The world’s rarest pasta can be found on the Italian island of Sardinia, in the small town of Nuoro, where only three women know how to make it. The pasta is called su filindeu, meaning “the threads [or wool] of God.”
It’s made by hand by folding dough into 256 incredibly thin and even strands, then layering them in a crisscrossed pattern over a circular frame to dry in the sun’s natural heat. The finished pasta is cooked in mutton broth and garnished with pecorino cheese.
The recipe for this pasta has remained in Nuoro, and within one family, the Abrainis, for 300 years, being passed down through the women of each generation. British chef Jamie Oliver has visited the family to learn how to recreate su filindeu, but had no luck. Not even Barilla’s engineers could replicate the intricate process.