Filindeu (Sardinian:su filindeu) is a rare type ofpasta from theBarbagia region ofSardinia.[1] It is made by pulling and foldingsemolina dough into very thin threads, which are laid in three layers on a tray called afundu and dried to form textile-like sheets. The dried sheets are then broken into pieces and served in a mutton broth withpecorino sardo cheese.Filindeu is listed on theArk of Taste.[2]
In the 17th century, a Nuorese bandit built a small church inLula[3] as anex voto toSaint Francis of Assisi for having been cleared of all charges against him.[4] For centuries since, on the nights of May 1 and October 4 (thefeast day of Saint Francis in theGeneral Roman Calendar),[5] pilgrims have travelled there on foot from the Church ofOur Lady of the Rosary inNuoro.[6] After a walk of several miles, the priors offer arriving pilgrims a dish of thefilindeu and mutton soup.[7]
The recipe and making of the pasta for the soup, which is exclusively done by hand, is passed from generation to generation by the women of Lula. In modern times, there are only ten[8] women who know how to make the pasta.[9]
