Su filindeu is a rare, handmade [pasta](https://www.masterclass.com/articles/types-of-pasta-and-how-to-serve-them) crafted only on the island of Sardinia, off the coast of Italy. Su filindeu, which means “the thread of the gods” or “the threads of god” in the Sardinian language, is often called the rarest pasta because only one remaining family in Sardinia are experts at making the dish, which is labor-intensive and time-consuming to create.
The specific origins of su filindeu are unknown. However, members of the Abraini family, who live in Sardinia, in the village of Lula, near the town of Nuoro, have made it for more than 300 years. The women of the family have passed down the recipe and techniques over the centuries, with each woman taking care not to spill the secret to anyone else. 

Paola Abraini is one of the remaining members of the family who still creates the labor-intensive dish. When the time comes for the Feast of San Francesco—the only time and place to serve the meal—Abraini works five-hour days for a month and creates 110 pounds of su filindeu pasta. Because there are fewer than 10 people alive who have perfected the technique, she is actively teaching people [how to make the pasta](https://www.masterclass.com/articles/how-to-make-homemade-pasta).
Su filindeu earned the nickname of “the rarest pasta” and “Italy’s rarest pasta” because of its complexity and limited availability. Su filindeu remains rare because it is: 

- __Difficult to make__: Pulling and folding the dough requires a very specific technique, which involves working the dough, adding saltwater at specific times, and going by feel, rather than sight, to develop the optimal elasticity. 
- __Hard to replicate__: It’s difficult to learn how to make the Sardinian pasta dish. Fewer than 10 people in the world know how to make the pasta, and at least one celebrity chef and an Italian pasta manufacturer have given up after trying to replicate the dish.
- __Not widely available__: Locals and many in the food community around the world consider it a sacred dish, which is only served at the biannual Feast of San Francesco in the village of Lula, near the city of Nuoro.

As a result of its rarity, su filindeu landed on the Ark of Taste, a record that slow Food International keeps to document dishes that face extinction. The idea is to counteract the disappearance of local foods and cultures.
Very few people in the world know exactly how to make su filindeu, but the process is roughly as follows: 

- __Gather the ingredients__. Su filindeu consists of salt, water, and semolina wheat.
- __Knead the dough__. Knead and work the dough extensively until it becomes thick and solid like clay and shaped like a tube. 
- __Pull and fold the dough__. Create strands of pasta by folding the dough and pulling it into thin strands. Each batch should yield 256 strands of pasta. The thin threads should end up half as thin as angel hair pasta. 
- __Lay out the pasta__. Using a circular platform, lay the pasta out in <a href='https://masterclass.com/articles/writing-101-what-is-parallelism' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/writing-101-what-is-parallelism","linkCopy":"parallel","category":"automated-link"}' automatic='true'>parallel</a> strips. After the first layer, add a second, and then a third.
- __Dry the pasta__. Take the circular platform outside to dry in the sun. 
- __Break apart the sheets of pasta__. A few hours later, retrieve the dried pasta—now hard, crisp shapes. Then break those sheets apart into individual pieces for cooking. 

To serve su filindeu, place it into a boiling sheep’s broth or mutton broth. Then, grate Pecorino cheese (or sometimes sardo, another cheese) on top.
To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like [fish](https://www.masterclass.com/articles/chef-thomas-kellers-tips-for-buying-the-best-fish) and [clams](https://www.masterclass.com/articles/how-to-buy-clams-and-mussels-with-chef-thomas-kellers-tips) when you sign up for the [MasterClass Annual Membership] (https://www.masterclass.com).
Su filindeu is a rare pasta dish only made and served in Sardinia. It consists of thin, thread-like strands of pasta boiled in broth and topped with grated cheese.

Su filindeu is a rare pasta dish only made and served in Sardinia. It consists of thin, thread-like strands of pasta boiled in broth and topped with grated cheese.

Su Filindeu: The Origins of the World’s Rarest Pasta

Su filindeu is a rare, handmade <a href='https://www.masterclass.com/articles/types-of-pasta-and-how-to-serve-them' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/types-of-pasta-and-how-to-serve-them","linkCopy":"pasta","category":null}'>pasta</a> crafted only on the island of Sardinia, off the coast of Italy. Su filindeu, which means “the thread of the gods” or “the threads of god” in the Sardinian language, is often called the rarest pasta because only one remaining family in Sardinia are experts at making the dish, which is labor-intensive and time-consuming to create.

What Is Su Filindeu?

The specific origins of su filindeu are unknown. However, members of the Abraini family, who live in Sardinia, in the village of Lula, near the town of Nuoro, have made it for more than 300 years. The women of the family have passed down the recipe and techniques over the centuries, with each woman taking care not to spill the secret to anyone else. Paola Abraini is one of the remaining members of the family who still creates the labor-intensive dish. When the time comes for the Feast of San Francesco—the only time and place to serve the meal—Abraini works five-hour days for a month and creates 110 pounds of su filindeu pasta. Because there are fewer than 10 people alive who have perfected the technique, she is actively teaching people <a href='https://www.masterclass.com/articles/how-to-make-homemade-pasta' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-homemade-pasta","linkCopy":"how to make the pasta","category":null}'>how to make the pasta</a>.

The Origins of Su Filindeu

Su filindeu earned the nickname of “the rarest pasta” and “Italy’s rarest pasta” because of its complexity and limited availability. Su filindeu remains rare because it is: <ul class="mc-m-4 list-styled"><li class="">Difficult to make: Pulling and folding the dough requires a very specific technique, which involves working the dough, adding saltwater at specific times, and going by feel, rather than sight, to develop the optimal elasticity. </li><li class="">Hard to replicate: It’s difficult to learn how to make the Sardinian pasta dish. Fewer than 10 people in the world know how to make the pasta, and at least one celebrity chef and an Italian pasta manufacturer have given up after trying to replicate the dish. </li><li class="">Not widely available: Locals and many in the food community around the world consider it a sacred dish, which is only served at the biannual Feast of San Francesco in the village of Lula, near the city of Nuoro. </li></ul>As a result of its rarity, su filindeu landed on the Ark of Taste, a record that slow Food International keeps to document dishes that face extinction. The idea is to counteract the disappearance of local foods and cultures.

Why Is Su Filindeu the World’s Rarest Pasta?

Very few people in the world know exactly how to make su filindeu, but the process is roughly as follows: <ul class="mc-m-4 list-styled"><li class="">Gather the ingredients. Su filindeu consists of salt, water, and semolina wheat. </li><li class="">Knead the dough. Knead and work the dough extensively until it becomes thick and solid like clay and shaped like a tube. </li><li class="">Pull and fold the dough. Create strands of pasta by folding the dough and pulling it into thin strands. Each batch should yield 256 strands of pasta. The thin threads should end up half as thin as angel hair pasta. </li><li class="">Lay out the pasta. Using a circular platform, lay the pasta out in <a href='https://masterclass.com/articles/writing-101-what-is-parallelism' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/writing-101-what-is-parallelism","linkCopy":"parallel","category":"automated-link"}' automatic='true'>parallel</a> strips. After the first layer, add a second, and then a third. </li><li class="">Dry the pasta. Take the circular platform outside to dry in the sun. </li><li class="">Break apart the sheets of pasta. A few hours later, retrieve the dried pasta—now hard, crisp shapes. Then break those sheets apart into individual pieces for cooking. </li></ul>To serve su filindeu, place it into a boiling sheep’s broth or mutton broth. Then, grate Pecorino cheese (or sometimes sardo, another cheese) on top.

How Is Su Filindeu Made?

To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like <a href='https://www.masterclass.com/articles/chef-thomas-kellers-tips-for-buying-the-best-fish' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-thomas-kellers-tips-for-buying-the-best-fish","linkCopy":"fish","category":null}'>fish</a> and <a href='https://www.masterclass.com/articles/how-to-buy-clams-and-mussels-with-chef-thomas-kellers-tips' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-buy-clams-and-mussels-with-chef-thomas-kellers-tips","linkCopy":"clams","category":null}'>clams</a> when you sign up for the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>.

Mise En Place

Su filindeu is a rare pasta dish only made and served in Sardinia. It consists of thin, thread-like strands of pasta boiled in broth and topped with grated cheese.

Su filindeu is a rare pasta dish only made and served in Sardinia. It consists of thin, thread-like strands of pasta boiled in broth and topped with grated cheese.
