Now I'm super curious about it, but the preparation in sheep broth and pecorino is one of the best combinations to have with pasta IMHO, very promising.
Btw if you've never been to Sardinia make sure you visit at least once in life, you won't regret it :)
https://flavourjournal.biomedcentral.com/articles/10.1186/20...
Also, this is made with semolina flour, which is different (and much better IMHO) from the flour used to make pasta usually (in Italy and in the rest of the world).
(For those confused with the terminology: Both come from durum wheat, but semolina is milled more coarsely from the bran, whereas durum flour is everything else, milled to a finer flour.
I got confused with the terminology, apparently my brain doesn't work well when trying to speak three languages at the same time :)
I'm not in Italy but in China. 'Lamian' or literally 'pulled noodles' are a staple dish for my own and colleagues lunches on most days. Staples in North China are largely wheat or corn based.
Dough is usually pre-kneaded to the consistency the chef prefers. 'Cut' is then done by pulling, doubling-up, re-pulling, etc, until reaching the right thickness that the stand desires.
The article mentions su filindeu as being thin and stretched, with drying into a web-like layered structure. This is certainly going to be interesting and a bit different.
But this process of pulling and cutting varies chef-by-chef. Arguments break out a lunch between colleagues who prefer 'thin' noodles vs 'regular' vs 'think'. Going to a single place and ordering a preference just doesn't work. 'thin' where a chef makes the dough thick may be thin in diameter, but not in mouth texture. 'thick' (or wide and thick) in a restaurant that provides regular or thinly kneaded dough just doesn't feel satisfyingly chewy in a restaurant that doesn't routinely serve a thicker dough - not enough chew.
And then there's the flour used.
The difference that technique brings is huge. Liken it to bread: flour with a consistent level of ¬14-15g of protein (similar to flour used for pasta, though usually different type) per 100g can result in remarkably different breads depending on kneading, resting, forming, and remarkably more techniques.
US keyboard in UK mode, pressing the key marked ~ resulted in ¬.
https://www.youtube.com/watch?v=GaeyFyQemDw
Basically, Ramsay (not really a slouch at cooking) is trying to make lamain and he's getting a huge bitching out by the existing chef who tell him it's going to take him ten years to get good at it.
I think this video is a good counterpoint to when Ramsay is outclassed, knows it, and is respectful.
That's my favorite kind of noodle, and it's hard to find in the states in general, as it takes a long time to get good at it and you generally don't batch make the noodles.
Anyway, I doubt it is close enough to Latin to be mutually intelligible, as all modern Romance languages are derived from Vulgar Latin, which is known to be very different form the written Classical Latin.
I would say that it still lack many Latin features (for example cases, neutral gender), and sentence construction is generally different enough that native speaker wouldn't have a significant advantage to other romance language speakers.
Also worth noting there are different dialects of Sardo (such as Logudorese, in the north, if I remember the name correctly). And some dialects are closer to Latin than others.
In Italy/Sardinia dialects can be so far apart from one another that it's difficult to understand one another.
[0]http://www.loc.gov/standards/iso639-2/php/English_list.php
I don't think that's quite right: Welsh is a Gaelic language and English is Germanic, so they're from different families, while Sardinian & Italian are much more closely related.
http://www.ayecan.com/read_scots/burns_museum.html
> Though his position in society wis ower laich for him tae hae the richt tae vote, Robert wis nanetheless passionate aboot politics and made his writin desk his ballot box. Scunnerin the weel-daein and pooerfu, hooanever could prove a fykie business.
> Robert Burns loved the lassies. He fell in love aften an wi ease, and wi mony weemun frae a wheen o backgrunds. The wey he treatit his lovers wis different ilka time, and ilka relationship affected Robert in its ain weys.
BTW Sardo is actually not one language, but a set of languages spoken in the island.
So I would say that "modern" Sardo (defining the "old" as the first written texts some centuries ago) it's close enough to Latin to see where every word comes from, but definitely too far to give you understanding.
I can understand Spanish though :) (context: we've been in the Spanish Kingdom for like 400 years, and the language have been influenced a lot, many shared words.)
I can understand them though, but mostly because I know Italian. (Romansh also sounds to me somewhat Portuguese and Slavic at the same time, it's a very cool language).
I guess the statement about "closeness" comes from the study (Pei, Mario 1949) referenced in the Wikipedia page about Sardinian language that somehow developed a metric and tested several languages against their parent one. Apparently Sardo has the lowest distance from Latin among Romance languages.
On a more practical side, I speak Sardo and studied Latin in high school. I cannot easily read Latin texts without a dictionary at hand and a little grammar review. I guess their similarity arises when you compare the written languages but most of us experience Sardo as a spoken-only language and many find it difficult to follow in written form. On the contrary we experience Latin as a written only language. Who knows, probably it would be a lot easier for us to understand spoken Latin.
And don't get me started on written versus spoken! Then again, my dad's dialect might look like Welsh if anyone thought to write it down. But on my mom's side, Zeneize does have a sort-of official written form, and if I read carefully I sometimes have an idea of what's going on :)
Beyond that, it frankly just "looks" a bit more latin, with s's at the end of words for plurals, and more u's than Italian has.
I think it also has fewer loan words, and has staid in some cases closer to older Latin words: 'domu' for house rather than 'casa'.