For greater than 300 years, the world’s rarest pasta recipe and its intricate shaping approach have been handed down by generations of girls in a single Sardinian household. Today there are just a few girls on the planet, together with Paola Abraini, who know how you can make “su filindeu.” The thread-like pasta is made solely by hand, requiring equal elements endurance and craft to tug and fold the semolina dough into impossibly small, exact strands. Making the pasta is so tough—and guarded— that for the previous 200 years, the dish has solely been served in a small city in Sardinia.
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