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1 Pack of 500g

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Malloreddus, tricolour (traditional, tomato and spinach)

typical pasta from Sardinia, particularly from 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.

Sardinian Pasta: Malloreddus Artisan Three Colors

Name: Sardinian Pasta: Malloreddus Artisan Three Colors
Brand: Gnocchettificio Eredi Lecca
Rating: 5 (1 reviews)

Rating is 5.0 out of five stars based on 1 review

From €3.00

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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 Lecca Brothers' gnocchettificio only a very high quality local product is used. The slow speed of the grinding process causes the temperature to remain low. In this way the grain is not overheated, preserving its qualities as best as possible. Furthermore, in this way the wheat germ (the most nutritious part of the grain) remains intact, giving the semolina (and the other flours derived from it) multiple properties.
Malloreddus Campidanese style
Ingredients for 4 people:
400 g of malloreddus
300 gr of sausage
200 g of Sardinian pecorino cheese>/li>
50 gr of onion
30 g of extra virgin olive oil
300 g of tomato puree
A pinch of salt

Method: Peel and finely chop the onion, then let it slowly brown in a pan with the oil. In the meantime, peel the sausage, crumble it coarsely and add it to the onion sauce. Brown for 15 minutes over high heat. Add the tomato puree, mix and cover with a lid, leaving to cook for about an hour. Season with salt. When the sauce is ready, cook the malloreddus in plenty of boiling salted water. Meanwhile, grate the pecorino cheese into a bowl and add a ladle of the pasta cooking water, stirring until you get a cream. Drain the malloreddus and add them to the sausage sauce directly in the pan. Mix, also adding the pecorino cream. Stir well to combine all the ingredients and serve
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These indications are general, in the winter periods, if the product is available or non-perishable, the order will be shipped as quickly as possible.