Pillus

Pillus are thin strips of fresh pasta from Sardinia. The dough is finely ground durum wheat flour with eggs, or semolina with water in some Sulcis recipes. The distinctive step is long, vigorous kneading, followed by a long rest. The sheet is rolled thin and cut into ribbons about 2 centimetres wide, or into small diamonds. The lisanzedas variant instead cuts discs of 18 to 20 centimetres. The discs are boiled, then layered with meat stew and pecorino, then baked.

Wikipedia places pillus around Oristano. Other sources describe them in the Sulcis, in the south west of the island. They are usually cooked in beef or sheep broth and finished with grated pecorino sardo. In Busachi the dough carries toasted saffron. A ragù of beef, goat or rabbit also dresses them. Lisanzedas from Cagliari use saffron, and the Giba version adds fennel.