
Meh
Yawn
When I saw that lump of dried pasta glued shut together... Oh my, that was painful to watch. Utter nonsense.
Yes …one city…and most of china…and Korea….japan….some parts of New York and San Francisco… get over yourselves.
This man clearly have never been to asia😆😆😆
Just chinese noodles. I therefore conclude pasta came from chinese noodles.
Worth exacly Nothing
So it's Ramen basically.🤷♂️