My Childhood Pasta Kids Comfort Food “Filidini”Cooking Italian with Joe

Let’s Make the Pasta of My Childhood ❤️ Filidini “Threads of the God”
A simple, comforting pasta my grandmother Caroline Borio made for me throughout my entire childhood. She was from Piedmont in Northern Italy, and this was our special family dish.
It’s her version of the famous ultra-thin Sardinian pasta known as Filindeau (Threads of the Gods). Delicate, almost hair-thin strands of pasta gently tossed in a silky sauce of butter, pasta water, and lots of Parmigiano Reggiano. No complicated ingredients — just pure comfort, warmth, and beautiful memories.
Enjoy as I show you exactly how my Otalian grandmother prepared it: quick-cooking thin pasta gently folded (never stirred) until it becomes creamy, fragrant, and coated in that delicious cheesy-butter sauce. It’s ready in minutes and tastes like everything I remember as a small boy!
This one’s for the kid in all of us.
Full recipe in below — save it, make it, and share it with someone you love.
If this brought back warm memories for you, drop a ❤️ or tell me your favorite childhood dish in the comments!
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Thank you Nonna Caroline for all the beautiful memories. ❤️
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Filidini – The Pasta of My Childhood ❤️
Ingredients (serves 4 small portions):
• ½ pound (225g) extra-thin pasta (Filini, capellini, or the thinnest spaghetti you can find)
• 4 quarts water
• Sea salt
• 1 tablespoon high-quality extra virgin olive oil
• 5–6 tablespoons high-quality butter
• ½ cup or more finely grated Parmigiano Reggiano (plus extra for finishing)
Method:
1. Bring 4 quarts of water to a boil in a pot and season generously with sea salt.
2. While the water is heating, drizzle 1 tablespoon of extra virgin olive oil into your serving bowl. This prevents sticking and adds flavor.
3. Add the pasta to the boiling water. It cooks very fast — usually 3 to 4 minutes. Cook to al dente.
4. When the pasta is ready, scoop out about 4 tablespoons of pasta water and add it to the serving bowl. Drain the pasta.
5. Immediately empty the pot and place your cast-iron pan back on the stove (do not turn the heat on). Use the residual heat in the pan.
6. Add the drained pasta and the reserved pasta

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