The ethics of
Su Filindeu
This is a sacred pasta linked to Saint Francis, a saint who took a vow of poverty so I don’t think it’s morally right to make money off su filindeu.
Luca Floris (Nuoro resident)
How do you keep su filindeu alive without it becoming mainstream?
In a YouTube world, it’s not easy keeping a secret.
Although a few local restaurants serve it and some makers are willing to open their doors to culinary tourists, su filindeu pasta is considered sacred in its hometown of Nuoro.
This style of pasta is inextricably linked to Sardinians’ deep Catholic faith, and some have spoken of their concerns about su filindeu becoming ubiquitous.
Luca Floris is one of the only Sardinian men to have ever learnt how to make this unique style of pasta. He talks passionately about the link between su filindeu and his Christian faith, and that the two should never be separated.
It is a highly sensitive subject, dogged by the fact that keeping such a rare style of pasta from extinction while at the same time keeping it steeped in intrigue is ultimately an impossible balancing act.
If we become too selfish, the tradition will die. I am doing this to pass it on. I am the black sheep who’s divulging the secret.
Raffaella Marongiu Selis (Nuoro resident)
The world's biggest pasta company attempted to take su filindeu mainstream by automating the process.
They failed.
Like all rare foods, the mystique is in its rarity and if it suddenly becomes readily available to anyone and everyone, the mystery is lost forever. But surely it is better to keep the pasta alive by those crazy enough to put the time into mastering the techniques?
Our pragmatic view is that su filindeu cannot and will not become mainstream. There is no way you will find it on the shelves of your local Walmart, Tesco or Carrefour simply because:
• It cannot be made by machine (Barilla, the world’s biggest pasta company has tried and failed to produce a machine able to make it.)
• There are very few people who have the willpower (or are crazy enough!) to put in the untold hours it takes to become even moderately proficient in making it.
• Being handmade means it will always be far too expensive for most. There are also only a limited number of people who will be willing to pay more per kg than the price of lobster for something made from just flour and water.
Until recently, learning about su filindeu was off-limits, even for the people of Nuoro.
Luca Floris (Nuoro resident)
As a world-famous chef with 20 years of pasta making experience, Jamie Oliver had to admit defeat when he tried to learn the technique.
Paola Abraini, the most famous and camera-confident living su filindeu maker tried, and ultimately failed, to teach celebrity chef Jamie Oliver how to make it, and is proud to say there isn’t a secret she is unwilling to share.
Sure enough, spend a few hours on YouTube and you will be able to see the ingredients and techniques in full view.
The kneading and pulling techniques, the texture of the dough, the salinity of the water, and even the ideal brand of flour are all there in plain sight, so no-one can claim we are giving away any secrets that aren’t already out there.
I have always said that sharing this pasta does not take anything from the origin of the pasta itself.
Luca Floris (Nuoro resident)