Yes, this is a type of pasta! And one you surely haven’t tried before. It’s called Su Filindeu, or the “threads of God.” Preparing it is so difficult and time-consuming that very few people still do it. Even celebrity chef Jamie Oliver has tried his hand at Su Filindeu before, but failed. The pasta is pulled into ultra-thin threads that could tear at any moment. The home of Su Filindeu is the city of Nuoro on the Italian island of Sardinia in the Mediterranean. There, one of the last locals who prepare this rare pasta revealed to us the secrets of the craft.
CHAPTERS
00:00 Intro
00:36 Nuoro, home of Su Filindeu
01:01 The ingredients
01:36 Preparing the dough
02:24 Pulling the threads
03:36 How to eat Su Filindeu
04:30 The taste
05:06 Outro
CREDITS
Report: Jana Oertel
Camera: Gianluca Flore
Edit: Carolin Haberland
Supervising editor: Ruben Kalus
#pasta #sufilindeu #italy
————————————————————————————
Subscribe to DW Food:
https://bit.ly/DWFood_Sub
DW Food brings you the perfect blend of culinary trends, easy DIY recipes, exciting food secrets & a look behind the scenes of Europe’s culinary culture.
You won’t find these noodles in any supermarket in the world. They’re called Su Filindeu – the threads of God. What makes them special is that very few people can make them. Why is that? There’s just one city where these noodles are made:
Nuoro, up in the mountains on the Italian island of Sardinia, in the Mediterranean. Here, two families guard the secret of this pasta. But one man is willing to show us how to prepare it. Is it the ingredients that make it so special? Water? Salt? Semolina? They’re pretty simple, actually. However:
The dough is worked by hand, not using a machine. While kneading it, Luca can feel if it has the right consistency and elasticity. But there’s more to take into consideration. Next comes the real challenge: How many strings can Luca pull from this roll?
A wicker wheel is used to dry the pasta threads. It takes a long time to learn the technique. And there’s an extra challenge to it. Three layers of threads form a sort of mesh at the end. It sure looks impressive. But how are you supposed to eat these noodles, anyway?
What? After all that careful crafting, it’s simply broken apart? But this pasta isn’t served on just any ordinary day in Sardinia. But how does this specialty actually taste in the end and how’s it served?
It gets cooked for a few minutes in this mutton broth, before lots of Sardinian cheese is added: pecorino. So in the end, it’s a sort of noodle soup. Anyone who wants to try Su Filindeu themselves needs a lot of luck.
You can’t buy these special noodles in stores, not even in Sardinia. Just one more reason this Sardinian specialty is so extraordinary.
45 Comments
it also exists in china
It's overhyped
Right that fly is annoying me now.
this is basically how people make noodles in China and Vietnam….so…
Name anything after a Saint and poof… it's magically sacred.
looks like how the chinese does la mien, what so special about it?
Grandioso!❤
If it were that good they'd find a religious justification to eat it all the time.
Lol they hand-pull noodles like this all the time at Chinese noodle shops.
Wow.. Really sacred and special
I wonder if this community is aware of the Asian hand pulled noodle ?
Seems incredibly similar, and looks like it’s been adapted to a different climate and culture, and don’t really see the connection with pulling the noodles only to eat it as crackers ?!?!
Nice next time i make momo i will use the broth for this pasta. My onky problem is what cheese to use.
Chinese "Pasta":
Only two Italian families, and about a million Chinese chefs, know how to make this noodle…
That's probably the technique Marco Polo brought back from china…
So this is just a pasta shaped by fine threads like hand pulled Chinese noodles but inferior due to it being cracked into lumps
Isn't this the Dragon Beard Noodle?
I eat these noodles every day in china.
When I saw that lump of dried pasta glued shut together… Oh my, that was painful to watch. Utter nonsense.
Meh
To each their own. Not for me though.
We went to a class to learn how to do it in this particular town. I immediatelly learned why this takes months and possibly years to master.
Nothing to do with Asian pulled noodles, for which you can find tons of youtube videos. This video doesn't show the reasom why this is so hard to make. The dough is extremelly dry and unforgiving. Those initial 4 or 8 strings will most likelly break as you pull. and you have to restart. But wait!! Before you restart, you have to rework your dough by hand to give it just barelly elasticity to get you started without breaking it. Then good luck reaching 16 strings!! You will get stuck repeating thise process over and over for hours beofore you maybe reach 32!! The speed and strenght with which you need to pull the dough is something that takes tons of practice to figure out. You guys just don't know what you are talking about. Superficially comparing this to the Asian pulled noodles because of the way the lool alike. Good luck pulling this dough as you would do on Asian pulled noodles.
Such a bs…
It's like Chinese dian-dian noodles
It's ridiculous. My mom can make it, and there are plenty of people who can as well. Listening to this guy, it seems like an impossible skill when, in reality, it just requires manual skills and practice, like many other crafts. It's no surprise that not many people can learn it if the experts make you believe you won't be able to, all while stating that only a few are capable of making it. It's a clever way to self-promote and keep the circle of real experts small and exclusive.
Spaghetti non noodles cristo
Lol, sacred. Leave it to an Italian or French person to make it seem like it's a guarded secret. This could literally be learned with enough practice. just who wants to waste their life on one single thing?
Yawn
🤦🏻♂️ No, italian pasta comes from antique roman pasta, etruscan pasta, antique greek pasta, antique mesopotamian pasta, it’s said in the encyclopedias, the Vincenzo's plate channel talks about it. A
Ludicrous. Pasta came from China not Italy or god. 😂. This notion that only italians know the secret to great pasta is ridiculous. Water and flour. Poof… Pasta. Sometimes people throw an egg in it. Get real people. It's the biggest farce by the Italians since Christopher Columbus. 😂
Doesn't seem like it tastes any good. I'd rather supermarket pasta or spaghetti and make some good fettuccini out of it.
È straordinario che la cultura italiana e sarda sia condivisa e portata avanti mostrando antiche ricette che valorizzano non solo il territorio ma la cultura gastronomica. Un video bellissimo e super informativo ❤
I missed half the video looking at that fly crawling all over the pasta.
Crafted with love and made for a purpose. I wouldn't mind trying it. ❤
Americans: Breaks it in half
Cheese and cracker soup
I think you meant to say a few million (Chinese) people who make hand pulled noodles!
You lost me at Mutton! 😢
So it's Ramen basically.🤷♂️
Isn't that just the regular way of making thin noodles? 🍜
I'm from this region of Italy 🌚 c'mon guys you know how many products are just "sanctified", like carbonara, pineapple on pizza or cheese on fish. We're not the most famous region so whenever we've got something unique let us brag about it 🙁 . I'll look into the name since the n and i in Filindeu doesn't add up. "Thread of God" would be 'Filu de Deu' or 'Filu de Deus' in Sardinian, I'm not sure how it could become 'Filindeu', since the plural would be 'Filos de Deu(s)'. I'll look into it but the meaning of the name might be different than Threads of God 🤔
really, lol
Sorry, the pasta my ex wife made was the rarest pasta ever. She made food once to woo me and never cooked again.
Just chinese noodles. I therefore conclude pasta came from chinese noodles.
Suddenly Italy has hand pulled spaghetti??