Homemade Malloreddus (Gnocchetti Sardi)

Name: Homemade Malloreddus (Gnocchetti Sardi)
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 Servings
Ingredients: 1 cup (240 milliliters) water; 1/2-1 teaspoon saffron threads; 1/2 teaspoon salt; 2 1/2 cups (335 grams) fine semolina flour

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Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings
4 Servings
Course
Main Course
Cuisine
Italian

Homemade Malloreddus (Gnocchetti Sardi)

Iris Warren

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A recipe for Homemade Malloreddus (Gnocchetti Sardi)! This fun pasta from Sardinia comes together with simply semolina flour, water, and optionally saffron.

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Ingredients

Servings

1 cup (240 milliliters) water
1/2-1 teaspoon saffron threads optional
1/2 teaspoon salt
2 1/2 cups (335 grams) fine semolina flour Semola di Grano Duro, plus more for dusting

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Instructions

Place the 1 cup (240 milliliters) water in a small saucepan and bring to a boil.
Immediately remove from heat and stir in the saffron threads (optional, 1/2 teaspoon for a light color, 1 teaspoon for a more vibrant yellow) and salt. Set aside for 10 minutes.
Place the semolina flour on a work surface, making a well in the center.
Strain the water through a fine-mesh strainer, pressing out as much liquid from the saffron as possible. Discard the saffron.
Slowly pour about 3/4 of the water into the center of the semolina and use a fork to start to blend the liquid and form a dough. Slowly add the remaining water, as needed.
Use your hands to knead the dough until soft and smooth. Cover with a towel or plastic and rest at room temperature for 30 minutes to an hour.
Divide the dough into 4 equal pieces.
Dust a large baking sheet with semolina.
Place one portion of dough on the work surface and cover the remaining pieces with a towel or plastic.
Roll the section of dough into a long rope about 1/2 inch (1.25 centimeters) thick. Add semolina to dust the area only as needed to prevent sticking.
Use a sharp knife or dough scraper to cut the rope into 1/2 inch (1.25 centimeter) pieces. Toss lightly in semolina.
Place a cut piece of dough on a semolina-dusted gnocchi board. Use your thumb to roll the piece away from you and against the grooves on the board or along the tines of a fork. This should create a curled pasta with ridges along the outer side.
Transfer the formed piece of dough to the semolina-dusted baking sheet and repeat with the remaining pieces and the remaining portions of dough. Dust with more semolina as needed and keep the formed pieces from touching on the baking sheet.
Bring a large pot of salted water to a boil.
Reduce to a simmer and add the Malloreddus in batches, taking care to not overcrowd.
Simmer the pasta until they rise to the top and are tender, about 5 minutes.
Remove the pieces with a slotted spoon and serve immediately tossed in the desired sauce.