How The World’s Rarest Pasta Came Back From Near Extinction | Still Standing | Business Insider

[@auric-goldbugger]

Maybe I’m old and sentimental but knowing that people are keeping these traditional artisanal methods alive brings joy to my heart

[@winifredherman4214]

I’m practically licking my screen!

[@mii_kay4514]

It also keeps surprising me how successful the artisans still are. Like that other video about concrete Tiles, they take long to make and are expensiv,e but the company keeps surviving. It puts into perspective how many people we are and that even if you create something that we seemingly already have an abundance of, there will ALWAYS be people who need that thing you make. It might sound wierd but sowing and embroidering makes me feel connected to the olden times where people didn't just do it for fun.

[@NazriB]

Lies again? Police Academy Free Meals

[@BusinessInsider]

Thanks for watching!

[@nirdinur]

6 years ago in a TV show about food around the world there was an episode about Sardinia and they showed this magnificent pasta. In that show they talked about only a few women in one village that knows how to make it and it looked like this pasta is going to disappear soon. It is so heart warming to see that people are making an effort to keep this tradition alive. I never had the chance to taste this pasta but it makes me happy that this tradition is spreading and there is hope for it. Thank you, the people that do this work, and those who made this video.

[@vn8600]

it can't be any different from....pasta

[@Call-me-Al]

​@@vn8600 it is pasta, but different manufacturing methods give very different textures and mouthfeel. That's why experiencing ravioli feels different from linguini or farfalle and so on.

[@jaeboogie2786]

Yeah it was from Great Big Story with Beryl.

[@vn8600]

@@Call-me-Al Thank you for the explanation.

[@BusinessInsider]

Thanks for watching!

[@AwokenEntertainment]

the best way to preserve methods like these is probably to just make a Public step-by-step KZbin tutorial so it could be followed forever

[@teklife]

yea really, the guy's struggling with how to share the technique with people so the craft is not lost forever, and there are literally thousands of ways to do it online, youtube and instructables probably being amongst the best ways. it's like the people in eastern mediterranean freaking out about having too many blue crabs and not knowing what to do with them. boy would i love to have that problem.

[@vidard9863]

It's basically just that thousand strand pasta from China dried in a different way. It isn't sharing the information, it's getting people to take the time and do it.

[@Cloudy_Jones]

It’s better to print it in a book in case the internet isn’t available. It’s always better to have a physical copy of something when you can because if the internet or electricity becomes (god forbid) unavailable the only way to access any of the information would be a physical copy.

[@teresafloris4575]

He is my dad, i’m so proud of him, i love u dad❤️

[@ImproMooray]

Which one? The guy at the tract restaurant?

[@421rants2]

Way to go dad......so are you learning to make it too?..........= )

[@teresafloris4575]

@@ImproMooray Luca♥️

[@amritakesh]

God bless him and you ❤

[@AlbinoAxolotl]

That’s so cool! It’s amazing to have a connection to such an interesting and scarce cultural heritage!

[@advicepirate8673]

Strange how our society struggles to find any middle ground between total disappearance and disgusting over-commodification.

[@murimurimrui]

It's like liking a new music. You keep listening to it alot in the beginning then you start to hate it, then later on it bounces back to normalish.

[@nitsujri]

Well it makes sense. I don't want to make pasta like this. Most people don't want to. A company will only do it if it makes money. So there's only left art to keep it alive.

[@ImARealHumanPerson]

Stunning and brave. How could you say something so virtuous..

[@Turdfergusen382]

That’s what capitalism is all about. Profit is the only thing that matters.

[@jnak974]

I don’t lose sleep over it. Regardless of whatever thing humans lose, something else will replace it eventually, only to become obsolete……. And then someone goes and rediscovers it. There’s not a whole lot of uniqueness in the universe, only the virtue and character of the soul.

[@jenniferaddison3829]

Looks like Dragons Beard candy, and I thought that looked hard to make. How beautiful to watch!

[@RyanEglitis]

Wish they went into how it eats - it seems like it had a very springy texture. They also didn't really go into any of the dishes it's used in - it just looked like nondescript broths.

[@CountFab]

Sheep broth and pecorino

[@RyanEglitis]

@@CountFab Wow, it's like I'm there. You can really taste the sheep!

[@tondriasanders6306]

It’s a simple religious dish. There is really only one way to eat it. It sounds like you’d just make a simple broth and cook the pasta in it. Extremely. Simple. It was a dish served to religious pilgrims, penitent people, seeking to connect with a saint. It’s not fancy.

[@dmcgee3]

I chuckled at that. Lamb broth would be a more accurate English translation, I’ve never heard anyone use the term Sheep broth before but I certainly will be now.

[@3ikilee]

Yeah it’s giving dumpling more than pasta…

[@somzzychuks3722]

The only pasta you are allowed to break 😂.

[@HeyThreshold]

Ahah but no, candele have to be broken too for example.

[@hansmemling2311]

I always break my pasta because I like to live dangerously.

[@SeanOHanlon]

😂😂😂

[@phrimphrao54]

@@hansmemling2311 you put pineapple on pizza right?

[@nurrbreak1328]

​@@phrimphrao54uhh yeahh,i like pineapple on pizza 😂

[@silveritea]

I saw this pasta originally on the Pasta Grannies - a couple of British women traveling Italy and documenting rare pastas. I hope to get to try it someday.

[@phaiz55]

Dude doesn't want this pasta to be sold for a profit but his restaurant buddy is selling it as part of his $250 per person menu.

[@Alsry1]

$250 per person can mean paying for everything else except for the pasta.

[@menwithven8114]

Thank you. The fact he literally cites St. francis and a vow of poverty in relation to his pasta then cuts to one of the most expensive and exclusive restaurants in America is pretty much a slap in the face. Seriously though how dumb are people to take these videos seriously. I kind of wamt the pasta to die away so I don't have to listen to celebrities talk about it for the next 50 years

[@gggggg-hs2tk]

This. This is exactly why Sardinians are so secretive about their traditions. Because so many of our crafts are sacred, and arent't meant to be tainted with money, but as soon as the knowledge of the craft leaves the island it gets slandered by ruthless people that just care about money! For goodness sake we can't even make our herbal medicine anymore because pharmacists from all over the world would constantly try to steal our recipes and our endemic herbs! And now there are only a few families that still do them (and they never ask for money in return), and these recipes risk dying with them because they're rightly afraid to spread the knowledge to the wrong person, who would just sell the recipes and destroy our environment too by overforaging rare herbs.

[@pearlwhiteist]

$250 per person menu is actually cheap assuming it's a multi course meal with experience ingredients

[@DirtCheapFU]

​@@pearlwhiteistNot there.

[@EricGranata]

This is a heartwarming story and Luca is a true bro for helping to keep the tradition alive. The pasta is so unique, I don’t think you need to worry that its origins will be forgotten as (I hope) folks would seek information about it as they encounter it. Bravo!

[@brendanmeyer1613]

first man to learn and first man to give the pastas secrets for commercialization

[@aKalishnacough]

Things that die out rarely continues to have cultural significance. Gatekeeping who can make certain kinds of food is wildly silly.

[@hansmemling2311]

I understand that that’s how it seems but Italy has a tradition of protecting crafts. Music, shoe making, weaving whatever it is artisans and experts always taught this orally to a select amount of students. Guarding the particular wisdoms they had from outsiders. It might seem silly but it comes from a place of looking for financial safety from a time where information wasn’t free and abundant like it is now. By protecting the knowledge of the trade people protected their livelihoods.

[@OddWoz]

Exactly. It’s no wonder a tradition dies out when people keep it for themselves and don’t share… even with locals in their own village.

[@WobblesandBean]

​@@hansmemling2311 Yeah no, it's ridiculous and pointless to gatekeep something. Keeping the tradition alive is more important than your elitism at wanting to feel "special" for being one of the only ones who know how to make it.

[@MrStone125]

@@WobblesandBean I mean, financial safety makes a lot of sense to me. Here's the thing tho, you don't NEED this either. It's just something you want, which isn't necessary.

[@papismurfie]

Would you rather die a hero or live long enough to see yourself become the villain?

[@MasumiSeike]

Sounds like Dragon Beard candy in the way it is made

[@MORGUEMAW]

i was about to comment this LMAO

[@shadowfire04]

it's like dragon's beard candy but pasta. i love it

[@castallyourspells]

拉面 , or hand-pulled noodles is made in a very similar way, except it's not dried and then broken into pieces.

[@karenneill9109]

@@castallyourspellsYeah, very similar. Except that last step of layering. I think that’s probably the hardest part…

[@KrazeDiamond]

Well it originated in China, so.

[@______IV]

No matter how much people try to maintain culture and religion as is, they’re a part of life and are subject to change like everything else.

[@billc6087]

I love when he talks about the pasta talking to him. A true artisan.

[@needmoreramsay]

I believe this is some of the best content on the internet !! Educational, inspiring, culturally rich and diverse; is just incredibly well done and fascinating as well ! Thank you for the incredible work. 👏

[@scorpioninpink]

That weaving technique needs much more saving than the pasta at this point.

[@OddWoz]

I tend to agree.

[@OddWoz]

@@MeretrixTricks they’re talking about the baskets the noodles are dried on.

[@blessedbeauty2293]

- I hope the tradition of weaving && pasta making continues. 🙏🏽 ❤

[@hannahmore9118]

This would be perfect for Santa Fe, New Mexico. We have the Basilica to Saint Francis and there are weaving traditions here from the local Pueblos Indians(yes, that is how they call themselves, please no snark) and historic Spanish traditions. Hope someone brings it here.

[@pugsandcoffeeplease]

Okay, it's settled. I now HAVE to go to Sardinia in addition to Sicilia.

[@FollowTheJohn]

Brilliant. We need to keep this type of tradition alive.

[@pierpaolomercurio]

I've actually eaten this, in a wonderful sheep broth. It was really good

[@Haplo-san]

Seeing thumbnail + title, I thought this was a creepy pasta story. Then I realized this was just a Business Insider video.

[@srahhh]

Hahaha the title is formatted just like those spooky short film channels, you're right

[@HaloInverse]

It's not "creepy" pasta, just "unusual and misunderstood" pasta. 🙂

[@theRealA.B.Q.]

Me in China eating the most cheapest food from Pulled noodle places 😂,

[@kishisetasama]

Same thoughts. Because for some reason, Italians balk when you call pasta noodles...when it is noodles. 🤣

[@danilorossi8743]

@@kishisetasama Its not that noodles chinese eating, which I don't like at all. The italian Pasta is another thing. it is so difficult to understand and respect the traditions and cultures of other countries. People are so stupid caught up in globalization that they don't realize that everywhere in the world things are different. or the Chinese taken by their imperialism believed they had invented everything ! closed in their obtuseness mind when the truth is that they went from being a poor, agricultural country after the Second World War to capitalism exploiting low-cost single-manpower, hard work imitating Western technology and falsifying each of our products. And there is still a clear divide between China's coastal cities and inland cities

[@euclideanspace2573]

Then you know 馓子 which is this really reminds me of.

[@ahadabdul6263]

Fancy European….😂

[@danilorossi8743]

@@ahadabdul6263 very very smart, Abdul. Its our culture. Learn to respect other culture like I do.

[@elisasini.11]

I read all the comments below, and apart from a few and the ones of Luca's daughter, I'm really speechless of how much ignorance there is around the world. People talking about Sardinian languange as a dialect or saying that because of its religous origin this pasta is too complicated to be kept... damn... are you guys serious. I'm from Sardinia and I've been making pasta since I was 6 years old with my grandma... these are things that can not be explained if you don't live such experiences. I wanted to learn making Filindeu and tried many times alone, then I met a friend of Luca, which showed me how to do, but I still don't master the technique. I also made those that you call Chinese noodles (doing them easily). I can assure you, if you don't understand the difference between semolina flour and all purpose flour, then all what you're talking about is useless. Apart from if it tastes good or not, if it is Chinese or from somwhere else, it's a technique of an artisanal crafting, that needs to kept alive-if you're not from this island in the Mediterranean sea, how would you understand what makes it so special... you just see it as simple pasta..., an italian version of the Chinese noodles, too complicated to be done for just a simple dish... please, don't just comment because you don't have anything better to do.

[@hansmemling2311]

Venice and Sardinië are the two places I want to visit in Italy really bad. Venice because my favourite composer is from there and Sardinia because it looks magical and culturally rich to me.

[@sbinsdca]

You sound elitist 😂

[@mackennzie9]

...but, now that you mention it, does it taste good?

[@cheekibreeki904]

This mindset is one of the chief reasons why these fancy noodles nearly died out. I hope you're proud of that, too.

[@elisasini.11]

@@mackennzie9 i like it very much. The texture of filindeu in sheep's broth is perfect to capture all flavours

[@munchkin0.o]

Bravo for keeping this tradition alive !! it looks so delicious !! I'm so curious about the texture of the pasta must be really really nice in the mouth :)

[@geneard639]

I think its poetic that the Pasta that welcomed traveling pilgrims seeking a religious awakening, as the penitent have dwindled, the Pasta has grown legs to go find those who seek Salvation.

[@WobblesandBean]

Dude it's just pasta.

[@shivathedemonkiller964]

​@@WobblesandBeanWhat's wrong with being poetic?? Not everyone is materialist with a dead heart like you

[@t1281]

Pastavangelists

[@sarjulia]

"Traditionally only made by women" ... so here we interview men on how they make it. Makes sense.

[@SeanOHanlon]

He was probably the only one who they could find willing to show and tell on camera.

[@sophieledden1961]

Was thinking this too. It’s a shame to see that it looks like it’s primarily men profiting off of this financially, and it’s weird to me that this seemed to be glossed over.

[@williamdrake9864]

If this was something of an online class to take. I would 100% wanna learn. I love learning new skills and food is my heart. I hope this catches on and the craft of making it continues on.

[@tondriasanders6306]

Two new bucket list items have been added

[@vsznry]

Looks like matza soup at the end. Or chicken noodle. Could combine the influences.

[@rgarewal100]

Wait who taught Luca? How did he learn?

[@YasuTaniina]

I think he more or less taught himself. Found out bits an pieces from various women, but never the whole thing. Remembered what he saw his mom do growing up, etc. That's what it seems to me to mean when they say he "took matters into his own hands".

[@jenniferstrachan7084]

Wow Thank you for bringing attention to this

[@netcyber]

"Threads of The God" is a metal af name, ngl.

[@fansizhe9997]

Simply amazing video!!! Thanks for sharing!!!👍👏🏻🙏🙏🙏💖💖💖

[@catsamandaandfriends]

Looks yummy!

[@victoriamahon3765]

I wish they would make KZbin videos because I’d love to learn how to make it but will never be able to travel to Italy.

[@searchingfortruth619]

I wish they would have talked about what makes it such a unique eating experience. Looks kinda like pasta to me...

[@rsybing]

That's like saying there's no difference between eating spaghetti and eating linguine unless someone explains it to you.

[@searchingfortruth619]

@@rsybing given that I won't be eating this food any time soon, yes I would need someone to explain it to me

[@birdspi9324]

@@rsybing I can't tell the difference, put the same sauce and meat on spaghetti and linguine the flavor doesn't change, still pasta

[@ETamJP]

There might be different varieties of wheat, different grinding methods and so on, but yeah, it’s just pasta/noodles. So long as the person eating likes the dish, it’s all good at the end of the day.

[@i_am_a_toast_of_french]

@@ethanstewart9970 the shape of pasta doesn't really change how it tastes

[@lokipokey]

This is the kind of thing that I would relish in a restaurant because it's too difficult for me to learn myself. As opposed to eating something like a steak in a restaurant which is so ridiculously easy to make at home

[@maxthepupp]

That is an INCREDIBLE looking broth! Would love to try this. Not try to make it tho...mad respect!❤😎

[@importantname]

if it tastes good people will buy and eat it. If not - it is just flour and water.

[@ddegn]

Hey, there is also some salt in it.

[@solless2504]

Looks real good.

[@Will-sq3ip]

As a pasta lover, I feel unworthy to do eat this pasta. There is so much heart and soul and history put into this pasta; I feel bad eating it as if some ordinary dish.

[@harleywynnseamonssullivan5129]

I must learn this

[@BerylLx]

This feels so weird watching this video right after having read Gary's comment on the Pasta Grannies' Su Filindeu video a few weeks ago

[@ThePastaStudio_]

My Filindeu teacher ❤

[@luciamariarossi4120]

this is so touching to me ❤

[@codyeynon8467]

Saw people making this all over Asia.

[@cajunfid]

If this was France they'd probably have a school teaching traditional basket weaving and how to make the pasta.

[@donaldharlan3981]

Excellent craft 🍝

[@goldHydrangeas]

I would love to taste this and support it. It's made following the requirement of "bread" without leavening. 👍🏻

[@dastamararoseyork]

love to make the thing u lay them on as i know i couldnt do the stretching of the dough lol. then again i just like working with my hands

[@JustSayin916]

BRAVO! Che bella. Grazie!

[@ns-kt]

why didnt interview the women making su filindeu?

[@Rowrowthegravyboat]

It makes me want to experiment and learn how to make it

[@_Dreamsmith_Magoo_]

"over and over and over...."?? it takes 8 times. EIGHT to reach 256. do you know what exponents are?

[@jenelaina5665]

How many bundles of those times 8 for each in the final version you reckon? 3 layers x 8 x what 6-8 across? That's over and over and over

[@_Dreamsmith_Magoo_]

@@jenelaina5665 its only 8.

[@menwithven8114]

​@@jenelaina5665256 is 2^16. That means from a single digit to 256 is 8 times something has to be doubled.

[@MaC_MoNeY415]

Amazing. Kick the Bucket Pasta.🎉

[@Nick-lv6ii]

They can say they dont want it being taught in foreign countries, that it will take away from the tradition. But where is the tradition if the pasta is left where it is? How much longer until everyone who knows about the tradition, dies. Let a piece of that tradition survive.. The pasta.

[@symphantic4552]

5:33 "and beyond"? Aliens gotta eat, I suppose!

[@corvettesbme]

I liked this video!

[@dothedo3667]

As thin as a strand of hair? That's some thick-ass hair

[@4thdimensionalexplorer]

I tried a similar rice noodle before where they did something extremely similar. It was incredibly fine. Idk how it didn't crumble

[@ToastEats]

same thing as lamien or dragons beard, this skill isnt going anywhere

[@OrtiJohn]

3:49 It's not "might stick" but "has to stick"

[@pennyfarthing1372]

Reminds me of the way the Chinese make their noodles by hand.

[@bente20official73]

This is the saddest part about modernization where traditional practices slowly fade away.

[@jakemarcus9999]

It’s great he understood the importance of keeping the tradition alive by sharing his knowledge

[@margheritasoro8474]

Il mio adorato maestro,Luca Floris...la mia AMATA MAMMA❤❤❤❤

[@NessaRossini...]

So extravagant how it's made. I would never be able to make it. I'll have to stick with Mexican fideo for .47¢

[@婆多金子]

Same technique as Lamian, except that the Lamian masters let the dough rest and make sure that it never breaks when streching it😄

[@TheSeptemberRose]

I LOVE THAT IT CAN ONLY BE MADE BY HUMAN HANDS......I am so sick of machines taking away jobs.

[@randomuploaderguy]

It's the same process as making dragons beard candy. Stretch, fold, stretch, fold. Every time you fold you double the layers.

[@cliffwoodbury5319]

I have never seen this noodle and I didn't know that Italians made noodle dishes that looked like soup/ramen noodles

[@MrKinghenrythe8th]

how come Claudia Romeo doesn't do these videos anymore? she was way better than this narrator

[@RyanEglitis]

These guys are just interested in doing human interest stories over actually giving relevant information about things. They didn't even say how it is different to eat or what to serve it with.

[@gaganabhishek7583]

although one can see the strands being ripped apart while layering, she continues to says he is carefull to not to break any strands

[@hansmemling2311]

I understand the confusion. I think he’s being careful not to break any so that he breaks as little as possible. The few that break are unavoidable. However if he wasn’t doing it carefully a lot more would break. I think that’s what she means.

[@NWBIZGUY]

The Chinese have been doing this for centuries(?)

[@jessicag630]

It's thinner than Chinese noodles. It is probably almost as thin as what is called as misua here where I live. They use semolina not wheat flour as well.

[@YasuTaniina]

​@@jessicag630 Semolina is durum wheat. Different variety of wheat then the Chinese use, but that doesn't mean it's not wheat

[@CountFab]

​@YasuTaniina But since it's another variety, it's got a different flavour and texture. You wouldn't call two different cuts of beef the same.

[@YasuTaniina]

@@CountFab it still doesn't mean it's not wheat

[@Gutraidh]

@@jessicag630 The thinness just depends on the amount of pull you do wdym...

[@421rants2]

Very cool.......= )

[@relmcmillan]

❤😮😊 amazing!😊

[@something9048]

correct me, but is this basically just a dried lamien/mie tarik?

[@MilkCried]

You want to keep this tradition and ancient pasta alive, you must share it along with it's history. There is so much that is involved that it will never be over produced thus keeping it's special aqualities. For those beyond the borders of Italy, but want to bring this tradition with them, would it not make sense for Italian churches to host these events to enjoy this meal semi-annually? For young people to really fall in love with this craft, create workshops and introduce them to CHILDREN. Our children who are alive now will see the fall of capitalism. Not only that, if you create workshops and activities for both parents and their children, you will bring this back to life. No one understands that there is a counter culture happening where people are realizing the older ways of life are resurging. The modernization of our culture wsa agian a sort of counter culture as well. Society has a tendency to go to the extremes because because it's new. We are literally using our modern technology to learn how to make traditional stuff with traditional techniques. There's a charm and something healing when you make something with your hands. Why do you think cooking is still around instead of going to the convenience store or relaying on someone else or just nutrition pellets. There's something healing when you make something by hand. You want young people, make it easy for them to stumble into it. That's how you breathe life into old practices. It's not that we don't appreciate old wisdom, it's the fact that we want old wisdom to make sense to us while everyone is navigating these fast paces, innovative, and rapidly changing modern days.

[@deesh6378]

italian dragon's beard candy

[@phdb]

unnecessarily complicated, beautiful when dry, very ugly after cooked.

[@yashmungse6440]

My grandmother make same thing at home in India it's not rare

[@IdealIdeas100]

They do this with sugar in some Asian countries. Its a candy there.

[@nitewalker163]

Kinda remind me of dragon beard candy

[@LB-rb7fs]

It’s a brave man that goes against the Nonnas! ❤😅

[@vinaya2084]

This is still made in Central/Western Part of Indian Villages and not called pasta but a type of Vermicelli - by hand in Villages and Almost extinct !!

[@myreallifeschool]

Pretty cool. Wondering how they know it’s the oldest?

[@philipejeuceoututkache]

Luca may have saved the recipe, but we need someone to take Giovanna legacy. If nobody makes the plate any more, the recipe will probably disappear :/

[@Zenocius]

It's very common in chinese restaurants

[@vugu]

Doesn't look like actual threads. It's more like chipped pieces of stuck threads.

[@RolloTonéBrownTown]

I love how this was all one ball of dough at the start. Then through dexterity, bro makes hundreds of not thousands of strands. It is very gratifying to behold the delicate strands

[@Hannah-eu5jv]

this needs to be served at olive garden

[@svs2136]

*feels its morally wrong to make money off the pasta* *Teaches it to someone who proceeds to sell it at his restaurant*

[@cheekibreeki904]

He's not making money off of it, so it still tracks. Whatever his students do, it's on them.

[@mitchblahman13]

at 4:35 I think he says fresh pecorino instead of fermented

[@Mike__B]

I thought this was going to be some super skinny pasta dish, but it's weird the way they dry it it basically makes sheets. Doesn't seem like there's really much secrecy in it, 256 strands, you fold and pull 8 times and you're there, the technique I'm sure is to get to to stretch without breaking.

[@unkyungh]

lol why am I thinking this looks like the left over broken ramen noodles at the bottom a package

[@Atreusz]

please tell me which chef in Germany prepares this dish. would like to try this.

[@teenchai]

I am wondering does it taste any different?

[@MeretrixTricks]

I think it's not so much about taste but more about texture.