Recipe: Marraconis Filaus - Sardinia

Thursday December 14 2017
Bed and Breakfast in Sardinia
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Sardinia - The tradition in the kitchen

Sardinia > Pasta, rice, gnocchi, polenta, couscous and rutting
Italian municipalities

Marraconis Filaus

Sardinia - Cooking Recipe traditional regional



  • Very fine semolina (durum wheat)
  • Farina (skeptical Laccu)
  • water
  • Coarse salt to taste

In a pastry mix the durum wheat flour with warm water, and melt the salt (without stirring).
Work long the ingredients until the mixture is smooth and compact.
Cover the dough with a towel and let it rest.
When it is ready, roll it out preparing the strips, and assottigliatela by rolling it on the table with the palms of your hands.
Continue to implement the pasta strands (about 70 cm long.) Similar to spaghetti.
Then wrap the strands of pasta around the fingers of the hand until the threads, and then arrange them in baskets to dry.

Opportunities for consumption:
In the past, this dish, typical of Siddi, Was consumed for the holidays and the day of All Saints.

Recipe courtesy of:
Nicola Manca (City of Siddi)

Photo by: Nicola Manca

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