Malloreddus is the national pasta dish of Sardinia and the big cousin to fregola, another traditional pasta. The term malloreddu comes from the Latin mallolus and means “morsel” or little bits of pasta dough that are hand-rolled on a round reed basket to make the characteristic shape and lines in the dough. There are many variations of this pasta, which can be found in Italian specialty stores, but we think it’s best when freshly made!
Malloreddus
Ingredients
400g Semolina Flour
200 ML Warm Water
2 pinches of Saffron
1 pinch of Salt
Directions
1. Place two pinches of saffron threads in warm water and let it sit for 10 minutes until vibrant yellow
2. Strain the saffron threads from the water
3. Make a well with the semolina flour and add a pinch of salt
4. Slowly add the water and begin to swirl the water into the semolina with your hands
5. Continue to bring all the saffron water and semolina together with your hands and a bench scraper
6. When all the ingredients are coming together start to fold and knead the dough until it full comes together for about 20 minutes
7. Allow the dough to rest by placing the dough ball in a bowl and covering it with platic wrap and a cloth, set aside to rest for 1 hour
8. When the dough has rested, cut off a piece of dough with a bench scraper, 1-1.5 inches thick
9. Roll out the dough with the palm of your hands until a skinny line of dough forms
10. Cut small even pieces of the dough with a bench scraper
11. Use a ridger paddle to press down the dough with your thumb until the malloreddus is formed
12. Cook in boiling salted water until cooked through. Serve with a sausage & pecorino ragu, alla campidanese
Download a printable version of the recipe here!
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