Su Filindeu: the traditional pasta from Nuoro that tells the story of Sardinia
Su Filindeu, which means “threads of God,” is a traditional pasta from the Nuoro area, a true gastronomic treasure that is prepared exclusively by hand. Although I am passionate about homemade cooking, this pasta is one that I have never personally prepared and have never seen prepared live. However, I was fortunate enough to taste it thanks to the quality of the products offered by Sardosono, an online shop that selects only the best of Sardinian tradition. I have cooked a soup with this pasta and I can guarantee that its flavor is authentic, just like that of homemade preparations.
Su Filindeu is a pasta that has been handed down from generation to generation thanks to the Selis family, who jealously preserve this tradition. If you are curious not only to taste it, but also to see how it is prepared, Sardosono offers a video showing the process and telling the story behind this ancient specialty.
The origins and preparation of Su Filindeu
The name “Su Filindeu” has been the subject of several interpretations: some call it “God’s threads,” others “angel hair,” but all these definitions refer to its main characteristic: the very fine texture that makes it up. This dough is said to have Arabic origins and the Arabic term “fidaws,” meaning “hair,” refers to its very fine texture.
The preparation of Su Filindeu is an ancient art that requires patience and skill. The dough, composed of durum wheat semolina, water and salt, is kneaded until it forms a strand, which, thanks to manual skill, is rolled out by hand until it becomes almost transparent. The process resembles that for making Chinese rice dumplings, except that here semolina and wet hands are used to stretch the dough.
Once the strands are wafer-thin, they are hand woven diagonally on an asphodel basket, creating layer upon layer. When the weaving is completed, the dough is left to dry in the sun. After drying, the paste is removed from the basket and cut into smaller pieces, ready to be used in soups.
The cooking of Su Filindeu
Cooking Su Filindeu is simple, but it requires good sheep stock and a sour pecorino cheese to enhance its flavor. Here’s how to prepare it:
Ingredients for 3/4 persons
- 120 g of Su Filindeu
- 80 g of pecorino cheese (preferably fresh, sour pecorino)
- 1 liter of sheep broth
Preparation:
- Prepare the broth: For an excellent sheep broth, start with boiled sheep meat, to which you add onions, potatoes, sun-dried tomatoes, celery and parsley. Simmer everything for 4-5 hours so that the meat becomes tender and the broth rich in flavor. The potatoes and onions should be added only in the last 30 minutes of cooking so they do not flake off. It is advisable to cook the potatoes with their skins on, to peel them directly at the table.
- Bake Su Filindeu: Once the broth is ready, strain it and bring it back to a boil. Add the pieces of Su Filindeu (about 2-3 cm) and let it cook for 2-3 minutes, stirring gently.
- Add pecorino cheese: Turn off the heat and add the shredded or coarsely grated pecorino cheese. Stir well until the cheese melts into the broth, creating a flavorful cream.
Serve: Bring the hot soup to the table to best enjoy the dish.
A finishing touch with Sardinian cheeses:
To best prepare this dish, I used fresh pecorino Ichidale, with a sour taste, and the Monte Gonare pecorino cheese, an aged cheese from the sheep of Barbagia, an area known for its clean air and unspoiled nature. Both cheeses marry perfectly with Su Filindeu pasta, giving the dish a truly unique richness of flavor.