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'God's threads'

Traditional, very fine pasta from the Barbagia region of Nuoro province. Filindeu are made by stretching out the elasticky dough into very fine strands, and wrapping it in layers around a circular flat base to dry in the sun. It's then cut into small pieces for hot mutton and beef soup, and topped with grated pecorino, and frequently served at Sardinian weddings.

The village of Lula is famous for it, where the three women who still know how make it, serve it at the great pilgrimage to the Santuario di San Francesco on 10 May and 4 October.

Food Festivals

Pasta Shapes and Dishes


Slow Food

Text © Dana Facaros & Michael Pauls

Image by lucamelchionna