Andarinos

Andarinos is a traditional pasta that's made exclusively in Usini, a small Sardinian village. The pasta is made with durum wheat semolina flour, warm water, and salt. It's shaped into delicate twisted spirals which are then dried in the sun (or in the oven when there's not enough sun).

In the past, andarinos were shaped with the help of a small local reed, but nowadays tiles or glasses are used to create the typical ridges. Some twist the pasta with their fingers. Once dried, the pasta is usually boiled and served with different sauces such as sa bagna (fresh tomato sauce) or su ghisadu (a sauce made with beef, pork, mutton, and lamb).

It's recommended to sprinkle these dishes with grated Pecorino Sardo cheese. Andarinos were usually made for special occasions such as the feast of Santa Maria and weddings.