Choose the option that best suits you and save on the price:
1 Pack of 500g
10 packs of 500g (save €5 immediately)
The Malloreddus,
100% Sardinian pasta typical of Sardinia, in particular of Campidano, prepared according to tradition with only two ingredients: semolina and water.
A lot of patience and passion is added in kneading together the highest quality ingredients.
The pasta is produced by the artisan pasta factory of the Franco and Giuseppe Lecca brothers
Tested by the demanding cook Pamela, this pasta has passed our tests and we are sure that it will not disappoint you either.
Only Wheat grown in Sardinia
Sardinian Pasta: Malloreddus Artisanal - 500gr
The cultivation of durum wheat, unlike soft wheat, is practiced in Sardinia to obtain semolina used mainly for the production of pasta and typical local products (in addition to malloreddus and fregula, also pane carasau, pistoccu, coccoi and moddizzosu).
In the Fratelli Lecca gnocchettificio it is used only a local product of the highest quality. The slow speed of the grinding process causes the temperature to remain low. In this way the grain is not overheated, preserving its qualities in the best possible way. In this way, moreover, the wheat germ (the most nutritious part of the grain) remains intact, giving the semolina (and other flours that derive from it) multiple properties.
