Stephen Pelletteri, it amazes me that you and your excellent team at Eater, don't have your own award winning national television food channel. The content of your channel always keeps me fired up to get back out with my camera and share more of the 808 food community. Mahalo! (thanx)

@sonyalang407

2 жыл бұрын

I wish they had shown when the actual formed pasta was coming out, and not just the scrap at the start and the cutting process. ANd when he was holding it in his hand, they showed his hand and not the pasta. A lot of loose camera work happening there.

I love how everything is so clean

@TS-eo9uf

2 жыл бұрын

The FDA is pretty strict with food production environments!

I've worked on and calibrated about a dozen of those 14 head weigher / scales... Did it freelance for a few companies. It's not a fun time but damn is it satisfying once you get it working.

@tbrowniscool

2 жыл бұрын

I mean how do you even diagnose an issue? is it just from experience? I can imagine a hundred things all have to work in perfect harmony for it to work!

@joebaldenweg

2 жыл бұрын

@@tbrowniscool They aren't as complex as they seem, load cells and basic electrical. I do agree they can be frustrating based on product being run, but a smooth running line is music to the ears.

Him parking in the visitor spot was priceless.. lol

This actually looks and sounds like a great place to work at. I know that factory jobs have earned a rep for being hard, dirty and miserable places, but this looks neat, clean and engaging. I wonder how ones comes to work in a place like this?

@joebaldenweg

2 жыл бұрын

Apply.

These guys were so down to experiment on a new thing. We buy all our pasta from them now.

With the addition of another machine, the leftover dough could be broken down and tumbled into couscous, which would give them another product to sell.

@adrianpaulochoa9825

2 жыл бұрын

That requires another market research, but could be a possibility

@21cup

2 жыл бұрын

Or sheets of lasagna (assuming the dough is the same)

@kellywhite9299

2 жыл бұрын

@@21cup It sounded like the dough was densely worked and low hydration at that point, so any pasta type that requires heavily worked, low hydration dough might be possible.

@lifuranph.d.9440

2 жыл бұрын

@@kellywhite9299 Correct.

I loved listening to the pasta episodes on the sporkful.. listening to this guy over the phone on a podcast and seeing him is pretty cool

I'm studying food science and i always get só excited when I see vídeos like this! I'm stoked to work in the industry!! Thanks for the amazing content!

Cascatelli is phenomenal! We have four cases right now!

@Dancingontgesun1942

2 жыл бұрын

Calm down

@brianl4767

2 жыл бұрын

I ordered one case, easily one of the best pastas ever.

@Dancingontgesun1942

2 жыл бұрын

@@brianl4767 Thank you for eating pasta like a decent person.

It's like a small workshop, so it's not full automatic line. You still need to carry the uncut pasta up the stair and put it into the cutting machine to make it small pieces, its final shape. It's a way to save your budge.

I'd love to have this shape over here in Finland. I agree it's perfect. I like fusilli a lot for the same reason.

It's cool to see all these works to produce pasta.

The latern pasta with the deep rigged is the best, im obsessed with that shape

So much work goes into making pasta.

This pasta was really good. Now I'm in the mood for some.

Cascatelli truly is the superior pasta shape wow

great video! very informative!

Picked some up at Trader Joe’s and was hoping it was the same stuff I saw in this video a while back! It was, yay! Can’t wait to try it.

Pasta is one of the few ingredients that chefs would agree store-bought can be just as good fresh! Btw there are also over 300 kinds of pasta shapes out there.

@jpaxonreyes

2 жыл бұрын

You can't get fresh pasta to be al dente. That's a deal breaker right there!

@69elchupacabra69

2 жыл бұрын

@@jpaxonreyes I didn't know that. If that's the case why do many chefs make their own pasta from scratch?

@jpaxonreyes

2 жыл бұрын

@@69elchupacabra69 - I don't know. Fresh is also made with different ingredients than dry pasta. They're practically completely different foods.

@TheSyntheticSnake

2 жыл бұрын

@@69elchupacabra69 Some dishes work great with fresh pasta, some dont

@tnk4me4

2 жыл бұрын

It's because fresh pasta and dried pasta are as different to each other as orzo and rice. They might be the same shape but they're different foods.

I live about 10 minutes from this place. Cool to see places from a little town get some press

Pasta lover here and I can't hardly wait to try Cascatelli shape pasta! In fact I just ordered some from their website. Dismayed that I am late to this pastaparty, tho very glad to see this episode that informed me about this this morning! Plus it's a bonus to see a food production site that treats their workers well! Major incentive behind my decision to purchase. Thank you Chef Steve ‼️

Sporkful fans know what’s up. I bought 4 boxes.

@itzel1735

2 жыл бұрын

I gave them for Christmas to podcast lovers.

@abercrombie4lyfe

2 жыл бұрын

LoL. I bought 6.

@t4squared

2 жыл бұрын

Their pasta is so good. People really don’t know

@starrychloe

2 жыл бұрын

Big deal. I always buy 5 boxes/bags of whatever pasta.

@trevors.5998

2 жыл бұрын

kzread.info/dash/bejne/e39h2JZ8qqWYdrA.html 🔥🔥

Hey! I remember hearing about this on NPR. Best 5 lbs of pasta I've ever bought online. I hope to see it in stores soon!

@laurabaltatzis1281

2 жыл бұрын

It's in Fresh Market already!

@wbocaj

2 жыл бұрын

I think Trader Joe's is renting or paid for rights to the shape, as well, so store brand Cascatelli will be available at TJ's. NPR did an update at the end of 2021 and talked about availability.

@TheHonestPeanut

2 жыл бұрын

I was going to say! I just heard him on planet money talking about this.

@xuaxace

2 жыл бұрын

Same!

@cotwold

11 ай бұрын

It's available in Trader Joe's now.

We pulled out a box of our favorite, whole grain reginetti by sfoglini, tonight and my son said "how do they get this pasta into the box?" One quick search and BAM! Awesome, thanks!

Enjoyed the video and I gave it a Thumbs Up

When I was 14, I worked in a noodle factory, cracking eggs. All day. Lo mein, egg roll covers(skins), and wonton covers. The clouds of flour was toxic to the lungs. But who knew? That was in 1974. No safety inspectors back then.

Satisfying. I’m going to order a box.

That's really fascinating. I'm going to check out the Whole Foods here to see if they sell Sfoglini pasta!

Happy to see this. I listened to this on the Sporkful.

"Vertical partner with a 14-head combination scale"; I love learning the technical name for all these machines.

God bless these heroes.

surprised they dont run the factory 24h a day!

@Zantides

2 жыл бұрын

He talked about running shifts but they ran the factory for less than 8 hours O.o

@starrychloe

2 жыл бұрын

Yeah a 60lb dough ball at the end is like 40 extra boxes of pasta they could sell. Talk about food waste.

@daveklein2826

2 жыл бұрын

STFU, you do not know that it's thrown away.... Stop talking stupid

@davidbowman5105

2 жыл бұрын

@@starrychloe probably to dense to be made into edible pasta. I am sure if it was that easy they would do it.

@leftblank

2 жыл бұрын

Maybe they don’t want to make other humans work nightshifts which ruin lives

wow just wow !!

Ordered some to try out

I know what I’m having for dinner now, thanks 🍝

@cwg73160

2 жыл бұрын

You’re right. Tacos sound pretty good.

Pasta lover here ! Never tried this but excellent dried pasta are made in the 🇺🇸 ! Try this shape of pasta for the cacio e pepe recipe

I have never heard of this shape, but I now will spend tomorrow searching out where I can get some. Cavatappi has been my go-to shape, but I see how this would give the same feel (ridges + trench/tube) with higher benefits (higher sauce/pasta ratio).

Very interesting 🤔. I love that new shape. Where can we buy it?

After working in the microchip industry they say we lose x if this machine goes down i just laugh 🤣

@karinaserah

2 жыл бұрын

I can see why it's a lost opportunity.

omg, I would love to make some fresh pasta :)

Eater is doing fantastic work lately.

Love the way he gets his hands all over the flour and the pasta

I like how campanelle gets showcased.

@bigb7965

2 жыл бұрын

and then they bastardize it by calling it "trumpets" 🙄

I would totally buy sfoglini fresh pasta.. like vac sealed

I usually buy a medium-expensive Penne pasta. It's really good. But spent twice the price for a "premium" Penne produced through this Bronze-bearings and got very disappointed. Haven't tried the Sfoglini one yet.

What do they do with end of day "birthing" of 50# of pasta dough? Does that get reused, packaged and sold as fresh, or can they gift it to local food banks/charity kitchens?

@cameronroszkowski8309

2 жыл бұрын

Its typically waste. Any leftover dough like that usually runs extremely hot (granted they have INDUSTRIAL machinery that cools it throughout the process) but a lot of pressure/heat/etc. has negative effects on that remaining dough. And the screen can easily be clogged by older/drier dough, which causes MASSIVE issues at the point of extruding through the die. The old dough won't properly mix into the new, and a hunk that big can make the machine paddles work too hard (damaging a million dollar machine) because it has to be mixed before it goes into the "screw". The screw forces dough into the die, and the tube the screw slides into causes a ton of pressure, which compacts the dough into that shape. Essentially, it isn't worth it to save that "birth", not saying they don't, but they are probably buying 50# bags of semolina at probably $20/bag, plus its diluted (at a 28 percent hydration level), so it costs them about $15 to throw it out, where as if they tried to extrude it, it would cost them $2500/hr or more of downtime if they ran into an issue I listed above.

Nice 😀

What do they do with the leftover dough at the end of the day?

@daveklein2826

2 жыл бұрын

I am very sure they use it

@saiyaspring

2 жыл бұрын

Throw it away or bring it home I guess

@sfoglinipasta7617

2 жыл бұрын

We actually feed it to farm animals when possible. We look for farmers near by that want to pick it up each day.

@alexfairclough4110

2 жыл бұрын

@@sfoglinipasta7617 yes! This is fantastic and exactly the kind of thing I wanted to see 😁 thank you

Mmmmm pasta. Yum.

Nice

Bought a box at Walmart then googled it. So is it considered slow dried heard them say it is dried in a drying room. It is good stuff.

What do they do with the big leftover pastas? Throw it out or put it back in the machine?

@luxtempestas

2 жыл бұрын

It's an offering to the Flying Spaghetti Monster as a thank you for all the noodles in the world!

@user-oj3cz6jq3r

2 жыл бұрын

@@luxtempestas R'amen

@mattybaby1116

2 жыл бұрын

seems like they throw it out because he was sweeping the ground and putting the stuff in there. I would like to think he wouldn't put dirty dough with clean dough if he was gonna reuse it.

@karinaserah

2 жыл бұрын

After that kind of pressure, it become a pretty dense, thick, and hard pasta dough. I'm not sure if it can be used for anything anymore.

@W3lol1

2 жыл бұрын

@@user-oj3cz6jq3r you should become a pastor

I wonder if you can buy directly from the factory. Like undried pasta

I love rigatoni

5.5 Million in annual revenue. Biggest expense is semolina at we'll say 800k. Considering the only other ingredient is water, they are PRINTING money. Obviously, that machinery is well over 3-5 million all in, and labor and packaging and all - but this is a SOLID investment.

Steven Gonzalez was fired later day for ignoring repeated warnings of not parking in the visitors only parking spot. :)

I wonder how they remove all the partially extruded dough from the die itself. I can see it soaking in something but how do they remove the remnants?

@acidset

2 жыл бұрын

Water and scraping it off

Hard to get in australia though

Cool

new pasta shape just dropped

How does one end up working in a factory like this?

How can you have a circular pasta die without the center of the die falling out? If there was a fastener holding the center the pasta wouldn’t be a closed circle and circular pasta doesn’t have any seams. Maybe there is fasteners or something not shown that hold it together and the pressure of the dough is enough to force it through seamless? My smooth brain is confused about the topography of circular pasta dies. (@ 2:31)

Yey

BRO LONG CASCATELLI GIVE ME THE LONG BOIS

a very clean working environment. Daily deep cleaning. a 24/7 seasonal Factory cleans only twice a year. startup and shutdown. Startup has very dry encrusted material that needs removed. and Shutdown has the largest patches of mold just out of sight. to the point normally solid product has long singe turned into a sludge. I'd give everyone in the pasta factory a fist bump for taking their job seriously.

cool guy

Q: what's the secret of bargaining? A: actually buy an insane amount of materials. Me: *nods knowingly*

Can anybody give guidance about commercial pasta dough ingredients plz?

👍👍👍

Wait so they just throw away the extra dough in the end?

The urge to bite into that huge pasta dinglebop

didnt know ash's father works here @6:41

Are you hiring? I work in a plant that makes protein bars. Been here 6 years and I need a change of pace.

Didn’t know jack black makes pasta

I'd love to know what they do with that 50 pound monster

You telling me pasta just water and flour 🤯

@cameronroszkowski8309

2 жыл бұрын

Most stuff you see in stores is, "fresh dough" is made with eggs, sometimes olive oil, and a completely different type of flour

Very interesting Love these Especially if they are in English

@jpaxonreyes

2 жыл бұрын

What do you mean by "these"? Do you mean the pasta packaging or the videos?

@michaelhall7546

2 жыл бұрын

@@jpaxonreyes he means videos. A lot of eater stuff is subtitled

@jpaxonreyes

2 жыл бұрын

@@michaelhall7546 - Ahhh

Having tried Cascatelli I was very disappointed. It cooked weirdly unevenly (which has never happened to me with any other kind of pasta) so the little ribbons along the edge were much softer than the middle which was still undercooked. The texture was super unpleasant and the box of pasta was absurdly expensive compared to any other box of even "fancy" bronze cut pasta. Has anyone had a similar experience?

@micheleruggiero5349

2 жыл бұрын

Hello, it's a matter of thicknesses. You can check my comment below for more details.

@annie4strings

2 жыл бұрын

I have cooked the sporkful pasta and found that you need a very large water to pasta ratio. And starting with rapidly boiling salty like the sea water. That way the pasta is moving constantly throughout the cooking and the water doesn't get overly starched. Hope this helps.

@itzel1735

2 жыл бұрын

Not unpleasantly so personally. So many pasta shapes, it’s ok to stick with what you like. If you have more of cascatelli, I’ve had best luck not cooking it too long in water, and letting it finish cooking in a good quantity of a loose sauce, on medium - medium low heat.

@johnmark7777

2 жыл бұрын

I've had it and liked it. texture was fine for me, but my wife didn't like the taste. Tasted like pretty good pasta to me. Not as good as the hard duram expensive pasta I like to buy but as good as Cecci or the other well known brand.

I bought four boxes myself, but ended up giving them away. The pasta was too thick and toothy. The little waterfalls fell off the edges before the rest of the pasta was cooked. I just didn't like the texture.

God the fact they lose like 50 lbs of pasta dough every day per machine is just nuts. Like c'mon there's gotta be a way to reuse that for a new batch, or do something with it right?

@piitii8141

2 жыл бұрын

losing less than 1% of total dough per pasta making session is probably a lot more efficient than a home chef.

@Ptitnain2

2 жыл бұрын

It's 50lbs out of 5000. He doesn't care.

@battery781

2 жыл бұрын

@@Ptitnain2 he should care. At $4 a box that’s $73,000 a year…… per machine

Hello

Make the thing into a large revolver aye?

He doesn't look like someone who makes pasta in a factory

Motley crew.

Offices look like the backrooms

I wonder what happens to that 50 lbs of dough and other leftovers.

@daveklein2826

2 жыл бұрын

I am very sure they use it to make more

@davidbowman5105

2 жыл бұрын

guessing it is just waste that can't be reused

@daveklein2826

2 жыл бұрын

@@davidbowman5105 if so, no biggie

@cameronroszkowski8309

2 жыл бұрын

Its typically waste. Any leftover dough like that usually runs extremely hot (granted they have INDUSTRIAL machinery that cools it throughout the process) but a lot of pressure/heat/etc. has negative effects on that remaining dough. And the screen can easily be clogged by older/drier dough, which causes MASSIVE issues at the point of extruding through the die. The old dough won't properly mix into the new, and a hunk that big can make the machine paddles work too hard (damaging a million dollar machine) because it has to be mixed before it goes into the "screw". The screw forces dough into the die, and the tube the screw slides into causes a ton of pressure, which compacts the dough into that shape. Essentially, it isn't worth it to save that "birth", not saying they don't, but they are probably buying 50# bags of semolina at probably $20/bag, plus its diluted (at a 28 percent hydration level), so it costs them about $15 to throw it out, where as if they tried to extrude it, it would cost them $2500/hr or more of downtime if they ran into an issue I listed above.

It's high end radiatori. Not exactly new.

I know this has nothing to do with the content, but I wish my last name was Ketchum

Wait a sec - they throw away 50lbs worth of pasta dough EVERY DAY? 😳 Am I missing something here?

@MrJaybeezy123

2 жыл бұрын

Yep, missing where it said they throw it out. That's what you're missing.

I'm not quite sure where you can work as a chef and earn enough money for all of this machinery...

@Dimaz42

2 жыл бұрын

by having a good idea + business plan to attract investors

@robertcotrell9810

2 жыл бұрын

Who knows what that other guy does. He might be money bags

@jpaxonreyes

2 жыл бұрын

@@rob6850 - Looks like the standard amount of machinery for dry pasta.

@davidbowman5105

2 жыл бұрын

what are you suggesting

good location for liminal photography

despite the economic crisis i still think this is a right time to start up an investment

@elvisekenechukwu8953

2 жыл бұрын

I wanna Invest too, how do I get to Steven Hatzakis

@elvisekenechukwu8953

2 жыл бұрын

Thanks , placing my trade with expert Steven Hatzakis ASAP

@jeffreybrad8505

2 жыл бұрын

lots of story about him, he must be honest and for people to talk this good about him

😂

Too bad he did not mention how they utilize the scraps? Seems to me that some hungry farm animals could use some fattening up.

@supernova622

2 жыл бұрын

They replied in another comment that they try to find nearby farms to take it for feed

The issue with the scale is you went cheap, knock off scale. If you spent the money on a quality Ishida it would not be down anywhere near as much as that machine from China.

Love those on the comment section who say “hey im 1st” lmao whats the point? xD

@Dimaz42

2 жыл бұрын

they're like 10 and I'd do it too at that age.. just ignore them

@robertcotrell9810

2 жыл бұрын

Tradition

6:40 Ash Ketchum's cousin who left the life of catching pokemon and now he is gonna catch all the pastamon :D

Second?

Third 😊