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Homemade Malloreddus Recipe

Malloreddus, also known as "gnocchetti sardi" or "Sardinian gnocchi," are a type of pasta originating from the Italian island of Sardinia.When it comes to fresh, homemade pasta, each region of Italy has its own unique shapes and recipes. Today I'm going to show you how to make a really delicious Sardinian pasta.They are small, ridged pasta shells that are typically made from semolina flour, water, and sometimes saffron for color.

Prep Time
40 mins
Additional Time
30 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 270 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 300 g semolina flour 2 cups
  • 160 ml water ¾ cup, lukewarm
  • ½ teaspoon salt

Instructions

THE DOUGH
    Cup of Yum
  1. Pour the semolina into a large bowl. Make a well in the center. Next, dissolve the fine salt in warm water. Then, a little at a time, start pouring the warm water into the center of the flour.
  2. Start kneading with a fork. Then, as the dough thickens, knead by hand until the dough is soft and homogeneous.
  3. Form a loaf and let the dough rest at room temperature, wrapped in plastic wrap or a clean dish towel, for about 30 minutes.
THE SHAPE
  1. After the resting time, take the dough and place it on a floured pastry board. Using a tarot, divide the dough into small pieces.
  2. Using your hands, roll each piece of dough into long, thin ropes. Cut each rope into many small pieces about 1 cm (0.4 inch) thick.
  3. Take the special tool for making malloreddus by hand, flour it, and then pass all the pieces of dough through it. Press down with your thumb as you roll the piece of dough on the tool. This will give you the classic ridged shape with a hollow, which is the secret to making all kinds of sauces stick best! Place the malloreddus on a semolina-dusted tray and cover with a dish towel until ready to use.

Notes

  • NOTE #1: If the dough is too stiff, add a teaspoon of water. Or a teaspoon of semolina if the dough is too soft. The important thing is that the final dough is dry and firm and does not stick to your fingers.
  • NOTE #1: If the dough is too stiff, add a teaspoon of water. Or a teaspoon of semolina if the dough is too soft. The important thing is that the final dough is dry and firm and does not stick to your fingers.
  • NOTE #2: Remember that malloreddus are very small, no more than 2 cm (0.8 inch) long. So make very tiny pieces of dough. This aspect requires some patience and is the only difficulty in this recipe.
  • NOTE #2: Remember that malloreddus are very small, no more than 2 cm (0.8 inch) long. So make very tiny pieces of dough. This aspect requires some patience and is the only difficulty in this recipe.

Nutrition Information

Serving 100g Calories 270kcal (14%) Carbohydrates 55g (18%) Protein 10g (20%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.3g Monounsaturated Fat 0.1g Sodium 293mg (12%) Potassium 140mg (4%) Fiber 3g (12%) Calcium 14mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 270

% Daily Value*

Serving 100g
Calories 270kcal 14%
Carbohydrates 55g 18%
Protein 10g 20%
Fat 1g 2%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 0.1g 1%
Sodium 293mg 12%
Potassium 140mg 3%
Fiber 3g 12%
Calcium 14mg 1%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.