Looks like celebrity Chef Jamie Oliver is having a hard time, and it’s is being dished out to him by a pasta, of all things! The celebrity chef has finally met his match.
He recently posted a picture on Instagram in which he is holding out a pasta sheet with the message, “Filindeu pasta in Sardinia one of the rarest pastas in the world , only 12 can make it!!! It’s amazing and very hard to make I’ve been failing for 2 hours but I think now I can go home and practice for a year or two !!! Which I will try and do. It’s good to be humbled…Serious this pasta blew my mind !!!! Superfoods season 2 your gonna love it big love jamie xx oh it’s cooked in a broth made from sheep and very fresh pecorino it’s very very very delicious.”
Filindeu Pasta — also called ‘god’s yarn’ — is a very rare kind of pasta that is found in the Sardinia region of Italy — in the town of Nuoro to be more precise. This pasta is extremely difficult to make and has traditionally been made for the feast of St Francis of Lula.
The procedure begins by kneading the flour and then softening it to get the right elasticity. The dough is then pinched off and rolled until long and thin, after which it is folded in half eight times. Hands should be moistened with salt water while preparing this. Exactly 256 extremely thin threads are placed on a wooden table called ‘fondo’ and the excess threads hanging by the edge are cut. This way layers and layers of pasta are placed on the table. With each layer, the fondo is turned 90°. When the fondo is fully covered, another layer of fine threads is placed at right angles to the first layer. Last, a third layer is made at an oblique angle and the fondo is set to dry under the sun. After the pasta has dried, it forms a thin gauze which is then broken into several large pieces. It is then cooked in mutton broth and pecorino cheese — a hard Italian cheese made from ewe’s milk.
Now we know why Jamie is so amazed with this pasta which he struggled with for two whole hours.
To be fair, Oliver is a British celebrity chef and restaurateur who is known for his typical English-style healthy cuisine that got him his present recognition. He was first noticed by BBC after he made an unscripted appearance in ‘Christmas in the River Café’ — a documentary on the restaurant where he was working as a sous chef at the time. In 2003, Oliver was awarded the Member of the Order of the British Empire (MBE) in the Queen’s Birthday Honours. He was named the most influential person in the UK hospitality industry when he topped the inaugural Caterersearch.com 100 in May 2005.
Thanks to chef Oliver’s shout out to his ‘Super Food’ fans, this rare pasta — which is extremely hard to come by, let alone feast upon — has been introduced to the world.