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Among the various types of pasta in the culinary tradition of Sardinia, Su Filindeu is among those that characterise it. Typical of Nuoro, the name is apparently interpreted as 'God's Threads'. It is a dish that is difficult to find even in traditional restaurants, but can be tasted during the festivities of San Francesco di Lula. In fact, this soup is offered by the priors of the feast to the pilgrims who arrive, after walking 32 kilometres, at the country church during the night. A tradition that has been repeated for about 300 years, a recipe handed down from generation to generation and remained unchanged until today.

Its rarity is due to the technique with which it is prepared. Only a few women know it and it is reminiscent of the Chinese technique for making spaghetti.

The mixture, made from a durum-wheat semolina dough, is stretched between wet hands with plenty of salted water, folded in two, then in four and so on until a total of 256 thin threads are deposited in three diagonal layers on a circular basket about seventy centimetres in diameter, which is then exposed to the sun, until the dough becomes hard and peels away from the bottom. It looks like a thin, transparent weave. It is usually cooked in sheep's broth and topped with grated Sardinian pecorino cheese.

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