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.

Outlines

00:00

🍝 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.

05:01

🏭 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.

10:03

📚 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.

15:09

🍝 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.

Keywords

💡Dried Pasta

Dried pasta refers to pasta that has been dehydrated to preserve it, allowing for a longer shelf life compared to fresh pasta. In the video, dried pasta is highlighted as a superior option to fresh pasta due to its versatility and the ability to maintain its texture and flavor. The video emphasizes the importance of dried pasta in Italian cuisine and how it is often overlooked in favor of fresh pasta.

💡Pasta Alio Olga

Pasta Alio Olga is a simple Italian pasta dish that played a pivotal role in the video's narrative by opening the host's eyes to the significance of dried pasta. It is an example of how a basic dish can showcase the quality of the pasta itself, rather than relying on complex sauces or ingredients.

💡Monogram

Monogram is a specific brand of dried pasta mentioned in the video, known for its high quality and sustainability. The brand is used by top chefs globally and is recognized as one of the top 100 sustainable companies in Italy. The video discusses Monogram's focus on the grain and the quality of their pasta, which is integral to their reputation.

💡Sustainability

Sustainability in the context of the video refers to Monogram's commitment to environmental and social responsibility. Being one of Italy's top 100 sustainable companies, Monogram demonstrates a dedication to practices that minimize environmental impact and support ethical business operations, which is a key aspect of their brand identity.

💡Artisan Pasta

Artisan pasta is handmade pasta that is often produced in small batches, focusing on quality over quantity. The video contrasts artisan pasta with industrially produced pasta, highlighting Monogram's ability to maintain artisanal qualities on an industrial scale, which is a testament to their craftsmanship and attention to detail.

💡Semolina

Semolina is a type of milled wheat that is a key ingredient in pasta making. In the video, the ratio of water to semolina is discussed as a critical aspect of pasta production, affecting the texture and quality of the final product. Semolina's role is central to the pasta-making process described.

💡Extrusion

Extrusion in pasta making refers to the process of pushing the pasta dough through a die to shape it into the desired form. The video describes the force required and the different types of dies used for various pasta shapes, illustrating the technical aspects of pasta production.

💡Al Dente

Al dente is an Italian term used to describe pasta that is cooked so as to be still firm when bitten. The video touches on the concept of al dente as a quality indicator for pasta, suggesting that the perfect texture is a sign of well-made pasta.

💡Skillshare

Skillshare is an online learning platform that sponsors the video. It is mentioned as a place where the host is learning new skills, such as Adobe Illustrator, to design packaging for a product. This highlights Skillshare's role in personal and professional development through creative learning.

💡Tradition and Innovation

The video emphasizes the balance between tradition and innovation in pasta making, particularly in the context of Monogram's practices. They maintain traditional pasta-making techniques while also innovating to meet modern standards of quality and sustainability, showcasing a blend of old and new in their approach.

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

online learning community with thousands

of inspiring classes for anyone who

wants to explore their creativity and

learn

new skills it can help you make 2022 a

year of new growth and connection

through creativity at the moment i'm

following a specific class it's adobe

illustrator cc essentials training

hosted by danielle scott i'm trying to

design a packaging for a product that i

want to release i don't want to spoil it

too much but you may have seen me

forging one in a different country a

while back i want to make this

available to you guys but if i want to

make it available i need to design a

packaging so following this class i want

to be able to

draw that packaging pretty simply and to

be able to send it to the printer and so

that they have a very clear

understanding of what i want to achieve

with the box that i want to make so at

the moment my biggest takeaway from this

class is how to use the shape builder

tool it just speeds up your process

right so just like i did invest in

yourself in your personal growth the

first thousand people to use this link

will get one month free trial of

skillshare thank you skillshare for

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