Home made Gnocchetti Sardi: Sardinian Malloreddus

In a previous post, I showed how to make the Sausage and Tomato Sauce alla Campidanese to accompany with Gnocchetti Sardi or Malloreddus Sardus.

Here is how to make the actual pasta Gnocchetti Sardi or Malloreddus at home. For this recipe, you will need a wooden gnocchi board: here in the U.K I found mine in Dunelm for only £3 but you could look online and get the one of your choice with another design rather than stripes. I go for the classic Sardinian shape with stripes.

Sardinian Gnocchetti or Malloreddus

Ingredients 4-5 servings

• Semolina flour, 500 g

• Water, lukewarm, 200 g

• Salt, 5-8 g

• Extra virgin olive oil, 1 tbsp

Method

1. In a large mixing bowl, combine the semolina flour and a pinch of salt.

2. Slowly add the water to the mixture until a dough is formed.

3. Knead the dough for about 5-10 minutes until it is smooth and elastic.

4. Cover the dough with a damp cloth and let it rest for about 30 minutes.

5. Take small pieces of dough and roll them into 15cm long ropes and about 1,5cm thick.

6. Cut the ropes into small pieces, about 1cm each.

7. Using a wooden gnocchi board or a fork or a sushy mat, press and roll each piece of pasta to create the characteristic shape of Gnocchetti Sardi small sea shell (see video)

8. Place the shaped pasta on a baking sheet covered with some of dried semolina.

9. Once you finished shaping the Gnocchetti, cover them with a clean kitchen towel and let to rest and dry for about half a day.

10. To cook the Gnocchetti Sardi, bring a large pot of salted water to a boil (10g of salt every litre of water)

11. Add the gnocchetti and cook for about 5 minutes.

12. Drain the pasta and toss with your sausage tomato sauce (see my recipe) or any other sauce of your choice.

13. Enjoy your homemade Sardinian Gnocchetti Malloreddus pasta and remember that you can store them in the fridge for up to 2 days or in the freezer for up to 30 days in an airtight container.

Sardinian Gnocchetti or Malloreddus