How Dry Pasta Is Made Inside Italian Factory (Monograno Felicetti)
Summary
TLDRIn this video, Alex explores the world of dried pasta, visiting the Monogram pasta factory in Italy. He meets Ricardo Felicetti, CEO of Monogram, who discusses the company's focus on quality and sustainability. A tour of the factory with CTO Paolo Felicetti reveals the meticulous process of making artisan pasta on an industrial scale. The video also features a sponsored segment on Skillshare, an online learning platform. Alex is inspired by Monogram's commitment to elevating dried pasta and plans to try making it himself, promising a follow-up video.
Takeaways
- 🍝 Dried pasta is considered a superior staple in the culinary world, often overshadowing fresh pasta.
- 👨🍳 The Italian master chef, Luciano Monocelio, emphasizes the importance of pasta alio olga, a simple dish that showcases dried pasta's potential.
- 🏭 The video is set in the Dolomites Mountains in Italy, highlighting the location's significance in pasta production.
- 🏅 Monogram pasta, used by top chefs worldwide, is recognized for its quality and sustainability, ranking among Italy's top 100 sustainable companies.
- 🌾 The company's focus on a single grain aims to elevate the perception of dried pasta, celebrating its taste and quality.
- 👨🔬 The process of making pasta involves a deep understanding of both tradition and science, with Monogram having perfected their craft over a century.
- 🔄 The script discusses the importance of the supply chain in pasta production, ensuring fair revenue distribution from seed to store.
- 🎓 The video features a skillshare promotion, emphasizing the value of continuous learning and creativity, with a focus on Adobe Illustrator CC for packaging design.
- 🏭 The factory tour reveals the meticulous steps in pasta making, from mixing and extrusion to drying, showcasing the art and precision involved.
- 🤔 The host, Alex, is inspired to try making dried pasta in his studio, reflecting on the insights gained from the Monogram factory visit.
Q & A
What is the main topic of the video?
-The main topic of the video is the exploration of dried pasta, particularly focusing on the brand Monogram, which is known for its quality and sustainability in pasta production.
Who is the Italian master chef featured in the video?
-The Italian master chef featured in the video is Luciano Monocelio, who introduced the host to pasta alio olga, a simple dish that emphasizes the importance of dried pasta.
Where is the Monogram pasta factory located?
-The Monogram pasta factory is located in Predazzo, a small town in the Dolomites mountain region in the very north of Italy.
What is the significance of the name 'Monogram' for the pasta brand?
-The name 'Monogram' signifies a focus on the grain, drawing an analogy to the distinction between blended whiskey and single malt, emphasizing the quality and origin of the pasta.
Who is Ricardo Felicetti and what is his role at Monogram?
-Ricardo Felicetti is the CEO of Monogram pasta. He is a family member running the company, which was founded by his great-grandfather Valentino in 1908.
What is the goal of Monogram in terms of agriculture and supply chain?
-The goal of Monogram is to increase the quality and value of agriculture, ensuring a fair price and revenue throughout the supply chain, from seed to store, and promoting sustainable practices.
What is the role of Paolo Felicetti in the company?
-Paolo Felicetti is referred to as the CTO of the company and is the one who gives a tour of the pasta factory, explaining the process of making pasta.
What is the first step in the pasta making process as described in the video?
-The first step in the pasta making process is mixing, where water and semolina are combined very quickly to prevent clogging, resulting in a dough-like texture.
What is the significance of the extrusion die in pasta production?
-The extrusion die is significant in pasta production as it shapes the dough into various pasta forms. The material of the die, whether bronze or Teflon, affects the texture of the pasta, which in turn influences how it interacts with sauces.
What does the term 'al dente' mean in the context of pasta?
-In the context of pasta, 'al dente' refers to the ideal texture where the pasta is cooked enough to be firm when bitten but not mushy, typically achieved when it is still slightly resistant to the tooth.
What is the host's plan after visiting the Monogram factory?
-After visiting the Monogram factory, the host plans to return to France and attempt to make dried pasta in his studio, inspired by the knowledge and passion he experienced during the visit.
Outlines
🍝 Introduction to the Dried Pasta Series
The video begins with a sponsorship from Skillshare, followed by Alex, the host, introducing the 'Dried Pasta' series. He highlights the significance of dried pasta, which he considers superior to fresh pasta. In a previous episode, an Italian master chef demonstrated the importance of dried pasta through a simple dish, and now Alex is eager to learn more. He is currently in the Dolomites in Italy, where he has discovered a renowned dried pasta brand called Monogram, used by top chefs globally and known for its high quality and sustainability.
🏭 Meeting the CEO of Monogram Pasta
Alex introduces Riccardo Felicetti, the CEO of Monogram Pasta, who explains the company's history and its focus on blending tradition and innovation. Riccardo shares that the brand Monogram was founded in 2004, emphasizing the use of high-quality grains, similar to the distinction between single malt whiskey and blended whiskey. Alex discovered the pasta brand in a renowned Italian restaurant, where the chef prefers Monogram's pasta for its superior quality. Riccardo emphasizes their dedication to working with farmers and ensuring sustainable practices throughout their supply chain.
📚 Skillshare Sponsor and Learning New Skills
Alex briefly introduces the video sponsor, Skillshare, and shares how he is using Skillshare to follow a course on Adobe Illustrator to design packaging for a product he plans to release. He highlights the usefulness of the Shape Builder tool, which speeds up his workflow, encouraging viewers to invest in their personal growth. Skillshare offers a free trial for the first thousand people who use the provided link.
🍝 Exploring the Pasta-Making Process
Alex begins his factory tour, guided by Riccardo’s cousin Paolo, who oversees the production process. They discuss the steps involved in making dried pasta, starting with the mixing of semolina and water to form dough, which is then pushed through various extrusion dies to create different shapes of pasta. Alex is impressed by the complex machinery and artisan methods used to maintain the quality of the pasta. Paolo explains the differences between metal and Teflon dies and how they affect the texture of the pasta, with bronze dies creating a rougher surface that holds sauce better.
🏞️ The Science and Tradition Behind Artisan Pasta
Alex reflects on the artistry and dedication behind the Monogram pasta factory. The family-run business has spent nearly a century perfecting the process, from selecting the best ingredients to mastering the science of drying pasta. The scale of the operation and the passion of the family leave Alex feeling humbled, and he acknowledges that he will never look at dried pasta the same way again. He concludes by expressing his excitement to try making dried pasta in his Paris studio in a future episode.
Mindmap
Keywords
💡Dried Pasta
💡Pasta Alio Olga
💡Monogram
💡Sustainability
💡Artisan Pasta
💡Semolina
💡Extrusion
💡Al Dente
💡Skillshare
💡Tradition and Innovation
Highlights
Introduction to the importance of dried pasta and its superiority over fresh pasta.
Experience with Italian Master Chef Luciano Monocelio and the revelation of pasta alio olga.
Visit to the Dolomites mountain and the small town of Predato in Northern Italy.
Introduction to Monogram pasta and its recognition among top chefs and sustainable companies.
Meeting with Ricardo Felicetti, CEO of Monogram, and the history of the company since 1908.
The concept of Monogram pasta focusing on the grain and its quality.
Collaboration with farmers to create a combination of nature and human commitment.
Discussion on the commodification of pasta and its impact on the supply chain.
Tour of the Monogram pasta factory and introduction to Paolo Felicetti, the CTO.
Overview of the pasta making process from mixing to extrusion.
Explanation of the different types of extrusion dies and their effects on pasta texture.
The drying process of pasta and its importance in the manufacturing process.
Personal reflections on the potential of making dried pasta in a studio.
Understanding the science behind pasta making and the century-old manufacturing process.
Emotional impact of the trip and the realization of the overlooked value of dried pasta.
Plans to return to France and attempt to make dried pasta personally.
Transcripts
this video is sponsored by skillshare
hey guys salut this is alex welcome back
to the dried pasta series now why dried
pasta well this humble pantry
essentially is the real unsung hero of
the pasta world in my eyes it is even
superior to fresh pasta so in the
previous episode the italian master chef
luciano monocelio opened my eyes to
pasta alio olga a simple dish that made
me realize how
important dried pasta really is so
obviously you know me
i want more i need more i can't sleep no
more
this is a nice setup
i might just do all my videos right now
i'm in the very north of italy i'm in
the dolomites mountain in a small town
called predato
now in luciano's kitchen i couldn't help
but noticing something he used a very
specific dried pasta monogram
now obviously you've been googling these
guys monogram and i found out that they
are truly one of a kind
their pasta is used by the very best
chefs in italy and all over the world
not only have they won awards for the
quality of their pasta but they're also
one of the top 100 sustainable companies
in italy from what i can see they seem
to be the perfect blend between
tradition and innovation these guys in
the world of pasta making are more like
formula one or nascar if you want
believe it or not they are based here in
predator what a coincidence right that
factory is right in front of me
right here and that is where we're going
so first off i'm on my way to meet
ricardo felicetti the ceo of monogram
pasta
i'm ricardo felicity and we are within
our offices and within our small shop
here we are family members running the
company my great-grandfather valentino
founded felicity in 1908 my
great-grandfather was a contractor and
he sold his company and bought the small
pasta factory so you started the brand
monogram in 2004. i mean straight from
the name monogram it's like to focus on
the grain on the grain right
would that be correct to do some sort of
an analogy between blend whiskey
and single single mud absolutely so i
saw your pasta for the first time as i
was eating at luciano's monosilios
restaurant that's spaghetto monogamot
that's his preferred pasta for spaghetti
he's producing his own pasta and he's
very good but producing spaghetti is
absolutely not that easy to make it in
in the right way if
i'm not wrong all the pasta behind you
are
finding the right farmer which could
share with us the same ideas in order to
create a combination of nature and human
commitment it's helping a community of
farmers but it's an amazing product too
off camera you told me something very
interesting you said the problem is that
pasta has become it's a commodity right
right this price
guarantees to the all supply chain
correct revenue from the seed to the
land to the miller to the pasta producer
to the owner of the store because this
idea of increasing the quality and the
value of agriculture
gets spread around and this is this is
our goal
this is our goal thank you so much
you're welcome thank you now ricardo has
given us a good overview of why they
make pasta but in order to understand
more about how they make pasta he told
me to go and do a tour of the pasta
factory and to talk specifically to his
cousin paolo felicetti who's like the
cto of the company
my man
okay i'm ready
right so now a few words about today's
sponsor skillshare skillshare is an
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through creativity at the moment i'm
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illustrator cc essentials training
hosted by danielle scott i'm trying to
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sponsoring this video
[Music]
hmm
[Music]
[Applause]
[Music]
[Applause]
[Music]
[Applause]
it's it's funny to think that you need
this machine
to make just a simple
package of pasta that's insane
okay wow is it is it molto is it poco
medium poco medium poco poc okay wow
when i see this factory i thought it was
enormous
medium medium low
this is artisan pasta
what are the steps in the pasta making
process
the
i'm looking at dyes right now
okay so these are from
how long does it take to go from the
first step to the very last step
okay
i think these are the staggerton
the ones that led me to here
these are the missing piece of my puzzle
the first step
is the mixing what is the ratio between
water and semolina
uh
you mix it very fast to prevent it from
clogging
and then it becomes like a bit like a
sound texture
a la
which one is
grazie
and then there is the second step the
dough goes into the extruder at this
stage to make it go through
all these little holes you must be
applying tons of force
okay
it's going to be hard to replicate this
one and then you push the dough through
the dye the extrusion die the round ones
for pasta corta and the long ones for
pasta
some of the dyes they were made out of
metal bones
and some other they were made out of
teflon which one is bonzo
okay this is bonzo okay
it makes for a pasta lichen or teflon
i've seen this on packages many times
traffic bronzo and indeed the texture is
a little rougher and they say that for
the sauce it's better for sugar
[Music]
because it cleans more
so the guys here are about to change the
dye to a different pasta shape
once they changed it they also need to
push the excess dough
out through the die
uh by the way this is what a rigatoni
would look like without being cut and
before it's being dried
so when you change the disc you also
change the recipe yes okay this is a
countdown for uh next uh recipe yes this
is like nasa so you upload the lipsetter
to the machine yes yes
[Music]
and then comes the drying process
is
do you just keep the temperature stable
when you're drying pasta
uh
m
and then
[Music]
i have been thinking about trying to
make dried pasta in my studio in paris
possibly
i mean he's smiling a lot so i don't
know if that's a good sign
[Laughter]
well i think i'm going to try it first
like this how do i see if what i made is
good or bad
pasta wow okay what is al dente
personally
but then everybody would be lost people
would just lose their mind what does it
mean
thank you very much thank you
thank you
the guys here at monogram really are
pushing the envelope of artisan pasta on
an industrial level by focusing on a
single grain they really are
highlighting the importance of good
ingredients they want us to be able to
taste the grain they truly believe that
dried pasta should be elevated and
celebrated they are pasta nerds at heart
the thing is using good ingredients is
not enough though you also need a deep
understanding of the science it's taken
them nearly century to perfect this
manufacturing process a century it is
clear to me now that i've barely
scratched the surface the sheer scale of
this operation nestled amongst these
vast mountains is not the only reason
why i feel so small and humble it's also
the amount of love and dedication that
this family puts into creating
this
this tiny piece of pasta that came from
such a big
factory this whole trip really has shown
me how much i've overlooked dried pasta
over the years and what an amazing thing
it actually is i don't even think i
could ever look at a packet of pasta in
the same way ever again no
never
so now i'm going back to france i'm
going back to my studio and eventually
i'm gonna try and make dried pasta
myself
let's catch up in the next one bye
[Music]
you
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