Sardinian nonnas would be aghast at the non-traditional way Su Filindeu(also known as threads of god) - one of the rarest pastas in Italy, much less the world - is served at @benfatto_95, but I for one am all for progress.

It only took 3 years for chef Yum Hwa to properly learn the craft from a Sardinian lady in Tokyo till he deemed his version good enough to share, and it was definitely our honor and pleasure to have the opportunity to dine on such a rarity.

Made from semolina flour and expertly spun and handled into sheets of interwoven, almost silk-like threads, the pasta is traditionally broken into many small pieces into soup, but here is left unscathed in larger pieces for us to better admire its intricacy and skill that went into it. Vermicelli immediately came to mind when I slurped down the broth soaked "noodles". It looks much better than it tastes, but that's where the full-flavoured fish brodo comes in, infusing the pasta with all its goodness.

Taste: 4/5