Only seven #Italian locals know how to make this #rare #pasta.

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the key to making Su fendu is stretching and folding dough over and over and over again for a century the techniques were practiced by a single family in the Sardinian city of Naro now Luca florice is one of only seven locals making it here although making suil lindu is complex the ingredients are simple zolina flour water and salt Luca mixes them together to form a dough in one swift motion Luca folds the dough in half to make two pieces then four then eight he continues until he forms 256 perfectly even threads of pasta each one is as thin as a strand of hair Luca has to be careful not to break any of the strands as he places them on a traditional wicker Base called afundo layering is the key to suil and’s mesh-like design Luca only has 20 minutes to finish all three layers