Inside the Factory

Pasta

Series 3 - Episode 2 Pasta

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Review

“I love this!” whoops Gregg Wallace as a cunning machine folds up little parcels of tortellini. Meanwhile, Cherry Healey uses a sort of jet-pack device to lift an entire grana padano cheese into an industrial grater. “It’s like a really odd video game!” she yells. The two of them are having a molto bene time learning how pasta and pasta sauce are made at enormous factories in Italy.

Wallace’s main mission is watching the spaghetti production line, which has just the two ingredients – wheat and water – and a dazzling network of shiny tubes to carry stuff around. It’s another fact-tastic edition of Inside the Factory, with a surprising detour to a recipe for cheesy lasagne… from Richard II’s England.

Look out, too, for a train that delivers 1,200 tons of wheat to the Barilla spaghetti factory in one go. It’s big.

Summary

Gregg Wallace is at the world's largest dried pasta factory in Italy where they produce 150,000 kilometres of spaghetti each day. Meanwhile, Cherry Healey is discovering why the best pasta is made with durum wheat, and Ruth Goodman discovers that the product arrived in Britain much earlier than many would imagine.

Cast & Crew

Presenter Gregg Wallace
Presenter Cherry Healey
Contributor Ruth Goodman
Director Sam Bailey
Executive Producer Sanjay Singhal
Executive Producer Alice Harper
Producer Sam Bailey
Producer Emma Pound
Series Director Michael Rees
Series Producer Amanda Lyon
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