What do you think of when someone says "Italian food"? For pizza, pasta,... This time we will go to Sardinia and try malloreddus pasta.
If you have traveled to Sardinia in recent years, you must have tried a delicious Italian dish there - malloreddus. Sardinian pasta is a popular local specialty of this picturesque Mediterranean island, known for its beautiful beaches and turquoise clear sea.
They do not contain eggs, as they are made from durum wheat semolina. Italians they convince us that it's impossible to overcook them, so this Italian dish is perfect even for those who don't stand by the stove all the time. You can combine them with delicious sauces and salad.
Malloreddus
Ingredients
- 160 ml of water
- ¼ teaspoon saffron thread
- 320 g of durum wheat semolina (semolina rimacinate)
- ¾ teaspoon of salt
- teaspoon of olive oil
- 800 g of high-quality pellets
- 5 tablespoons of butter
- onion head
- 1/2 bunch of parsley
- basil
- salt and black pepper
- parmesan
- olive oil
Directions
- This popular Italian dish is not very demanding. Place the saffron threads in a bowl and cover with water, then cover and cook for up to 10 minutes. Meanwhile, combine the semolina and salt in a large bowl, then place a fine mesh strainer over the bowl. Pour the saffron water through a strainer into a bowl. Press the saffron threads with your fingers to extract as much extra flavor as possible and discard. Add olive oil to the bowl and knead the dough.
- Let the dough rest for 10 minutes, then knead it for an additional 10 to 15 minutes or until completely smooth and non-sticky.
- Shape the dough into a ball, wrap it tightly with plastic wrap and leave it at room temperature for 1 hour.
- While the dough is resting, prepare the tomato sauce. Peel the onion and cut it in half. Mix the tomatoes with the butter, onion and herbs and heat over medium heat. Salt and pepper. Bring to a boil, then cook for 30-45 minutes while occasionally stirring and pressing the tomatoes. 5. When the sauce is ready, remove the onion and herbs.
- If the dough seems sticky after an hour, mix in about a teaspoon of semolina, or enough to prevent it from sticking. Form a longer roll from the dough and cut it into smaller pieces. Z make a malloreduss with a pasta model (you can also use a fork if you don't have a model). Then place the pasta in a baking tray lined with baking paper so that they do not touch each other so that they do not stick together.
- You cook the pasta and serve it with the sauce, then sprinkle it with Parmesan cheese and drizzle it with olive oil.
