Made with durum wheat in the village of Usini, andarinos are said to have been introduced by the Catalans who once ruled the island. They beautiful to look at but require no little skill to make, usually employing a sheet of glass to keep edges share while individually forming each twist in the strip of pasta with a flicking nudge of the thumb.
Afterwards, the andarinos are dried in the sun, then boiled and usually served with a meaty sauce, which clings to the spirally forms.
In June Usini holds its annual Andarinos festival, where you can learn to make them
Image by sensidiviaggio