|Place of origin||Italy|
|Region or state||Sardinia|
|Main ingredients||Flour and eggs|
Pillus is a type of pasta found in Sardinia, particularly around Oristano. A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time. It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese. In Busachi the pasta is flavoured with toasted saffron and ground to a powder.
Lisanzedas is a variant of pillus (and sometimes named as such) that is oven-baked in layers like lasagne. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with saffron. Another variant of this sort from Giba is flavoured with fennel.
- Oretta Zanini De Vita, Encyclopedia of Pasta, University of California Press, pp. 211-21, 2009 ISBN 0520944712.
- Alessandro Molinari Pradelli, La cucina sarda, Newton Compton Editori, 2012 ISBN 8854146161.
- Tino Rozzo, Cucina Del Paradiso: The Sardinia Kitchen, p. 30, Xlibris Corporation, 2009 ISBN 1441576746.
- Cristina Ortolani, L'Italia della pasta, p. 134, Touring Editore, 2003 ISBN 883652933X.
- Pillus pasta with goat meat, image of dish from Zinnibiri restaurant, Sardinia
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