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Pillus is a type of pasta originating on the island of Sardinia, particularly around Oristano.cite-ref-pradelli-2-0[2] 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.cite-ref-pastaencyc-1-1[1] It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese.cite-ref-3[3]cite-ref-ortolani-4-0[4] In Busachi the pasta is flavoured with toasted saffron and ground to a powder.cite-ref-pradelli-2-1[2]

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.cite-ref-pastaencyc-1-2[1] Another variant of this sort from Giba is flavoured with fennel.cite-ref-ortolani-4-1[4]

• See also

• References

• External links

• List of pasta

cite-note-pastaencyc-11. Oretta Zanini De Vita, Encyclopedia of Pasta, University of California Press, pp. 211-21, 2009 ISBN 0520944712.

cite-note-pradelli-22. ↑ Alessandro Molinari Pradelli, La cucina sarda, Newton Compton Editori, 2012 ISBN 8854146161.

cite-note-33. ↑ Tino Rozzo, Cucina Del Paradiso: The Sardinia Kitchen, p. 30, Xlibris Corporation, 2009 ISBN 1441576746.

cite-note-ortolani-44. ↑ Cristina Ortolani, L'Italia della pasta, p. 134, Touring Editore, 2003 ISBN 883652933X.

• Pillus pasta with goat meat Archived 2022-11-30 at the Wayback Machine, image of dish from Zinnibiri restaurant, Sardinia