(bright music)
- Hi, I'm Miss Penny, and these are the KidVision kids,
and we're here today to find out
how pasta is made.
- Hi, my name is Eva.
I come from Rome, Italy,
and this is Spaghetto Factory, welcome here!
- Wonderful!
Where do you think spaghetti originates from?
- Italy.
- Italy, can you tell us a little bit about Italy?
- Sure, Italy is a small nation in Europe,
as Appenine Peninsula, and the nickname is
lo Stivale, it means the Boot,
because it has this shape.
And our most famous food is pizza and pasta.
And here in Spaghetto Factory,
we make the best pasta in the town.
- Ah, the best pasta.
And I hear an accent in your voice.
Do you speak English and another language?
- Italian and English.
- Italian and English, that's fantastic.
It's wonderful to know two languages.
All right, let's learn about pasta.
- Let's go.
(magic tinkling)
(Italian folk music)
- Wow, this is a great kitchen!
What kind of ingredients make up pasta?
- We have flour, water, eggs, salt, passion and love.
- Can you tell me which ingredients are wet
and which are dry?
- Water and eggs are wet,
flour and salt are dry.
- That is very true.
Are there two types of flour?
- Yes, we use two type of flours to give
different characteristics to the pasta.
So we have the high gluten flour, the white one,
that gives the structure of the pasta,
and we have the Durum flour,
that is little bit more yellow,
and it gives the pasta elasticity
to have different shape.
- So the white flour makes it stiffer
and the yellow flour gives it flexibility.
- Exactly, so we need both of them
to make a good pasta.
- Great, so now we need to measure them,
because we have to measure ingredients.
I see several types of measurement tools here.
What is this called?
- [Kid] This is a big measuring bin.
- [Penny] It is a big measuring bin.
Oh, what's this called, with all the numbers around it?
- [Kid] A scale.
- A scale.
And then over here, see we have some,
what is this tool called?
- [Kid] A scooper.
- A scooper!
Gimme five, good job.
I think we are ready to make some pasta,
what do you think?
- Yeah.
(magic tinkles)
(Italian folk music)
- Well now that we know what ingredients go into
our pasta, it's time to make the dough.
- Start the dough with the flour.
So we need to measure the flour, one cup of each.
- It's very important to measure your ingredients
before you cook it, so you have the same consistent
ingredients in everything you make.
Okay, we're gonna measure our ingredients.
- We have the white flour, the high gluten flour.
One cup of this.
- Okay, one cup.
We're putting in our dry ingredients first.
And now we need one cup of the yellow flour.
- One cup of the yellow one.
Perfect.
- Okay, now we have both types of flour, and we need salt.
How much salt do we need?
- We need, for this, probably one pinch of salt,
little bit more, Zach.
- One more pinch, a pinch.
- [Eva] Good job.
- Good, and now, we would mix up these ingredients,
correct?
- Mix a little bit.
- Go ahead, you can mix it with your hand.
We mix up the dry ingredients before
we put in the wet ingredients.
Each of you is gonna get one egg.
And then I'm gonna put in the water.
'Cause the eggs and the water are the wet ingredients.
- [Eva] Strongest, strongest.
- [Penny] And open.
Yay, we did it!
(laughing)
- Bravo, Zach, perfect.
- [Penny] (gasps) All right.
- Okay, okay.
- All right, and now I'm gonna add water,
but we need a mixer to go around and around, correct?
Or do you usually use your hands?
- Usually, when you make like this, we use the hand.
- Does it feel weird?
I'm gonna add water.
Mix it around and around in one circle,
while I add water.
- [Eva] Mix it, mix it, mix it.
- Mix and mix as hard as you can.
All right, can I have a turn?
Look, it's starting to turn a good consistency.
- Has not to stick to the hand, so we need more flour.
- We need more flour so it won't stick to our hands.
We put one cup of each of the types of flours,
eggs, and a pinch of salt and some water,
and that's it!
- Then that's it. (laughs)
- [Penny] Thank you very much.
- Anyway, they enjoyed it.
- Let's move and shape some spaghetti.
(Italian folk music)
(magic tinkles)
("Funiculi, Funicula")
Now that we've made our dough out of our ingredients,
it's time to make shapes.
What kind of shapes should we try?
- We try to make a long one,
to make some gnocchi--
- We wanna make a long--
- Rolling a little bit with the hand.
You can roll on the table.
Perfecto, good job.
Go, go, go.
It has to become long.
Long and thin.
Let me help you with this,
little bit like this.
- Is it better to go like this?
- Si, start with this and finish with this,
and try to extend with your hand.
When you are like this, you take a knife.
- Hands back please.
- And it's real easy.
(knife bangs)
Ahh!
- [Penny] Look at little pastas.
What are those called?
- [Kids And Eva] Gnocchis.
- Gnocchis.
Wow, we learned that we can make dough into shapes,
but if you were gonna make so many pastas
for people to eat at a restaurant,
you'd have to make a lot of different shapes.
It would take forever.
So you use a machine.
- [Eva] Yes, we use the machine.
We have different extruders that we put
on the main machine to have different shape.
- It's like a Playdoh machine.
You push the dough through the extruder.
And it makes a shape.
Which shape did that one come from?
- This pasta?
- Why?
- [Zach] Because it fits.
- It fits into the shape.
Good thinking.
And what shape do you think yours is?
- This one, because it fits in and it's thick.
It's good.
- Thumbs up for you.
And I have a trick question for you.
Which extruder extruded that pasta, spaghetti?
- This one.
- Why?
- Because they can fit through these tiny holes.
- It fits through the tiny holes, good.
So we make lots of different shapes using extruders.
Do they taste differently, the shapes?
- No, it's only the shape.
The dough is the same, made with the same ingredients,
so same taste.
- Same taste.
Should we taste, would you guys like to have a taste test?
- Yes!
- All right, let's go.
(magic tinkles)
- Wow, we really learned about pasta.
Now it's time to learn about sauce.
We have three different sauce here.
Pesto, Alfredo, and tomato basil.
Like the Italian flag, so green, white and red.
- What do you think is the main ingredient
for tomato basil?
- Tomatoes.
- I think so too.
- What do you think the main ingredient is
for white sauce, for Alfredo?
- Milk, good choice.
And what do you think the main ingredient
of the green sauce is?
- Basil.
- It's basil, very good.
Should we try 'em?
Which one would you like to try?
- That one.
- That's the pesto sauce.
Here's your pasta.
We'll put that in front of you.
Smell, what does it smell like?
- Basil.
- It smells like basil.
Just give it a try.
Does it taste good?
Is it sweet or sour?
- Sour.
- Which one would you like to try?
- Alfredo.
- Alfredo sauce.
What do you think?
- It's good. - What would you like to try?
- Alfredo.
You like it?
- Miss Eva, thank you very much
for taking us all around the pasta factory.
We really learned how to make pasta.
It was fantastic,
and we even learned how to eat it
with all these beautiful sauces.
Thank you very much.
- You're very welcome.
- Grazie, ciao!
(Italian folk music)