Sardinian Sunset Homemade Gnocchetti Sardi Malloreddus

Sardinian Sunset: Let's Make Homemade Gnocchetti Pasta (Malloreddus)!

Ever fancied a trip to Sardinia? Let's start with our stomachs! This recipe for Homemade Gnocchetti Pasta (Malloreddus) is like sunshine on a plate.

Also known as Gnocchetti Sardi with sausage ragu , it's proper Italian comfort food that's easier than you think.

What's the Buzz About This home-made Pasta ?

Malloreddus, or Italian dumplings , are a traditional Sardinian pasta recipe . These cute little shells hail from Sardinia. They're traditionally served with a rich tomato sauce or a hearty sausage ragu.

Making these Noodles And Dumplings might seem daunting. But trust me, it's totally doable at home. With just a few simple ingredients and a bit of patience, you can have fresh, authentic pasta in under an hour.

This recipe yields four servings and is a medium difficulty.

Why You'll Love Making home-made Pasta

Not only is it incredibly satisfying to make your own pasta, but this Semola pasta is also packed with goodness.

Made primarily from Durum wheat pasta recipe , it's a good source of complex carbs and fiber. Plus, it's a fantastic way to impress your mates with your Pasta making at home skills.

Imagine serving this up for a Sunday roast alternative. Proper fancy, innit?

Homemade pasta shapes Awaits: Ingredients You'll Need

So, ready to dive in? We'll start with gathering our ingredients.

Ingredients & Equipment for Homemade Gnocchetti Pasta (Malloreddus)

Ready to make some proper Sardinian pasta? Here's what you'll need. Don't worry, it's simpler than you think! I'll even share some cheeky shortcuts.

Main Ingredients

Here's the lowdown on what you'll need to make this home-made Pasta .

• Semola di Grano Duro (Durum Wheat Semolina Flour): You'll need 250g (approx. 2 cups) , plus extra. Quality semola makes all the difference! Look for a coarse texture. Trust me, it impacts the chew. Semola pasta is totally worth it.
• Warm Water: 125ml (½ cup) . Tap water is totally fine!
• Sea Salt: Just a pinch will do.

Seasoning Notes

Let's talk flavour! Keep it simple but impactful.

• Essential Spice: A pinch of sea salt in the dough is non-negotiable.
• Flavor Enhancers: Saffron threads are amazing for colour and flavour! Soak them in the water for 10 minutes before adding.
• Quick Substitution: No saffron? No worries! Leave it out. It's still delicious without it.

Equipment Needed

Right, let's see what you've got in the cupboards. We're aiming for minimalist here.

• Large Mixing Bowl: For mixing all the ingredients. Any bowl will do!
• Clean, Flat Work Surface: A wooden pastry board is ideal, but your kitchen counter will work perfectly fine.
• Gnocchi Board: If you're fancy! Or, grab a fork.
• Bench Scraper or Knife: Essential for dividing the dough.
• Large Pot: For boiling the Noodles And Dumplings .
• Slotted Spoon: For rescuing those cooked Malloreddus!

So there you have it. Everything you need to create delightful Italian dumplings , the Homemade pasta shapes that are Gnocchetti Sardi with sausage ragu are easier to make than you think.

And the best part is you're now learning a Sardinian pasta recipe at home. No fancy tools needed! Happy Pasta making at home ! Are you ready to make an easy Malloreddus recipe Sardinia using Durum wheat pasta recipe ? Let's get started!

From My Kitchen to Yours: Mastering Homemade Gnocchetti Pasta (Malloreddus)

Okay, mate, ever fancied making home-made Pasta that's a bit different? Forget the spaghetti. Let's talk about Malloreddus , those cute little ridged pasta shells from Sardinia.

It's Italian dumplings with a Sardinian twist! Honestly, it's easier than you think, and way more impressive than ready-made. This Sardinian pasta recipe will blow your mind.

Prep Steps: The Secret to Success

First things first: mise en place . Sounds fancy, right? It just means get your act together before you start. Measure out your 250g Semola and 125ml Warm Water .

Have a pinch of salt ready. Got a gnocchi board? Ace! If not, a fork will do the trick. Trust me, I've been there, improvising is half the fun!.

And for safety, don't wear dangly earrings when kneading, learned that the hard way!

Shaping Your Gnocchetti: step-by-step

1. Mix your Semola pasta and salt. Slowly add warm water. Mix until a shaggy dough forms.
2. Knead for 8- 10 minutes . Get those arm muscles working! You want a smooth, elastic dough.
3. Rest the dough for at least 30 minutes . Trust me, this is vital.
4. Divide the dough. Roll into thin ropes. Cut into little pieces.
5. Press each piece against your gnocchi board or fork. Roll away with your thumb. Hello ridges!
6. Boil salted water. Add your Homemade pasta shapes . Cook for 5- 7 minutes , until they float.
7. Drain. Reserve some pasta water. Toss with your fave sauce.

Pro Tips for Perfect Pasta

Don't overwork the dough. Tough Noodles And Dumplings is sad times. If your dough is drying out as you shape, cover it with a damp cloth.

My nan's trick! A common mistake is not salting the water enough. Be generous. make-ahead? You can shape these bad boys in the morning.

Then cook them just before dinner.

Honestly, I make Gnocchetti Sardi with sausage ragu because it’s my ultimate comfort food. It's my Pasta making at home happy place.

Using Durum wheat pasta recipe makes all the difference! Give this Malloreddus recipe Sardinia a whirl, and let me know what you think!

Recipe Notes

Alright, let's dive into some extra bits about making Homemade Gnocchetti Pasta (Malloreddus) . This isn't just another home-made Pasta recipe, you know? It's an experience! These Italian dumplings are something special, and I've got a few tips to make it even better.

Serving Like a Pro

Fancy a bit of a show? Arrange your Homemade Gnocchetti Pasta (Malloreddus) in a swirl on a plate. Drizzle with your sauce of choice.

Garnish with fresh basil. I love to add a sprinkle of Pecorino Sardo cheese. It just elevates the whole thing! As a side, think roasted Mediterranean veg.

And to drink? A chilled glass of Sardinian Vermentino. Honestly, you'll feel like you are on vacation!

Storing Your Stash

Got leftovers? No worries! Pop your cooked Homemade Gnocchetti Pasta (Malloreddus) in the fridge. They'll be good for about 3 days.

Make sure they are in an airtight container. To reheat, just toss them in a pan with your sauce. Or microwave them.

If you are thinking long term, you can freeze the uncooked pasta. Lay them out on a tray, freeze them solid, then bag them.

Cook straight from frozen. Just add a minute or two to the cooking time.

Twists and Turns

Want to mix things up? Try adding a pinch of saffron to the dough. That adds a beautiful colour. Talking of which, remember that the core idea here is making Homemade pasta shapes .

So don't be afraid to experiment with sizes, thicknesses and the degree to which you impress ridges on the surface! For a vegetarian option, skip the sausage in your ragu.

Load it up with roasted veggies. If you are thinking of other dietary adaptations, then consider your sauces first. Then think of the other ingredients.

Maybe some gluten-free flour?

Nutrition Nuggets

Ok, so Homemade Gnocchetti Pasta (Malloreddus) aren't exactly a health food. But they're not terrible either! Made with Semola pasta , they have some fibre.

That keeps you feeling full. Plus, they are a good source of energy. Carbs, baby! Just be mindful of your sauce.

It can dramatically impact the nutritional value. If you're making Gnocchetti Sardi with sausage ragu ? That's delicious but high in fat! For something lighter, think tomato sauce and veggies.

So, there you have it! Everything you need to make amazing Homemade Gnocchetti Pasta (Malloreddus) . Seriously, give this Sardinian pasta recipe a try.

You might just surprise yourself! Making Pasta making at home really is not as difficult as you think! Remember to have fun with it.