My great-grandma taught me how to make this when I was 9 years old because I was always on her heels and she said “stai lontano dai tacchi ragazzo moccioso” loosely translated means “stay off my heals brat boy” which was my nickname I loved going to her house for dinner every weekend and holiday (except Christmas) she used to make eels but I digress she made the deal that if I learn to make su filindu not just the pasta but learned to stretch it 8 times without fail she would teach me everything she knew and I’m grateful to have been blessed with stubbornness because eventually I learned by the age of 12 how to pull the pasta and get that feeling that you know when you know it’s ready to be pulled and stretched I have her mother’s pasta board and most of the same utensils her mother used and I learned every recipe she had I even have her cookbooks that are handwritten in Italian some of the recipes dating back to 1860! Your hands have a lot to do with making this very complicated pasta if you don’t have delicate but strong hands you won’t pull it off!!! I figured I would share this since you are making all these amazing videos!!!!
hi Gary, how fascinating! Did your great Grandmother come from Nuoro? And where in the world do you live now? You are the first man I have come across who knows how to make su filindeu - you should set up classes! Or maybe we should film you... Are there any unusual recipes in her recipe books? What a slice of history they are, because recipes were so rarely written down. Thank you for sharing your experience. best wishes, Vicky
Pasta Grannies my great great grandma was from Naro and immigrated to the America’s started in Virginia as a cook then to New York where she had my great grandma then retired in Ohio her name was Rosa Maria La Rocco very sweet she died in 1996 at age 103.... I barely remember her :-( but she was great! My great grandma wanted to teach my sister how to make it like she did my grandma but my sister didn’t have the patience for it and I said I wanted to learn and she said but you’re not a woman you’re not meant for the kitchen you’re meant to grow up and give your blessings over the food made (very old fashioned in her thinking) and eventually she taught me how to make it and there are some very odd recipes in the book!!!! I have tried to teach my mother how to make su filindeu and really I’m more of a student than a teacher I live in Ohio outside of Cincinnati!!! I’d love to talk with you about some of the recipes I have and maybe you can share them or use them however you like!!
BoboChacha Ho I wish I had the time to make videos........ I work 5-12 hour days caring for developmentally disabled individuals during my days off I usually make jewelry, fur coats, silk robes, etc.... I usually cook pastas on holidays, birthdays, special occasions but..... I’ll keep it in mind to make a video when I go to make pasta
BoboChacha Ho thank you for that!! I appreciate it very much my cousin just passed away and I had to cook food for 200 people this weekend it was amazing to be able to be of service like that to my family! But was very hard to be the only one to cook for 200 people luckily I arrived 8 hours earlier to make sure I had all I needed
I can't be grateful enough to you people behind Pasta Grannies. My country Sardinia always gets confused and culturally assimilated by Italians and foreigners but you are doing an amazing work to share the culture from which I come from and that makes us Sardinians part of an unique set of tradition. Seriously, thanks.
@@jayamber4448 yes there are, altogether we make more or less 10-15% of the electorate and the most active in real life actions, we bring up to 5000 people (each time) on the streets to manifest against Italian occupation every year. Corsica is another country though, we would never unite. But they're our siblings
@@jacu89 Well that could be said for most of Italy.Should Venice also become an independent country because it had its own republic for more than 1 thousand years?Or should we bring back the papal states too?
@@cosimoloddo66 I was in Sardegna in November 2007. I did not see any sheep grazing or vegetable growing, or any industry. What do Sardegnans do for work? Notice I use the Italian spelling of Sardegna, because my father was born in Sassari a long time back. My father died over 15 years back so I cannot ask him anything. Anyway he immigrated to Australia in the 1960s for a better life. His relatives were very poor when he left Italy in the 1960s.
Legendary! Thank you, Vicky, for documenting this treasure, with your unique gifts, for us all. Your travels are amazing. Keep going strong, and teaching others, please Salvatora!
hi Matthew - when I filmed su filindeu I thought 'this pasta was so obscure no one apart from me is going to be interested'. And it was PG's first viral video. 😊 best wishes, Vicky
I am picturing the 101 year old Pasta Granny watching this and thinking, “These young people and their gadgets, when I was her age, we did everything by hand......and we liked it that way! Get off my lawn!”
Amazing! Hope this pasta making skill is not lost.. glad it was documented ..just wish we could see how much salt and water she actually needed .. how long did she let it rest? ..sorry I just love cooking lol
Yohanes Niko Yes you are right that's what I was about to comment! Very similar pulling technique. I think if oil was added to the dough definitely the result could have just the same
Pasta Grannies eogg25 Looks like the system of an old Singer sewing machine adapted in the base. My grandma have a little bare motor adapted with a belt attached to any manual grinding machine. Regards from Panama 🇵🇦
Amazing! My Indian grandmother makes noodles using the same technique. Ghee is used to keep the filaments from sticking with each other. Finished noodles are hung on a wooden rod and dried in shade. Finally boiled with milk and sugar to make kheer. Now a days machine is used to make those noodles or 'semiya'. I wonder how and when such similar technique was accquired in two totally different places.
How fascinating! I have never heard of semiya - now you have given me a reason to visit India! Which region / state are these noodles from? best wishes, Vicky
@@pastagrannies Semiya or Shevaya are hugely popular all over India. In my state of Maharashtra they are made out of very hard wheat (durum) flour. In some southern states they are also made out of rice and ragi (a kind of millet) . The rice and ragi ones are used for savoury preparations. Wheat ones are usually made into sweet kheer/payasam. All the best!
How? You might have to thank autistic people for that. I believe this might be a coincidence of 2 seperate experiments by autistic people with too much time on their hands. Firstly, the orderly process, and repetitive stretching is very satisfying to us. It needs to be precise, leaving little room for breaks in the order of the steps, or the routine. Our seemingly crazy ideas, like attempting to emulate thread with pasta, are really us making large leaps with logic. Our stubbornness. Considering how difficult it is to make, the stubbornness to get this to work when there’s no reason to is almost solely possessed by neurodivergent brains. These peoples relatives probably told them to stop, and they didn’t understand why, so they kept going; these types of things are the result.
This looks amazing. So unusual! I would love to make it but I'm only a beginner with pasta making for now. Thank you so much for sharing with us so that it can be preserved for years to come.
My mom is from Sardinia and I remember eating this as a kid and later, when I first came to Sardinia, in 1997. I absolutely hated it 😂 had something to do with the sauce 😂 I love making all kinds of pasta and I do a smaller version of Su Filindeu. Took some time to figure out the correct consistency and it always changes depending on the semola and how cold or warm the water is aso.
Unbelievable good craftsmanship. True passion and knowledge. The irony is: it is made with so much effort and really takes time and knowledge...just to become a thick something swimming in cheese and stock :-)
Hi Mithrandir, yes it explains why so few women make it! Much easier to buy some angel hair pasta. But it has religious significance as part of a saint's day celebrations, so the skill and time in making it is part of its appeal. best wishes, Vicky
many thanks Daniel, at the time I made this episode fillindeu was a totally obscure pasta and I translated the name to what made most sense in English - it reminds me of spinning wool yarn. Obviously I'd do the v/o differently now. best wishes, Vicky
I would loveeeeeee to learn to make this. I am pasta obsessed it’s my passion. I’ll be in Italy again in August anyone knows if they would teach me please let me know. I would be happy to pay them :)
Hello Trix, the Grannies themselves don't teach, unfortunately. But there are plenty of classes you could attend. Where in Italy will you be? In Rome, you could try' Grano e Farina' which specialises in teaching pasta entirely by hand. best wishes, Vicky
I wonder if it would be better to have a square drying mat instead of a circle? More surface area and equal size pasta overall but more importantly...this dish looks amazing!
hi Jason, you're applying logic to a religious and cultural symbol :-) Practically, perhaps a round basket is easier to make and manoeuvre than a square one? Also, the pasta is broken up as it's put into the broth so regularity isn't so important. best wishes, Vicky
Vicky, i am assuming the reason only 3 women in the village still make this pasta is because it is extremely labor intensive along with the technique and the time involved in producing it. Am i correct in my assumption ?
No it’s because is extremely difficult to do it , if I’m not wrong some world elite chef after seeing the process could not make it and gave up blaming the existence of some unknown ingredient.
I just read about this pasta and I had a strong feeling that you may have filmed it at some point!! And ofcourse you did and I´ve even watched it before. You should have been mentioned in the article as one of the few people who have filmed it!!! www.bbc.com/travel/story/20161014-the-secret-behind-italys-rarest-pasta
You are trailblazers, with your fantastic page and site ;) What I learned in the article is that this woman´s sister in law, Paola Abraini, is desperately trying to find a way to continue the tradition, especially since both of these women are getting older and Abraini´s daughter, the only other person who knows how to make the pasta, doesn´t really have the interest or patience to continue it. Paola tried to ask the government for some money to launch a school to teach residents of Nuoro how to make it. Unfortunately, she couldnt get the funds. It would be so nice to launch a fundraiser for her so she can continue the local tradition, rather than have Barilla copy the method onto a machine, if its even possible.
We film Pasta Grandpas when we find them 😊 The nature of the task means fewer men over 65 got involved with pasta making which was seen as women's work. Check out Roberto's 'hairy tagliatelle' for example. best wishes, Vicky
My great-grandma taught me how to make this when I was 9 years old because I was always on her heels and she said “stai lontano dai tacchi ragazzo moccioso” loosely translated means “stay off my heals brat boy” which was my nickname I loved going to her house for dinner every weekend and holiday (except Christmas) she used to make eels but I digress she made the deal that if I learn to make su filindu not just the pasta but learned to stretch it 8 times without fail she would teach me everything she knew and I’m grateful to have been blessed with stubbornness because eventually I learned by the age of 12 how to pull the pasta and get that feeling that you know when you know it’s ready to be pulled and stretched I have her mother’s pasta board and most of the same utensils her mother used and I learned every recipe she had I even have her cookbooks that are handwritten in Italian some of the recipes dating back to 1860! Your hands have a lot to do with making this very complicated pasta if you don’t have delicate but strong hands you won’t pull it off!!! I figured I would share this since you are making all these amazing videos!!!!
hi Gary, how fascinating! Did your great Grandmother come from Nuoro? And where in the world do you live now? You are the first man I have come across who knows how to make su filindeu - you should set up classes! Or maybe we should film you... Are there any unusual recipes in her recipe books? What a slice of history they are, because recipes were so rarely written down. Thank you for sharing your experience. best wishes, Vicky
Pasta Grannies my great great grandma was from Naro and immigrated to the America’s started in Virginia as a cook then to New York where she had my great grandma then retired in Ohio her name was Rosa Maria La Rocco very sweet she died in 1996 at age 103.... I barely remember her :-( but she was great! My great grandma wanted to teach my sister how to make it like she did my grandma but my sister didn’t have the patience for it and I said I wanted to learn and she said but you’re not a woman you’re not meant for the kitchen you’re meant to grow up and give your blessings over the food made (very old fashioned in her thinking) and eventually she taught me how to make it and there are some very odd recipes in the book!!!! I have tried to teach my mother how to make su filindeu and really I’m more of a student than a teacher I live in Ohio outside of Cincinnati!!! I’d love to talk with you about some of the recipes I have and maybe you can share them or use them however you like!!
BoboChacha Ho I wish I had the time to make videos........ I work 5-12 hour days caring for developmentally disabled individuals during my days off I usually make jewelry, fur coats, silk robes, etc.... I usually cook pastas on holidays, birthdays, special occasions but..... I’ll keep it in mind to make a video when I go to make pasta
BoboChacha Ho thank you for that!! I appreciate it very much my cousin just passed away and I had to cook food for 200 people this weekend it was amazing to be able to be of service like that to my family! But was very hard to be the only one to cook for 200 people luckily I arrived 8 hours earlier to make sure I had all I needed
@@garytaylor903 Would you ever post a video on the technique on how the pasta is made?
Such fine skills should be preserved.
That is beyond cooking. That is a freaking WORK OF ART!!!
I can't be grateful enough to you people behind Pasta Grannies.
My country Sardinia always gets confused and culturally assimilated by Italians and foreigners but you are doing an amazing work to share the culture from which I come from and that makes us Sardinians part of an unique set of tradition.
Seriously, thanks.
Is there a political independence movement in Sardinia? Would be interesting to see the rise of a Sardinian-Corsican state.
@@jayamber4448 Yes, but they haven't many follows.
@@jayamber4448 yes there are, altogether we make more or less 10-15% of the electorate and the most active in real life actions, we bring up to 5000 people (each time) on the streets to manifest against Italian occupation every year. Corsica is another country though, we would never unite. But they're our siblings
@@jacu89 Well that could be said for most of Italy.Should Venice also become an independent country because it had its own republic for more than 1 thousand years?Or should we bring back the papal states too?
@@cosimoloddo66 I was in Sardegna in November 2007. I did not see any sheep grazing or vegetable growing, or any industry. What do Sardegnans do for work? Notice I use the Italian spelling of Sardegna, because my father was born in Sassari a long time back. My father died over 15 years back so I cannot ask him anything. Anyway he immigrated to Australia in the 1960s for a better life. His relatives were very poor when he left Italy in the 1960s.
These old grannies are some of the strongest people in the world
Bought myself a pasta maker after my wrists and hands gave up on me. Bless these women. Amazing.
This is maybe the craziest of all the Pasta Grannies dishes
How incredibly talented and clever she is.
Thank you so much for sharing experiences and these sweet grannies with us. Hello from Brazil
Wow how beautiful was that!
Me: :(
Me: *watches grannies make pasta*
Me: :)
My pasta granny is one of those three even though it's 6 now
Che buona !!!!!la pasta fatta con tanto amore ė piu' buona💖 sono contenta delle mie origini delle mie radici sarde.....💕💕💕💕💕
Legendary! Thank you, Vicky, for documenting this treasure, with your unique gifts, for us all. Your travels are amazing. Keep going strong, and teaching others, please Salvatora!
hi Matthew - when I filmed su filindeu I thought 'this pasta was so obscure no one apart from me is going to be interested'. And it was PG's first viral video. 😊 best wishes, Vicky
The beauty and simplicity of the technique!
I bet that soup has a wonderful texture. I would love to try it one day.
I am lost for words....unbelievable......!! A lost art of pasta that I never heard of or seen. Thank you Pasta Grannies! :-)
I thought I had seen every pasta on earth. Boy, was I wrong! I am so glad I subscribed!
Meraviglioso lavoro Salvatora!!!
Bellissimo!!
Que técnica maravilhosa!
I sure do enjoy these videos. Thank you so much for making them and to the "Pasta Grannies" who share their talents!
Glad they showed how to make it. Looks pretty cool.
That's spectacular, the way Salvatora stretched then out from the dough reminds the way Japanese do handmade noodles.
How she stretches the pasta though!! Wow!! 😮
How utterly amazing, she is so talented!
It's 1:28, Monday. I have a test. Have I studied? No, but now I know. I know
Isso não é macarrão, é uma obra de arte e de amor, que lindo. E que pena que essa jóia da culinária pode sumir.
I'm Italian... I think this is genius! Thank you for having this wonderful idea!
I tried to do it 3 Times & i had succesful with them. Really does not esist a fomular for filindeu. It depends at your hands how they feel.
I LOVE the hand stretching she does! Great skills!
Absolutely BRILLIANT!
Oh my goodness! That looks delicious!
I am picturing the 101 year old Pasta Granny watching this and thinking, “These young people and their gadgets, when I was her age, we did everything by hand......and we liked it that way! Get off my lawn!”
1400 year
Incredible skill right there!!!
The dough beater is amazing.
That is incredible!
WOW!! I really want to try doing that.
wow wow wow. I amazed at the precision....
Amazing! Hope this pasta making skill is not lost.. glad it was documented ..just wish we could see how much salt and water she actually needed .. how long did she let it rest? ..sorry I just love cooking lol
wow.. it is very similar with making chinese pulled noodle, except that the noodle goes straight to the boiling water instead of sun dried
Yohanes Niko Yes you are right that's what I was about to comment! Very similar pulling technique. I think if oil was added to the dough definitely the result could have just the same
8 times pulling tho ??
interesting, noodle, what I like is the home made kneader she was using, would be great for rolling out pizza.
I haven't seen this kind of kneading machine outside Sardinia where is it also used for bread dough 😊 best wishes, Vicky
Pasta Grannies eogg25 Looks like the system of an old Singer sewing machine adapted in the base. My grandma have a little bare motor adapted with a belt attached to any manual grinding machine. Regards from Panama 🇵🇦
Simply marvellous......
Amazing! My Indian grandmother makes noodles using the same technique. Ghee is used to keep the filaments from sticking with each other. Finished noodles are hung on a wooden rod and dried in shade. Finally boiled with milk and sugar to make kheer. Now a days machine is used to make those noodles or 'semiya'. I wonder how and when such similar technique was accquired in two totally different places.
How fascinating! I have never heard of semiya - now you have given me a reason to visit India! Which region / state are these noodles from? best wishes, Vicky
@@pastagrannies Semiya or Shevaya are hugely popular all over India. In my state of Maharashtra they are made out of very hard wheat (durum) flour. In some southern states they are also made out of rice and ragi (a kind of millet) . The rice and ragi ones are used for savoury preparations. Wheat ones are usually made into sweet kheer/payasam.
All the best!
How? You might have to thank autistic people for that. I believe this might be a coincidence of 2 seperate experiments by autistic people with too much time on their hands. Firstly, the orderly process, and repetitive stretching is very satisfying to us. It needs to be precise, leaving little room for breaks in the order of the steps, or the routine. Our seemingly crazy ideas, like attempting to emulate thread with pasta, are really us making large leaps with logic. Our stubbornness. Considering how difficult it is to make, the stubbornness to get this to work when there’s no reason to is almost solely possessed by neurodivergent brains. These peoples relatives probably told them to stop, and they didn’t understand why, so they kept going; these types of things are the result.
This looks amazing. So unusual! I would love to make it but I'm only a beginner with pasta making for now. Thank you so much for sharing with us so that it can be preserved for years to come.
I love this channel I tried to make pasta and made a pot of paste. But I still watch a pray one day I'll be able to make pasta that's eatable.
This is amazing and beautiful.
Wonderful videos. I'm subscribed! Now i will try to make pasta, wish me luck! Much love from Ohio!🇺🇸💖🇮🇹🍝
hi Tiffany, if you are new to pasta making please don't start with Su Filindeu. Try something easier like cavatelli - and have fun! best wishes, Vicky
@@pastagrannies i wouldn't even attempt this one 😆
I would totally make this. I love making pastas!
So incredible. That was enchanting
BELLISSIMAAAA
never heard of this pasta, but it looks amazing :-O
i love any sort of cheesey pasta!
The most unusual pasta style I've ever seen
The stretching seems like the Chinese hand pulled noodles. Its fun to watch tho 😊
Wholesome content. Thank you
Amazing skills.
Beautiful!
My mom is from Sardinia and I remember eating this as a kid and later, when I first came to Sardinia, in 1997. I absolutely hated it 😂 had something to do with the sauce 😂 I love making all kinds of pasta and I do a smaller version of Su Filindeu. Took some time to figure out the correct consistency and it always changes depending on the semola and how cold or warm the water is aso.
Mamma mia, quanto lavoro! Però alla fine senza dubbio vale la pena
This was very impressive.
Man that is some supple dough. What an artisan
Unbelievable good craftsmanship. True passion and knowledge. The irony is: it is made with so much effort and really takes time and knowledge...just to become a thick something swimming in cheese and stock :-)
Hi Mithrandir, yes it explains why so few women make it! Much easier to buy some angel hair pasta. But it has religious significance as part of a saint's day celebrations, so the skill and time in making it is part of its appeal. best wishes, Vicky
i think i'm in love 🍝🍝🍝🍝😎😍
I just found this account and I'm so obsessed with your videos! Subscribed and watched a lot already! 💕
I love this channel and all grannies :*
Awesome!!!!👍
wanderfull skill!
It means threads of God...fili(threads) deu(god)
many thanks Daniel, at the time I made this episode fillindeu was a totally obscure pasta and I translated the name to what made most sense in English - it reminds me of spinning wool yarn. Obviously I'd do the v/o differently now. best wishes, Vicky
What skill! Such dexterity! Wonderful. How did it taste? The cooking water and cheese conbine to make 'sauce'?
Grazie Mille
Tony
There's no "sauce" for this pasta. It's cooked in a goat meat broth and you add the pecorino sardo cheese. It's like a minestrone with pasta.
I wish there was a recipe! This looks so good!
Who all came here from curiosity?
This is art...
Amazing. .. 1st seeing pasta is make like chinese noodle. .. .
Can i get adopted by these ladies, even though I am too old. Wish I could take lessons from them all.
omg that soup at the end
i hope to attempt this pasta one day i hope i don't disappoint :)
I really want to make this it looks delicious and amazing if only I was talented.... lol
Makin me hungry!
Respect!
I would loveeeeeee to learn to make this. I am pasta obsessed it’s my passion. I’ll be in Italy again in August anyone knows if they would teach me please let me know. I would be happy to pay them :)
Hello Trix, the Grannies themselves don't teach, unfortunately. But there are plenty of classes you could attend. Where in Italy will you be? In Rome, you could try' Grano e Farina' which specialises in teaching pasta entirely by hand. best wishes, Vicky
they just showed you how to make it. get in the kitchen and do it until you get it right.
Wow!!
love this channel!
I wonder if it would be better to have a square drying mat instead of a circle? More surface area and equal size pasta overall but more importantly...this dish looks amazing!
hi Jason, you're applying logic to a religious and cultural symbol :-) Practically, perhaps a round basket is easier to make and manoeuvre than a square one? Also, the pasta is broken up as it's put into the broth so regularity isn't so important. best wishes, Vicky
wow she is a darling , Thank you for showing us your recipe and thank you vicki so much ❤😘😍 i hope i spelled your name right 😅
YUMMMMM!
Wow fascinating! What is the circle thing called that she put the pasta on?
is called "fund"
Vicky, i am assuming the reason only 3 women in the village still make this pasta is because it is extremely labor intensive along with the technique and the time involved in producing it. Am i correct in my assumption ?
No it’s because is extremely difficult to do it , if I’m not wrong some world elite chef after seeing the process could not make it and gave up blaming the existence of some unknown ingredient.
@@gens1sumus ty for the info, it does look tough to make
I just read about this pasta and I had a strong feeling that you may have filmed it at some point!! And ofcourse you did and I´ve even watched it before.
You should have been mentioned in the article as one of the few people who have filmed it!!!
www.bbc.com/travel/story/20161014-the-secret-behind-italys-rarest-pasta
You are trailblazers, with your fantastic page and site ;)
What I learned in the article is that this woman´s sister in law, Paola Abraini, is desperately trying to find a way to continue the tradition, especially since both of these women are getting older and Abraini´s daughter, the only other person who knows how to make the pasta, doesn´t really have the interest or patience to continue it. Paola tried to ask the government for some money to launch a school to teach residents of Nuoro how to make it. Unfortunately, she couldnt get the funds. It would be so nice to launch a fundraiser for her so she can continue the local tradition, rather than have Barilla copy the method onto a machine, if its even possible.
Oh wow that looks like misua
It seems so - I don't know how misua are made though? best wishes, Vicky
This makes me hungry
Wow
Non esiste nulla segret su Filindeu. Solo dipende a te, alle tue mani. Se ce lho fatta, ce la farete! 😍
Dude WHAT kind of stock?
What IS "semaflour"? Is it semolina in America?
yes semola is semolina, make sure it's the finely ground sort (semola rimacinata in Italian ) best wishes, Vicky
Can u make pasta grandpas next?
We film Pasta Grandpas when we find them 😊 The nature of the task means fewer men over 65 got involved with pasta making which was seen as women's work. Check out Roberto's 'hairy tagliatelle' for example. best wishes, Vicky
I wanna learn, can i be her apprentice😊
She seems to be better at it than Abraini who seems to break a lot of strands.
I have seen Chinese people using the same technique on noodles shops.
yes Chinese Lamien Noodle but this pasta must be dried with Sunshine and Lamien Noodle just have boiled
I did this before after seeing dragon beards candy
I wish she would have a square matt for the pasta it would help her not cut any off as much lol
I'm going to have to tackle this challenge. It'd be a cultural shame for this pasta to disappear.
It takes lots of practise! Claudia Casu from Sardegna Cooking Studio runs classes in how to make it. best wishes, Vicky
Well this is PASTA!