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The Malloreddus,
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: Traditional Malloreddus with Saffron
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 carasau bread, pistoccu, coccoi and moddizzosu).
In the Lecca Brothers' gnocchetti factory, only a local product of the highest quality is used. The low speed of the grinding process ensures that the temperature remains low. In this way, the wheat is not overheated, thus preserving its qualities to the fullest. In this way, the wheat germ (the most nutritious part of the grain) remains intact, giving the semolina (and other flours derived from it) multiple properties.
