Malloreddus Pasta, Gnocchetti Sardi

Other Names:

Gnocchetti Sardi

Region: Sardinia

Made with: Semolina Flour

About:

Malloreddus, also known as Gnocchetti Sardi, Malloreddus is typically made with durum wheat semolina flour, giving it a slightly chewy texture, and is a staple of Sardinian cuisine. The ridges on Malloreddus help to trap sauce and add to its visual appeal. The small size of Malloreddus makes it a good choice for both light and hearty sauces. Malloreddus are smaller that Cavatelli but have the same basic shape.

Malloreddus is one of the oldest pasta shapes in Sardinia, with roots tracing back centuries. Some believe it originated during the Bronze Age, making it one of the oldest pasta shapes in the Mediterranean region [The Pasta Project]. Traditionally, Sardinian women would hand-roll the dough on a special reed basket called a “ciuliri” to create the distinctive ridged shape [The Pasta Project]. Today, many use a grooved wooden board for this process.

The name “malloreddus” likely comes from the Sardinian word “malloru,” meaning “bull” or “calf,” as the pasta shape was thought to resemble small calves.
Malloreddus is a popular dish for celebrations and special occasions in Sardinia, including holidays, festivals, and weddings [The Pasta Project].

Malloreddus is a small, cupped shape with ridges, making it perfect for capturing and holding onto sauces.The most famous way to serve Malloreddus is “alla Campidanese,” a hearty ragu with sausage, tomato, and saffron [TasteAtlas].

Malloreddus also pairs well with: Creamy sauces with mushrooms or vegetables Simple sauces with just olive oil, garlic, and herbs, Malloreddus can also be baked in casseroles with cheese and vegetables.If you’re looking to try a traditional Sardinian pasta, Malloreddus is a great choice! Its unique shape and ability to hold sauces make it a delicious and versatile option for a variety of dishes.
Malloreddus, also known as Gnocchetti Sardi, is a small, ridged pasta shape that’s a staple of Sardinian cuisine.

History:
Malloreddus is one of the oldest pasta shapes in Sardinia, with roots tracing back. Some believe it originated during the Bronze Age, making it one of the oldest pasta shapes in the Mediterranean region [The Pasta Project].
Traditionally, Sardinian women would hand-roll the dough on a special reed basket called a “ciuliri” to create the distinctive ridged shape [The Pasta Project]. Today, many use a grooved wooden board for this process.
The name “malloreddus” likely comes from the Sardinian word “malloru,” meaning “bull” or “calf,” as the pasta shape was thought to resemble small calves [TasteAtlas].
Malloreddus is a popular dish for celebrations and special occasions in Sardinia, including holidays, festivals, and weddings [The Pasta Project].

A versatile Pasta: Malloreddus is a small, cupped shape with ridges, making it perfect for capturing and holding onto sauces
Classic Pairing: The most famous way to serve Malloreddus is “alla Campidanese,” a hearty ragu with sausage, tomato, and saffron [TasteAtlas].
Other Sauces: Malloreddus also pairs well with:
Baked Dishes: Malloreddus can also be baked in casseroles with cheese and vegetables.

Characteristics:
Malloreddus is typically made with durum wheat semolina flour, giving it a slightly chewy texture.
The small size of Malloreddus makes it a good choice for both light and hearty sauces.

If you’re looking to try a traditional Sardinian pasta, Malloreddus is a great choice! Its unique shape and ability to hold sauces make it a delicious and versatile option for a variety of dishes.

Photo Credit: Bill Rubino