This pasta is unique to one small town in Sardinia called Usini. Twirly andarinos is a tricky pasta shape to make and they are always served with a meat sauce. Francesca shares her recipe.
For the pasta: 500g semola rimacinata, 225ml water (just under 50% hydration, increase to 250ml if necessary), a pinch of salt
For the meat sauce: one onion, 250g stewing pork, 250g casserole beef, ground mixed spices (nutmeg, clove, anise or fennel, coriander), 3 bay leaves, 500ml passata, water as needed, salt and pepper.
