Small ridged shells of dried durum wheat semolina pasta, modelled on Sardinian malloreddus. For tomato and sausage sauces.
Dried pasta from Campania, made with durum wheat semolina. Despite the name, these are not potato gnocchi but small domed pasta shapes, ridged on the back and hollow underneath.
The pasta is dense and stays al dente. The sauce sits in the ridges and in the hollow.
The classic Sardinian dish pairs them with a tomato sauce with fennel sausage, saffron and pecorino. They also go with vegetables or a cheese cream.
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Small ridged shells of dried durum wheat semolina pasta, modelled on Sardinian malloreddus. For tomato and sausage sauces.
