Malloreddus Pasta, also known as Gnocchetti Sardi, is a Sardinian treasure that brings rustic charm to your table. Its ridged, shell-like shape perfectly cradles rich sauces, creating a delightful interplay of textures in every bite.
With just 45 minutes of prep and a quick 10-minute cook time, this dish is surprisingly simple yet deeply satisfying. The pasta’s firm, chewy consistency pairs beautifully with bold flavors, making it a versatile canvas for your favorite ingredients.
This recipe delivers a comforting, hearty meal that feels both authentic and approachable. The subtle nuttiness of the pasta complements savory sauces, while its unique shape ensures every forkful is packed with flavor.
Whether you’re cooking for a weeknight dinner or a special occasion, Malloreddus Pasta promises a taste of Italy’s sun-drenched countryside in under an hour.
Ingredients for Malloreddus Pasta (Gnocchetti Sardi)
- 1 recipe 2-Ingredient Semolina Pasta Dough (prepared in advance)
- Semolina flour (for dusting the baking tray)
- Salt (for boiling the pasta)
Step-by-Step Instructions
- Divide the dough: Cut the prepared Semolina Pasta Dough into quarters. Work with one portion at a time, keeping the rest covered to prevent drying.
- Roll the dough: On a clean, un-floured surface, roll the dough into a rope about ⅓-inch (1 cm) thick.
- Cut into pieces: Slice the rope into ½-inch (1½ cm) rectangles.
- Shape the pasta: Place a dough piece on a ridged gnocchi board. Using the side of your thumb, push the dough into the board and away from you so it curls around your thumb.
- Remove and repeat: Knock the shaped dough off the board and continue with the remaining pieces. If the dough sticks, lightly flour the board.
- Dry the pasta: Transfer each piece to a baking tray dusted with semolina. Let them dry in a single layer for several hours before cooking or storing.
- Store or cook: Once dried, store the pasta in an airtight container at room temperature for up to 8 weeks, or cook immediately.
- Cook the pasta: Bring a pot of salted water to a rolling boil. Add the pasta and cook for 6-10 minutes, or until tender and fully cooked. Check for doneness before draining.
Perfect Pairings: Sauce and Topping Ideas
Malloreddus pasta, with its unique ridged texture, pairs beautifully with hearty sauces. Try a classic tomato-based sauce with sausage and fennel for a traditional Sardinian flavor.
For a lighter option, toss the pasta with pesto alla Genovese and a sprinkle of grated Pecorino Romano. If you’re feeling adventurous, a creamy saffron-infused sauce complements the pasta’s shape and texture perfectly.
Time-Saving Tips for Busy Cooks
To save time, shape the pasta in advance and let it dry completely before storing. You can also double the recipe and freeze half for later use. When freezing, place the shaped pasta in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. This way, you’ll have homemade pasta ready to boil whenever you need it!
Storage and Reheating Made Simple
Once dried, store your Malloreddus in an airtight container at room temperature for up to 8 weeks. If you’ve cooked extra pasta, store it in the fridge for up to 3 days. To reheat, simply toss it in a pan with a splash of olive oil or your favorite sauce over medium heat until warmed through. Avoid microwaving to preserve the pasta’s texture.
Equipment Guidance for Shaping Success
While a ridged gnocchi board is ideal for shaping Malloreddus, you can use the back of a fork or a cheese grater if you don’t have one. Just press the dough gently to create ridges. If the dough sticks, lightly dust the board or fork with semolina flour. This small adjustment ensures your pasta shapes beautifully every time.
Malloreddus Pasta Recipe (Gnocchetti Sardi)
Ingredients
2-Ingredient Semolina Pasta Recipe
- 1 recipe 2-Ingredient Semolina Pasta Recipe
Instructions
- Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
- On a clean, un-floured work surface, roll the dough into a rope about ⅓-inch (1 cm) thick. Cut the rope into ½-inch (1½ cm) rectangles.
- Place a piece of dough on a ridged gnocchi board. With the side of your thumb, push the dough into the board and away from you at the same time so that it curls around your thumb.
- Knock the shaped dough off the board and continue with the remaining pieces. If the dough begins to stick you can use a touch of flour on the board.
- Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
- Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks.
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.