'The Secret Behind Italy's Rarest Pasta'

I love food & cooking, so I found this story by Eliot Stein for BBC Travel fascinating:

Su filindeu is made by pulling and folding semolina dough into 256 perfectly even strands with the tips of your fingers, and then stretching the needle-thin wires diagonally across a circular frame in an intricate three-layer pattern. It’s so difficult and time-consuming to prepare that for the past 200 years, the sacred dish has only been served to the faithful who complete a 33km pilgrimage on foot or horseback from Nuoro to the village of Lula for the biannual Feast of San Francesco.

[...]

“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.”

(via The Loop)