A recipe for Homemade Malloreddus (Gnocchetti Sardi)! This fun pasta from Sardinia comes together with simply semolina flour, water, and optionally saffron.
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Also known as Gnocchetti Sardi or Sardinian little gnocchi, Malloreddus is a semolina-based pasta hand-rolled on a basket or board to create a curled shape with distinct ridges across the outside.
Due to the fine semolina flour, this dough requires no eggs and is naturally vegan. It is also a great option for beginners since all you need is a knife and a board (or the tines of a fork in a pinch). No rolling pin, pasta machine, or fancy shaping required.
The result is a versatile pasta with a sturdy texture and firm bite perfect for pairing with a variety of sauces.
Notable Ingredients
Fine semolina flour (Semola di Grano Duro) is a finely-ground durum wheat flour high in protein and gluten.
It can be located in the specialty flour section of many larger grocery stores and markets with Italian ingredients such as Eataly in Los Angeles and Wegmans/Caffe Bottega Italiana in Northern Virginia.
To create a vibrant yellow color without the use of eggs, you can optionally soak saffron threads in hot water, then strain before kneading into the flour.
For a lighter color, go with 1/2 teaspoon saffron soaked in the hot water for about 10 minutes. Increase the amount to 1 teaspoon for a more vibrant shade.
Shaping the Malloreddus
Traditionally, Sardinian gnocchetti get their ridges by rolling against a reed basket called a Su Cibiru (su ciùiri, su sadazzu).
I do not have one, so I formed the shapes with the straight ridges on a gnocchi board. The tines of a fork will also work.
Roll a portion of the dough into a rope about 1/2 inch (1.25 centimeters) thick. Cut this rope with a sharp knife or dough scraper into individual 1/2 inch (1.25 centimeter) pieces.
Use your thumb to roll a piece away from you on the semolina-dusted board or fork until it is curled with the ridges across the outside.
Repeat with the remaining pieces of dough, adding more semolina to the board as needed to prevent sticking.
Arrange the formed Malloreddus on a semolina-dusted baking sheet while working through the rest of the dough. Do not let the pieces touch or they may stick together.
Malloreddus Serving Ideas
With its sturdiness and deep grooves, this pasta pairs well with a variety of sauces and is especially perfect for holding up to a thicker meat (lamb or beef) sauce.
When I am looking for something quick and comforting, I like to make Malloreddus alla Sassarese. This sauce is made by simply heating cream with a spoonful of semolina until thickened.
For our anniversary in March 2020, we got take-out for a date night at home from Felix Trattoria in Los Angeles. The malloreddus had such a gorgeous color that was wonderful paired with their lamb sugo.
Another favorite is Malloreddus alla Campidanese, a hearty sauce with sausage, onion, tomato, and saffron.
A Few Malloreddus Tips
The exact amount of water required will depend on the moisture content of your semolina flour and the local climate. I usually need right at 1 cup (240 milliliters) water.
Slowly add the water at first and just use as much as needed. If you have kneaded the dough with all the water and it is still dry after a few minutes, slowly add more water a splash at a time.
After forming the dough, wrap in plastic or cover with a towel and allow to rest at room temperature for at least 30 minutes or up to an hour. This will make it easier to roll and shape. If you have leftover dough, it can be wrapped and refrigerated for up to a day before using.
Lightly dust your work surface and board with semolina as needed to keep the dough from sticking.
Cover the dough you are not currently using with a clean cloth or plastic wrap to keep it from drying out.
Arrange the formed Malloreddus in a single layer on a semolina-dusted baking sheet. If you don’t want to cook them right away, freeze the baking sheet and once chilled, transferred the pasta to an airtight, freezer safe bag and freeze for up to 3 months.
The pasta can be boiled straight from the freezer, but you may need to add about a minute or two to the cooking time.
Looking for more homemade pasta recipes?
Try my:
Homemade Malloreddus (Gnocchetti Sardi) Recipe
Adapted from The Pasta Man
Homemade Malloreddus (Gnocchetti Sardi)
Ingredients
- 1 cup (240 milliliters) water
- 1/2-1 teaspoon saffron threads optional
- 1/2 teaspoon salt
- 2 1/2 cups (335 grams) fine semolina flour Semola di Grano Duro, plus more for dusting
Instructions
- Place the 1 cup (240 milliliters) water in a small saucepan and bring to a boil.
- Immediately remove from heat and stir in the saffron threads (optional, 1/2 teaspoon for a light color, 1 teaspoon for a more vibrant yellow) and salt. Set aside for 10 minutes.
- Place the semolina flour on a work surface, making a well in the center.
- Strain the water through a fine-mesh strainer, pressing out as much liquid from the saffron as possible. Discard the saffron.
- Slowly pour about 3/4 of the water into the center of the semolina and use a fork to start to blend the liquid and form a dough. Slowly add the remaining water, as needed.
- Use your hands to knead the dough until soft and smooth. Cover with a towel or plastic and rest at room temperature for 30 minutes to an hour.
- Divide the dough into 4 equal pieces.
- Dust a large baking sheet with semolina.
- Place one portion of dough on the work surface and cover the remaining pieces with a towel or plastic.
- Roll the section of dough into a long rope about 1/2 inch (1.25 centimeters) thick. Add semolina to dust the area only as needed to prevent sticking.
- Use a sharp knife or dough scraper to cut the rope into 1/2 inch (1.25 centimeter) pieces. Toss lightly in semolina.
- Place a cut piece of dough on a semolina-dusted gnocchi board. Use your thumb to roll the piece away from you and against the grooves on the board or along the tines of a fork. This should create a curled pasta with ridges along the outer side.
- Transfer the formed piece of dough to the semolina-dusted baking sheet and repeat with the remaining pieces and the remaining portions of dough. Dust with more semolina as needed and keep the formed pieces from touching on the baking sheet.
- Bring a large pot of salted water to a boil.
- Reduce to a simmer and add the Malloreddus in batches, taking care to not overcrowd.
- Simmer the pasta until they rise to the top and are tender, about 5 minutes.
- Remove the pieces with a slotted spoon and serve immediately tossed in the desired sauce.
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