Knowledge and flavors: are Filindeu, Sardinian pasta that the world envies

Have you ever heard of Filindeu? are Filindeu, so it is called in Sardinian, It is one of the pulps of the rarest in the world. Only five people today are able to achieve it by hand, and this art is preserved in the mountains of Sardinia, in Nuoro. We had the great fortune, and the great honor, to assist in the preparation of this paste so special and rich in history and be able to resume in a video all moments of this age-old ritual. An experience made through a tour organized by the Region of Sardinia, who decided to put this cultural moment of the routes to be offered to tourists who arrive in Cagliari in thousands every year with cruises. Thanks to international cooperation project ITINERA, organized by the Regional Tourism in collaboration with the Port Authority, Italian and foreign tourists can visit some of the finest archaeological sites in Sardinia, visit wineries, productions and watch unique shows. Just as the realization of the Filindeu, Paola di cui Abraini, 64 years, She keeps the secrets in her city, Nuoro.

Paola Abraini stende mentre il Filindeu

Paola is always smiling, and loves to share with others the beauty and delicacy of “God's children”. This is, In fact, the literal meaning of the word Sardinian “Filindeu”, although the origin of the word seems to date back to Arabic “fidaws”, which means hair, precisely because of the extreme thinness of this type of pasta. A term that occurs in the world of pasta, by the Italian fidellini “fideuà” Valencia up to “videos” Spanish. In any case, it certainly speaks of a very ancient art, which dates back to many centuries ago, and it is a paste among the most difficult to achieve, for the technical complexity. Semolina, Water and salt are officially the only ingredients of these thin strands of pasta, but I challenge you to groped the fate and to replicate them.

In this simple yet extraordinary recipe, is the sense of touch that makes the difference. The secret is in memory that the hands have repeated gestures thousands of times, the sensitivity of the fingertips who know the dough and who always know if he is ready or not. The fingers of the hands of women who prepare the filindeu are the real sensors that determine the success of the dough. An art that can not be learned in a course of an hour, a day or even a month. The flour is mixed with water and salt and, subsequently, He worked several times in small sizes with no added salt alternating salt water microscopic water.

Only thanks to those who performs tactile memory is able to figure out what to add to the dough (fresh or salt water) and in what quantity, until you get to the right voltage. Even the warmth of the hand helps to give elasticity to the dough, to transmit life to a living thing. The main danger, at the technical level, is the breaking of the gluten mesh that is formed and the failure to achieve the perfect elasticity: if the dough will tear you must start anew. The margins of error are very high. Think about that for learning to realize filindeu you need a year of learning.

When the mixture has reached the perfect consistency, Paula starts to pull the pasta with broad gestures and, in 8 steps, from a single dough 256 gets very thin wires, which they are then superposed in three layers on wooden trays and flattened round shape (ancient times people used the dried leaves of asphodel plant, intertwined, forming a tray). Finally, the Filindeu is left in the sun and air to dry up to become dry. Then the marvelous parchment pasta strands is broken and is ready to be consumed: the Filindeu, which it is so thin that lasts less than a minute cooking, traditionally eat dipped in sheep broth and seasoned with fresh pecorino cheese.

Filindeu in sheep broth

In the Sardinian tradition, and in particular in that the towns of Nuoro and Lula, the filindeu is still offered to those who participate in the pilgrimage in honor of St. Francis of Lula. The great writer Nuoro Grazia Deledda, Nobel Prize for Literature in 1926 (only Italian writer) He describes the feast dedicated to Saint Francis, also talking about the filindeu and the traditional recipe: “All the grain stored is reduced to bread and soup, a kind of soup said “filindeu”. Is’ a very special soup for these holidays. It seems a big veil and her name perhaps means 'God wire'. The filindeu is seasoned with fresh cheese. It is believed miraculous and is given to the sick”.

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2 comments

elisabetta corbetta 4 February 2019 at 08:33

Thanks for the article maginifico
Thanks
A big kiss

Reply
Ada Parisi 6 February 2019 at 12:06

Thank you for reading it. ADA

Reply

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