Description
Experience the authentic taste of Sardinia with this delightful Malloreddus Recipe (Gnocchetti Sardi). This hand-formed pasta, known for its unique ridged shape, is not only fun to make but also incredibly versatile. Paired with a rich tomato butter sauce inspired by Marcella Hazan, this dish delivers comfort and flavor that will impress family and friends alike. Perfect for any occasion, whether as a main course or a side dish, this recipe invites you to savor the essence of Italian cuisine in your own kitchen.
Ingredients
Scale
- 318 grams semola rimacinata flour
- 160 grams water
- 1/4 teaspoon saffron threads
- 3/4 teaspoon kosher salt
- 1 1/4 teaspoons extra-virgin olive oil
- 28 oz canned whole peeled tomatoes
- 5 tablespoons unsalted butter
- 1 onion (halved)
- Fresh basil or parsley (optional)
- Parmigiano-Reggiano cheese (for garnish)
Instructions
- Prepare the dough by steeping saffron in water and mixing it with flour and salt.
- Knead until smooth and elastic, then shape into small pieces.
- Roll each piece into ropes and cut them into small pieces; use a fork to create ridges.
- Boil in salted water until they float (3-5 minutes) and drain.
- Make the sauce by sautéing onions in butter, adding crushed tomatoes, and simmering.
- Combine cooked malloreddus with the sauce and serve with olive oil and cheese.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup cooked malloreddus with sauce (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg