Malloreddus or Gnochetti Sardi: Making This Sardinian Pasta From Scratch!

Malloreddus or gnochetti sardi are delicious little pasta shapes that are so easy to make at home. They resemble tiny little parcels of gnocchi but are made of flour and water rather than potato. They're lots of fun to make, especially in a group activity and I've got a delicious traditional Sardinian pork and fennel ragu to go with them too. I also love making the malloreddus dough in the Thermomix because and I can make my marinara sauce in it and blend the sausage too. This is a pushy recipe Dear Reader!

In Sardinia these delightful dainty pasta are called either Malloreddus or Gnochetti Sardi which means "little calves". These are about a quarter of the size of gnocchi so very tiny and they have a ridged outer and a cavity inside. This all helps it collect all of that delicious sauce. They key to malloreddus or gnochetti sardi are the use of semolina flour. Similarly shaped cavatelli that are made with wheat flour and are usually smooth (lisci) as opposed to ridged (rigati). The use of semolina flour creates a sturdier pasta so it's great for cooking in large batches to feed a lot of people.

Malloreddus or Gnochetti Sardi is a Sardinian pasta. Sardinia is Italy's second largest island and was the recent focus of the "Live to 100: Secrets of the Blue Zones" documentary series as people live long lives on this island. This Sardinian Minestrone is said to be one of the reasons for their longevity. Malloreddus is one of the faster to make homemade pastas. You just need to rest the dough for 30 minutes and then shape them. Once you get the hang of rolling them on the board your pace really picks up!

Tips For Making Malloreddus Gnochetti Sardi

1 - You need semolina flour which is available at the supermarket in the flour section. Make sure to buy the fine semolina flour and not coarse.

2 - You will also need a wooden gnocchi board or cavarola board. These are easy and cheap and come in handy and can also be used to shape home made butter. If you don't have a board, you can also use the tines of a fork.

3 - The traditional way to serve Malloreddus Gnochetti Sardi is with a pork and fennel ragu.

4 - You can use a bought Italian sausage for this. I usually put it in the Thermomix just to mix it up so that it is easier to break up in the pan.

5 - Malloreddus or Gnochetti Sardi is usually made with saffron as Sardinia is known for growing saffron and sheep (and this is why it is finished with pecorino cheese, a sheep's milk cheese rather than parmesan, a cow's milk cheese). The saffron adds such a wonderful distinct flavour to the pasta and sauce. If you don't have saffron you can omit it. It was originally used to mimic the appearance of an egg pasta dough.

6 - You can knead the dough by hand but I use a Thermomix just to make things even easier. You can also use a stand mixer fitted with a dough hook.

7 - I actually suggest making half a batch of this if you are making them by yourself. Either that or get an episode of your very favourite podcast because it does take time to shape them. Half of this dough makes enough malloreddus to feed 2 people.

I'd love to visit Sardinia one day. I did consider going this year as I am going to visit my dream destination Sicily in October (come along guys! We have a couple of spots left! I'll leave the details below). Mr NQN and I were planning to go together but he has become a really fussy travel partner lately. Ever since COVID he hasn't wanted to leave the house for a holiday.

You know what it's like, it's so far to travel to Europe from Australia so we discussed going to two destinations. We thought of Santorini, just on the theme of dream destinations. He was all on board and then after some planning and discussions with hotels, he suddenly decided he didn't want to go. Then I suggested Turkey and he was excited about that for a minute so I got quotes for flights with a few travel agents and we were all set to book but then at the last minute he decided that he didn't want to go there either.

By now I was getting a bit frustrated. I don't know anyone on earth who wouldn't want to go on an international holiday but apparently I have married one of the few people who a) doesn't like cake and b) doesn't like to travel. For now, we have compromised. He doesn't want to go all the way to Europe but is willing to go to Asia and the only place he wants to go is Borneo to see the orangutans. So here we are, now I'm busy trying to research yet another destination and hopefully this pin will stick! Wish me luck.

So tell me Dear Reader, do you know anyone that doesn't like to travel? Any tips for making people want to travel more? And do you like malloreddus or gnochetti sardi?

Just a quick note: Italy and Sicily lovers, I am travelling to Sicily in October on a Sicilian Food Tour and I would you all to come along! Join me, our guide Carm and fellow food lovers on an amazing 5 day tour that takes you to some of Sicily's food highlights. Carm and her family are from Sicily and we will get to experience things that are normally only open to friends and family of local Sicilians. The cost for this food tour is $4,000AUD or $2649USD per person and includes all meals and accommodation. And incredibly, there is no single supplement because Carm says, "I don't discriminate against singles like me." Here is the website and the downloadable brochure and the outline of where we are going!

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Malloreddus Gnochetti Sardi

An Original Recipe by Lorraine Elliott

Preparation time: 1 hour plus 30 minutes resting time

Cooking time: 40 minutes

Serves: 4

For Pasta

• 250g/8.8ozs semolina flour plus extra for dusting
• 125g/4flozs warm water with a pinch of saffron threads

For Sauce

• Extra virgin olive oil for frying
• 2 Italian pork sausages (around 165g/5.6ozs), skinned and blitzed in food processor to make a paste
• 1/2 teaspoon fennel seeds
• 1 onion, peeled and finely diced
• 2 cloves garlic, peeled and finely diced
• 1/2 cup/125ml/4flozs wine or chicken stock
• 1/2 cup/125ml/4flozs warm water with saffron threads
• 400g/14ozs marinara red pasta sauce
• 1/4-1/2 cup pasta cooking water

Step 1 - First make the dough and leave it time to rest so that it is easier to handle. Knead the flour and water together until you get a smooth dough. If you are doing this by hand it will take an active 10 minutes by with a stand mixer or Thermomix it will take 5 minutes. Cover with cling film and rest on the counter for at least 30 minutes.

Step 1 - Thermomix directions - Add flour and saffron water to TM bowl and set to Dough setting for 5 minutes. It will create tiny balls. Remove from the bowl and knead to become a cohesive dough. Cover with cling film and rest on the counter for at least 30 minutes.

Step 2 - While the pasta is resting make the ragu. In a large cast iron pot on medium heat add a couple of teaspoons of oil and add the Italian sausage meat . Break up into small pieces using a wooden spatula. Then add the fennel seeds and onion and cook until the onion is softened and fragrant (add a bit more oil if needed). Then add the garlic and sauté for 1 minute. Deglaze the pot with the wine or chicken stock and add the saffron water. Then add the marinara sauce and place the lid on and bring to a boil. Simmer for 20 minutes stirring occasionally.

Step 3 - When the dough is ready clean a surface and make sure it is dry. Have a small bowl of semolina flour ready. Cut out a quarter of the dough and rewrap the remaining dough so that it doesn't dry out.

Step 4 - Roll the dough into a 1cm/0.4inch thick log. Cut into thin strips around 4mm/0.16inch strips and then in half horizontally - these are tiny little squares! Dust the gnocchi board and place the dough on the gnocchi board and using a paring or butter knife, roll it along. It will flick upwards and create the shape (honestly, it feels like magic!). Place on a large, lightly floured board and repeat with the remainder of the dough.

Step 5 - Place a large pot of salted water onto boil and cook the pasta in batches. they will be ready when they float to the top after 1-2 minutes. Use a slotted spoon and drain. Add to the ragu along with some pasta water to loosen it up. Serve with freshly grated pecorino cheese.