Impossible Italian Food! WORLD’S RAREST PASTA! (Only 3 People on Earth Can Make It)

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Rating: 4.5; Vote: 2

Today we have the once in a lifetime opportunity to spend time with Paola Abraini, one of just three people on earth who have mastered the art of making su filindeu - a pasta that’s from the mountains of Sardinia. We’ll learn and get a demonstration of exactly how she makes it, get to try making it ourselves, and then we’ll eat it the traditional way they eat this rare pasta in Sardinia! Also known as Threads of God, Su Filindeu is the rarest pasta in the world, and something only three people on earth can actually make correctly. Chef’s around the world have tried to make it, but failed. And something I found very interesting is one of the biggest Italian pasta manufacturers tried to make a machine to produce it, and they also failed. To make Su Filindeu, Paola first made the dough and had to knead it and stretch it into the right texture. She did many test pulls and it kept feeling the dough until perfect. The strategy take 8 pulls on the dough to create 256 threads, of the smallest noodles you can imagine - almost the thickness of your hair. After stretching out the noodles, they are laid out and dried and cut into bite sized pieces. The noodles are then cooked the traditional way with mutton broth and a special sheep cheese from Sardinia. It was truly something unique and special, and being able to meet Paola was a true honor! The olives are fresh pressed not fresh squeezed. A women makes this so you’ll fill your table with men to eat. Nothing mysoginistic about this. Unhealthy eating buddy is there too. This isn’t rocket science. I’m sure there is better out there. Mark takes it away from her trying it himself.
Date: 2024-01-23

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Comments and reviews: 13

markwiens
So greatful to Mark for showing every side and shade of Italian cuisine. Whenever I ask my friends what they think of Italian food they only know about pizza and pasta (only the most famous pastas probably like carbonara) not knowing that basically every single town has its own cuisine. Loving this series starting from Milano regional dishes which often get ignored till the beautiful and diverse Sardegna. Amazing work!
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jojo1216
Mark, I feel like I've watched you forever. Love your videos.
I used to do the cheese shop in my deli department. I was shocked when you had trouble with the word Pecorino. Pecorino Romano is always sheep's milk, never cows. It's always Parmigiana Reggiano (cow's milk, or Pecorino Romano.
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janice. backporch
Nomadic people make paper thin bread like this. So beautiful to watch. They also have goat meat. Goat cheese and spread laird fat on their bread. You would enjoy this Mr. Wien. The Lori people
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josephgee2515
Mark, Bro- come back to LA some time when you can krub.
Lots of new worthwhile good spots to try and some old ones too! Choke Dee Krub Have some Costa Coffee for me, Lol. CIAO
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rosapanther8466
I feel like Sardinia is always really under presented in the foodie-world. so thanks Mark for reaching out and show us this absolutely lovely Woman, who is a real food-artist!
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markwiens
Paula should live for 200years. Any anti-aging science technology should be performed on her. This is amazingly unbelievable. 256 threads! How! On earth!
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jenovia22
The noodle is like a combo of vermicelli and enoki mushroom cluster. It also looks like Burmese thin rice noodle. Taste could be diff.
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sneakpeep
dragon's beard candy pulling technique applied to pasta. its not about just pulling fast rather slow is smooth, and smooth is fast.
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BobinSons-cw9fs
The most happiest and content person on planet earth. loved to see all your exploration of food and culture around the globe.
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Wyntah888
Happy new year Wiens family you guys got me through depression during the pandemic. shout out to Micah who must be so big now
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markwiens
13: 19 ok ok now is not only Pasta Engineers and famous chefs who failed to learn the recipe, Mark also on the list
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Chelsea_4_life
I was waiting for mark to eat the raw pasta and say yummmmmmmm like he does with everything lol
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FreddyJong-co6cb
Bonza mark living the dream
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