Tanda & Spada Malloreddus Pasta

Malloreddus Pasta

The malloreddus, also known as Sardinian gnocchetti, represent a typical Sardinian gastronomic product. Malloreddus pasta with the appearance of a shell is prepared with durum wheat semolina and water and has a striped surface that is obtained with the use of a special tool, a rough grain that makes the pasta perfect for trapping infinite types of sauces. 

To make Malloreddus pasta kneading is done manually: by mixing semolina and water. The loaf obtained which, after being spread, is cut into long sticks, then into cubes and finally modeled with the so-called ciuliri, a sort of straw basket or basket that allowed to give the pasta its characteristic stripped back and hollow shape.

These features, together with the selection of the best semolina and rigorously bronze drawing, allow the creation of a product with high quality nutritional and taste characteristics.

History and territory of Malloreddus Pasta

Malloreddus pasta has always been the most prepared traditional dish in Sardinia in all the most important occasions, in major ceremonies, village festivals, and during weddings. Since ancient times, housewives have prepared this type of pasta. The origin is found in the millennial scheme of peasant cultivation-nutrition in the Mediterranean area, based mainly on the cultivation of wheat.

Prepared especially on cheerful and joyful occasions such as town festivals, and weddings, these Sardinian dumplings seem to have an ancient origin: the spread on the Sardinian territory is also linked to the presence of wheat, grown throughout the Mediterranean area and therefore the main source of sustenance.

The manual processing of Malloreddus pasta in the home was done by mixing durum wheat semolina with water and then rolled strips of pasta are made which are about 15 cm long. They are then cut into cubes. Then the shape was obtained by crushing the cubes of dough against the end of a straw basket, called su ciuliri, which means the sieve, to obtain their striped shape or to have them smooth by simply crushing them against a wooden base. A pot-bellied product was obtained which, in the imagination of the agro-pastoral world, took the form of small calves (think of expressions such as beautiful fat like a calf ).

Dishes with Malloreddus pasta

Malloreddus pasta is a pasta specialty that is particularly popular in Italy and is served as an accompaniment to meat, fish and vegetable dishes. The short-shaped noodles in soups, salads, and casseroles are a special delicacy.

The classic dish of Sardinian cuisine is the Malloreddus alla Campidanese. In this dish, a ragù is made by cutting the Sardinian sausage into pieces; the pieces are fried in oil with chopped onion, then boiled for about one hour with tomato sauce; then add some saffron threads, 10 minutes before the end of cooking. The boiled gnocchi are seasoned with this ragù and grated Sardinian pecorino. Originally saffron was used directly in the Malloreddus pasta dough, now instead it is added at the end together with the sauce.

How to cook Malloreddus pasta

Under no circumstances should the pasta become mushy. Al dente, that is, they have to be firm to the bite. A disaster for every Italian. Be especially careful with fresh egg noodles like Malloreddus pasta. Malloreddus pasta also needs some attention when preparing, should they not become butter-soft. The dried durum wheat semolina pasta, on the other hand, can be easily cooked al dente.

It is completely nonsensical to add olive oil to the cooking water so that Malloreddus pasta does not stick. No Italian does that. The subsequent cold quenching under running tap water is also superfluous. The good cooks of Italy have their own recipe to determine whether the pasta is al dente. 

To know when Malloreddus pasta is ready, it is enough to try with the fork whether it has the right consistency. It is advisable to save some cooking water and mix it quickly with the pasta once you have poured it into a bowl. That makes them supple and it tastes better too. The pot should always be big enough and never covered. Whoever observes these rules the pasta dish will succeed perfectly. So immerse yourself in the wonderful world of Malloreddus pasta!

Appropriate recipes for sauces for Malloreddus pasta have developed for almost every pasta shape. A very popular recipe is also Malloreddus pasta with pesto, where you only have to cook the pasta. The pesto can either be bought ready or prepare in your own kitchen from fresh basil, grated cheese, garlic, pine nuts, and olive oil. 

Malloreddus pasta is also very popular, especially with bolognese sauce. The classic recipe includes Malloreddus pasta plates, and bechamel sauce and cheese for gratinating. You can, of course, modify the recipe and replace the Bolognese sauce with vegetables or fish. Such a Malloreddus pasta with salmon tastes really delicious.

Malureddus Pasta Tanda Spada. In the beginning there were only Sardinian gnocchi, rutting and malloreddus. In 1990, with the production of typical Sardinian pasta made from durum wheat semolina, the history of the Pastificio Artigiano Tanda & Spada began.

Suggestion: Great for typical Sardinian Pasta Dish - Malloreddus alla Campidanese which goes really well with saffron as well.

Tanda & Spada : Malureddus Pasta

1.1 pound (500 gram)

Ingredients: Durum wheat semolina

Packaging: Plastic Packing

Region: Sardinia

Product of Italy