pillus

{{Short description|Type of pasta}}

{{Distinguish|Pilus}}

{{Italics title}}

{{Infobox food

| name = Pillus

| image =

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| country = Italy

| region = Sardinia

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| type = Pasta

| served =

| main_ingredient = Flour, eggs

| variations =

| no_recipes = true

}}

Pillus is a type of pasta originating in the Sardinia island, particularly around Oristano.Alessandro Molinari Pradelli, La cucina sarda, Newton Compton Editori, 2012 {{ISBN|8854146161}}. 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.Tino Rozzo, Cucina Del Paradiso: The Sardinia Kitchen, p. 30, Xlibris Corporation, 2009 {{ISBN|1441576746}}. 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.Oretta Zanini De Vita, Encyclopedia of Pasta, University of California Press, pp. 211-21, 2009 {{ISBN|0520944712}}. Another variant of this sort from Giba is flavoured with fennel.Cristina Ortolani, L'Italia della pasta, p. 134, Touring Editore, 2003 {{ISBN|883652933X}}.