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JGCIII t1_j8ofmcw wrote

One in a million shot, Doc!

102

LukeSparow t1_j8orzye wrote

I once got to operate a machine like this for a couple years. Amazing stuff.

12

Arki83 t1_j8oxfht wrote

Replying to Mr-Korv (#1,822,845)

yes.

>The word "fusilli" is sometimes incorrectly used to describe another twisted pasta called rotini. The key to distinguishing the two is to remember that fusilli is made of strands of pasta twisted into little spring-like shapes, while rotini is typically extruded into a twisted shape. Rotini is more common in the U.S. and is produced by all major pasta manufacturers. The two can be swapped in recipes with similar results.
>
>https://www.thespruceeats.com/what-is-fusilli-995688

−14

PaleSubstance2 OP t1_j8oxjb4 wrote

Replying to TheLurker420 (#1,822,489)

Rotini pasta ? In Italy there is no information about it, I only found sites in English that talked about it. Moreover, on Barilla's Italian website they do not exist. They say they come from the south but they don't say exactly where. Curious as what! Here in Italy we have fusilli with various shapes, even with the shape of the rotinifusilli made in Italy

7

HexFyber t1_j8oy66d wrote

Replying to TheLurker420 (#1,822,489)

As an Italian myself, that's fusilli, rotini is some made-up foreigner name you eventually use to look original with whoever isn't Italian. In Italy nobody would know what rotini is

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MannekenP t1_j8p3qwp wrote

My favourite pasta with an osso bucco!

1

adarkuccio t1_j8p5g48 wrote

I've been watching this for too long

3

andreaippo t1_j8p640b wrote

Replying to Arki83 (#1,823,107)

Double no.

And if we wanna nitpick, the title should say "what ARE Fusilli", since it's a plural noun.

Singular being Fusillo.

Don't teach the teacher, please 😉

3

kuya_sagasa t1_j8p74zt wrote

It’s only Fusili when it’s made in the Fusil region in Italy - otherwise it’s known as “sparkling pasta”.

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dangil t1_j8p7b85 wrote

Gotta be Brass. Why?

4

IgnobleQuetzalcoatl t1_j8p8hhg wrote

Replying to dangil (#1,824,000)

The options are Teflon and brass. Teflon offers less friction of course which makes the extrusion more reliable. Brass leaves a bit more texture on the surface of the pasta which is beneficial for getting sauce to stick to the pasta.

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torwag t1_j8pftms wrote

Wait you are telling me, that if we rotate that blade slower we could have fusilli-spaghetti.... Please someone do it.

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vamuzzi t1_j8pfwfz wrote

3rd worst pasta, only better than gnocchi and angel hair... That's shit is bread and noodles

−9

Asclepiusssss t1_j8ptiws wrote

Why's the pasta called fusilli? Because it's rifled? (Fusil means rifle in Italian.)

2

maruffin t1_j8q05gd wrote

Why is this relaxing to watch?

3

blakeley t1_j8q2pri wrote

They can make these pieces longer but they choose not to?

3

Justin2166 t1_j8q6czq wrote

Why is pasta coming out of that lock?

1

vZander t1_j8qgep2 wrote

that a teflon die. Bronze dies, makes more coarse pasta that hold on to much more sauce.

and also tastes better.

1

mcirillo t1_j8qiqc2 wrote

Replying to dangil (#1,824,000)

I always think the same thing. Like there are so many other materials out there. You can buy a ruby hot end for your 3d printer. Where's the ruby-cut pasta

1

andreaippo t1_j8qpdyi wrote

Replying to Relyst (#1,824,862)

Wouldn't you get irritated the same way if anyone tried to convince that a typical American/where you're from dish or ingredient has a different name, and try to school you about it?

5

MisoRamenSoup t1_j8qpwrt wrote

Americans in the thread telling Italians what to call this pasta.........

In the UK this is also called fusilli.

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rcwt1217 t1_j8qqtn5 wrote

god i wish tbey would just let them get really long. spaghetti length fusilli

4

Arnumor t1_j8qsd76 wrote

Rotini pasta is top tier, right up there with farfalle.

Grabs sauce, cooperates with your fork, and has a lovely texture. Good stuff.

−8

xtjan t1_j8qtqsv wrote

Replying to johnny_johnny_johnny (#1,827,536)

Italian here, I looked around a bit, it seems Rotini is the rename that was made for the international (american) market.

Here now and since I have memory of eating it, those are fusilli, zero doubt, zero questions. ##FUSILLI

6

Yue2 t1_j8qv2tx wrote

r/oddlysatisfying

4

OhNoMeIdentified t1_j8qx84f wrote

Why it make me think about people of r/dontputyourdickinthat and r/PutYourDrinkInThat ?

2

dillrepair t1_j8qyqow wrote

Replying to LukeSparow (#1,822,717)

I never got to try the attachment for the kitchen aid that we got as a gift… it was supposed to do this I thought. Hopefully the ex wife has by now, but I doubt it. The pasta is better with fresh duck eggs anyway which I have now. That’s the hard part.

−3

PaleSubstance2 OP t1_j8r1ilx wrote

Replying to Asclepiusssss (#1,825,606)

The fusilli are so called because they take their name from the "spindle", an instrument that was used for hand spinning. The thread was, in fact, twisted around the knitting iron and the shape it assumed is very reminiscent of this type of dough. And in Italian rifle Is fucile

3

Sentrovasi t1_j8r2vt1 wrote

Replying to holemilk (#1,826,526)

Damn these Americanisms; I was stuck on an NYT crossword for so long because in my part of the world (as with everywhere other than America) it's called Fusilli.

... serves me right for doing an American crossword though.

8

xDrxGinaMuncher t1_j8r4qq3 wrote

Replying to IgnobleQuetzalcoatl (#1,824,091)

Adam Ragusea did a video on the topic explaining the intricacies a bit better, and then did a very small test to see if he could taste a difference. If I recall correctly, he couldn't tell if it held the sauce any better, but hypothesized that the bronze die pasta would impart more starches to the pasta water, which would in turn result in a tastier or thicker sauce if one is partial to reintroducing their pasta water into the sauce.

7

Dab4Becky t1_j8r7y25 wrote

Replying to Asclepiusssss (#1,825,606)

The italian word for rifle is Fucile, Fusil is french.

And it has a different etymology than the english word.

The italian name comes from the word “focile” which referred to the flintlock system firearms used to have and it extended to be the generic name of the weapon family

3

Nyorumi t1_j8r8jd3 wrote

This reminds me of people popping blackheads.

1

dont_panic80 t1_j8rboyi wrote

Thought this was a video from The Lock Picking Lawyer when I first scrolled by.

1

LukeSparow t1_j8rc3za wrote

Replying to dillrepair (#1,828,199)

There is a very large machine attached to what you see here. Using flour, water, and a lot of pressure it squeezes out the pasta.

I don't think a kitchen aid can do that. Not to this scale anyway.

4

ButcherOf_Blaviken t1_j8rkrsb wrote

Replying to jdayatwork (#1,828,957)

I sell packaging equipment in the food industry, I have a lot of business with pasta specifically and you definitely need someone overseeing these machines. Fewer people than if you were to do it by hand of course but still need an operator.

3

Confirmation_By_Us t1_j8rluz9 wrote

Replying to jdayatwork (#1,828,957)

In manufacturing “operate” can mean a lot of things. For this machine, they probably mix the ingredients, add the mixed ingredients to this machine, clear jams or other faults, and clean the machine at the end of a run.

Depending on the factory they may also run different compositions or different shapes of pasta for different products. The operator would have to know which transitions need what level of cleaning, and they would clean and change the die.

3

Relyst t1_j8rwow5 wrote

Replying to andreaippo (#1,827,700)

No, no other culture gets so bent out of shape about it like Italians. Some Indian guy in England creates Chicken Tikka Masala and most Indians are like "yeah that's Indian food", some Italian guy creates Chicken Parm in America and Italians absolutely lose their fuckin minds when someone calls it Italian food.

Generally when other cultures talk about dishes, they're talking about styles of cooking, methods of preparation, not a specific set of immutable ingredients. An American can see someone putting onion rings and bbq sauce on a burger and still believe it to be a burger. If it were an Italian dish, they would insist it's only a burger if it has lettuce, tomato, pickles, onions, and ketchup, any other topping would render it something else, and you have to give it a new name. It's silly, and pretentious.

0

GregTheIntelectual t1_j8s4njm wrote

Is this slowed down or does each bag of pasta take like 15 minutes to fill?

1

Kwahex t1_j8sewf5 wrote

Eff me silli? No, fusilli!

2

Whako4 t1_j8sn2gx wrote

Can someone explain why different shaped pastas taste better

1

Hawkadoodle t1_j8sr1qa wrote

Isn't all pasta essentially the same? Like just differing shapes?

1

AstroPug_ t1_j8surh5 wrote

Wait then how did they make those shapes traditionally? Or they never did?

1

McPikie t1_j8swf9n wrote

I don't know how I thought it was made, but it wasn't like that. Oddly satisfied

1

jfduval76 t1_j8t0r1m wrote

First step to make a fusili Jerry

1

LukeSparow t1_j8tdej9 wrote

Replying to jdayatwork (#1,828,957)

Hi, as people have said it needs a human hand to guide the process. I used one of these in an Italian restaurant and would produce around 400-600 packets of pasta a day.

With production I had to do things like:

  • Mix the right amounts of flour and water.

  • Adjust the speed of the blade to produce the correct length of pasta. This would need to be adjusted per type or if there was less flour and thus less pressure (speed) behind the pasta coming out.

  • If it was spaghetti or linguini for example I would have to cut them by hand and fold them up in the right portions with a specific amount of space between the batches so it would cool adequately.

  • Batch up pastas that had been made while the machine was running.

  • Cleaning, lots and lots of cleaning! Every mold would have to be cleaned before being put on the machine and after use the whole machine needed to be cleaned, that was quite the challenge sometimes.

  • A number of times the rotating knife had become too blunt of broken in some other ways. In those cases I had to cut every pasta by hand.

The tempo of work was high, but with some good music it was suoer chill.

Generally I would start at 11 am and end my shift at either 5 or 6 pm.

If you have any more questions, apparently I love to talk about my pasta production days.

4

Selinabrownx t1_j90h6k7 wrote

When I eat fusilli and remind this process.

1

Ptiddy07 t1_j94au77 wrote

Newbie to this sub. Is there. Is there a way to save these and use later?

2