Just 3 women in one family know how to make world’s rarest pasta

Posted by | October 29, 2016 19:00 | Filed under: Planet

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Of course, you’ll have to go to Italy to taste it.

Sardinia’s craggy interior is a twisting maze of deep chasms and impenetrable massifs that shelter some of Europe’s most ancient traditions.

Residents here still speak Sardo, the closest living form of Latin. Grandmothers gaze warily at outsiders from under embroidered veils. And, in a modest apartment in the town of Nuoro, a slight 62-year-old named Paola Abraini wakes up every day at 7 am to begin making su filindeu – the rarest pasta in the world.

In fact, there are only two other women on the planet who still know how to make it: Abraini’s niece and her sister-in-law, both of whom live in this far-flung town clinging to the slopes of Monte Ortobene.

No one can remember how or why the women in Nuoro started preparing su filindeu (whose name means “the threads of God”), but for more than 300 years, the recipe and technique have only been passed down through the women in Abraini’s family – each of whom have guarded it tightly before teaching it to their daughters…

“There are only three ingredients: semolina wheat, water and salt,” Abraini said, vigorously kneading the dough back and forth. “But since everything is done by hand, the most important ingredient is elbow grease.”

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Copyright 2016 Liberaland
By: Alan

Alan Colmes is the publisher of Liberaland.

12 responses to Just 3 women in one family know how to make world’s rarest pasta

  1. whatthe46 October 29th, 2016 at 19:21

    cool. now i want to taste it.

    • Kick Frenzy October 29th, 2016 at 20:20

      Me too.

      !

      • whatthe46 October 29th, 2016 at 20:32

        being Italian, i bet that broth is awesome.

        • Willys41 October 29th, 2016 at 20:44

          Being of northern European ancestry, I’ll take some Ronzoni with Ragu and a sprinkling of Kraft.

        • Kick Frenzy October 29th, 2016 at 22:05

          I’m not Italian, but I bet you’re right!

          • whatthe46 October 29th, 2016 at 22:13

            i’m part Sicilian. but, what i meant by that was, because they are Italian i bet that broth is awesome. if you can make rare pasta, you’ve got to kick butt in sauce/broth.

            • Kick Frenzy October 31st, 2016 at 01:00

              That’s why I bet you were right! :)

    • RandyBastard October 30th, 2016 at 13:20

      That looks like coarsely grated Mozzarella mounded in the center. Yum!

      • whatthe46 October 30th, 2016 at 17:27

        i’m a mozzarella nut. i put extra mozzarella on everything it calls for.

  2. amersham1046 October 29th, 2016 at 20:50

    another one for my bucket list, which is starting to look like a 45 gallon drum

  3. StoneyCurtisll October 30th, 2016 at 00:52

    Chef Boyardee SpaghettiOs~!

  4. SHANA MARIA VERGHIS October 30th, 2016 at 05:50

    Artisinal pasta. Damn, I’m hungry.

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