00:00The dough is poured in together, while inside, an unauthorized union quietly takes place.
00:08Workers dump the dough onto the floor by hand, officially enrolling dust as part of the recipe.
00:13The dough is pressed flat, without resistance. A strength demonstration follows. The master
00:18proves that to make authentic Italian pasta, you must first carry an entire gym on your back.
00:23The dough enters a vintage extruder with a resume of wars, relocations, and long-term
00:28hostility towards soap. Bare hands guide it forward, injecting heat, sweat, and life experience
00:34into its structure. Strands fall like a sanctioned industrial accident. Bacteria and sweat are evenly
00:40distributed, preparing the noodles for fermentation. Drying happens in open air. Bamboo racks absorb
00:46workshop odors, wall memories, and decades of mildew. Next is the clean zone. Workers sit on a blue
00:53plastic sheet that gave up its innocence long ago, aligning noodles with a sacred wooden stick before
00:58sealing them in plastic. Finally, wait.
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