this series has been one of the most interesting in spite of the setbacks. it really shows the truth of the phrase "you learn more from your failures than from your successes"
@@gregpenismith1248 I picked up the series with the last video and the epic failure. This is where you should start right now this is quite interesting because of the journey.
You know, I think that's how all the best chefs are. The recipe isn't the secret. It's the knowledge around what to do with the recipe. It's the little techniques that you can't explain easily or quickly.
@@delucain yep, usually there's only a specific ingredient or 2, or some ratio in the sauce they won't tell you about, other than that, they're not really going to lose business over it when you're that good
Luciano being so open about his technique and recipe convinces me he is a true master. That confidence shows me that he has no easy secret and that his work is something he is proud of. Definitely has placed this restaurant on my need-to-visit!
For those wondering why Luciano would be sharing his recipe: if an artist was afraid to share what brand of paint they use or what kind of strokes they do on the canvas, then they are not a very good artist. It's not a matter of numbers, those are just the foundation. What he-and all the chefs like him-make and sell is culinary art.
It's more than just that. You order his carbonara, he gives you the fucking recipe. From what I've seen of him, he is, to a large extent, the cooking equivalent of the epitome of Open Source.
Besides, there is a difference between making a recipe once or twice, or making it day in day out. It takes a whole different motivation to become a competitor. A while ago I read about the motivation behind a baker giving free or cheap workshops in making the exact same breads they would sell in their bakery. They found that while most of the people who would follow the workshop would stop coming to the bakery at first because they'd be making their own, eventually they'd return as customers again. Most would just grow tired of having to make their own repeatedly, yet they would instead have a higher appreciation for the process, and the value of higher quality breads.
I've always wondered why the culinary world is so secretive in this way. There's not many other examples of art that purposely leaves a huge component as hidden as possible. You certainly don't see guitarists hiding our strings and effects racks on stage.
@@dantedeluca978 yeah I know but you can clearly see the differences between Luciano in this video and Luciano when is on squisita, they give you half recipes, jump key passages. Squisita is only good for non Italian people to get a first contact with Italian cuisine
This is the best publicity (in a good sense) that Luciano probably ever had. Not that because he is not known for his art, but because as a European, next time I go to Italy I will try to go to his restaurant. I'm not a foody, I'm not a traveler, but I will look for his place, even it's close. Just to see and pay respect for his work. Thank you Alex, and thank you Luciano! Till the next season!
Luciano is such a good sport, He spent YEARS trying to perfect this process and recipe and he just gave it to Alex.... like damn... that is INVALUABLE info hes handing alex.. Thank you Alex and Thank you Luciano!
hes probably very confident that there arent many ,if any, people who could truly copy what he does. watching this series i cant blame him, this looks damn hard
@@jakobn4191 That, and this series has caused his popularity and business to explode. He owes Alex a bit there. And you can see each episode with him, he is getting more confident on camera, and showing how good of a guy he is more and more. He knows he is the best. He knows he won't lose a penny. By showing the process, he gains so much PR that will lead to new business. And @PlainSailingWeather is correct, only evil people hoard knowledge.
@@jakobn4191 Even if they could replicate what he does he knows just how much work goes into making the pasta each day so there are very few people willing to put in that work when they can buy good quality pasta for not much money. I wouldn't be surprised if Luciano couldn't get equally good pasta for less money if he just bought it, but making the pasta is part of selling his restaurant to the public as it sets him apart.
@@alexcrouse Not saying you're wrong because your message is extremely objective but perhaps saying "this series has caused his popularity and bussines to explode" specifically to non Italians would be better. He's been known as the king of carbonara for years, he has made dozens if not hundreds of appearences in magazines, newsapapers, videos and documentaries way before he met Alex. But he certainly helped to break down the language barrier with this series, without a doubt.
I nearly had a heart attack! - I screamed out loud, "NO!", when you said it was the end of the Dried Pasta series! I'm so happy it's not over! Your work is amazing. Thank you for your commitment and pursuit of making dried pasta. Can't wait for the second series!
Imo real good chefs don´t have secrets, only good/different technique. A recipe is a recipe. Because in the end, food is much more than just what´s on the plate.
@@MariusViken True! I'll throw in japanese sushi as a reference. On paper it shouldnt get much more pure and "simple" than having 'rice with a topping'... Little did we know 🙌
One of his points was that each manufacturer has to tune their process to their equipment, recipe, and environment anyway, so unless someone literally used the exact same equipment and ingredients as him, specifically in a climate like that of Rome, they'd need to tweak the information anyway.
I imagine even making the same recipe, with the same equipment, in Rome would not be enough. The microclimate of the building and seasonal variation would play a huge part in making perfect pasta. With everything needing to be just so even the slightest difference in environment could make or break the pasta
@@LashknifeTalon Even then unless it had the specific climate of his underground room with all the related environmental factors that create it, it wouldn't. Remember in one of Alex's past videos where he talked about how pasta was hung to dry on a single specific street because it had a combination of sea breeze and mountain breeze that oscillated perfectly for the process naturally due to the geography.
The fact that you ended up where you started is such a perfect way to end season 1. Even though it didn't change my view of pasta (I've always had huge respect for it) it was such a pleasure to watch you go through all the processes of making dry pasta, which definitely has been an invaluable insight. So thank you, Alex!
Alex, this once again reinforces that pasta is far more complex than I had ever imagined and my best option is to buy a high-quality pasta rather than try to make it myself. Still, I look forward to your continued journey towards pasta perfection.
Yes, and add yeast and you have bread. Change the semolina to barley and you have the makings of beer. Distill that and you have… Just a couple of common ingredients and they seem so very simple to mix together but it takes an artist to make them into pasta, bread, beer, or scotch. (OK, before anybody attacks me I do realize that beer is far better with the addition of hops.)
I'm Italian and you know what? Thanks to this Series now I know more about Pasta, about the food I eat almost every day. So thank you man, you made a GREAT job 👍
To answer your final question, I think it was the most enjoyable serie you ever made. It's fascinating to see the unknown complexity hidden in the most simple things. I already treat my dry pasta with a lot of respect but now I need to celebrate it even more.
Love how Luciano is so free about his process. No secrecy or gatekeeping, just wants Alex and the rest of us to have the best possible look at how this complex process is done. My infinite respect
Luciano is such a cool dude. He could have very easily been a jerk and said no in order to maintain that edge on homemade dry pasta to himself, but instead, he decides to openly share it with everybody. That type of personality/behavior is what brings forth innovation. Somebody will find a way to improve his process, and somebody will find a way to improve from there, etc etc. Respect. 👏👏
It is just astonishing. At the begining of this series I thought "it is just dry pasta. How hard can it be". Alex you just changed the way I look, feel and taste dry pasta. Thanks for this fascinating journay.
Man watching Alex be so passionate about acheiving something is so inspiring. So much that the pasta master doesn't even care to show him all the secrets haha
Salut Alex! Dude, you do good work. I'm a TH-cam watching veteran, my wife isn't. After showing her your pasta series we've changed the pasta we buy (and how we buy it), have cooked 4 or 5 pasta dishes in two weeks and loved them, and have also started her on your friend rice series. You are inspiring, really, so keep it up! Hope this little something helps you buy the next tool you need for other series. Greetings and thanks from the U.K
dude's a sweetheart. luciano was generous with his time and knowledge and showed zero condescension, just an eagerness to share his passion. that's glorious. this series has been terrific, alex. i cannot wait for season 2. :-)
Luciano seems like one of the coolest guys. Just super into what he does and loves sharing his passion almost as much. I feel sad slightly that after you are done with this dry pasta series we may never see him again.
The worst thing that could happen is if a company like Netflix tried to produce a series like this. I can only imagine the level of over the top melodrama they would fabricate to make it more "interesting and appealing to a wider audience" or some such BS.
The filter before the die might be the important missing piece! For extrusion of plastic you often use similar filter (called screenpack) to increase pressure and mixing of the material, as it helps to make mechanical properties better.
We are emotionally invested in the pasta series now. Please don't take to long before you return to it. Thank you so much for all the awesome things you do.
You're an engineer, an engineer doesn't stop when there is still a demonstrable issue to solve - I look forward to seeing your next step on the path to tackling this. And the next time I'm in Rome I am definitely going to Luciano's. Outstanding work on this series.👍
I won’t say I’m not a little disappointed by the decision to end the series here. I was very much looking forward to seeing the data you collected from the dryer, and how it compares. But I do understand the need to move on, I’m looking forward to your next series and hope it won’t be too long before you do battle with the pasta drying beast once more. Thank you for your dedicated hard work, it’s been thoroughly appreciated and enjoyed
That data logger is going to show a big difference in the drying process. I think a cold extruder and cooling the pasta prior to drying will mean Alex can start the dry from a much better point.
@@ThisIsTheInternet that he did, and I look forward to it, but I was left with the distinct impression that it was going to be a while til we get there.
@@tomsamper4345 it's prolly gonna take some time to do all the new experiments and order parts from china and build new machines etc. It wouldn't surprise me if season 2 starts with a complete copy of Luciano's pasta factory in Alex's studio XD
I am astounded and amazed at the level of mentoring and sharing Luciano provided. We all should strive to be like that. I think you were very lucky to find him.
Just a guess, but I think there is something wrong with the gluten development, maybe a bit higher hydration (since smaller batches will loose proportionally more water to evaporation), more time before extruding (to let the dough hydrate and autolyse) and also it might be worth checking minerality and pH of your water since that can also affect gluten development.
It sounds so simple in hindsight when you see Luciano's pasta, not entirely sure ofcourse it will be the fix but when you see the strength and flex of Luciano's it just has to be the gluten.. Hyped for s2
I agree @Merek, I also think that the extrusion is too thin as well as the pasta isn’t extruded out cold. Because of this I think that leads into the problem of drying too hot for the thickness and not enough airflow, leaving the dried pasta with too much moisture. No idea really, just a thought.
Gotta say man I like the longer 20 min video. Some of the others in the series I felt like they just got going by the time they were over. Love the work!
Alex, This is the best video of your life. There is no school. You learn by yourself. Each human and situation is a unique experience. Voila ! J'adore Luciano
I always get oddly emotional watching your videos. Watching people so passionate about their craft, and realizing all the hard work they've put into everything they've done to get where they are... it really tugs at my heart strings.
I must agree, when you started, I did not think there would be enough content for an entire series. However, after watching all these episodes, I can honestly say, this has been one of the most fascinating food related things I have ever seen. I am so pumped for Season 2 and can't wait to see you conquer dry pasta!
Alex... This series has in my opinion been some of the best stuff you have ever made. This is something that I believe gives artisan food a very needed spotlight! You are not just giving your viewers an amazing journey to follow, but you are giving everyone around the wold, that loves to make stunning products, hope and inspiration to become even better. I LOVE this kind of content and I think you should keeo diving into these rabbit-holes as deeply as you have done with the Pasta Series! Keep up the absolutely stunning work with your team!
A captivating series!!! Never got boring and I so admired your attitude towards learning from mistakes and your tolerance level of „frustration“. Looking forward to watch season 2 and everything in between! On a side note: the Minister of Agriculture of Italy or his respective colleagues should thank you for highlighting and the appreciation of the culture & craftsmanship of Italian Pasta (making)!
I was devastated last episode when you failed. Then you called Lucciano, and I got so excited. He is such a good guy, and your chemistry is really good together! Good energy, good vibes, seems easy to talk to!! I want to visit him to say hello more than to taste his pasta. Thank you Luciano for helping Alex keep us entertained.
Alex I’ve been Italian for over 60yrs…lol, and I’ve never imagined that making dried pasta would be so difficult. Possibly it’s because I’ve always bought dried pasta ready made. I make homemade fettuccine often and I thought that was the king of pasta but after watching your pasta series I just can’t believe how difficult it is and I have new respect for those who can make it at home or for those like Luciano. Great fantastic series I hope you continue to work and post more videos…..just great. Thank you
When Alex's gets excited, you hear the passion and the pitch of his voice rises. This level of passion is what you don't get in other TH-camrs, he truly cares! Keep up the good work Alex.
Season one ends with a cliffhanger! 🤣 Luciano provided so many clues: longer knead time, slightly higher hydration, pre soak the die, perforated stainless steel mesh insert, circulating water cooling system for the die, pre dry the pasta out of the machine with a simple fan, and lastly of course the long drying time with data captured by Alex's probe. Going through each of these variables engineering style is going to make a compelling season 2!
This is better than anything I see on TV. You have found a supported in Luciano who recognises your value to his business but is willing to take you into the fold and teach you (and us) how things happen. What a wonderful story and have enjoyed the entire series. TY Alex.
Alex, this has been magnificent. Whether you meant to leave us a cliffhanger or not, this was a great one. This series has reminded me, yet again, of the wisdom, knowledge, and skills needed to make something we, frankly, take for granted. So much so, I am going to find a local source for some artisan pasta and try a couple things with it. Notably the pasta and oil from this episode. If said before, and I'll say again, your series are, to me, like your own take on Good Eats, my favorite food show of all time - until maybe now. I use your meatball method to make meatloaf - because all the same principals apply. There are countless little ways I have changed my cooking from things I have learned from you here. Ty so much for this. I am so glad you are going to do a second pasta series 👍👍👍👍
How valuable is this that it’s all in English!!! You literally can’t get this any where else. I don’t think this is a very practical guide for at home cooks, but simply as a piece of entertaining and informational media, it’s amazing. Thank you alex
Alex, this series was the best food content, I ever watched. It was literally life-changing. From the very first time you met Luciano, I started to try to make aglio e olio at least once a week to master the technique and it fundamentally changed the way I interact with food. I really want to thank you for that!
Can I just say what a nice time to be alive this is. Im able to watch a Frenchman and an Italian talking on English about their passion and are just sharing information with the whole world just out of interest.
Alex, I want to tell you that I truly appreciate you and the work you do. Just a couple months ago if someone had told me I was going to devote several hours to understanding dry pasta and developing a new appreciation for it I would have laughed at them. You have ways of opening up my mind I never thought possible, and for that I thank you.
oh man, this series has everything that makes this channel amazing. Great food, background stories on the ingredients & process, the trial and error nature of learning, and of course, the hack-it-together engineering. Absolutely love it!! It's so inspiring! Can't wait for season 2
Just wanted to say that I really appreciate the time and effort you put in to these videos, only some days ago you posted you where going to Italy, from that to the finished product it's just amazing. Much love, don't tire yourself out ❤️
This has been an extraordinary series. The deeper you dove into the subject, the deeper you were able to continue diving. Season 2 is going to really be something.
Dear Alex, thank you so much for what you have done during all those years by opening our eyes to those vast and diverse universes that compose the multiverse of cooking. I'm so impatient to see where you'll take us next ^^
Alex!! From all of us, thank you for your passion, dedication and your talent in delivering us this fantastic series. What an incredible journey you have taken us all on.
Got worried for a moment when you said you were finished with dry pasta. Very loud sigh of relief when you said you were going to do a series 2. Good luck love your videos, especially the science that you go into. 👍
Luciano is an amazing example of a true master. Not afraid to share in fact wants to share to make the pasta world a better place. I know I am certainly going to his restaurant next time I am in Rome.
Luciano, if you're reading this - thanks for coming along and sharing knowledge with Alex and by extension with us. It has been a pleasure to follow the series! Alex - superb work as always! I watch religiously!
You have definitely changed my whole view on dried pasta, and the vast differences between quality and the utility of dried pasta vs fresh pasta in a dish. Never stop learning!
Alex this was a fantastic series, very informative and great execution by yourself. Do not feel deflated by it as it was a great watch that I binged all of. Thank you and looking forward to more shenanigans.
The pasta is amazing, that's a given. But weirdly the fact that they both have such good English is also amazing, and makes me ashamed to have forgotten so much of the languages I used to know in my younger days, just through not using them. It takes a special brain to be able to explain a complex process in a second language.
@@feelinghealingfrequences7179 quite right - I'm all in favour of moving around the world if you have the opportunity. I have moved to several countries in my life - unfortunately none of them used the languages I learned at school!
This can't be the end, we can't let the pasta beat you! We've come so far, we can't give up now!! I've learned so much from this series. I won't take dried pasta for granted again.
Best documentary about pasta ever, no television, youtube channel, book or other media beats this one. Thanks Alex - From an Italian that is truly admiring a French guy making pasta (didn't think I'd ever say that :D)
Alex, I didn’t watch the entire series but I think you should not give up. This “season 1” is just the beginning of your journey to mastering the dry pasta-making art. Best wishes!
I think this series captures so much of the process of being a home cook and the frustratingly simple things (like dried pasta) in life we can take for granted, which in actuality turn out to be impossible to replicate without dedication and deliberation and drive. This series stands as a reminder that it’s often the most overlooked things in which, if we pay really close attention, challenge us in ways that nothing else will, stretching us to really understand the process of creativity. I can’t describe how beautiful it is to watch what you do, Alex. What you are doing is giving us windows into food that most of us ignore, and you’re doing it with such passion and care that it is hard not to want to go out and try to make dried pasta myself after watching even knowing the impossibility of it and knowing how much more skilled in so many different fields you are. Still, thank you for your intense care for food. It is inspiring
When we saw how tough the pasta was straight off the die, my first thought was a higher amount of gluten. Likely Alex's dough recipe either doesn't have enough protein or it was not worked enough to form the gluten required. Luciano's dough mixer is larger than Alex's, and we didn't get much indication of how long it was in there before extrusion. Also the part where the first part of the extrusion gets returned to the hopper adds a wrinkle. But ultimately, if Alex was mixing for the same or shorter amount of time in a weaker machine, then that's likely what caused his pasta to become brittle.
actually we did get an idea of how long it'd been in there before extrusion: he flat-out said that it needed to be mixed for 25-30 minutes before extrusion. The first part of the extrusion getting returned to the mixer doesn't really add a wrinkle, either.
@@KainYusanagi kinda. I think he mixed the first half of the recipe for 10 minutes and then the second half gets poured in and mixed for another 25-30. But really he's saying that as a rough guideline because there's no timer involved, and after some cuts he's feeling the dough consistency and temperature before he says it's ready. I'd say the returning of extruded dough to the hopper could make a big difference because that's working those parts of the dough very intensely. There's another cut at this point and we don't know how much was actually extruded before they started using it for the pasta. Could've been just a few pieces or it could've been several minutes. Edit: actually I watched that part again and the editing makes it seem like it's just the first few pieces.
@@NickCombs It seemed pretty obvious to me that he said for a total of 25-30 minutes, when Alex asked how much time *total*. It doesn't really matter at all because those bits of dough get re-added to the dough base and mixed into the entire thing as a cohesive whole, blended with everything all over again, to not waste dough. It won't affect the dough you're making to do so, unless you're using an absolutely monumental amount. They also only extruded it for as long as was necessary to get the dough to properly form up, which is what matters, not any specific amount of time; it's all about working the dough through the extruder until all the old stuff from the day before is extruded (including the stuff in the dies, which were kept submerged in water to keep the dough in them soft; these dies get used every day, so the dough going stale isn't really a concern) and the extruder is warmed up, at the start of the whole process. It does it again when the extruder is left un-used with dough in it when they're changing trays out, and Alex remarks that the dough that came out was basically the same as what he was making.
@@KainYusanagi Yes, I did amend my point about returning the dough to the mixer. And I have been saying it's about the dough consistency, and that this is in large part dependent on the amount of mixing. The machine Luciano uses gives us a good basis for judging how long it would take for a less effective machine, since we know it will need to mix for longer to reach the same state. But I'm starting to think a less effective machine might just create enough pressure to compact the dough as well through the extruder. I do think it took about 30 minutes total, but not because Luciano said "30 minutes total." 6:10 L: "We mix this for ten minutes." 7:40 L: "You see the dough looks like sand." A: "How long are you going to be mixing for?" L: "Twenty-five minutes more or less, half an hour. Depends." 8:34 L: "So Alex. Now, after twenty minutes, we just have to do one thing that's very important. So we have to feel the dough. And when we press with hand, it's very compact. But if you go like that, it looks like sand." A: "It's like wet sand." L: "Yeah. You see also the dough is a little bit hot. It's warm. So that means it's ready to be extruded." Ten minutes with the first half, then 20 more minutes while the whole recipe is in the mixer. So the first half gets worked longer. That's presumably why it compacts like wet sand, because only half of the semolina is fully malleable.
I LOVE the way you include the restaurant community in your quests for cooking 'success'. It's beautiful and it gives us a chance to find out about them and try them out!
Alex: time to consult an expert. Expert: It's your recipe. Alex: It could be anything, I can't keep taking shots in the dark. Really though, this series has been fantastic. I'm glad you're taking a break so so don't burn yourself out on this. I hope to see season 2 soon.
This is by far the BEST series you’ve done. It pains me to hear the words that you will be conceding for the moment. I can’t wait for the 2nd series of pasta making. You have inspired a great appreciation for superior dried pasta.
its interesting to see how this parallels with espresso. with both it depends on what machine your using, what material your using (your flour and water, or coffee and water). and theres alot of theory with no one size fits all recipe, you have to build one every time you make some
Alex your passion and commitment to finding the right balance of ingredients and process is a great lesson to never give up no matter the outcome and amount of setbacks. REALLY enjoyed it.
You made this TH-cam food video series into a Real cliffhanger binge worthy series that could be easily in Netflix. This was an amazing journey, and hoping S2 comes soon!! Thank you Alex!! 🙌🏻🙌🏻🙌🏻
this series has been one of the most interesting in spite of the setbacks. it really shows the truth of the phrase "you learn more from your failures than from your successes"
@@gregpenismith1248 that goes against everything that Alex represents! I'd be sad. But your opinion is still valid even tho I couldn't disagree more 👍
@@gregpenismith1248 I picked up the series with the last video and the epic failure. This is where you should start right now this is quite interesting because of the journey.
The setbacks are not setbacks.. They are (in part ) artificially generated to build a story and to show off some amazing skills with electronics.
despite the setbacks? it’s only interesting bc the setbacka
@@gregpenismith1248 and yet...here you are.
Luciano is on another level. He doesn't need to hide his secrets, because he's so far ahead of everyone else.
Well, his "recipe" is also kind of geographic and Machine specific. Alex's ambient humidity and other variables is causing him grief.
@@nulnoh219 7:20 thats exactly what Luciano said. You gotta "find the recipe for the place and the machine."
You know, I think that's how all the best chefs are. The recipe isn't the secret. It's the knowledge around what to do with the recipe. It's the little techniques that you can't explain easily or quickly.
@@delucain yep, usually there's only a specific ingredient or 2, or some ratio in the sauce they won't tell you about, other than that, they're not really going to lose business over it when you're that good
it's not just that he's ahead, it's that it's an art, it's way beyond just having a recipe or method to follow.
Luciano is probably my favorite chef in the world now. He's so generous and giving of his time to Alex.
same man
Also best promotion, definitely going there when I visit Italy in the future again
I need to eat at his restaurant. Generous chefs make great food.
There is a Reason that Luciano has all those awards on his front window . Yes , a REALLY cool Guy .
When the opportunity arises, I will definitely pay a visit to his restaurant.
Luciano being so open about his technique and recipe convinces me he is a true master. That confidence shows me that he has no easy secret and that his work is something he is proud of. Definitely has placed this restaurant on my need-to-visit!
For those wondering why Luciano would be sharing his recipe: if an artist was afraid to share what brand of paint they use or what kind of strokes they do on the canvas, then they are not a very good artist. It's not a matter of numbers, those are just the foundation. What he-and all the chefs like him-make and sell is culinary art.
It's more than just that. You order his carbonara, he gives you the fucking recipe.
From what I've seen of him, he is, to a large extent, the cooking equivalent of the epitome of Open Source.
He's so damn good that he knows even with the recipe someone won't replicate what he does 100%. That's some baller confidence.
@@brekkurz and he also knows that if someone who is as good as him makes it, they will know the recipe is good.
Besides, there is a difference between making a recipe once or twice, or making it day in day out.
It takes a whole different motivation to become a competitor.
A while ago I read about the motivation behind a baker giving free or cheap workshops in making the exact same breads they would sell in their bakery.
They found that while most of the people who would follow the workshop would stop coming to the bakery at first because they'd be making their own, eventually they'd return as customers again. Most would just grow tired of having to make their own repeatedly, yet they would instead have a higher appreciation for the process, and the value of higher quality breads.
I've always wondered why the culinary world is so secretive in this way. There's not many other examples of art that purposely leaves a huge component as hidden as possible. You certainly don't see guitarists hiding our strings and effects racks on stage.
Alex, this series has had me Captivated! I love your videos. Thank you
'babe what do you want for dinner?'
Andy is a man of culture i see
This one and the pizza series at home where AWSOME
Alex does a cook of with Andy collab?
I'm sad about the break but i'm starting to think that season 2 will be even more amazing, a collaboration with italia squisita can be groundbreaking
Luciano> Italia squisita man they’re soo commercial
Alex deserves the break too. So while I'm sad, I'm also happy he can rest.
@@alessandromassimo5717 Luciano is on Squisita all the time lol
I'd rather see a collab with pasta grammar
@@dantedeluca978 yeah I know but you can clearly see the differences between Luciano in this video and Luciano when is on squisita, they give you half recipes, jump key passages. Squisita is only good for non Italian people to get a first contact with Italian cuisine
This is the best publicity (in a good sense) that Luciano probably ever had. Not that because he is not known for his art, but because as a European, next time I go to Italy I will try to go to his restaurant. I'm not a foody, I'm not a traveler, but I will look for his place, even it's close. Just to see and pay respect for his work. Thank you Alex, and thank you Luciano! Till the next season!
Luciano is such a good sport, He spent YEARS trying to perfect this process and recipe and he just gave it to Alex.... like damn... that is INVALUABLE info hes handing alex.. Thank you Alex and Thank you Luciano!
People that hoard knowledge for themslves are ghoing to be the downfall of humanity. Luciana is a fantastic guy that understands this I reckon.
hes probably very confident that there arent many ,if any, people who could truly copy what he does. watching this series i cant blame him, this looks damn hard
@@jakobn4191 That, and this series has caused his popularity and business to explode. He owes Alex a bit there. And you can see each episode with him, he is getting more confident on camera, and showing how good of a guy he is more and more. He knows he is the best. He knows he won't lose a penny. By showing the process, he gains so much PR that will lead to new business. And @PlainSailingWeather is correct, only evil people hoard knowledge.
@@jakobn4191 Even if they could replicate what he does he knows just how much work goes into making the pasta each day so there are very few people willing to put in that work when they can buy good quality pasta for not much money. I wouldn't be surprised if Luciano couldn't get equally good pasta for less money if he just bought it, but making the pasta is part of selling his restaurant to the public as it sets him apart.
@@alexcrouse Not saying you're wrong because your message is extremely objective but perhaps saying "this series has caused his popularity and bussines to explode" specifically to non Italians would be better. He's been known as the king of carbonara for years, he has made dozens if not hundreds of appearences in magazines, newsapapers, videos and documentaries way before he met Alex. But he certainly helped to break down the language barrier with this series, without a doubt.
I nearly had a heart attack! - I screamed out loud, "NO!", when you said it was the end of the Dried Pasta series! I'm so happy it's not over! Your work is amazing. Thank you for your commitment and pursuit of making dried pasta. Can't wait for the second series!
Me either
So true. I found Alex Chanel because I want to learn more about pasta. Said that the views dropped a bit
Love how open and enthusiastic chef Luciano is. He just wants good food to exist in this world.
Thank you Alex for showing us your learning process!
Imo real good chefs don´t have secrets, only good/different technique. A recipe is a recipe. Because in the end, food is much more than just what´s on the plate.
@@MariusViken True! I'll throw in japanese sushi as a reference. On paper it shouldnt get much more pure and "simple" than having 'rice with a topping'... Little did we know 🙌
Indeed. Besides, a few people making pasta at home will not impact his business.
Only a person with real passion will share so selflessly their hard earned lessons… Luciano is a legend !
I like how he's not worried at all about showing someone how he makes pasta, it's so hard to duplicate that it doesnt matter if people know.
Lol yeah he's like good luck to you if you want to try to replicate it I hope you are mentally stable.
One of his points was that each manufacturer has to tune their process to their equipment, recipe, and environment anyway, so unless someone literally used the exact same equipment and ingredients as him, specifically in a climate like that of Rome, they'd need to tweak the information anyway.
I imagine even making the same recipe, with the same equipment, in Rome would not be enough. The microclimate of the building and seasonal variation would play a huge part in making perfect pasta. With everything needing to be just so even the slightest difference in environment could make or break the pasta
@@LashknifeTalon Even then unless it had the specific climate of his underground room with all the related environmental factors that create it, it wouldn't. Remember in one of Alex's past videos where he talked about how pasta was hung to dry on a single specific street because it had a combination of sea breeze and mountain breeze that oscillated perfectly for the process naturally due to the geography.
The fact that you ended up where you started is such a perfect way to end season 1. Even though it didn't change my view of pasta (I've always had huge respect for it) it was such a pleasure to watch you go through all the processes of making dry pasta, which definitely has been an invaluable insight. So thank you, Alex!
Alex, this once again reinforces that pasta is far more complex than I had ever imagined and my best option is to buy a high-quality pasta rather than try to make it myself. Still, I look forward to your continued journey towards pasta perfection.
Yeah, it's just water and flour. How hard that could be?
@@candyjaywee This youtube series started 6 months ago
@@muchluck7981 I think he was being sarcastic
@@candyjaywee yes
Yes, and add yeast and you have bread. Change the semolina to barley and you have the makings of beer. Distill that and you have… Just a couple of common ingredients and they seem so very simple to mix together but it takes an artist to make them into pasta, bread, beer, or scotch. (OK, before anybody attacks me I do realize that beer is far better with the addition of hops.)
Luciano is such a cool guy for being so hospitable and showing his ways to everyone. Massive props to him
I'm Italian and you know what?
Thanks to this Series now I know more about Pasta, about the food I eat almost every day.
So thank you man, you made a GREAT job 👍
To answer your final question, I think it was the most enjoyable serie you ever made. It's fascinating to see the unknown complexity hidden in the most simple things.
I already treat my dry pasta with a lot of respect but now I need to celebrate it even more.
I've gained insane amounts of respect for Luciano after this series. What a great chef and person.
Love how Luciano is so free about his process. No secrecy or gatekeeping, just wants Alex and the rest of us to have the best possible look at how this complex process is done. My infinite respect
Luciano is such a cool dude. He could have very easily been a jerk and said no in order to maintain that edge on homemade dry pasta to himself, but instead, he decides to openly share it with everybody. That type of personality/behavior is what brings forth innovation. Somebody will find a way to improve his process, and somebody will find a way to improve from there, etc etc.
Respect. 👏👏
It is just astonishing. At the begining of this series I thought "it is just dry pasta. How hard can it be". Alex you just changed the way I look, feel and taste dry pasta. Thanks for this fascinating journay.
Was just at pepe in grani (best meal ive ever had), god I appreciate your travels.
Man watching Alex be so passionate about acheiving something is so inspiring. So much that the pasta master doesn't even care to show him all the secrets haha
Salut Alex! Dude, you do good work. I'm a TH-cam watching veteran, my wife isn't. After showing her your pasta series we've changed the pasta we buy (and how we buy it), have cooked 4 or 5 pasta dishes in two weeks and loved them, and have also started her on your friend rice series. You are inspiring, really, so keep it up! Hope this little something helps you buy the next tool you need for other series. Greetings and thanks from the U.K
dude's a sweetheart. luciano was generous with his time and knowledge and showed zero condescension, just an eagerness to share his passion. that's glorious.
this series has been terrific, alex. i cannot wait for season 2. :-)
Luciano seems like one of the coolest guys. Just super into what he does and loves sharing his passion almost as much. I feel sad slightly that after you are done with this dry pasta series we may never see him again.
Luciano is a true master. He is so confident in his skills as an artisan that he does not mind sharing everything about his process.
This series is so good I’m going to be sad if Netflix doesn’t pick it up. Bravo Alex!
Why would you want Netflix to pick it up? So they could screw it up and cancel it after a season?
The worst thing that could happen is if a company like Netflix tried to produce a series like this. I can only imagine the level of over the top melodrama they would fabricate to make it more "interesting and appealing to a wider audience" or some such BS.
Luciano is an amazing human. I love how he's always willing to share his vast knowledge with everyone
The filter before the die might be the important missing piece! For extrusion of plastic you often use similar filter (called screenpack) to increase pressure and mixing of the material, as it helps to make mechanical properties better.
This is going to be the key. That filter greatly increased the extrusion pressure. That is consolidating the gluten.
We are emotionally invested in the pasta series now. Please don't take to long before you return to it.
Thank you so much for all the awesome things you do.
Man, can’t wait for season 2!! Make it soon please :)
Dry pasta Season 2, I can't wait. You know it's how you geek out over things that keeps bringing me back. I love your method, never change.
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"we change recipe next time" is such a baller move. My respect is going past 100
I don't understand why... did Alex not try many recipes?
You're an engineer, an engineer doesn't stop when there is still a demonstrable issue to solve - I look forward to seeing your next step on the path to tackling this. And the next time I'm in Rome I am definitely going to Luciano's. Outstanding work on this series.👍
I won’t say I’m not a little disappointed by the decision to end the series here. I was very much looking forward to seeing the data you collected from the dryer, and how it compares. But I do understand the need to move on, I’m looking forward to your next series and hope it won’t be too long before you do battle with the pasta drying beast once more. Thank you for your dedicated hard work, it’s been thoroughly appreciated and enjoyed
That data logger is going to show a big difference in the drying process.
I think a cold extruder and cooling the pasta prior to drying will mean Alex can start the dry from a much better point.
He literally ends the episode saying there's going to be a Season 2
@@ThisIsTheInternet that he did, and I look forward to it, but I was left with the distinct impression that it was going to be a while til we get there.
@@tomsamper4345 it's prolly gonna take some time to do all the new experiments and order parts from china and build new machines etc.
It wouldn't surprise me if season 2 starts with a complete copy of Luciano's pasta factory in Alex's studio XD
I am astounded and amazed at the level of mentoring and sharing Luciano provided. We all should strive to be like that. I think you were very lucky to find him.
Just a guess, but I think there is something wrong with the gluten development, maybe a bit higher hydration (since smaller batches will loose proportionally more water to evaporation), more time before extruding (to let the dough hydrate and autolyse) and also it might be worth checking minerality and pH of your water since that can also affect gluten development.
It sounds so simple in hindsight when you see Luciano's pasta, not entirely sure ofcourse it will be the fix but when you see the strength and flex of Luciano's it just has to be the gluten..
Hyped for s2
That would have been my guess after seeing the dough that has been sitting in the machine for half an hour coming out looking like Alex's.
Agreed, To add, the cooling during extrusion is a key step to preserve the gluten network. W/o that the pasta is half cooked.
I agree @Merek, I also think that the extrusion is too thin as well as the pasta isn’t extruded out cold. Because of this I think that leads into the problem of drying too hot for the thickness and not enough airflow, leaving the dried pasta with too much moisture. No idea really, just a thought.
I think that pre drying, slightly lower hydration and a cooling system on the dye are the keys to this
Gotta say man I like the longer 20 min video. Some of the others in the series I felt like they just got going by the time they were over. Love the work!
Every once in a while i rediscover this channel, and i get hooked and binge every video i missed every single time
Alex, This is the best video of your life. There is no school. You learn by yourself. Each human and situation is a unique experience. Voila ! J'adore Luciano
Totally with you on this journey. It's the perfect mix of food, science, engineering, discovery, and storytelling. Can't wait to see more pasta!
I always get oddly emotional watching your videos. Watching people so passionate about their craft, and realizing all the hard work they've put into everything they've done to get where they are... it really tugs at my heart strings.
I must agree, when you started, I did not think there would be enough content for an entire series. However, after watching all these episodes, I can honestly say, this has been one of the most fascinating food related things I have ever seen. I am so pumped for Season 2 and can't wait to see you conquer dry pasta!
Alex... This series has in my opinion been some of the best stuff you have ever made. This is something that I believe gives artisan food a very needed spotlight! You are not just giving your viewers an amazing journey to follow, but you are giving everyone around the wold, that loves to make stunning products, hope and inspiration to become even better. I LOVE this kind of content and I think you should keeo diving into these rabbit-holes as deeply as you have done with the Pasta Series!
Keep up the absolutely stunning work with your team!
T̲h̲a̲n̲k̲s̲~~~~
A captivating series!!! Never got boring and I so admired your attitude towards learning from mistakes and your tolerance level of „frustration“. Looking forward to watch season 2 and everything in between! On a side note: the Minister of Agriculture of Italy or his respective colleagues should thank you for highlighting and the appreciation of the culture & craftsmanship of Italian Pasta (making)!
The Chef was so cool on sharing his knowledge in making dried pasta. I hope his business will grow much more!!!
I was devastated last episode when you failed. Then you called Lucciano, and I got so excited. He is such a good guy, and your chemistry is really good together! Good energy, good vibes, seems easy to talk to!! I want to visit him to say hello more than to taste his pasta. Thank you Luciano for helping Alex keep us entertained.
This is the greatest food series I've ever come across! Keep up the great work Alex!!
Thank you for Alex for producing these wonderful beautiful videos
I’m looking forward to watching it
Luciano is such a sweet guy with a huge heart. Alex, you cannot do enough to repay this man for his very generous help.
T̲h̲a̲n̲k̲s̲~~~~
Alex I’ve been Italian for over 60yrs…lol, and I’ve never imagined that making dried pasta would be so difficult.
Possibly it’s because I’ve always bought dried pasta ready made.
I make homemade fettuccine often and I thought that was the king of pasta but after watching your pasta series I just can’t believe how difficult it is and I have new respect for those who can make it at home or for those like Luciano.
Great fantastic series I hope you continue to work and post more videos…..just great.
Thank you
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When Alex's gets excited, you hear the passion and the pitch of his voice rises. This level of passion is what you don't get in other TH-camrs, he truly cares! Keep up the good work Alex.
T̲h̲a̲n̲k̲s̲~~~~
Season one ends with a cliffhanger! 🤣 Luciano provided so many clues: longer knead time, slightly higher hydration, pre soak the die, perforated stainless steel mesh insert, circulating water cooling system for the die, pre dry the pasta out of the machine with a simple fan, and lastly of course the long drying time with data captured by Alex's probe. Going through each of these variables engineering style is going to make a compelling season 2!
Fluorine, Chlorine, Ph, mineral impurities, compare your water to Luciano's, I guarantee you there is a difference...
This is better than anything I see on TV. You have found a supported in Luciano who recognises your value to his business but is willing to take you into the fold and teach you (and us) how things happen. What a wonderful story and have enjoyed the entire series. TY Alex.
Alex, this has been magnificent. Whether you meant to leave us a cliffhanger or not, this was a great one. This series has reminded me, yet again, of the wisdom, knowledge, and skills needed to make something we, frankly, take for granted. So much so, I am going to find a local source for some artisan pasta and try a couple things with it. Notably the pasta and oil from this episode. If said before, and I'll say again, your series are, to me, like your own take on Good Eats, my favorite food show of all time - until maybe now. I use your meatball method to make meatloaf - because all the same principals apply. There are countless little ways I have changed my cooking from things I have learned from you here. Ty so much for this. I am so glad you are going to do a second pasta series 👍👍👍👍
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How valuable is this that it’s all in English!!! You literally can’t get this any where else. I don’t think this is a very practical guide for at home cooks, but simply as a piece of entertaining and informational media, it’s amazing. Thank you alex
Alex, this series was the best food content, I ever watched. It was literally life-changing. From the very first time you met Luciano, I started to try to make aglio e olio at least once a week to master the technique and it fundamentally changed the way I interact with food. I really want to thank you for that!
T̲h̲a̲n̲k̲s̲~~~~
Can I just say what a nice time to be alive this is. Im able to watch a Frenchman and an Italian talking on English about their passion and are just sharing information with the whole world just out of interest.
T̲h̲a̲n̲k̲s̲~~~~
I’m going to try his pasta next time I’m in Rome, thank you Alex for the video and for the series
This is the first video of your’s that I have watched. Awesome. I can’t wait to dig into the rest. Thank you.
Alex, I want to tell you that I truly appreciate you and the work you do. Just a couple months ago if someone had told me I was going to devote several hours to understanding dry pasta and developing a new appreciation for it I would have laughed at them. You have ways of opening up my mind I never thought possible, and for that I thank you.
oh man, this series has everything that makes this channel amazing. Great food, background stories on the ingredients & process, the trial and error nature of learning, and of course, the hack-it-together engineering. Absolutely love it!! It's so inspiring! Can't wait for season 2
Just wanted to say that I really appreciate the time and effort you put in to these videos, only some days ago you posted you where going to Italy, from that to the finished product it's just amazing. Much love, don't tire yourself out ❤️
This has been an extraordinary series. The deeper you dove into the subject, the deeper you were able to continue diving. Season 2 is going to really be something.
Dear Alex, thank you so much for what you have done during all those years by opening our eyes to those vast and diverse universes that compose the multiverse of cooking. I'm so impatient to see where you'll take us next ^^
Men like Luciano pushes the cuisine forward. By sharing his knowledge, it raises the competition, which raises quality.
T̲h̲a̲n̲k̲s̲~~~~
Alex as an Italian please don't end the series its just so addicting like a plate of pasta
Alex!!
From all of us, thank you for your passion, dedication and your talent in delivering us this fantastic series. What an incredible journey you have taken us all on.
What a journey! While I greatly look forward to season two, I also can't wait for whatever you have planned next! Keep up the amazing work!
Definitely the best series of this channel !
T̲h̲a̲n̲k̲s̲~~~~
Got worried for a moment when you said you were finished with dry pasta. Very loud sigh of relief when you said you were going to do a series 2. Good luck love your videos, especially the science that you go into. 👍
Luciano is an amazing example of a true master. Not afraid to share in fact wants to share to make the pasta world a better place. I know I am certainly going to his restaurant next time I am in Rome.
I love how this guy's channel combines facts science and cooking and humor and the editing is good subbed today
Luciano, if you're reading this - thanks for coming along and sharing knowledge with Alex and by extension with us. It has been a pleasure to follow the series! Alex - superb work as always! I watch religiously!
You have definitely changed my whole view on dried pasta, and the vast differences between quality and the utility of dried pasta vs fresh pasta in a dish. Never stop learning!
Alex this was a fantastic series, very informative and great execution by yourself. Do not feel deflated by it as it was a great watch that I binged all of. Thank you and looking forward to more shenanigans.
Luciano is confident in his craft - sharing a recipe wont threaten his livelihood. One can know, but one may not execute the same.
The pasta is amazing, that's a given. But weirdly the fact that they both have such good English is also amazing, and makes me ashamed to have forgotten so much of the languages I used to know in my younger days, just through not using them. It takes a special brain to be able to explain a complex process in a second language.
maybe go live in another country
and speak the language
use it or lose it
@@feelinghealingfrequences7179 quite right - I'm all in favour of moving around the world if you have the opportunity. I have moved to several countries in my life - unfortunately none of them used the languages I learned at school!
Luciano was so helpful. His wisdom is exactly what you needed to hear. Loved this series.
How could one ever think that making dry pasta would turn into a high emotional drama multi series event! Amazing work Alex!
This can't be the end, we can't let the pasta beat you! We've come so far, we can't give up now!! I've learned so much from this series. I won't take dried pasta for granted again.
Best documentary about pasta ever, no television, youtube channel, book or other media beats this one.
Thanks Alex - From an Italian that is truly admiring a French guy making pasta (didn't think I'd ever say that :D)
Alex, I didn’t watch the entire series but I think you should not give up. This “season 1” is just the beginning of your journey to mastering the dry pasta-making art. Best wishes!
Keep it going Alex you got this 💪
I think this series captures so much of the process of being a home cook and the frustratingly simple things (like dried pasta) in life we can take for granted, which in actuality turn out to be impossible to replicate without dedication and deliberation and drive. This series stands as a reminder that it’s often the most overlooked things in which, if we pay really close attention, challenge us in ways that nothing else will, stretching us to really understand the process of creativity. I can’t describe how beautiful it is to watch what you do, Alex. What you are doing is giving us windows into food that most of us ignore, and you’re doing it with such passion and care that it is hard not to want to go out and try to make dried pasta myself after watching even knowing the impossibility of it and knowing how much more skilled in so many different fields you are. Still, thank you for your intense care for food. It is inspiring
When we saw how tough the pasta was straight off the die, my first thought was a higher amount of gluten. Likely Alex's dough recipe either doesn't have enough protein or it was not worked enough to form the gluten required. Luciano's dough mixer is larger than Alex's, and we didn't get much indication of how long it was in there before extrusion. Also the part where the first part of the extrusion gets returned to the hopper adds a wrinkle.
But ultimately, if Alex was mixing for the same or shorter amount of time in a weaker machine, then that's likely what caused his pasta to become brittle.
Yea seems kinda obvious
actually we did get an idea of how long it'd been in there before extrusion: he flat-out said that it needed to be mixed for 25-30 minutes before extrusion. The first part of the extrusion getting returned to the mixer doesn't really add a wrinkle, either.
@@KainYusanagi kinda. I think he mixed the first half of the recipe for 10 minutes and then the second half gets poured in and mixed for another 25-30. But really he's saying that as a rough guideline because there's no timer involved, and after some cuts he's feeling the dough consistency and temperature before he says it's ready.
I'd say the returning of extruded dough to the hopper could make a big difference because that's working those parts of the dough very intensely. There's another cut at this point and we don't know how much was actually extruded before they started using it for the pasta. Could've been just a few pieces or it could've been several minutes. Edit: actually I watched that part again and the editing makes it seem like it's just the first few pieces.
@@NickCombs It seemed pretty obvious to me that he said for a total of 25-30 minutes, when Alex asked how much time *total*.
It doesn't really matter at all because those bits of dough get re-added to the dough base and mixed into the entire thing as a cohesive whole, blended with everything all over again, to not waste dough. It won't affect the dough you're making to do so, unless you're using an absolutely monumental amount.
They also only extruded it for as long as was necessary to get the dough to properly form up, which is what matters, not any specific amount of time; it's all about working the dough through the extruder until all the old stuff from the day before is extruded (including the stuff in the dies, which were kept submerged in water to keep the dough in them soft; these dies get used every day, so the dough going stale isn't really a concern) and the extruder is warmed up, at the start of the whole process. It does it again when the extruder is left un-used with dough in it when they're changing trays out, and Alex remarks that the dough that came out was basically the same as what he was making.
@@KainYusanagi Yes, I did amend my point about returning the dough to the mixer. And I have been saying it's about the dough consistency, and that this is in large part dependent on the amount of mixing. The machine Luciano uses gives us a good basis for judging how long it would take for a less effective machine, since we know it will need to mix for longer to reach the same state. But I'm starting to think a less effective machine might just create enough pressure to compact the dough as well through the extruder.
I do think it took about 30 minutes total, but not because Luciano said "30 minutes total."
6:10
L: "We mix this for ten minutes."
7:40
L: "You see the dough looks like sand."
A: "How long are you going to be mixing for?"
L: "Twenty-five minutes more or less, half an hour. Depends."
8:34
L: "So Alex. Now, after twenty minutes, we just have to do one thing that's very important.
So we have to feel the dough. And when we press with hand, it's very compact.
But if you go like that, it looks like sand."
A: "It's like wet sand."
L: "Yeah. You see also the dough is a little bit hot. It's warm. So that means it's ready to be extruded."
Ten minutes with the first half, then 20 more minutes while the whole recipe is in the mixer. So the first half gets worked longer. That's presumably why it compacts like wet sand, because only half of the semolina is fully malleable.
I LOVE the way you include the restaurant community in your quests for cooking 'success'. It's beautiful and it gives us a chance to find out about them and try them out!
Alex: time to consult an expert.
Expert: It's your recipe.
Alex: It could be anything, I can't keep taking shots in the dark.
Really though, this series has been fantastic. I'm glad you're taking a break so so don't burn yourself out on this. I hope to see season 2 soon.
This is by far the BEST series you’ve done. It pains me to hear the words that you will be conceding for the moment. I can’t wait for the 2nd series of pasta making. You have inspired a great appreciation for superior dried pasta.
its interesting to see how this parallels with espresso. with both it depends on what machine your using, what material your using (your flour and water, or coffee and water). and theres alot of theory with no one size fits all recipe, you have to build one every time you make some
Already a legendary video in the youtube archive.
Use this comment as a Luciano's appreciation button. He's such a nice guy
Alex your passion and commitment to finding the right balance of ingredients and process is a great lesson to never give up no matter the outcome and amount of setbacks. REALLY enjoyed it.
My god, Alex. This series is better than anything I've seen on TV in years. Bravo, mon ami. I cannot wait for what is next.
Incroyable série de vidéos Alex. Tu m'as transféré ta passion pour les pâtes et la cuisine en général, merci pour ca !
T̲h̲a̲n̲k̲s̲~~~~
You made this TH-cam food video series into a Real cliffhanger binge worthy series that could be easily in Netflix. This was an amazing journey, and hoping S2 comes soon!! Thank you Alex!! 🙌🏻🙌🏻🙌🏻
Love it. Such a “simple” product that requires so much precision and process to make. This has become my favorite channel
What a gracious and warm chap is Luciano.
T̲h̲a̲n̲k̲s̲~~~~
Luciano is such a great guy! He really wants you to succeed. 👍
Can not wait for season number two!