Su Filindeu

Begin by preparing the mutton broth. Place the mutton shoulder in a large stockpot. Add the yellow onion, carrot, celery stalk, bay leaf, and black peppercorns. Cover with 3000 grams of water and add 10 grams of fine sea salt.

Bring the broth to a boil, then reduce heat to a gentle simmer. Skim any foam that rises to the surface. Cook for at least 3-4 hours, or until the mutton shoulder is very tender and the broth is rich and flavorful. Remove the mutton shoulder and set aside for another use or to shred and add back to the soup if desired. Strain the broth through a fine-mesh sieve, discarding the solids. Keep the broth warm.

Next, prepare the Su Filindeu pasta dough. In a large bowl, combine the durum wheat semolina, 00 flour, and 2 grams of fine sea salt. Gradually add the 150 grams of water, mixing until a shaggy dough forms. Turn the dough out onto a clean work surface.