Malloreddus alla Campidanese
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
1 hr
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Total Time
2 hrs 30 mins
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Servings
6 people
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Calories
506 kcal
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Course
Main Course
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Cuisine
Italian
Malloreddus alla Campidanese
Description
This recipe begins with making the Malloreddus pasta dough by combining durum semolina flour with warm water infused with crushed saffron, olive oil, and salt. The dough is kneaded, rested, then rolled and cut into small gnocchetti shapes by rolling pieces off a surface such as a gnocchi board or fork tines, creating their characteristic grooves.
The ragu is prepared by cooking sweet Italian sausage with olive oil, onion, tomato paste, additional saffron, rosemary, canned whole peeled tomatoes, and optional basil. This slow-cooked sauce develops rich flavors, enhanced by the aromatic saffron and fresh herbs.
When cooked al dente, the saffron pasta pairs well with the meaty ragu. Grated pecorino cheese finishes the dish, adding a sharp, salty contrast that rounds out the meal traditionally enjoyed in Sardinia.
Ingredients
PASTA
- 2 cups durum semolina about 300 grams
- 3/4 cup water about 150 grams, warm
- salt a pinch
- 2 teaspoons olive oil
- 1/2 teaspoon saffron crushed threads
RAGU
- 1 pound Italian sausage broken up, sweet
- 1 tablespoon olive oil
- 1 onion chopped, large
- 1 tablespoon tomato paste
- 1/2 teaspoon saffron crushed threads
- 1 tablespoon rosemary chopped
- 1 ounce whole peeled tomatoes canned
- 3 tablespoons basil optional, torn-up
- pecorino cheese grated
Instructions
MALLOREDDUS
- Start with the pasta. Crumble the saffron in the warm water and let it bloom a few minutes. Mix the flour and salt together in a large bowl. Drizzle the olive oil over this. Pour in the water, making sure you get as many little saffron bits into the dough as possible.
- Knead the dough for 5 minutes, then wrap tightly in plastic wrap. Let this sit on the counter for 1 hour. Or, if you vacuum seal your dough, you can proceed immediately.
- Cut the dough into 8 equal pieces. Keep the pieces you aren't using under the plastic. Roll a piece into a snake about 1/2 inch thick, or a little less. Cut off bits of dough about the size of your thumbnail. Using your thumb, roll each bit off a gnocchi board or off the tines of a fork. Set each dumpling on a baking sheet dusted with more semolina. Repeat with the rest of the dough.
RAGU
- After you knead the dough and are letting it rest, you can get the ragu started. Put the sausage and olive oil in a large pan and set it over medium-high heat. Brown the sausage, breaking it up into bits as you go.
- Add the onion to the pan and cook the until it softens. Mix in the tomato paste, and, when it is incorporated, add the saffron, bay leaf, rosemary. Take each whole, peeled tomato and tear it up over the pan, letting all the juices fall into the pan. Do this with the whole can, then pour in the remaining contents of the can. Rinse the can with a little water and pour that in, too. Let this simmer uncovered while you make the pasta. Stir it occasionally.
- When the pasta is done, get a large pot of water boiling. Add enough salt to make the water taste salty. Boil the pasta until it floats, then for 1 minute more.
- To serve, put a little of the sauce in a big bowl and add all the pasta. Toss to combine. Serve with a little more sauce on top, garnished with grated cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 44g | 15% |
| Protein | 18g | 36% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 575mg | 24% |
| Potassium | 349mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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