Su Filindeu in Brodo di Pecora (Italian Sardinian Thread Pasta in Mutton Broth)
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Su Filindeu in Brodo di Pecora (Italian Sardinian Thread Pasta in Mutton Broth)
Su Filindeu, the famous “threads of God” of the Nuoro area, is one of Sardinia’s rarest pasta traditions. Fine semolina strands are repeatedly stretched, crossed into a delicate lattice, dried, broken and cooked briefly in a clear sheep broth with fresh pecorino.
Ingredients
For the broth: 3 lb (1.35 kg) bone in mutton shoulder and neck; 12 cups (2.8 L) water; onion; celery; carrots; parsley; bay; peppercorns; salt. For the pasta: 3 1/3 cups (500 g) fine durum semolina; about 1 cup (240 ml) warm water; 2 tsp (10 g) salt. To serve: 7 oz (200 g) young Pecorino Sardo.
Step by Step Preparation
1. Start mutton in cold water and bring slowly to a simmer. 2. Skim carefully, add vegetables and aromatics, then cook gently for 2 to 2 1/2 hours. 3. Strain and season the broth. 4. Knead semolina, warm water and salt for 15 to 20 minutes until extremely elastic. 5. Rest 30 minutes. 6. Stretch a rope, fold and stretch repeatedly to multiply the threads. 7. Lay strands across a round surface in three crossing layers. 8. Dry completely for 4 to 8 hours. 9. Break the dry sheets into pieces. 10. Cook in gently boiling mutton broth for 3 to 5 minutes and finish with young pecorino.
Professional Technique
Gluten development is everything. The dough must survive repeated stretching without cracking. Humidity changes water absorption, so add water gradually and judge elasticity by feel.
Chef Tips
Use fine durum semolina, rest the dough whenever it resists stretching and keep unused dough covered. Never dust the final lattice heavily.
Common Mistakes
Under kneading, too much water, rushing the stretch, letting dough dry during shaping and overcooking the finished strands are the major failures.
Serving and Presentation
Serve immediately in a warm deep bowl with the threadlike pasta clearly visible in the broth and a restrained amount of pecorino.
Wine Pairing
Pair with a medium bodied Cannonau di Sardegna, or Vermentino di Sardegna for a fresher contrast.
Storage and Reheating
Store thoroughly dried pasta airtight for several weeks. Broth keeps 3 days refrigerated. Cooked pasta should not be stored in broth.
Nutrition per Serving
Approximate per serving: 530 calories, 32 g protein, 55 g carbohydrates, 21 g fat and 820 mg sodium.
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