Malloreddus

Malloreddus

Traditional Food Sardinia - Italy


Malloreddus are a short dry pasta made from durum wheat semolina, water and possibly with the addition of pure saffron, elongated rod-blank with the back parallel terrain is hilly.

Description of the methods of processing, storage and aging
- Pasta: the mixture of semolina flour, salt and saffron if you worked until dough is no roughness, which is to form a thin stick, cut into small touches that made roll the bottom of a basket , take the form of elongated rod blank with the back parallel terrain is hilly (striped).
In the tradition of malloreddus the mixture was flavored with saffron.
Today we are on the market in two versions: with tomato sauce and the spinach.

The Sardinian durum wheat pasta has always produced quality: Benedetto Croce in the notes to the text of the '500 Neapolitan Pentamerone explains in Campania and Naples in particular was called the pasta dough of Cagliari.