Eater's Top Five Pasta Process Videos — Snack Break

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[RovingPunster]

Standouts for me:
(1) The short rib ravioli at 0:01 looks amazing - the extra deep yellow color implies he used extra yolks in his egg pasta, and it's so smooth and non-sticky I'm guessing he used classic 00 flour and scored a perfect bullseye on moisture content and rest time - the man is clearly a skilled artisan. He makes it look easy, but I assure you from experience it is not.
(2) I've never seen freshly made bucatini {1:08} before, only dried, and even then only in gourmet markets. Bucatini is THE mandatory classic choice for any good slow-simmered bolognase "Sunday" sauce.
(3) I'm always impressed when I see someone using a genuine chitarra (1:54) - that shows real commitment to classic hand-crafted pasta. I owned one for a while, but it's a bulky difficult-to-clean unitasker for people like me who only make fresh pasta occasionally, so I switched to using a chef knife and/or a pizza cutter for most of my flat pastas. Not a fan of squid ink pasta though - to me, the striking appearance isn't worth the somewhat murky flavor the ink brings to a dish ... as long as the pasta and squid are both fresh and properly prepared, I'm a happy camper. A better alternative is calamari meatballs - I don 't mind the presence of ink in those.
(4) Hard to tell from a vid, but the pasta from the 100-yr old machine at 2:25 looks a bit underwhelming - a bit floury, and like they're dusting with too much semolina git to prevent the cuttings from sticking. The semolina is everywhere too ... floors, counters, machinery. If they'd finesse the moisture content and rest time for the pasta a little more, and the humidity level of the production room, I'm pretty sure they'd be able to greatly reduce the need for semolina dusting ... even more if they went high tech. I love classic technique, and nostalgia, but this is an example of why older is not always better.
(5) The pork skin pasta (3:09) and mangalista pork jowl lardo (3:11) left me green with envy ... I wish someone would open a progressive charcuterie store like that in my area. Plenty of old fashioned salumerias here, but few people within easy driving distance are doing their own bacon and lardo, or terrines, much less with heritage pork. I keep hoping.

[DonXenophone]

can you pls put down the track list, the music is so tight especially for #4

[makerKID]

Pigskin pasta? Now imagine the texture? Did I ruin your day? Oh, I'm so sorry.

[gab.lab.martins]

That last one was disgusting. Sorry, but no.