Photograph of the finished Filindeu

Italy · Mì tơ Filindeu nấu nước dùng cừu

Filindeu

2 hr 20 min Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 12.7 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Lamb Lamb 1.1 lb
  • Photograph of Pecorino cheese Pecorino cheese 4.2 oz
  • Photograph of Onion Onion 1.2
  • Photograph of Tomato Tomato 2
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Black pepper Black pepper 0.1 oz

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.

Start cooking