For centuries, malloreddus was made by hand; this was the only way to get its distinctive ridges. Balls of dough were pressed with the thumb and then rolled on a special tool called a ciurili to form the characteristic grooves.
This pasta goes by a few different names. It's typically known as Maccarrones de Puntzu because of its appearance of little fists but is also known as "little bulls" in one of Sardinia's many dialects. Elsehwere in Italy malloreddus is called gnocchetti sardi.
If you're looking for an easy way to introduce a little taste of Sardinia into your kitchen, or you're looking for a quick substitute to any other dried pasta, the malloreddus is your noodle. Its unique ridges will hold the flavors of your favorite sauce in every bite. The malloreddusis also a dense pasta that is more durable than others. It will retain its integrity when used on a buffet or in pasta salads.
A trademark of traditional Sardinian primi piatti, the Malloreddus Sardi is a staple in the Sardinian kitchen. Durum wheat semolina teardrop-shaped pasta with distinctive ridges were originally made by hand, rolling and pressing on irregular surfaces and is typically served with a hearty tomato and lamb, beef, or sausage meat sauce.
Efisio recommends trying the malloreddus sardi served simply with extra virgin olive oil and grated bottarga.
Our malloreddus comes in 1 lb bags.