Ingredients:

  • 250g Semola di Grano Duro (Durum Wheat Semolina Flour), plus extra for dusting
  • 125ml Warm Water, plus more if needed
  • Pinch of Sea Salt
  • Saffron Thread (Optional for Colour and Flavour)

Instructions:

  1. Combine semola flour and salt in a large bowl. Gradually add warm water, mixing with your hands until a shaggy dough forms. If using Saffron, soak it in the water for 10 minutes to infuse flavour and colour.
  2. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. It should be firm but pliable. Add more water sparingly if the dough is too dry.
  3. Wrap the dough tightly in cling film (or place it in a zip-top bag) and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to shape.
  4. Divide the dough into smaller portions. Roll each portion into a long, thin rope (about ½ inch thick). Cut the rope into small pieces (about ½ inch long).
  5. Press each piece of dough against a gnocchi board or the tines of a fork, using your thumb to roll it away from you, creating a ridged shell shape. The ridges are what make it special!
  6. Bring a large pot of salted water to a rolling boil. Add the gnocchetti sardi and cook for 5-7 minutes, or until they float to the surface and are cooked through but still al dente.
  7. Drain the gnocchetti sardi using a slotted spoon, reserving about ½ cup of pasta water. Toss with your favorite sauce and serve immediately.