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Do you think Su Filindeu tastes much different from any other pasta prepared with sheep broth and pecorino? It seems like it should, given the huge amount of wo

by tronje 10y ago

Do you think Su Filindeu tastes much different from any other pasta prepared with sheep broth and pecorino? It seems like it should, given the huge amount of work going into it, but since the ingredients are so simple, it also seems like it shouldn't make a huge difference...

binarymax 10y ago
Based on the description of preparation, the texture would be the defining difference, not the taste.
- pixl97 10y ago
  Texture defines taste. https://flavourjournal.biomedcentral.com/articles/10.1186/2044-7248-2-12 https://flavourjournal.biomedcentral.com/articles/10.1186/20...
  - yomly 10y ago
    That's awesome thanks. Its always been intuitive for me that texture would affect how air mixes with food in the mouth and would also affect flavour distribution of sauces in the mouth but its good to see someone put actual study into it
  - binarymax 10y ago
    According to your citation, texture and taste and aroma are separate characteristics with some overlap that combine to define flavor. The defining component difference in Su Filindeu would be texture, enhancing the flavor.
ff_ 10y ago
I didn't taste it yet, but texture and preparation affect a lot the taste of pasta, in general. Also, this is made with semolina flour, which is different (and much better IMHO) from the flour used to make pasta usually (in Italy and in the rest of the world).
- DonaldFisk 10y ago
  Durum wheat is used to make both pasta and semolina.
  - deleted 10y ago
    [deleted]
- lobster_johnson 10y ago
  I wouldn't call semolina unusual at all. De Cecco [1], probably the best of the bigger Italian brands, makes all their pasta products with 100% semolina (pasta di semola di grano duro). Bigger, cheaper brands such as Barilla use either the lower-grade durum flour or a mix of semolina and flour. (For those confused with the terminology: Both come from durum wheat, but semolina is milled more coarsely from the bran, whereas durum flour is everything else, milled to a finer flour. [1] http://www.dececco.it/us_us/ http://www.dececco.it/us_us/
  - ff_ 10y ago
    You're very right, and thanks for the detailed clarification! I got confused with the terminology, apparently my brain doesn't work well when trying to speak three languages at the same time :)
zhte415 10y ago
Absolutely. I'm not in Italy but in China. 'Lamian' or literally 'pulled noodles' are a staple dish for my own and colleagues lunches on most days. Staples in North China are largely wheat or corn based. Dough is usually pre-kneaded to the consistency the chef prefers. 'Cut' is then done by pulling, doubling-up, re-pulling, etc, until reaching the right thickness that the stand desires. The article mentions su filindeu as being thin and stretched, with drying into a web-like layered structure. This is certainly going to be interesting and a bit different. But this process of pulling and cutting varies chef-by-chef. Arguments break out a lunch between colleagues who prefer 'thin' noodles vs 'regular' vs 'think'. Going to a single place and ordering a preference just doesn't work. 'thin' where a chef makes the dough thick may be thin in diameter, but not in mouth texture. 'thick' (or wide and thick) in a restaurant that provides regular or thinly kneaded dough just doesn't feel satisfyingly chewy in a restaurant that doesn't routinely serve a thicker dough - not enough chew. And then there's the flour used. The difference that technique brings is huge. Liken it to bread: flour with a consistent level of ¬14-15g of protein (similar to flour used for pasta, though usually different type) per 100g can result in remarkably different breads depending on kneading, resting, forming, and remarkably more techniques.
- Declanomous 10y ago
  Out of curiosity, are you using ¬ to represent "approximately" in place of the ~ (tilde) symbol? The only place I've ever encountered the ¬ symbol is in formal logic, where it represents [not].
  - zhte415 10y ago
    Typo. US keyboard in UK mode, pressing the key marked ~ resulted in ¬.
- autarch 10y ago
  I love lamian. It's hard to find in the US (especially here in Minnesota) but there's one Szechuan place near that does a really nice dish with that type of noodles in chili vinegar sauce with crushed peanuts.

by tronje 10y ago

binarymax 10y ago

Based on the description of preparation, the texture would be the defining difference, not the taste.

pixl97 10y ago
Texture defines taste. https://flavourjournal.biomedcentral.com/articles/10.1186/2044-7248-2-12 https://flavourjournal.biomedcentral.com/articles/10.1186/20...
- yomly 10y ago
  That's awesome thanks. Its always been intuitive for me that texture would affect how air mixes with food in the mouth and would also affect flavour distribution of sauces in the mouth but its good to see someone put actual study into it
- binarymax 10y ago
  According to your citation, texture and taste and aroma are separate characteristics with some overlap that combine to define flavor. The defining component difference in Su Filindeu would be texture, enhancing the flavor.

ff_ 10y ago

I didn't taste it yet, but texture and preparation affect a lot the taste of pasta, in general. Also, this is made with semolina flour, which is different (and much better IMHO) from the flour used to make pasta usually (in Italy and in the rest of the world).

DonaldFisk 10y ago
Durum wheat is used to make both pasta and semolina.
- deleted 10y ago
  [deleted]
lobster_johnson 10y ago
I wouldn't call semolina unusual at all. De Cecco [1], probably the best of the bigger Italian brands, makes all their pasta products with 100% semolina (pasta di semola di grano duro). Bigger, cheaper brands such as Barilla use either the lower-grade durum flour or a mix of semolina and flour. (For those confused with the terminology: Both come from durum wheat, but semolina is milled more coarsely from the bran, whereas durum flour is everything else, milled to a finer flour. [1] http://www.dececco.it/us_us/ http://www.dececco.it/us_us/
- ff_ 10y ago
  You're very right, and thanks for the detailed clarification! I got confused with the terminology, apparently my brain doesn't work well when trying to speak three languages at the same time :)

zhte415 10y ago

Absolutely. I'm not in Italy but in China. 'Lamian' or literally 'pulled noodles' are a staple dish for my own and colleagues lunches on most days. Staples in North China are largely wheat or corn based. Dough is usually pre-kneaded to the consistency the chef prefers. 'Cut' is then done by pulling, doubling-up, re-pulling, etc, until reaching the right thickness that the stand desires. The article mentions su filindeu as being thin and stretched, with drying into a web-like layered structure. This is certainly going to be interesting and a bit different. But this process of pulling and cutting varies chef-by-chef. Arguments break out a lunch between colleagues who prefer 'thin' noodles vs 'regular' vs 'think'. Going to a single place and ordering a preference just doesn't work. 'thin' where a chef makes the dough thick may be thin in diameter, but not in mouth texture. 'thick' (or wide and thick) in a restaurant that provides regular or thinly kneaded dough just doesn't feel satisfyingly chewy in a restaurant that doesn't routinely serve a thicker dough - not enough chew. And then there's the flour used. The difference that technique brings is huge. Liken it to bread: flour with a consistent level of ¬14-15g of protein (similar to flour used for pasta, though usually different type) per 100g can result in remarkably different breads depending on kneading, resting, forming, and remarkably more techniques.

Declanomous 10y ago
Out of curiosity, are you using ¬ to represent "approximately" in place of the ~ (tilde) symbol? The only place I've ever encountered the ¬ symbol is in formal logic, where it represents [not].
- zhte415 10y ago
  Typo. US keyboard in UK mode, pressing the key marked ~ resulted in ¬.
autarch 10y ago
I love lamian. It's hard to find in the US (especially here in Minnesota) but there's one Szechuan place near that does a really nice dish with that type of noodles in chili vinegar sauce with crushed peanuts.