Once again, beside a super cool dive into the pasta subject, you convey us the passion of these great makers, the Felicetti family! We are now longing for your studio to turn into a pasta factory 🤓
@Jake Dunham I'm sorry that you must have had some pretty bad experiences with the Italian culture to say that hat you don't like Italians or Italy. May this be be the start of a wonderful discovery of everything Italian 😉🙂
@Jake Dunham lol why? I think it's one of the most beautiful countries in the world and definitely on my bucket list to go to, besides Japan and Greece.
'How do you feel about the pasta you're making?' 'This is just a job, dude. I wouldn't feel any different making ball bearings, or sellotape, or pens. At home I use pasta half the price of this and I cannot tell a difference.' 'You're on camera, this is promotional. Your boss will see this.' 'Cazzo! I mean, I am very passionate about this pasta, and what makes it so straordinaria is the time we take and la passione that goes into the whole process from the planting of the grano to the cutting of the pasta finita. You see, here we are more of a famiglia than a normal company.' 'Good, good. You can keep your job.'
@@tommigigi Sure it's a little cynical but at the end of the day this is sill an industrial product and I am sure that the people working there are not constantly hyped about what the machines are producing there year in year out. This is just not how this works. And being publicly proud about it is also part of the brand. @AGH331: Awesome comment btw. Really made me chuckle.
@@tommigigi 'you have such an unhappy vision of life, try to smile, sometimes it helps' I made a tongue-in-cheek comment. How you concluded from that that I have an unhappy vision of life is beyond me.
I love the look on the guy's face when Alex tells him he's going to try to make it at home. He's like "Oh, that's so sweet. You literally haven't learned anything since you came here." Which of course just came out as "Best Wishes."
I think part of him knows, that there is a slight chance that this guy actually builds a machine to replicate their process at home at put them out of their sweet business ;)
@@NukeDMAn nobody is going to buy a machine to make it at home even if Alex does find a way. It's too much effort and tools. A box of their "artisanal" pasta is like six bucks or something from what I've been able to gather.
It's just that he knows how much effort it will take so it won't be worth the effort for the average cook. Alex is not the average cook and can certainly replicate what we saw in the video on a much smaller scale. Admittedly at likely a high cost in terms of time and money so it's only worth it for the video.
Alex, I must say that your quality with this video is outstanding. It felt as though I was watching a documentary produced by a major production company. The way you captured the interview with Paolo gave the vibe of expertise, both for him and for you. I look forward to the next one.
And still they decided to use a pic of Alex wearing a surgical mask on his hair for the thumbnail 😂😂 I have to love the guy!
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The choice to leave us for a whole minute of music and un-narrated b roll at 5:30 was so cinematic and beautiful. Alex and his team are operating at another level
For those who are wondering: 3 euros for a pack of pasta is considered quite expensive in Italy. Just for reference, Barilla here is €0.99 and De Cecco is €1.27. Considering that they don't have the same distribution power of those aforementioned brands, don't expect to pay the same prices if you live elsewhere (especially outside the EU).
For comparison: Barilla is around 1.80€ and DeCecco around 2.40€ here in Germany. I can order the Monograno Felicetti for just a tad bit more than 3.00€ in online stores.
@@LizZard1988 you have to add the price of the shipment. I guess you can save if you buy a lot, but just for a pack or two I think is a bit too much. That said, I got my hands on their spaghettoni once and they are veeery good. Easily one of the best dried pasta I ever tried. For an everyday meal is a bit to pricey, but I will probably buy them again for a special occasion.
I just tried to buy 10 bags from their website. But they don't ship to the US. I feel like this is incredibly affordable pasta for it being among the best!!
Do you consider Barilla a proper pasta? Because here in Russia it's a trend among, let's say, foodies, to consider it shite, but i actually quite like it, i think it's magnificent for the money.
I am italian myself, and I loved the respect and the curiosity you got when approaching things outside your culture, the deep dive into them you wanted to take, e.g. the italian cuisine. You never failed to get the true nature of things down to the core, and this is truly something, given the evasive and subtle nature of what makes italian cuisine and ingredients so simple but also so great and beloved in the world. I thought this video would have been not interesting as the other ones for me, since i saw many documentaries about pasta factories, i was wrong. Great job, i found it intersting beside being italian myself. Greeting to your director's and writing ability
i’m american and my favorite food group is and always has been italian but i’m mostly french & german lol. i don’t know how to pick between the flour varieties on their website, do you have any advice? also, it never ceases to amaze me how wonderfully nonnative english speakers speak english!
I'm all the way from Asia, and I'm very grateful to your great nation for creating such an incredible food. I absolutely love pasta and can't get enough of it
Never thought I'd say this, but I'm legitimately moved by the passion these kind people have for their product. And you, Alex, have been the perfect messenger for that passion. Extraordinarily superb video, with extraordinary people in it. Bravo.
He does have an editor who does all that. But he does do a fantastic job. And the amount of understanding and communication from the both of them to gather all the footage and co-ordinate it is impressive
Yeah, Joshua is awesome and seems very humble :) You can see him in the episode about pizza in secret restaurant in Neapol (and they have excellent podcast together: Food but we digress)
I'd argue that it IS professional content. Just because there's no massive team of investors and a network behind it, doesn't mean they're not professionals, just independent. Those words are not mutually exclusive
I have worked in the retail supply chain for decades and to hear a manufacturer focus their product around making it realistically profitable for everyone in the long chain of selling their product is amazing to hear. This is something you NEVER hear
Will somebody at Netflix give this man a Docuseries already? Jesus. His production and cinematography are better than most shitty cooking shows on that platform already!
@@tams805 What does their debt have to do with him as a creator? He would still get paid well for his work. Every streaming platform that creates content is debt ridden.
Commenting here that it was because of THIS VIDEO and series, that I went out and bought Monograno for $5CAD. The spaghettoni. I'm so glad these companies are allowing youtubers to meet and interview them!
1:29 When you said "These guys [...] are the Formula 1 (of Pasta making)", my mind instantly went to Paolo Barilla, who once was a Formula 1 driver for Minardi and won Le Mans, and right after that went into his brother's company, Barilla.
As an italian, who worked as a cook for many years in the past. I just love this channel and this videos... It's so interesting to see how actually things are made and how much love we italians put in our products since the beginning till our tables. I've learned so many things i didn't know and i appreciate a lot that a French man went so deep in love with our food culture breaking all the stereotypes. High quality content always, made on a very high level. Keep going like this Alex!
this series is barely underway and it's already epic. i am blown away by the monograno factory, methods & knowledge, and i can't wait to see how you apply what you've learned. perfect pasta has a place all its own in the land of all that is or can be perfect.
admitting that his product is "industrial pasta" within the rules of the artisan shows his respect to those who had their hands in the evolution of pasta.
There are, of course, commercially available off the shelf, pasta extruders for the home chef. I used one for a few years but it was under-engineered. More precisely it was value engineered to the point where it would work but not forever. A craftsman such as This Old Tony has the skills to implement the necessary design improvements. On the other hand, perhaps it's time for Alex to collaborate with AvE. There would be the added benefit that they could Converse in French. A form of it, anyway.
There is nothing more appetizing than somebody passionate about their food and how it's made. Everybody is proud of their work in that factory and it shows in their product.
The amount of work and heart you put into these vids is astonishing... The editing is on point, the shots are amazing, it literally makes me feel like im a child again watching a documentary about something i just learned about. I really hope all this youtube thing will work out for you for years to come, best wished from germany
Jaaaaaaaaaaa ! Ganz großes Kino ! Selbst wenn man nur das audio-visuelle betrachtet. Und dann die Fähigkeit Tiefgang in ein Thema zu implementieren ohne es zu überstrapazieren, und das ganze dazu noch in eine Geschichte mit einzubinden. Ich knick ab ... Stell dir vor man hätte uns Sachen in der Schule mit diesem Anspruch beigebracht...
I can't wait to see the crazy machines you're going to make for this, it was the maker part of your videos that made me stay and watch the amazing cooking.
Only a few minutes just a reminder why there is only 1 Alex and every time a series is launched it makes my heart sing. Its in my rare class of videos i dont want immediately because I want to be able to savor the rare treat and appreciate it like Alex appreciates everything he puts in his videos. As I write this it only gets more magical !
I have always had a keen interest in the manufacturing process of foods that we sometimes take for granted. As a grammar school child I boarded a train in Detroit Michigan in the United States and traveled to Battle Creek Michigan. We were visiting the Kellogg's cereal factory to watch how, grain to box, breakfast cereal was made and packaged. I fell in love with food and production. The smell of the toasted cereal, the cleanness of the floors, walls, conveyor belts and machines all working together; engineered to produce something that could not be made at home. The pasta making process has been elevated beyond the home, hand made process that allows for a consistently high quality product with a predictable outcome every time. Which is better? Both, depending on the use and finish dish. Best wishes to you as you attempt to make your own pasta. If anyone can do it, well, Alex you can!!
Never thought I'd learn most of my knowledge about Italian food from a Frenchman, but here we are! Great video Alex and really appreciate the time and effort you put into this. I will guy and buy some Monograno Felicetti pasta to try it out!
I can tell the next episode is gonna take a long time! The amount of patience Alex is going to need is enormous to replicate that pasta! Like Paolo said best wishes Alex!
This deep dive into dried pasta ( one of my favorite foods and a definite staple in my kitchen) has done what so many of our videos does, it deepens my respect and appreciation and awakens me to a new brand whose ethos, ethics, production and product I will now look for for my home. The location, the tech, the science the love the people combined has made something I want to experience and I am so glad to know such a company and family exists to push the boundaries of product, farming, community and ecology.
I have actually changed by pasta I bought because of this video, and it has made a big difference to the quality of my home cooked dishes, this is the sort of content I like to see as it not only directs me to products I can trust based on your opinion, but helps me understand what I should be looking for but more importantly why I should be looking for them marks of a great quality pasta
I have ordered MF pasta from Italy - 24 packages of diff.types for 100€ incl. shipping to Slovakia. I'm really excited to compare this pasta with Pasta Gentile and Benedetto Cavalieri which I ordinary use :) From time I started cooking with this type of pasta, I can't eat something like Barilla...
@@samueleisenberg372 ok, so, MF pasta is definitely very high quality pasta, smell and taste is very good. But IMHO Gentile and Benedetto is little better. Especially if I compare spaghetti. The surface of MF spaghetti is not so rough, does not release starch as good as Gentile and BC, which is for me crucial when I cook aglio olio peperoncino and I want it "cremosa" ;) so overall, I can recommend MF pasta, very good pasta, little cheaper than BC and Gentile, but spaghetti I will prefere BC and Gentile...
I am a born and bred Neapolitan living abroad. I would never ever spend more than 2 euro for a packet of pasta, the quality difference is not worth that amount of money, believe me. While living in the UK I used to buy DeCecco now I buy Rummo or Garofalo in Spain
I feel like when Alex makes a video about a passion project of his like this, we don't just get to see his excitement steaming ahead like a freight train, we get to feel and see and experience the world of emotion he goes through with this. It's not just single-mindedness. He's able to absolutely weave a tale of emotion for the viewer. The B-Roll and Music really put us in his shoes, showing the grandiose scale and monumental overwhelming smallness he felt staring down these gentle giants of the dry pasta industry. The earnest questions and attitude he takes with the factory staff, you can see how open and absorbent he is to what they're telling him. You can really feel all that and more in his videos like this. And I'm dying to watch more.
i love it every time you tell one of the people "So i want to make these myself" and they just start to grin like "No way but good luck". And yet, you always find a way to get as close as (mostly reasonably) possible. Super cool video!
The tone used when saying the words "in the right way" has given me new respect for the way Alex and his guests/ interviewees explain things. IMO it gives the way other people do the same thing the respect it deserves while also telling the listener/ viewer that there is a correct way of doing things.
It is for videos like this that I am grateful for the existence of youtube. . . the factory is impeccable, the production of this video is impeccable. . . all this thanks to the love of the pasta. . . and people like me, here in Brazil and a lover of pasta, can, through all this, understand better why this passion extends across the world. . .
As an engineer, this was absolutely fascinating. Something so simple has so much behind it. The part of the texture of the bronze vs the texture of the teflon is something I cannot unsee now. I will def be looking for that wording on the packages at the stores. Keep it up Alex! -Luis
Because of you, i now enjoy pasta, I hated the stuff for many years, but your vid on cacio e pepe started me down a new path of learning to enjoy it. I had only had pasta done in the most bland ways, but now I explore it myself in the most delicious ways. Thank you Alex for helping me find my pasta munching me.
Alright… can we talk about Paolo at 6:45? He is conveying all the traits of a man who is knowledgeable, passionate, confident, experienced, and proud of what he does
oh wow - i had no idea that pasta was extruded at 100 bar pressure, that seems bonkers! or as you said 'that's gonne be hard to replicate this one'. a brilliant viedo and a great insight, as always!
And yet, home pasta machines, of which there are a lot on the market, are often hand powered, and usually use a screw like a mincer to push the pasta through. I'm not sure what pressures that would generate, but I doubt it's 100bar.
The song intro with the dancing pasta was, IMO, some of your best work. The way the visuals mimic what was happening with the music for your introduction was such a playful joy. I love how much effort you put into your editing. It's always superb, of course. But I personally just loved this one.
Fun story about pasta and its roughness: Back in march/april 2020 during Italy’s first lockdown supermarkets had a shortage of “penne rigate”(penne with lines engraved) while “penne lisce”(the opposite,without those engraved lines,lisce means smooth in itslian) were left on all the shelves. Why? Because penne rigate is considered a “superior product”,the engraved lines help the sauce stick to the penne while on penne lisce the sauce slips away.
It Is even funnier that the reality about the quality war between "rigata" and "liscia" is the opposite. Rigata is basically a modern invention, made to fix the lack of use of quality material and bronze extruder. I saw a lot of Italian chefs talk about this in the last years.. they all basically said that the best pasta liscia is a far more superior product of whatever best pasta rigata.
The only "allowed" use for penne lisce as far as i know is for Penne all'arrabbiata (with red hot chili pepper sauce) because since the sugo is hot you may not want it to stick as much to the penne.
And here I am in Germany trying to get my hands on penne lisce. Imo penne lisce is far superior than rigatte because you can cook them to perfect al dente. And for the sauce sticking to the pasta, the texture of the sauce makes much more difference than those ridges.
I’ve had pasta all my life and never thought there could be so much behind it, thank you so much for this video! Neither I will ever look at pasta the same way, ever, again.
The way Alex asks questions, keeps the conversation flowing, the editing… wow, amazing story-telling, and also the quality of the content. All hail the algorithm.
Halfway through I just realized I was watching your video with a big smile on my face. Your passion, enthusiasm and wonder shine through the screen. Amazing video as always Alex, congrats.
Repeating this in hopes it might make it into an experiment of the series. I primarily make hybrid pasta, 50% AP flour, 50% semolina flour, and egg. Work as if you were doing regular fresh pasta. Has more bite than traditional fresh pasta and that semolina flavour comes through. Really curious to see your opinion of this, Alex!
In my culture, plain flour and semolina or cornmeal dumplings is traditional, but I notice that egg pasta recipes don't advocate a lot of kneading. Semolina is a high protein wheat, therefore kneading it should awaken the gluten and allow it to firm up more. But I am unable to test out my theory. Do you use a pasta machine to make your egg pasta? Many of the recipes vary in how it should be prepared, and many are not using a pasta machine. And I think that's why these egg pasta recipes using semolina alone but not using a pasta machine are getting it wrong. Moreover, recipes vary between using whole eggs and just egg yolks. That can affect the protein and water content of the pasta as well. I do not think a staple food eaten by the poor would possibly waste egg whites, and using whole eggs means you may need less water. The pasta factory just used semolina and water @ 30% weight of flour. Considering they restricted themselves to one variety of 00 semolina flour from selected suppliers, they would know how much water to add to get the right texture in the end product. Science and experience is everything. Research and experimentation are required.
Alex I know this sounds ridiculous, but please try pressure cooking pasta (1-2 minutes maximum) it uses far less water and might keep starches and proteins in cheaper pasta, I've had surprisingly good ones this way
@@noobkin997 I fill it up to just cover all the pasta, cooking half recommended cooking time - 1 min on high pressure. Then cool down the pot immediately with cold water and give it a shake or stir after opening. I used that technique to preserve water and gas while camping, but was surprised with extremely good penne. I don't know if spaghetti cooperate with this.
You don't want to keep the starches in the pasta. You need it to leach into the water so it can be used to stabilise Carbonara and Cacio et Pepe sauces. May suggest a simpler solution? To 1 x 300ml cup of Penne add enough boiling water to cover, salt to taste. Bring to boil and stir. As soon as it comes to a rolling boil, cover and put aside off the heat for 7-8 minutes. With the brand of bronze-cut pasta I use from Aldi it should be near to al dente - firm with no hint of flouriness. Tried it with with cheaper Teflon-cut pasta, and the end was softer, but still acceptable to my taste. Drain using a skimmer or spider and add to the sauce, or protein and vegetables. That's it. I got that idea from Ethan Chlebowski. Don't get me wrong. I have a pressure cooker but I hate washing it. A pan and a lid is much less hassle. Lol.
It's been immensely enjoyable watching your channel grow and evolve over the past few years that I have been following! I love to see the not just the passion you have for foods, but the unique way you seem to find and surround yourself with those who share in your passion and drive for excellence. As someoned who now practices engineering, and has always enjoyed cooking, I really appreciate the way you combine the passion and love of the culinary arts with the specificity, precision, and curiosity of engineering. Your channel is truly one of my favorites!
The dude lives in Paris, there are plenty of good quality Moroccan, Algerian and Lebanese restaurants over there. source: used to work and live there for 1,5 years and I still remember several gigot d'agneau from a tagine dishes I had when I was there.
You changed my perception on dry pastas. That's why I love your channel so much. It is entertaining, it's absolutely high quality production (work of an artisan) and it opens my mind to new things and new ideas. Keep it up!
They use bronze molds so that the pasta remains rough which has two advantages, first this allows more starch to mix into the water and it also holds more sauce.
I wonder how often they need to replace the molds. Bronze isn't exactly the toughest of materials but then the dough isn't going to wear down the molds that quickly.
@@nanoflower1 That was the traditional method for small production. Di Cecco still use bronze molds like Monograno, while Barilla only use bronze for a small range of high end pasta, they now use steel and teflon to increase production speed. I notice that each tube seems to be set in a larger cylinder so they can be replaced individually at lesser cost I guess. They probably check their molds regularly and replace the worn parts. Generally rough pasta is preferred but smooth pasta is used where the roughness isn't hugely important
What amazes me is how absolutely clean and pristine that place is. Factories tend to be cluttered to maximize space. All the machinery is sparkling despite working with powdery flour that can get everywhere.
Absolutely loved this video. I am a food technologist for a very famous coffee company and it's always incredible to see all the machinery and technology behind an industrial process. Big up for GEA NIRO for engineering such beautiful machinery! Thanks felicetti for sharing their knowledge and love for pasta. Thank you alex for all the entertainment! Ps When you want to explore the world of coffee just give me a ring! ;) would be glad!
This has got to be among the coolest experiences! Nothing beats actually going into an operational factory to see the ins and outs of how things are being made
I am repeating myself. The quality of your videos has jumped so high. I don't know who you have employed to help you, if you have at all, but I hope you are paying them enough. I can't get enough of it.
Once again Alex you have inspired me, i am currently going through withdrawals from quitting ciggarrets as my new year resolution. I am feeling depressed cause my body is craving something that it is not getting. But after watching your video my mind is at ease and i feel a little happier. Thank you!
Thank you Alex,most italians take for granted the effort and the passion pasta makers put into their products. You gave us a vision of what it takes to make one of the best products in the world. Thank you again! Francesco Italian chef ;)
man alex everytime after watching a new video of yours im astounded by how much work you put in each and every one of them, its very noticeable how much you love what you do, i appreciate your talent in both food making, journalism and even by how you sometimes make your own machines using your knowledge as an engineer, keep up the great work
Very interesting and informative. Both of these gentleman owners are proud of the quality that they have made. Great pride and great product. You know its personal when they speak with a smile and joy of what they are doing. Great video
I love the energy of you guys. The CEO has a social vision, the plant manager wants to make good pasta and you landed there by following the advice of an exceptional cook. And the enjoy you for wanting to learn - well, they doubt your making pasta, but they love to show you and the world their expertise.
Proof that upscaling production can be achieved while respecting tradition, quality, environment and fairness to the complete value chain. Inspiring, i'll be hunting for those products, i'm sold.
Once again, beside a super cool dive into the pasta subject, you convey us the passion of these great makers, the Felicetti family! We are now longing for your studio to turn into a pasta factory 🤓
"osserveremo la tua carriera con grande interesse"
It's channels like yours and Alex's that bring a deeper understanding of Italian cuisine, grazie mile !!!
What a challenge indeed!
@Jake Dunham I'm sorry that you must have had some pretty bad experiences with the Italian culture to say that hat you don't like Italians or Italy. May this be be the start of a wonderful discovery of everything Italian 😉🙂
@Jake Dunham lol why? I think it's one of the most beautiful countries in the world and definitely on my bucket list to go to, besides Japan and Greece.
I love how everyone in that factory seems so passionate about pasta, specially management. That's where the best products usually come from.
Everyone puts on a face when there is visitors
'How do you feel about the pasta you're making?'
'This is just a job, dude. I wouldn't feel any different making ball bearings, or sellotape, or pens. At home I use pasta half the price of this and I cannot tell a difference.'
'You're on camera, this is promotional. Your boss will see this.'
'Cazzo! I mean, I am very passionate about this pasta, and what makes it so straordinaria is the time we take and la passione that goes into the whole process from the planting of the grano to the cutting of the pasta finita. You see, here we are more of a famiglia than a normal company.'
'Good, good. You can keep your job.'
@@AGH331 you have such an unhappy vision of life,
try to smile, sometimes it helps
@@tommigigi Sure it's a little cynical but at the end of the day this is sill an industrial product and I am sure that the people working there are not constantly hyped about what the machines are producing there year in year out. This is just not how this works. And being publicly proud about it is also part of the brand.
@AGH331: Awesome comment btw. Really made me chuckle.
@@tommigigi 'you have such an unhappy vision of life,
try to smile, sometimes it helps'
I made a tongue-in-cheek comment. How you concluded from that that I have an unhappy vision of life is beyond me.
I love the look on the guy's face when Alex tells him he's going to try to make it at home. He's like "Oh, that's so sweet. You literally haven't learned anything since you came here." Which of course just came out as "Best Wishes."
He was so nice and friendly, though. He really took the naivety in stride and wasn't snarky with Alex.
I think part of him knows, that there is a slight chance that this guy actually builds a machine to replicate their process at home at put them out of their sweet business ;)
@@NukeDMAn nobody is going to buy a machine to make it at home even if Alex does find a way. It's too much effort and tools. A box of their "artisanal" pasta is like six bucks or something from what I've been able to gather.
It's just that he knows how much effort it will take so it won't be worth the effort for the average cook. Alex is not the average cook and can certainly replicate what we saw in the video on a much smaller scale. Admittedly at likely a high cost in terms of time and money so it's only worth it for the video.
You know that guy has nightmares about pasta machines breaking. He dreams of pasta.
Alex, I must say that your quality with this video is outstanding. It felt as though I was watching a documentary produced by a major production company. The way you captured the interview with Paolo gave the vibe of expertise, both for him and for you. I look forward to the next one.
It really was a very well put together episode. I am only disappointed that it ended.
I don't agree 😁. Alex and his crew reached a level, which is above the most documentaries (even those of the big companies)... really blew my mind.
And still they decided to use a pic of Alex wearing a surgical mask on his hair for the thumbnail 😂😂
I have to love the guy!
The choice to leave us for a whole minute of music and un-narrated b roll at 5:30 was so cinematic and beautiful. Alex and his team are operating at another level
true
For those who are wondering: 3 euros for a pack of pasta is considered quite expensive in Italy. Just for reference, Barilla here is €0.99 and De Cecco is €1.27. Considering that they don't have the same distribution power of those aforementioned brands, don't expect to pay the same prices if you live elsewhere (especially outside the EU).
For comparison: Barilla is around 1.80€ and DeCecco around 2.40€ here in Germany. I can order the Monograno Felicetti for just a tad bit more than 3.00€ in online stores.
@@LizZard1988 you have to add the price of the shipment. I guess you can save if you buy a lot, but just for a pack or two I think is a bit too much. That said, I got my hands on their spaghettoni once and they are veeery good. Easily one of the best dried pasta I ever tried. For an everyday meal is a bit to pricey, but I will probably buy them again for a special occasion.
I just tried to buy 10 bags from their website. But they don't ship to the US. I feel like this is incredibly affordable pasta for it being among the best!!
I could only find tagliatelle with a quick search for Norwegian resellers with the price of €8 per box. Or around €15 per kilo.
Do you consider Barilla a proper pasta? Because here in Russia it's a trend among, let's say, foodies, to consider it shite, but i actually quite like it, i think it's magnificent for the money.
I would never think I would be excited to watch a video about literal dried pasta you are something else Alex.
Turns out, watching pasta dry is more fun than watching paint dry.
I am italian myself, and I loved the respect and the curiosity you got when approaching things outside your culture, the deep dive into them you wanted to take, e.g. the italian cuisine. You never failed to get the true nature of things down to the core, and this is truly something, given the evasive and subtle nature of what makes italian cuisine and ingredients so simple but also so great and beloved in the world. I thought this video would have been not interesting as the other ones for me, since i saw many documentaries about pasta factories, i was wrong. Great job, i found it intersting beside being italian myself. Greeting to your director's and writing ability
i’m american and my favorite food group is and always has been italian but i’m mostly french & german lol. i don’t know how to pick between the flour varieties on their website, do you have any advice?
also, it never ceases to amaze me how wonderfully nonnative english speakers speak english!
I'm all the way from Asia, and I'm very grateful to your great nation for creating such an incredible food. I absolutely love pasta and can't get enough of it
anyone that has studied macro agriculture will tell you that Italy is numero uno in quality............
This is beyond anything a cooking channel has ever imagined
Really love the way alex put effort in his contents
I loved the editing of the nutcracker suite coordinated with the pasta making machinery. It felt magical.
Only Alex can make B-roll of a pasta factory feel like Hogwarts LOL
Richard Hammond once did the same thing for the Volkswagen factory.
Heh... I thought Willy Wonka =)
they make the magic happen
Never thought I'd say this, but I'm legitimately moved by the passion these kind people have for their product. And you, Alex, have been the perfect messenger for that passion. Extraordinarily superb video, with extraordinary people in it. Bravo.
The way you edit with music and narrative is just mind blowing. You are soooo incredibly skilled my dude.
He does have an editor who does all that. But he does do a fantastic job. And the amount of understanding and communication from the both of them to gather all the footage and co-ordinate it is impressive
Yeah, Joshua is awesome and seems very humble :) You can see him in the episode about pizza in secret restaurant in Neapol (and they have excellent podcast together: Food but we digress)
damn, Alex is really hitting his stride stylistically. You really are a small-team powerhouse of professional-grade content.
yeah he is really becoming a proper food journalist. i think the food channel should envy what these youtubers are doing nowadays
I'd argue that it IS professional content. Just because there's no massive team of investors and a network behind it, doesn't mean they're not professionals, just independent. Those words are not mutually exclusive
I have worked in the retail supply chain for decades and to hear a manufacturer focus their product around making it realistically profitable for everyone in the long chain of selling their product is amazing to hear. This is something you NEVER hear
Will somebody at Netflix give this man a Docuseries already? Jesus. His production and cinematography are better than most shitty cooking shows on that platform already!
Hell no. Keep him away from that debt-ridden mess!
His production and cinematography arent better. Its his content thats more compelling.
@@tams805 What does their debt have to do with him as a creator? He would still get paid well for his work. Every streaming platform that creates content is debt ridden.
Commenting here that it was because of THIS VIDEO and series, that I went out and bought Monograno for $5CAD. The spaghettoni. I'm so glad these companies are allowing youtubers to meet and interview them!
1:29 When you said "These guys [...] are the Formula 1 (of Pasta making)", my mind instantly went to Paolo Barilla, who once was a Formula 1 driver for Minardi and won Le Mans, and right after that went into his brother's company, Barilla.
Thata a nice fun fact. I love Barilla
I was literally thinking he has a similar vibe to mattia binotto as he said that, with the curly hair and round glasses
Here in Italy, Barilla is considered to be of medium-low level.
@@dazo666 yea i know. Although in Albania is considered one of the best and mos affordable brands
I feel like so much of Barilla is sold around Europe that there has to be many factories around and the quality of flour will also vary greatly...
As an italian, who worked as a cook for many years in the past. I just love this channel and this videos... It's so interesting to see how actually things are made and how much love we italians put in our products since the beginning till our tables. I've learned so many things i didn't know and i appreciate a lot that a French man went so deep in love with our food culture breaking all the stereotypes. High quality content always, made on a very high level. Keep going like this Alex!
Quite possibly the best episode yet. The camera work, the story, the flow. This series has me very excited for each new episode
this series is barely underway and it's already epic. i am blown away by the monograno factory, methods & knowledge, and i can't wait to see how you apply what you've learned. perfect pasta has a place all its own in the land of all that is or can be perfect.
Alex, amazing! First off as a filmmaker what a feast for the eyes. As a lover of great food I am never not impressed by your wonderful work.
admitting that his product is "industrial pasta" within the rules of the artisan shows his respect to those who had their hands in the evolution of pasta.
Here. We. GO.
hopefully ThisOldTony is booked for the next generation of the pasta machine!
colin furze should already have 100bar jet Lawn mower sitting about.
There are, of course, commercially available off the shelf, pasta extruders for the home chef. I used one for a few years but it was under-engineered. More precisely it was value engineered to the point where it would work but not forever. A craftsman such as This Old Tony has the skills to implement the necessary design improvements. On the other hand, perhaps it's time for Alex to collaborate with AvE. There would be the added benefit that they could Converse in French. A form of it, anyway.
probably my favorite series yet. didn't expect dry pasta to be so interesting
There is nothing more appetizing than somebody passionate about their food and how it's made. Everybody is proud of their work in that factory and it shows in their product.
Monograno Felicetti - the finest pasta in the world. I’ve known it for years but now I actually know why. Mille grazie, Alex. 🍝
It's amazing how far this guy's filmmaking skills have come while still managing to retain the uniquely Alex style of his earlier videos.
The amount of work and heart you put into these vids is astonishing...
The editing is on point, the shots are amazing, it literally makes me feel like im a child again watching a documentary about something i just learned about.
I really hope all this youtube thing will work out for you for years to come,
best wished from germany
Jaaaaaaaaaaa !
Ganz großes Kino !
Selbst wenn man nur das audio-visuelle betrachtet.
Und dann die Fähigkeit Tiefgang in ein Thema zu implementieren ohne es zu überstrapazieren, und das ganze dazu noch in eine Geschichte mit einzubinden.
Ich knick ab ...
Stell dir vor man hätte uns Sachen in der Schule mit diesem Anspruch beigebracht...
@@manahoot7250 mit das beste was es zur zeit auf TH-cam gibt.
Shout out to Alex's editor. Dude does an amazing job. The guys have a fun podcast too for anyone interested called 'Food, but we digress'
I can't wait to see the crazy machines you're going to make for this, it was the maker part of your videos that made me stay and watch the amazing cooking.
I'm thinking about a 100 bar extruder spilling and spitting semolina dough all over Alex' studio... :-)))
Only a few minutes just a reminder why there is only 1 Alex and every time a series is launched it makes my heart sing. Its in my rare class of videos i dont want immediately because I want to be able to savor the rare treat and appreciate it like Alex appreciates everything he puts in his videos. As I write this it only gets more magical !
Great series, Alex! Watching the pasta dies work is extraordinarily satisfying and very relaxing. Your cinematography is top-notch
I have always had a keen interest in the manufacturing process of foods that we sometimes take for granted.
As a grammar school child I boarded a train in Detroit Michigan in the United States and traveled to Battle Creek Michigan. We were visiting the Kellogg's cereal factory to watch how, grain to box, breakfast cereal was made and packaged.
I fell in love with food and production.
The smell of the toasted cereal, the cleanness of the floors, walls, conveyor belts and machines all working together; engineered to produce something that could not be made at home.
The pasta making process has been elevated beyond the home, hand made process that allows for a consistently high quality product with a predictable outcome every time.
Which is better? Both, depending on the use and finish dish.
Best wishes to you as you attempt to make your own pasta. If anyone can do it, well, Alex you can!!
Never thought I'd learn most of my knowledge about Italian food from a Frenchman, but here we are! Great video Alex and really appreciate the time and effort you put into this. I will guy and buy some Monograno Felicetti pasta to try it out!
I find it amazing that he knew the chef who cooked for alex,the type he uses,and also how good the chefs pasta is.speaks volumes in customer service
I can tell the next episode is gonna take a long time!
The amount of patience Alex is going to need is enormous to replicate that pasta!
Like Paolo said best wishes Alex!
This italian gentleman was lovely to listen to
Brilliant! What a factory making things with heart and a strong dedication to the product!
This deep dive into dried pasta ( one of my favorite foods and a definite staple in my kitchen) has done what so many of our videos does, it deepens my respect and appreciation and awakens me to a new brand whose ethos, ethics, production and product I will now look for for my home.
The location, the tech, the science the love the people combined has made something I want to experience and I am so glad to know such a company and family exists to push the boundaries of product, farming, community and ecology.
This episode hit all "feels" in the senses. Stunning Alex! I'm now permanently emotional over pasta ;)
so now you can start to understand why we italians are "over emotional" over pasta :p
Came to say the same thing. haha
I have actually changed by pasta I bought because of this video, and it has made a big difference to the quality of my home cooked dishes, this is the sort of content I like to see as it not only directs me to products I can trust based on your opinion, but helps me understand what I should be looking for but more importantly why I should be looking for them marks of a great quality pasta
I have ordered MF pasta from Italy - 24 packages of diff.types for 100€ incl. shipping to Slovakia. I'm really excited to compare this pasta with Pasta Gentile and Benedetto Cavalieri which I ordinary use :) From time I started cooking with this type of pasta, I can't eat something like Barilla...
Please DO report here your thoughts after comparing them
@@samueleisenberg372 ok, so, MF pasta is definitely very high quality pasta, smell and taste is very good. But IMHO Gentile and Benedetto is little better. Especially if I compare spaghetti. The surface of MF spaghetti is not so rough, does not release starch as good as Gentile and BC, which is for me crucial when I cook aglio olio peperoncino and I want it "cremosa" ;) so overall, I can recommend MF pasta, very good pasta, little cheaper than BC and Gentile, but spaghetti I will prefere BC and Gentile...
I am a born and bred Neapolitan living abroad. I would never ever spend more than 2 euro for a packet of pasta, the quality difference is not worth that amount of money, believe me. While living in the UK I used to buy DeCecco now I buy Rummo or Garofalo in Spain
Loved the Dance of the Dry Pasta section. True beauty in motion and calming to watch.
Make more videos cher ami !
J’adore ton travail
Cheers from California
I feel like when Alex makes a video about a passion project of his like this, we don't just get to see his excitement steaming ahead like a freight train, we get to feel and see and experience the world of emotion he goes through with this. It's not just single-mindedness. He's able to absolutely weave a tale of emotion for the viewer. The B-Roll and Music really put us in his shoes, showing the grandiose scale and monumental overwhelming smallness he felt staring down these gentle giants of the dry pasta industry. The earnest questions and attitude he takes with the factory staff, you can see how open and absorbent he is to what they're telling him. You can really feel all that and more in his videos like this. And I'm dying to watch more.
the timing of this series is amazing since i'm learning how to make carbonara atm
Well, it's only a matter of time until Alex makes a series about making dry cured meat (including guanciale) at home.
i love it every time you tell one of the people "So i want to make these myself" and they just start to grin like "No way but good luck". And yet, you always find a way to get as close as (mostly reasonably) possible. Super cool video!
Pasta is life.
The tone used when saying the words "in the right way" has given me new respect for the way Alex and his guests/ interviewees explain things. IMO it gives the way other people do the same thing the respect it deserves while also telling the listener/ viewer that there is a correct way of doing things.
Alex is just one of those people that you love and just want good things to happen to
It is for videos like this that I am grateful for the existence of youtube. . . the factory is impeccable, the production of this video is impeccable. . . all this thanks to the love of the pasta. . . and people like me, here in Brazil and a lover of pasta, can, through all this, understand better why this passion extends across the world. . .
As an engineer, this was absolutely fascinating. Something so simple has so much behind it. The part of the texture of the bronze vs the texture of the teflon is something I cannot unsee now. I will def be looking for that wording on the packages at the stores.
Keep it up Alex!
-Luis
Because of you, i now enjoy pasta, I hated the stuff for many years, but your vid on cacio e pepe started me down a new path of learning to enjoy it. I had only had pasta done in the most bland ways, but now I explore it myself in the most delicious ways.
Thank you Alex for helping me find my pasta munching me.
Love the videos Alex, you are a gem!
Alright… can we talk about Paolo at 6:45? He is conveying all the traits of a man who is knowledgeable, passionate, confident, experienced, and proud of what he does
oh wow - i had no idea that pasta was extruded at 100 bar pressure, that seems bonkers!
or as you said 'that's gonne be hard to replicate this one'. a brilliant viedo and a great insight, as always!
And yet, home pasta machines, of which there are a lot on the market, are often hand powered, and usually use a screw like a mincer to push the pasta through. I'm not sure what pressures that would generate, but I doubt it's 100bar.
@@dadegroot You can see they strain at it and that's probably with more hydrated doughs.
The song intro with the dancing pasta was, IMO, some of your best work. The way the visuals mimic what was happening with the music for your introduction was such a playful joy. I love how much effort you put into your editing. It's always superb, of course. But I personally just loved this one.
Fun story about pasta and its roughness:
Back in march/april 2020 during Italy’s first lockdown supermarkets had a shortage of “penne rigate”(penne with lines engraved) while “penne lisce”(the opposite,without those engraved lines,lisce means smooth in itslian) were left on all the shelves.
Why? Because penne rigate is considered a “superior product”,the engraved lines help the sauce stick to the penne while on penne lisce the sauce slips away.
Yeah. Same reason pasta cut with bronze blades is considered better. More stickage.
I lived all my life in Italy (34 years) and I have never eaten penne lisce! :D
It Is even funnier that the reality about the quality war between "rigata" and "liscia" is the opposite. Rigata is basically a modern invention, made to fix the lack of use of quality material and bronze extruder. I saw a lot of Italian chefs talk about this in the last years.. they all basically said that the best pasta liscia is a far more superior product of whatever best pasta rigata.
The only "allowed" use for penne lisce as far as i know is for Penne all'arrabbiata (with red hot chili pepper sauce) because since the sugo is hot you may not want it to stick as much to the penne.
And here I am in Germany trying to get my hands on penne lisce. Imo penne lisce is far superior than rigatte because you can cook them to perfect al dente. And for the sauce sticking to the pasta, the texture of the sauce makes much more difference than those ridges.
I’ve had pasta all my life and never thought there could be so much behind it, thank you so much for this video!
Neither I will ever look at pasta the same way, ever, again.
what an interesting episode alex! but i was most shocked by the fact that paolo felicetti is 60 years old. THE GUY LOOKS LIKE HE'S 45! unbelievable
It's amazing what kind of lifestyle having money can afford you. I am 38 and I'm looking nearly as banged up as him.
@@abramjessiah dude same here , maybe eating pasta helps
The way Alex asks questions, keeps the conversation flowing, the editing… wow, amazing story-telling, and also the quality of the content. All hail the algorithm.
When he says medium-low it really means that it is not a common brand of pasta to find in supermarkets here in Italy compared to others.
Halfway through I just realized I was watching your video with a big smile on my face. Your passion, enthusiasm and wonder shine through the screen. Amazing video as always Alex, congrats.
It looks like they're doing some sort of space engineering rather than making pasta with their equipment. Very high tech stuff!
I love this aproach to cooking in TH-cam. Back to fundamentals, traditions and people who grow and produce our food.
Ahhh Alex, you should have negotiated a promo code on their shipping cost for us! I want to try them!
Seeing the humble pride and dedication in the CTO's eyes... Priceless!
Repeating this in hopes it might make it into an experiment of the series. I primarily make hybrid pasta, 50% AP flour, 50% semolina flour, and egg. Work as if you were doing regular fresh pasta. Has more bite than traditional fresh pasta and that semolina flavour comes through.
Really curious to see your opinion of this, Alex!
I do that too. I prefer the bite of this „Hybrid“ instead of only flour.
In my culture, plain flour and semolina or cornmeal dumplings is traditional, but I notice that egg pasta recipes don't advocate a lot of kneading. Semolina is a high protein wheat, therefore kneading it should awaken the gluten and allow it to firm up more. But I am unable to test out my theory. Do you use a pasta machine to make your egg pasta? Many of the recipes vary in how it should be prepared, and many are not using a pasta machine. And I think that's why these egg pasta recipes using semolina alone but not using a pasta machine are getting it wrong. Moreover, recipes vary between using whole eggs and just egg yolks. That can affect the protein and water content of the pasta as well. I do not think a staple food eaten by the poor would possibly waste egg whites, and using whole eggs means you may need less water. The pasta factory just used semolina and water @ 30% weight of flour. Considering they restricted themselves to one variety of 00 semolina flour from selected suppliers, they would know how much water to add to get the right texture in the end product. Science and experience is everything. Research and experimentation are required.
13:46 oooh love how you synced the music with the packages falling, that's just great filmmaking!
Alex I know this sounds ridiculous, but please try pressure cooking pasta (1-2 minutes maximum) it uses far less water and might keep starches and proteins in cheaper pasta, I've had surprisingly good ones this way
can you give more details on how you do this??
@@noobkin997 I fill it up to just cover all the pasta, cooking half recommended cooking time - 1 min on high pressure. Then cool down the pot immediately with cold water and give it a shake or stir after opening. I used that technique to preserve water and gas while camping, but was surprised with extremely good penne. I don't know if spaghetti cooperate with this.
You don't want to keep the starches in the pasta. You need it to leach into the water so it can be used to stabilise Carbonara and Cacio et Pepe sauces. May suggest a simpler solution? To 1 x 300ml cup of Penne add enough boiling water to cover, salt to taste. Bring to boil and stir. As soon as it comes to a rolling boil, cover and put aside off the heat for 7-8 minutes. With the brand of bronze-cut pasta I use from Aldi it should be near to al dente - firm with no hint of flouriness. Tried it with with cheaper Teflon-cut pasta, and the end was softer, but still acceptable to my taste. Drain using a skimmer or spider and add to the sauce, or protein and vegetables. That's it. I got that idea from Ethan Chlebowski. Don't get me wrong. I have a pressure cooker but I hate washing it. A pan and a lid is much less hassle. Lol.
I really love companies like this. So sincere that I don't need to worry about the process. I know love, care, and quality is in the box.
Don't get me wrong, this is very interesting, but we want to see the attempt at home. We believe in you Alex.
agreed! I'm very curious and need some guidance for myself
Paolo Felicetti is such an awesome dude. Alex you meet some great people. I think this Italian Pasta series is some of your best work. Cheers
Now, how dry pasta were traditionally made a hundred years ago? I'm genuinely intrigued.
It was made in the port city because there was the right clime for drying it
There was an Italian chef from the 1400s, Martino da Como, who mentioned drying pasta in his book.
I don’t know however how they did it.
I think the first dried pasta was done like fresh pasta and then air dried.
I think the first dried pasta was done like fresh pasta and then air dried.
It's been immensely enjoyable watching your channel grow and evolve over the past few years that I have been following! I love to see the not just the passion you have for foods, but the unique way you seem to find and surround yourself with those who share in your passion and drive for excellence. As someoned who now practices engineering, and has always enjoyed cooking, I really appreciate the way you combine the passion and love of the culinary arts with the specificity, precision, and curiosity of engineering. Your channel is truly one of my favorites!
I would like you to try something from the Arabic cuisines I think you will like some of our dishes
agreed perhaps a series on the best hummus would be amazing. it is a simple dish but there is a lot of art to getting it just right.
The dude lives in Paris, there are plenty of good quality Moroccan, Algerian and Lebanese restaurants over there. source: used to work and live there for 1,5 years and I still remember several gigot d'agneau from a tagine dishes I had when I was there.
@@robdielemans9189 l meant to make try to coke it
@@yazeedsultan6858 Understood. So what would the Arabic equivalent of making your own Italian dried pasta be?
@@robdielemans9189 a lot of things to chose from but I would say Kibbeh, stuffed grape leaves, or Mughsh.
You changed my perception on dry pastas. That's why I love your channel so much. It is entertaining, it's absolutely high quality production (work of an artisan) and it opens my mind to new things and new ideas. Keep it up!
Maybe you've to go to Gragnano to taste the real semolina pasta, they make pasta since 1500. They also have an IGP pasta.
And I love that the company is so ethical about their entire process, this is the way.
They use bronze molds so that the pasta remains rough which has two advantages, first this allows more starch to mix into the water and it also holds more sauce.
I wonder how often they need to replace the molds. Bronze isn't exactly the toughest of materials but then the dough isn't going to wear down the molds that quickly.
@@nanoflower1 That was the traditional method for small production. Di Cecco still use bronze molds like Monograno, while Barilla only use bronze for a small range of high end pasta, they now use steel and teflon to increase production speed. I notice that each tube seems to be set in a larger cylinder so they can be replaced individually at lesser cost I guess. They probably check their molds regularly and replace the worn parts. Generally rough pasta is preferred but smooth pasta is used where the roughness isn't hugely important
What amazes me is how absolutely clean and pristine that place is. Factories tend to be cluttered to maximize space. All the machinery is sparkling despite working with powdery flour that can get everywhere.
it's gea, it has cleaning program, i'm sure no one has to actually technically work there, everything is thought of.
1:29 while I can see why you use "Formula 1" as a superlative, "Nascar" is not really a synonym.
Absolutely loved this video. I am a food technologist for a very famous coffee company and it's always incredible to see all the machinery and technology behind an industrial process.
Big up for GEA NIRO for engineering such beautiful machinery!
Thanks felicetti for sharing their knowledge and love for pasta.
Thank you alex for all the entertainment!
Ps
When you want to explore the world of coffee just give me a ring! ;) would be glad!
This has got to be among the coolest experiences! Nothing beats actually going into an operational factory to see the ins and outs of how things are being made
Alex videos as been one of the greatest support to my recovery in hospital.
Great video. Love from Lyon
I am repeating myself. The quality of your videos has jumped so high. I don't know who you have employed to help you, if you have at all, but I hope you are paying them enough. I can't get enough of it.
Once again Alex you have inspired me, i am currently going through withdrawals from quitting ciggarrets as my new year resolution. I am feeling depressed cause my body is craving something that it is not getting. But after watching your video my mind is at ease and i feel a little happier. Thank you!
Thank you Alex,most italians take for granted the effort and the passion pasta makers put into their products. You gave us a vision of what it takes to make one of the best products in the world. Thank you again!
Francesco
Italian chef ;)
I think this is one of the best videos you have ever done. The production value is amazing... beautifully done, bravo
man alex everytime after watching a new video of yours im astounded by how much work you put in each and every one of them, its very noticeable how much you love what you do, i appreciate your talent in both food making, journalism and even by how you sometimes make your own machines using your knowledge as an engineer, keep up the great work
Very interesting and informative. Both of these gentleman owners are proud of the quality that they have made. Great pride and great product. You know its personal when they speak with a smile and joy of what they are doing. Great video
After watching this series and all the work Alex did I have to go back to this guys wise words and smile when he says “good luck”.
I love the energy of you guys. The CEO has a social vision, the plant manager wants to make good pasta and you landed there by following the advice of an exceptional cook.
And the enjoy you for wanting to learn - well, they doubt your making pasta, but they love to show you and the world their expertise.
The quality of these videos is on another level. Incredible.
The content of this video, the previous and upcoming one is legendary. Very crucial content for all pasta lovers in the world.
Well done Alex, Italy and Italians, you are loved.
Proof that upscaling production can be achieved while respecting tradition, quality, environment and fairness to the complete value chain. Inspiring, i'll be hunting for those products, i'm sold.
Wow music was so well integrated in to this video, whoever edited the video is a master at his job, great storytelling. Wow I’m speechless.
I love how honest Felicetti is: "No, this is industrial pasta, but with the rules of the artisan."