- Sea Salt
- 1 ¼ cups semolina flour
- ¾ cup tipa “00” flour or all-purpose flour
- Extra virgin olive oil
Gnocchi board or a table fork
Dissolve 1 tsp salt in ¾ cup warm water. In a large bowl whisk together semolina and all purpose flour; mound and form a well in the center.
Add water mixture and 2 tsp olive oil to the well. Using your hand or a fork, slowly incorporate flour from inside the rim of the well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass (dough will be slightly sticky).
Transfer dough to a well floured work surface and knead, dusting with a bit more flour as needed just to keep dough from sticking to your hands, for 5 minutes. Wrap dough tightly in plastic wrap and let rest for 30 minutes.
Break off about 1/8 of the dough; tightly rewrap remaining dough. Roll dough into ½ inch cylinder, and cut into ¼ inch thick pieces. Pressing with your thumb, roll each piece on a gnocchi board (or down the back of a fork) to give it the characteristic ridges, and put on a floured baking sheet. Repeat with the remaining dough.
To cook fresh Malloreddus, bring a large pot of salted water to a bill. Add pasta and cook until tender, about 6 minutes after water returns to a boil. Drain, transfer to a large serving bowl and immediately toss with sauce and serve.
- Corzetti with Pesto and Green Beans
- Fettuccine with Pesto
- Fresh Egg Pasta
- Fresh Lasagne
- Fresh Summer Pasta
- Garganelli con Maiale in Guazetto
- Lemon Basil Tagliatelle
- Malloreddus
- Malloreddus con salsiccia
- Pansotti con salsa di noci
- Papardelle with Guanciale
- Potato and Ricotta Gnocchi
- Ragu di Funghi e Finocchio
- Ravioli del Formaggio Cinque
- Ricotta Gnocchi
- Ricotta Rollatini
- Roasted Garlic Gnocchi with Pesto
- Scallops and Homemade Cavatelli
- Scialatielli con Aragosta al Limone
- Squid Ink and Shrimp
- Squid Ink Pasta with Truffle Butter
- Tagliatele and Crab
- Tagliatelle ‘Paglia e Fieno’ con Prosciutto e Funghi
- Tagliatelle al Burro al Tartufo
- Tagliatelle con Broccolo Romanesco
- Tagliatelle Fresche
- Tagliatelle Fresche al Prosciutto Crudo