Malloreddus
Also known as: gnocchetti sardi, Sardinian gnocchi
Short Sardinian pasta of durum wheat semolina and water, optionally with saffron, shaped as small ridged hollow rods; a typical product of the Campidano.
Malloreddus are a short dry pasta made from durum wheat semolina and water, optionally with pure saffron, in the shape of a small hollow rod with parallel ridges on the back. The regional register of traditional products lists them for the whole of Sardinia and calls them typical of the Campidano area.
According to the register, the dough is worked smooth, shaped into a thin stick and cut into small pieces, which are rolled on the bottom of a basket to take their ridged shape. The pasta is then dried in rotary ovens. Sardegna Turismo describes the pieces as pressed with the thumb on a wicker basket.
Traditionally the dough was flavoured with saffron; today tomato and spinach versions are also sold.
The best-known dressing, according to Sardegna Turismo, is alla campidanese, a sausage meat sauce; other dressings it names are melted pecorino and, for the barley version, grated ricotta.
Facts
| Raw material | Durum wheat semolina and water, optionally saffron |
|---|---|
| Region | Sardinia (typical of the Campidano) |
| Main use | Alla campidanese (sausage sauce), melted pecorino |
What it includes
- Benedetto Cavalieri Gnocchi Sardi n.18
- Di Martino Gnocchi Sardi
- Granoro Dedicato Gnocchetti Rigati Integrale n.51
- Granoro Dedicato Gnocchetti Rigati n.51
- Granoro Gnocchetti Sardi Bio Integrale n.51
- La Molisana Gnocchetti sardi n.27
- Liguori Gnocchi Sardi
- Pastificio dei Campi Gnocchi sardi di Gragnano
- Rustichella d'Abruzzo Gnocchetti
- Setaro Gnocchi Sardi
- Verrigni Gnocchetti Sardo-Abruzzesi
How it connects to Pasta
Malloreddus → related → 🧀 Pecorino ← related ← 🍝 Pasta
Links
- Used in
- 🍅 Malloreddus alla campidanese
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Fresh pasta, Dry durum wheat pasta
- Similar and different
- Cavatelli, Arra Malloreddus, Conchiglie, Capunti, Gnocchi
- In other topics
- 🧀 Pecorino
Frequently asked questions
What are malloreddus?
A short dry Sardinian pasta of durum wheat semolina and water, optionally with saffron, shaped as small ridged hollow rods.
How are malloreddus shaped?
Small pieces of dough are rolled on the bottom of a basket (Sardegna Turismo: pressed with the thumb on a wicker basket) to form the ridges.
What are malloreddus served with?
The best-known dressing is alla campidanese, a sausage meat sauce; melted pecorino is also named.
Recipes
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🍅 Malloreddus alla campidanese — A Sardinian first course from the Campidano plain: ridged malloreddus with a tomato sauce of fresh sausage and saffron, topped with grated aged pecorino.
- Cavatelli — Small elongated pasta with a hollow, shaped by hand from re-milled durum wheat semolina and water; listed among Italy's traditional food products.
- 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.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Sources
- Scheda identificativa dei prodotti tradizionali della Regione Sardegna — Malloreddus (art. 8 D.Lgs. 173/98, art. 2 D.M. 350/99), Regione Autonoma della Sardegna
- Homemade, like in the past — Sardegna Turismo (Regione Sardegna)