The pasta's name translates to "threads of God," which should be enough to tell you this is at the very least a complicated dish. Su filindeu is made by very carefully pulling dough into 256 perfectly even and thin strands across a large circular frame. The strands are layered three times diagonally, creating what ends up looking like fragile noodle lace.
The recipe and technique was passed down for hundreds of years within the small town of Nuoro on the Italian island of Sardinia. Because the process for making the pasta is so intricate and time consuming, not many get to eat it: for the past 200 years, only those who have taken a 20-mile trip on foot or by horseback from Nuoro to the village of Lula for the Feast of San Francesco have had the pleasure. Watch the ancient pasta-making process in the video below.