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.
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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14 pensieri su “Sardinian Malloreddus – Buon appetito! 😋🍝🇮🇹”
You and this scrumptious pasta again…I attempted to cut carbs out of my diet years ago, but you are making me rethink that strategy. Maybe I should simply add more red wine? Cheers!
Why you need to cut carbs? YOu’re a beautiful lady the way you are. I don’t like skinny women! xx
I spent long summers in Italy, feasting on the great Italian cuisine. Never heard of this type of pasta but I’m intrigued, even though I, too, am trying to go easy on the carbs…
Thanks for sharing. :-)
I know my friend! I wonder how many awesome stories you have to tell me about Italy!
Maybe you don’t know this type of pasta because you’ve never been to Sardinia? You know, as an island Sardinian don’t feel they belong 100% to Italy, they’re very proud and jealous of their traditions!
A yummy looking plate of pasta. You got me hungry.
Cheers Susanne! I promise that when you’ll come and visit me in Tursenia I’ll be able to cook a dish of pasta just like that! :)
“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.” – oh yeah – and def shoot a pic of it to anybody’ll look at it :) Very tasty post, thank you :)
You’re welcome my friend! Glad you liked it :)
Waiting for your culinary creations soon on your blog! You know cozy mysteries and kitchen go hand in hand ;)
This post made me hungry and I don’t have anything for dinner.
One day I will be able to teach you how to cook a meal in 30 minutes. But first, I need to learn from my friend Giulia myself. I don’t know who she does it, she’s magical in the kitchen.
Thanks for stopping by, Donna :)
You had me at “pasta’. Nice!
I bet he got you! I had the pleasure of eating this pasta type many times and it’s one of the best pasta type I’ve ever eaten, both in shape and consistency!
I do several kinds of italian pasta on a weekly basis. My secrets come down to using a blend of onions, mushrooms, and green onions, and I’ve found you have to cut down the acidity of the tomato with cream. Either condensed milk or my favorite is cream cheese. Both will add a rich boost of flavor and take the edge off that tomato acidic tang that tends to be too much sometimes. :)
I hear you Travis! Here I found out that Italians never put cream into their ‘sugo’. To ease the acidity of the tomato they use a bit of sugar! Weird isn’t it?