Malloreddus
Malloreddus are small, ridged, shell-shaped pasta from Sardinia, formed by pressing and flicking dough against a gnocchi board or fork tines to create a curled shape with an indentation on one side and a ridged surface on the other. They are sometimes tinted golden with saffron.
History & Tradition
Malloreddus are the most iconic pasta of Sardinia, sometimes called gnocchetti sardi on the Italian mainland. The name is thought to derive from the Latin mallolus, meaning a morsel or small lump. Traditionally, malloreddus are tinted golden with saffron, one of Sardinia's prized products. They are paired with tomato sauce, lamb ragu, or beef ragu, and are a staple of Sardinian feast-day cooking. The ridged surface, created by pressing the dough against a special board or fork tines, is essential for catching and holding the rich sauces they are served with.
Dough
How to Make
- Combine semolina flour with warm water (and optionally a pinch of saffron dissolved in the water) and knead until a firm, smooth dough forms.
- Cover the dough and let it rest for 30 minutes.
- Cut off a chunk of dough about the width of two fingers and cover the rest with plastic wrap.
- Roll the chunk in semolina to lightly coat, then use your hands to roll it into a log about 1/4 inch in diameter.
- Cut the log into 1/2-inch pieces.
- With the side of your thumb, gently push each piece against a gnocchi board or the back of the tines of a fork, rolling and flicking the dough to make a curled shape with an indentation on one side and a ridged surface on the other.
- Place the malloreddus on parchment-lined baking sheets dusted with semolina, making sure they do not touch.
- Bring salted water to a simmer, add the malloreddus, and cook until they float to the surface, 1 to 3 minutes, then simmer for 1 to 2 minutes more until slightly al dente.