The malloreddus, also known as Sardinian gnocchi, are a type of pasta made with semolina and water, characterized by their simplicity in preparation.
Among the various variations of fresh Italian pasta are also cavatelli, Pugliese strascinati, and capunti. Although they share similarities in shape and consistency, each has its own regional peculiarities. Accompanied by sauces that blend perfectly with their surface, these dishes are appreciated for their ability to capture the flavors of the condiments, representing an excellence of Italian cuisine.
Ingredients
Pasta dough:
- 400g/14oz of durum wheat semolina
- About 200g/7oz of lukewarm water
For the tomato and basil sauce:
- 400g/14oz of canned peeled tomatoes
- Whole fresh basil leaves
- 1 whole garlic clove
- 2 tablespoons of olive oil
- Fresh basil
Other ingredients:
- Salt to taste
- Parmigiano Reggiano (optional)
Instructions
Preparation of fresh pasta:
- Pour the durum wheat semolina into a large bowl and make a well in the center.
- Gradually add lukewarm water, mixing with a fork or with your hands, until you get a homogeneous and elastic dough. You may need to add a little more water or semolina, depending on the consistency.
- Work the dough on a lightly floured surface for about 10-15 minutes, until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- After the resting time, divide the dough into equal pieces.
- Shape each piece of dough into a long sausage, lightly working it on the work surface.
- Cut each sausage into small pieces of uniform size, about 1-2 cm in length.
- Use a ‘tarocco’ or a spatula pasta cutter to shape the malloreddus, gently pressing and sliding along the piece of dough to create the characteristic groove on the back.
Preparation of tomato and basil sauce:
- Heat the olive oil in a pan over medium heat. Add the whole garlic clove and let it lightly brown to flavor the oil.
- Add the whole canned peeled tomatoes to the pan, crushing them slightly with a fork.
- Cook over medium-low heat for about 15-20 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Remove the garlic clove before serving and add the basil leaves.
Preparation and serving of malloreddus:
- Bring a large pot of salted water to a boil. When the water reaches a boil, cook the malloreddus for about 2-3 minutes, until they float to the surface.
- Drain them gently using a slotted spoon and transfer them directly to the pan with the prepared tomato and basil sauce.
- Toss the malloreddus in the sauce for a few minutes over medium-low heat, allowing them to absorb the flavors of the sauce.
- If desired, garnish with a sprinkle of grated Parmesan cheese.
- Serve the malloreddus hot and enjoy your delicious dish of fresh pasta topped with tomato and basil sauce!
Enjoy your meal!