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

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Su filindeu, or "threads of God," is the rarest pasta in the world. For a century, it was made by a single family in the Sardinian city of Nuoro for religious celebrations. Today, there are fewer than 10 people there who know the secret to making the pasta as thin as a strand of hair. Secrecy nearly led to the dish’s disappearance, but now, the pasta is finding new customers abroad. We went to Italy to see how the process of making su filindeu is Still Standing.
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How The World’s Rarest Pasta Came Back From Near Extinction | Still Standing | Business Insider

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2 июн 2024

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Комментарии : 572

@advicepirate8673 16 дней назад

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

@murimurimrui 16 дней назад

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 16 дней назад

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 16 дней назад

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

@Turdfergusen382 16 дней назад

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

@jnak974 16 дней назад

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.

@ProgressiveGoldbug 16 дней назад

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

@winifredherman4214 16 дней назад

I’m practically licking my screen!

@mii_kay4514 12 дней назад

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 12 дней назад

Lies again? Police Academy Free Meals

@BusinessInsider 10 дней назад

Thanks for watching!

@AwokenEntertainment 13 дней назад

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

@teklife 12 дней назад

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 3 дня назад

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.

@nirdinur 15 дней назад

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 14 дней назад

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

@Call-me-Al 14 дней назад

@@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 13 дней назад

Yeah it was from Great Big Story with Beryl.

@vn8600 13 дней назад

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

@BusinessInsider 10 дней назад

Thanks for watching!

@teresafloris4575 16 дней назад

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

@ImproMooray 16 дней назад

Which one? The guy at the tract restaurant?

@421rants2 16 дней назад

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

@teresafloris4575 16 дней назад

@@ImproMooray Luca♥️

@amritakesh 16 дней назад

God bless him and you ❤

@AlbinoAxolotl 16 дней назад

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

@somzzychuks3722 16 дней назад

The only pasta you are allowed to break 😂.

@HeyThreshold 16 дней назад

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

@hansmemling2311 16 дней назад

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

@SeanOHanlon 14 дней назад

😂😂😂

@phrimphrao54 14 дней назад

@@hansmemling2311 you put pineapple on pizza right?

@nurrbreak1328 14 дней назад

@@phrimphrao54uhh yeahh,i like pineapple on pizza 😂

@jenniferaddison3829 16 дней назад

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

@silveritea 10 дней назад

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.

@RyanEglitis 16 дней назад

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 16 дней назад

Sheep broth and pecorino

@RyanEglitis 16 дней назад

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

@tondriasanders6306 14 дней назад

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 14 дней назад

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 14 дней назад

Yeah it’s giving dumpling more than pasta…

@brendanmeyer1613 13 дней назад

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

@svs2136 14 дней назад

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

@cheekibreeki904 14 дней назад

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

@aKalishnacough 16 дней назад

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

@hansmemling2311 16 дней назад

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 14 дней назад

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 14 дней назад

@@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 14 дней назад

@@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.

@christopherchung7152 14 дней назад

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

@MasumiSeike 16 дней назад

Sounds like Dragon Beard candy in the way it is made

@MORGUEMAW 16 дней назад

i was about to comment this LMAO

@shadowfire04 16 дней назад

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

@castallyourspells 16 дней назад

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

@karenneill9109 16 дней назад

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

@KrazeDiamond 16 дней назад

Well it originated in China, so.

@EricGranata 16 дней назад

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!

@______IV 16 дней назад

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 15 дней назад

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

@phaiz55 12 дней назад

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.

@_Dreamsmith_Magoo_ 16 дней назад

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

@jenelaina5665 12 дней назад

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_ 9 дней назад

@@jenelaina5665 its only 8.

@elisasini.11 16 дней назад

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 16 дней назад

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 15 дней назад

You sound elitist 😂

@mackennzie9 14 дней назад

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

@cheekibreeki904 14 дней назад

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 14 дней назад

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

@theRealA.B.Q. 16 дней назад

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

@kishisetasama 16 дней назад

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

@danilorossi8743 16 дней назад

@@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 15 дней назад

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

@ahadabdul6263 15 дней назад

Fancy European….😂

@danilorossi8743 15 дней назад

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

@scorpioninpink 16 дней назад

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

@OddWoz 14 дней назад

I tend to agree.

@OddWoz 10 дней назад

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

@fansizhe9997 15 дней назад

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

@blessedbeauty2293 11 дней назад

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

@pierpaolomercurio 14 дней назад

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

@importantname 16 дней назад

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

@ddegn 16 дней назад

Hey, there is also some salt in it.

@JustSayin916 15 дней назад

BRAVO! Che bella. Grazie!

@geneard639 16 дней назад

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 14 дней назад

Dude it's just pasta.

@shivathedemonkiller964 14 дней назад

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

@t1281 4 дня назад

Pastavangelists

@Haplo-san 16 дней назад

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

@srahhh 13 дней назад

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

@HaloInverse 12 дней назад

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

@tondriasanders6306 14 дней назад

Two new bucket list items have been added

@vsznry 16 дней назад

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

@needmoreramsay 8 дней назад

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. 👏

@corvettesbme 16 дней назад

I liked this video!

@rgarewal100 16 дней назад

Wait who taught Luca? How did he learn?

@YasuTaniina 16 дней назад

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".

@catsamandaandfriends 16 дней назад

Looks yummy!

@FollowTheJohn 13 дней назад

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

@hannahmore9118 12 дней назад

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.

@luciamariarossi4120 16 дней назад

this is so touching to me ❤

@williamdrake9864 12 дней назад

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.

@donaldharlan3981 16 дней назад

Excellent craft 🍝

@MaC_MoNeY415 16 дней назад

Amazing. Kick the Bucket Pasta.🎉

@travismcclure4195 15 дней назад

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

@miskee11 16 дней назад

lol, so much hype about plain ramen. like literally it's just ramen.

@phdb 16 дней назад

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

@jenniferstrachan7084 6 дней назад

Wow Thank you for bringing attention to this

@netcyber 13 дней назад

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

@pugsandcoffeeplease 13 дней назад

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

@Will-sq3ip 14 дней назад

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.

@421rants2 16 дней назад

Very cool.......= )

@maxthepupp 13 дней назад

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

@ns-kt 16 дней назад

why didnt interview the women making su filindeu?

@codyeynon8467 15 дней назад

Saw people making this all over Asia.

@ben8718 13 дней назад

Wait, I just had ultra thin pulled noodles in China, they called it lanzhou pulled noodle, it costed me 3 dollars

@symphantic4552 16 дней назад

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

@victoriamahon3765 14 дней назад

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

@OrtiJohn 14 дней назад

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

@pennyfarthing1372 13 дней назад

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

@dothedo3667 11 дней назад

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

@BerylLx 13 дней назад

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

@goldHydrangeas 14 дней назад

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

@kurukashi8 13 дней назад

in east Malaysia, this things cost like 1.5euro for a dozen..

@cajunfid 12 дней назад

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

@relmcmillan 14 дней назад

❤😮😊 amazing!😊

@vugu 14 дней назад

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

@ThePastaStudio_ 16 дней назад

My Filindeu teacher ❤

@sarjulia 16 дней назад

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

@SeanOHanlon 14 дней назад

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

@sophieledden1961 11 дней назад

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.

@MrKinghenrythe8th 16 дней назад

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

@RyanEglitis 16 дней назад

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.

@IdealIdeas100 13 дней назад

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

@munchkin0.o 15 дней назад

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 :)

@margheritasoro8474 16 дней назад

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

@user-pu8no2ol8q 13 дней назад

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

@colonagray2454 7 дней назад

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

@something9048 15 дней назад

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

@philipejeuceoututkache 3 дня назад

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 :/

@fieldrat9046 16 дней назад

The narrator has some thick hair

@NessaRossini... 13 дней назад

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

@searchingfortruth619 16 дней назад

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

@rsybing 16 дней назад

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

@searchingfortruth619 16 дней назад

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

@birdspi9324 16 дней назад

@@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 16 дней назад

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 16 дней назад

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

@YesMikeDiazzzz 16 дней назад

Miswa lang yan dami nyan dito sa Pilipinas hahaha

@Zenocius 13 дней назад

It's very common in chinese restaurants

@unkyungh 13 дней назад

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

@ToastEats 16 дней назад

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

@gunbuddy13 13 дней назад

"People are stretching pasta instead of using a centuries-old technique called extruding"

@howsthatmadehomeschool 2 дня назад

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

@Atreusz 15 дней назад

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

@bente20official73 8 дней назад

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

@yashmungse6440 12 дней назад

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

@smoll8746 16 дней назад

I seriously doubt that the old Italian way would have served a little larger portion. Lol

@melodyparra2960 16 дней назад

Yay coincidence I got pasta for lunch

@nitewalker163 16 дней назад

Kinda remind me of dragon beard candy

@-_._._- 14 дней назад

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

@mitchblahman13 13 дней назад

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

@deesh6378 15 дней назад

italian dragon's beard candy

@LB-rb7fs 14 дней назад

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

@9Godslayer 13 дней назад

What kind of flavor does the asphodel give the pasta?

@gogirl1513 15 дней назад

I would like to learn that weaving

@sbinsdca 15 дней назад

Basket Weaving 101 🤭

@mariosevangelou7278 16 дней назад

😅one of seven is think alot... locally 😅

@actionmoviefrea 15 дней назад

They make noodles this way in South Korea

@jerrylou9285 11 дней назад

And you have to make sure that you have to be careful of making Filindeu, as it is ultra thin. This type of thin pasta can break at any moment.

@filoautomata 14 дней назад

In China it is called Mi Tarik Laiker

@R32R38 16 дней назад

Sardinia's second most famous food, after (bon apetit!) casu marzu.

@niello5944 15 дней назад

Maybe it should be in the agreement that to learn how to make this pasta, they also have to learn how to weave and makes it a double package.