sardinian malloreddus, italian food, pasta

Sardinian Malloreddus – Buon appetito! 😋🍝🇮🇹

Never tried any food from beautiful Sardinia? Here are Sardinian Malloreddus!
Buon appetito! 😋🍝🇮🇹

And yes, what you can see in the background is the legendary pane carasau, something pretty similar to a super skinny Greek pitta, but different in taste and realisation.

The glorious dish of pasta pictured is the Sardinian Malloreddus with tomato sauce sugo and a sprinkle of basil and Sardinian Pecorino.

Malloreddus are a particular type of pasta which need a lot of manual skills to be crafted. I saw an old lady making Sardinian Malloreddus when I went visiting the isle, and I was amazed by her expertise! She just took a tiny chunk of dough, placed it onto a sort of wooden tray and BOOM, one Malloreddus was done. She made that at the speed of light, hence she managed to deliver a whole kg of Malloreddus in less than 45 minutes. Absolutely killing it!

The taste and the consistence of Sardinian Malloreddus are different from the ‘regular’ Italian pasta – or maccheroni. The type you can buy at the shops, let’s say.
Sardinian Malloreddus are thicker and softer. When you taste it, you can feel their deep consistency in your mouth, they melt into your mouth and that’s such a good feeling. Moreover, they tend to be quite rough on the surface, so the sugo sticks pretty well on them.

sardinian malloreddus, italian food, italian pasta, italian first course, traditional pasta

How to cook Sardinian Malloreddus according to me

You can cook Sardinian Malloreddus (well Giulia can, you know I can’t!😰) as a normal pasta: put some water to boil, add a bit of salt once it’s boiling, pour the pasta and let it cook for a number of minutes, depending on the thickness of the pasta, but it should be between 6 and 8 minutes averagely… always try a Malloreddus out before drain the whole pot! I like them to be al dente, meaning not too soft.

Then, let your favourite neighbour cook an awesome sugo to pour onto your Sardinian Malloreddus. You can top the pasta with some basil taken from your other neighbour’s (Fortarrigo) garden + some Sardinian Pecorino (to not confuse with Roman Pecorino… yeah, Italy is plenty of Pecorino cheese’s types apparently).

Complement everything with a glass of good red wine and shoot a photo for your Instagram account, so that your British friends can get really jealous of you.
And that’s it!

Have you ever tasted Sardinian Malloreddus? What’s your favorite Italian pasta?

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