Arra Malloreddus
Fresh malloreddus, the small ridged Sardinian pasta, by the Arra workshop in Lanusei, including a three-colour version with spinach, carrot and saffron.
Arra Malloreddus are the fresh malloreddus of the Arra workshop (I Sapori d'Ogliastra) in Lanusei, Sardinia. Malloreddus are one of the best-known Sardinian pasta shapes: small ridged "shells" or "boats" 1.5–3 cm long, traditionally made from durum wheat semolina and water, sometimes with saffron.
On its "About us" page the company says it makes malloreddus, "today also in the three-colour version with spinach, carrots and saffron". The line therefore includes plain malloreddus and coloured ones in which part of the dough is tinted with vegetables and saffron. The website gives no detailed ingredients, weights or cooking times, so none are stated here.
Like the rest of Arra's range, the malloreddus are sold fresh in clear trays. Their ridged surface and hollow inside hold thick sauces well. In Sardinia malloreddus are often cooked with tomato sauce and sausage (alla campidanese) and topped with grated sheep's cheese.
The line belongs to fresh pasta without filling and complements Arra's PGI culurgiones, ravioli and potato gnocchi.
Facts
| Raw material | Fresh pasta dough; three-colour version with spinach, carrot and saffron |
|---|---|
| Main use | Sardinian dishes with thick sauces |
How it connects to Pasta
Arra Malloreddus → kind of → Fresh pasta → kind of → 🍝 Pasta
Links
- Part of
- Arra, Fresh pasta
- Similar and different
- Malloreddus
Frequently asked questions
Which malloreddus does Arra make?
Fresh malloreddus, including a three-colour version with spinach, carrot and saffron.
What are malloreddus served with?
Most often a thick tomato sauce, for example with sausage (alla campidanese), and grated sheep's cheese.
Similar
Arra Gnocchi di patate · Arra Ravioli · Arra Culurgionis d'Ogliastra IGP · Gallo Ñoquis frescos · Saint Jean Crozets et tagliatelles · ALB-GOLD Frischteigwaren