Andarinos is a type of pasta produced in family homes and by some women who work at small pasta-making shops in the commune of Usini, in the province of Sassari in Sardinia. The ingredients to prepare andarinos are Sardinian durum wheat semolina, salt and water. A dough is made and formed into small cylinders of about 1 cm in diameter, which are torn to a length of about 8-10 cm. They are delicately pressed with one finger for four rotations around a tile or striped glass to form fusili with spiraled ridges on the surface. The pasta must be cooked for 20 minutes and is dressed with a sauce of mixed meats (sheep, lamb, beef and pork) called su ghisadu, or with a sauce called sa bagna made of fresh tomatoes. Finally, it is topped with some shavings of Pecorino Sardo sheep’s cheese. It is a traditional pasta with Spanish origins. In antiquity, this pasta was prepared for weddings and for the Feast of Saint Mary, the patron saint of the town. A tray of asphodelus plants and reeds, in Sardinian called su chiliru, used to be used to create the ridges and to twist the pasta. Once rolled out, the pasta was dried in the sun. Today, ovens are used when there is not enough sun. In mid-July, there is a festival in the town dedicated to this pasta. Today, andarinos can only be found for sale at the shop that still produces it commercially, and in local restaurants.
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