[upbeat music playing]

man 1: Few people realize what it actually takes to be really good at making pasta. You have to love it. It’s my favorite thing to make. And, what, 17, 18 years later, I think I kinda have it.

[upbeat music continues]

woman 1: It was this new experience in a time where we’d have very few new experiences.

[music halts]

man 2: I don’t think there’s anybody anywhere in the world who does with dry pasta what Peppe Guida does.

[in Italian] man 3: For us, it’s about more than just filling the belly. It’s beautiful.

[inspiring music playing]

[in English] woman 2: In China, there are really very few women chefs. To make it, they had to be better than everyone else. And that’s the case with Guirong.

[in Mandarin] woman 3: By eating the noodles, you can understand the culture of Xi’an.

[in English] woman 4: At first glance, Nite’s this shy girl, but when you see her in the kitchen, she’s a force to be reckoned with.

woman 5: My goal was to celebrate Cambodian culture in its truest form.

woman 4: I think Nite can move mountains.

[inspiring music continues]

man 4: The thing to understand about Evan Funke is that he has chosen the most difficult path. He has chosen making pasta by hand without a machine. And it requires perfection.

man 5: Less and less people are willing to pay the time cost associated with real mastery. I wanted to do something difficult. I found it.

[music halts] 

man 5: And I never looked back.

[inspiring music continues, fades]