How Dry Pasta Is Made Inside Italian Factory (Monograno Felicetti)

Summary

In 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.