Jamie Oliver Struggles To Make One Of Italy's Rarest Pastas | Jamie's Super Food
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- čas přidán 26. 09. 2016
- Jamie Oliver travels to Sardinia to try one of Italy's rarest pastas, and he has some trouble preparing it himself.
Watch the series here: www.channel4.com/programmes/ja... - Zábava
I love how friendly and genuine she is and not pretentious
Because she badly wants to preserve this pasta making. She is willing to teach it literally to anyone.
Sardinia man
The Sardinian lady is so good at what she does and is so gracious as well... the process reminded me of how my grandmother and her sister would make tons of "sevai" aka "idiappam" (rice string hoppers) for us till we were in our late 20s... but they used a press...never by their hands... and being strict vegetarians...always ate all that with chutney... or a chickpea broth... or golden ripe banana... heavenly)
Food tasted so good when people like them made it... guess the same is true about what the lady in the video served to her guest... amazing looking handcrafted food...
What a life to live... Simple, fresh and all about food!!
Jamie, as should all male chefs, realize that some things are just left to the grandma's of the world.
Now only 3 people in the world can make it, this technique is dying off along with the "grandma's" of the world so I hope that some new people perhaps some 'male chefs' learn the technique.
David O'C I was just having this conversation with someone else the other day. Regarding Michelle Obama wanting to bring formal education to underserved areas of the world. I feel we need to preserve our crafts and recipes. Formal education doesn't do this. Then later, adults go back to their village and want to learn but can never master these ancient techniques which need to be taught to young kids to continue. My father can't make his own boots like his father did, I do know how to knit, but not the way my grandmother did it. It kills me that the these things are being lost in favor to tech jobs.
Spiral Breeze nothing wrong with new tech jobs but yeah i agree. A group of engineers did come here in an effort to mechanise this process but it turned out to be far too difficult.
So that when all the grandmas inevitably die, and they have no daughters to pass their skills onto (or none that are willing/able to learn those skills), the entire art can just die, because men gotta know their place?
She's taught this technique to one of her daughters, but she doesn't have the patience for it. She's tried to get local schools involved, trying to teach girls outside her family the art, but as soon as they realized how difficult it was, they gave up. If a boy or man shows an interest in learning a dying art that is traditionally female, then tradition best step off and let him, same as with girls wanting to pursue traditionally male skills. I once met a Pueblo potter, a man, who had learned the art of making these paper-thin pots using the wheeless pinch technique (and shamed myself by totally screwing up and having to salvage my "pot" by turning it into an ashtray), using clay that he harvests himself from the local area, that are fired in traditional kilns. This is traditionally a woman's skill. It's also endangered.
Change or die.
Yeah, no shit..because those grandmas usually are guarding this like dragons guarding gold
Thats like Da Vinci level pasta.
It looks so wonderfully fine and delicate.
The Chinese have this very, very thin noodle called Mee Suah, nothing like La Mian even. Super super thin and delicate too. It literally almost melts in the soup, and it is often served to invalids and babies, so delicate.
I hope to one day visit this Italian place and have a look and compare.
JasminChoy Do it quick... These 10 grammies are getting old... Sooner there where no any lady capable to do it anymore...
speaking of mee suah i haven't had that in a long time...
I've never had Mee Suah but I had La Mian soup in Guangzhou and it's one of the best things I've ever eaten. And you can watch the man making the noodles, so it's dinner and a show!
This is Sardinia.
Quite unlikely. This pasta is not sold and it's a family tradition, I am Sardinian and I was never been able to try it.
@@antoniousai1989 , it looks like my trip to anywhere has been put on hold because the Malaysian government has effectively stopped all easy travels since the Covid-19. :-(
Wow looks so simple but so yummy. It always amazes me just how a few ingredients make yummy food xoxo
it's annoying how everyone is fighting over who invented pasta first, while no one see the beauty of the fact that two such different and distant cultures have developed this technique
L F you’re telling me. Majority of the comments are basically debates about which culture created it first and how the pasta is a copy of Chinese noodles or vice versa. Nobody can confirm it so just enjoy this awesome video
historical evidence of archeology shows that Pasta existed in Italy before the romans, it has been found in graves of italic populations like the etruscans, in china too there's been Pasta made out of Soy since nobody knows when, they both invented it in a different context, the italians with Flour and the Chinese with soy, i don't get what's so hard to understand for people who argue over this.
The thing is that soy pasta is for soy boys. Italian pasta is for real man
L F
pasta was invented by Italians. Chinese invented 中国面条. The shape is similar, the reicipe is different.
@@Maverick_1926 A 'real' man eats whatever he wants. Quit making toxic masculinity comments like that.
This is a Masterpiece.
Fantastische Pasta... mit so viel Liebe hergestellt.... Wahnsinn!
questa donna è un artista jamie è l'unico chef che vedo in tv che si è misurato con la cucina italiana in giro per il mondo un grande
This lady is so sweet. I would love to try this dish!
Oh my ! that lady is clearly the Sensei of that pasta... so not only Jamie but everybody else is gonna struggle/fail to do it... i mean come on.. she is the ONE... the only one :)
No, she's one of the many....
it's made really similarly to Chinese noodles, la mian! interesting how the same technique developed in these two far away places
Same pulling technique but I think due to the ingredients it takes a completely different "hand" to know when the dough is ready to stretch and how to stretch it. Different flours have a different feel and I bet that this lady may find it hard to work with a rice dough, and a chinese noodle master might find it challenging to work with a semolina flour dough. Both take artistry and are very impressive!
@@gioch6409 , La Mian is used with wheat flour, not rice flour though, thus la mian has this gluten stretch to it. Mee Hoon is made with rice flour, salt and water.
Many Chinese merchants traveled around the world a very long time ago. Not a surprise.
When I die I want to be wrapped in this pasta.
She is absolutely lovely!
Sardegna! My home! That's where my ancestors are from on my mothers side! It's such a gem (in every way)! When I finally paid off my student loans, my sisters & I bought a home in calgiari & though it was a bit expensive, I dont regret it one bit! Sardegna has EVERYTHING to offer! It's such a unique region & people there live so long not simply because of the healthy food, its also from a lack of stress! Life there is SO SIMPLE! Old people have the security of free healthcare & a government pension that you can actually live off of, & kids dont have iPhones or iPad's, they actually grow up as kids are supposed to grow up, playing in the beautiful sunshine on the beaches & with their many brothers, sisters, cousins & friends!
I must try this.
Is that Gennaro Contaldo lauging at 1:58 ?
Does sound like it yes.
I saw it in Pasta Grannies
How does it taste ?
awesome she makes it look so easy
Barbagia, not Barbaglia :D
3:21 bus down bastiano
Fantastico ? Is dat how u spell it ?
Ok, nothing to do with Marco Polo and Chinese noodles, the Italian pasta dates much further back to ancient Etruscan civilizations. Enough of this unfounded story!
Get informed before talking. Sardinia has an old history of 5,000 years, like its nuragic civilization!
Much older than that...
Does anyone know the exact recipe for filindeu pasta, anyone?
GoTeamCook durum wheat semolina and water... That's all folks... 😎
And salt.
Gideon Bright Correct! 👍
A little bit of salt. And mutton broth. And fresh primo sale cheese made with sheep milk.
0:09 Jamie, don't lie, Italy is #6 :D en.wikipedia.org/wiki/List_of_countries_by_life_expectancy
I don't get it .. they just pull the dough and out of a sudden, there are some threads to a appear..?
you start with one "thick" thread, pull it and put the end back into your hand to form a loop, you strech the loop and fold it back up to get 4 threads, rinse and repeat and you'll get 8, 16, 32, 64, 128 and finally 256 threads
ah ok, thank you!
I WILL eat this one day!
isnt that just shanghai la mian.... oh wait nvm
it kinda looks like how the japanese make noodles everytime you turn and fold the noodles they double
maybe it's possible to 3D printing this noodles :) someone with 3D printer try it :)
seems like its just the italian version of Chinese Lamian... atleast until the actual cooking process.
Lamians are thicker than this.
The Italian version? Man, they are two different kind of food...
Sometimes I'd like people not to. Come here to show the world our traditions because of isiots like you that wants to bring us down to the same level of the dog eaters. Just stay in your ignorance. Nobody asked for your opinion you sick fuck
Different flour used. Chinese noodles are chewy like rubber compared to this
Somebody's been eating way too much instant noodles I reckon.
this technique is the same as chinese "la mian" noodles..
lol I was gonna say east asians make these thread noodles all the time
Yes, but do they reform the noodles into a disk, which can only be that thin without tearing because of the separate strands of noodles formed as the spokes of a wheel?
puffin51 different cultures, but same techniques. my grandma used to make it, thin enough that she can hang it by the window to dry but not too thin it breaks, not too thick as well. The technique has been passed from generations (usually men) but it's perfection, doesn't break or slime out in your mouth. as I said, u can't say their procedure is more meticulous than the other because to each their own. you don't need to sound snobby "but can you do this..."type of attitude. because what the commenter is saying is true, the technique us similar to making asian noodles. Other thing that's similar, you need years (yes) to perfect that hand work. whether it's pasta or noodles.
The flour used by the Chinese is easy more elastic and has a much worse taste. Noodles are like anything Chinese. Easy to make bad quality but it will get the wow effect of out Americans and British people that with food has nothing to do
Yoona Lee
all the time? It's not 中国面条 Try to do that by using semolina made from durum wheat. LOL
when i was a kid in Uruguay it was in all the soups, i don't know if still is around, we called angel's hair, tell Jamie that there'snot only ten people doing it,
A lot of Italians emigrated in South America. Angel hairs is the translation of the traditional Italian name for this type of pasta:"capelli d'angelo". Now Russians wants to teach us about food as well 😂
@@Maverick_1926 Yes, but I think that the "Capelli D'angelo" are a little little more wide (but little!) of this kind of pasta from Nuoro. And yes, the angel's hair is a traditional Italian pasta :)
So beautiful. Impressive lady.
Thats more like a soup lol
I'm unsure of what's happening. It happened too fast. It's a round hard disk? Huh? Did I miss something? The volume was low
They make several of the thin pasta strands and pile them on the anvil until they form a sheet, which they leave to dry. Essentially what is made is a "pasta cloth"... they basically weave it lol.
amused how this reminds me of chinese hand-pulled noodles
it's funny how she went into all the trouble in making the pasta look like noodle and end up making the pasta flat like a tortilla
frilink did you watch the end? When it Cooks down it turns back into those tiny strands
Jamie Oliver is better than Gordon Ramsay Jamie should 4 Michelin stars by now
Struggles or fails? 😂
Respect to my sardinian brothers and sisters, but how could this not taste good with the abundany pecorino added? any pasta would taste good in a mutton broth with lots of pecorino.
Roz Sa if you look at it, its jist pasta. there isnt any special ingredients added to make it taste different. i think the prestige is more in the fact that very few people know how to make it, its literally an ancient dish, and can only be eaten in one place in the world. to be honest it doesn't look like something id like very much. but id be very humbled by the opportunity to eat it.
***** its delicious. anything with pecorino sardo is delicious
Marc, what makes this peculiar is the texture and feeling when you eat it, but otherwise you're right, the basic taste is just some wafer thin pasta. And what makes it typical, is that Sardinia is an island with about 4 million sheep and less than 2 million people, so sheep broth and sheep cheese are integral part of the local culture, a very typical flavour.
@@MarcAnthem This. If this pasta was found in local supermarkets, nobody would consider it special. It’s rarity is what makes it special, which isn’t necessarily a bad thing. It’s like how gold is so precious despite its limited practical applications (electronics).
looks similar to pulled noodle from china ;)
this is nothing like asian noodles, not in form or texture or ingredients
There actually is a China wheat noodle similar to the Italian basic pasta.
There is a form of simple noodles with wheat flour + eggs + salt + water. It's called pan mian / banmian / meehoon kueh (depending on the Chinese region), and when it's rolled into sheets, it's exactly like the Italian pasta but there's where the difference ends. Chinese do not have the wonderful pasta shapes found in Italy, and the sauces are wonderfully different in both cultures.
DEAR GOD......pllllllllease give us Sard culture, food, and language. I am frikkin fed UP with everything sicilian, I could sh*t a brick. I am out of sicilian hobbies to even pretend to look interested. Good Bye Sicily....FOREVER. Sardegna - We await your presence:) Tanti Basi dei Estat-Uni💕👍🙌😘
this is the first time I've heard anyone suggest pasta in a *healthy* light ... someone fact check this
Pasta cooked to al dente, that is, rather firm, have been reported to have a lower GI value than most quick carbs like white bread or white rice, especially so when they are made of whole grain. It doesn't mean one can just eat whole lot of pasta though. Suggested size is around 1/2 cup per meal.
Why don't you fact check it yourself?
Winistan complex carbs are healthy, and pasta is an example of complex carbs. yes, it might not be as complex as whole wheat pasta, but it's still more complex than refined sugar our modern diet abundantly has.
@Michael No one eats spoonfuls of sugar as a meal bro
The statistic that he mentioned about life expectancy is enough proof. Food, family, lifestyle is the Italian way.
Fan Tas Ti Co
Isn't that Chinese pull noodle ?
is this the guy that put chorizo in paella ?
isn't it similar to asian hand pulled noodles?
lol pasta isnt a complex sugar
Yes, it is.
All that work into that lovely form...then she boils it into an unrecognizable mush. :(
Sure if you eat clean Organic food and don' have Feminists Haters !! No Vaccines and No abortions too. Just love ,harmony , no drugs and depression , Respect for the older and good community . Of course you live long happy life .
Hohum...Misua...bow!
czcams.com/video/L54-cInHrg0/video.html
So...what's so special about this "rare" pasta? I really don't think that it is rare as Asians have been feeding the elderly and kids soup made from Misua for thousands of years.
Who else thinks gordon ramsay would be good at this
First time seeing a Westerner do this, but Asians have been doing this for millenia (vermicelli) and even thinner (1024 or 2048 strands) without breaking. Still impressive, though. The cooking method is very different though.
got any proof for that?
uhhhh... our asian staple diet? ._.
Chu is both right and wrong. Asian HAD been using this pulling technique for a very long time now but the noodles were NEVER as thin as the ones shown in this video. The ingredients used in the noodles/pasta aren't really the same either. So the only similarity would be the pulling technique I reckon.
You can check up "hand pull noodles" on youtube. Should find a few examples of the chinese noodles I am talking about.
EddyElemental
You know if you claim something you need to be able to back up your claim with solid proof. You don't have to but it gives what you said some worth.
wow thats so relevant to the video
So funny that one of italy's rarest pastas is one of China's most common and hundred of cooks can do it.
Then quick! Call all these Chinese chefs and force them to use wheat as opposed to soy as its main ingredient then maybe you will get a grip on your ignorance and tendence to generalise without knowing what you are talking about.
Everyone can do it??
@@aria_cinquantuno triggered much?
So basically pasta 拉面
You imitate everything you can. It's your culture. It's trash
too much work. i guess i'll just live less :|
Why does he have lipstick
"I've been making pasta for 20 years, I've never seen anything like this." he says. Guess he's never been to a chinese noodle shop. :/
this is pasta. not some crap that's eaten with dog / cat broth.
you're trying too hard
ok
Roz Sa, that's rude
anyone who compares Chinese noodles to this deserves rudeness
Not bad for first attempt if enybody says they can do better on first attempt there bullshiting
I can do better, hold my beer
Adanos try growing up
M̈är̈k̈ Ḧül̈s̈ë try some sense of humor
Just like Chinese lai mien.
Well, pasta did originate from China.
You are just stupid. Your culture is soo poor and simple that you have to steal from us. Chinese have been good imitators since the beginning 😂
It's Sardegna for fuck sake
no it's not.
Parigi in Italian
Paris in french
Italie in french
Italia in italian
Serdegna in italian
Sardinia in english
that's just some made up bullshit
Matt The Punk
In sardinian language is Sardigna/Sardinnia, in northern sardinian dialects is Sardhigna/Saldigna, in algherese catalan is Saldenya..
If you say "it's Sardegna for fuck sake" a Sardinian would respond you in your same way with one of the names of their language/dialect...
Tacitus1897 where are you from?
Matt The Punk
Italy, like you.
Non me ne vogliano gli amici sardi, ma tutta sta menata per poi fare un brodino che mi sembra la minestrina con pane raffermo e formaggio che faceva mia nonna a Brescia??? mah. ...
Io sono un Bolognese trapiantato in questa incredibile isola.A te può sembrare una semplice minestrina,ma non sai in realtà quale sapore può avere.Te lo dico io,è un piatto incredibile con sapori assolutamente sconosciuti al resto degli italiani.Il filindeu è un piatto semplicemente straordinario fatto con il brodo di pecora Sarda e pecorino primo sale sardo,oltre varie erbe comuni nelle campagne Sarde.La carne di pecora si mangia a parte e il brodo viene filtrato dalle verdure e erbe..Fidati,io l'ho assaggiato e ti garantisco che è una roba da 5 stelle michelin..
Perchè voi a Brescia siete talmente immersi nella puzza di stallatico che difficilmente potete apprezzare un buon piatto.
@@antoniousai1989 è arrivato il pastore del terzo mondo. Ma vai a cagare terone
Of course, he s not a chef
Seriously - rare?! anyone been to china and watched all the noodle makers?
It's much thinner and it isn't made of soy.
Hmm fascinating, When Marco Polo brought noodles from china to italy,this type of pasta is surely the closest thing to the original.
Yeah... This really looks like how some noodles are made in China, Japan and Korea...
This is a legend without foundation, the noodles, “lagane” in Italy were already known at the time of the Etruscans.
There was a lot of trade between the Roman Empire and China more than 1200 years before Marco Polo. Augustus actually made laws to stop a lot of the trade because he thought there was too much of it. Guessing noodle "tech" made it's way to Italy at that time.
mtl blues and Marcus Chan, get informed before talking. Sardinia has an old history of 5,000 years, like its nuragic civilization!
The Chinese, Japan and Korea, have nothing to do with Sardinia, in fact that when Marco Polo discovered China, pasta was already present in Italy for a long time. Obviously thousands of years ago we did not use the tomato as a seasoning, for that we had to wait for Cristoforo Colombo's discoveries!
Italian pasta is made with durum wheat , Chinese noods are not.
Pretty much the same technique the chinese use.
China called and want their noodle back.
Freddusya these aren't noodles for the last time
ArchJasiri HH Pasta is a extremely type of noodles.
Freddusya No rice, no noodles, sorry China..
Better taste spring rolls then...
Freddusya
well, the name is different, the recipe too. Also, they have a different story. Sorry, they are not the same thing.
This James Oliver should go to China and see who invented the technique. Just search on CZcams: Chinese making noodles.
It's not that someone "Invented it" and the others followed. Sardinia is an island and is very far away and pretty much isolated from the asian world (buth pretty much also from Europe, except that nowadays we import a lot of food from the Italian peninsula, which is different from the local tradition), and considering they end up being used in a different way, it's more correct to say that both the Chinese and Sardinians came up with a similar idea, just in different places and different time. The Chinese for example make these much longer and thicker, and don't pile them up to form a net / disk, and they don't melt them into almost creamy soups. So they are similar but not the very same product.
Andre N, get informed before talking. Sardinia has an old history of 5,000 years, like its nuragic civilization!
The Chinese have nothing to do with Sardinia, in fact that when Marco Polo discovered China, pasta was already present in Italy for a long time. Obviously thousands of years ago we did not use the tomato as a seasoning, for that we had to wait for Cristoforo Colombo's discoveries!