Filindeu

Method

1. 1 Knead the semolina with warm salt water for 15 minutes until the dough is pliable like modeling clay, then cover and let it rest for 30 minutes.
2. 2 The dough is pulled into thin strands 1 mm thick, arranged in three layers diagonally on a tray, and left to dry for 12 hours to form a sheet of noodles.
3. 3 Cook the lamb with onions, tomatoes, and bay leaves in 900 ml of water, skimming off the foam continuously for the first 20 minutes.
4. 4 Simmer for another 60 minutes until the meat separates from the bone, strain the broth through a sieve, and season with salt.
5. 5 Break the dried noodles into pieces, cook for 3 minutes in boiling broth, then turn off the heat and stir in fresh pecorino cheese until it forms strings.

With an appliance

• Pressure cooker 1 hr

  Replace steps 3 and 4: cook the lamb, onions, tomatoes, and bay leaves under high pressure for 25 minutes, then release the pressure naturally for 15 minutes, and then strain the broth; keep step 5 the same and cook the noodles for only 3 minutes in the broth with the lid open.