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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 (see video), 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.


Text © Dana Facaros and Michael Pauls

Images by: lucamelchionna