Malloreddus
Malloreddus
Handmade semolina gnocchi
Malloreddus handmade with fine semolina, with a ridged surface suitable for holding the seasoning.
THE malloreddus they are small gnocchetti of pasta prepared with fine semolina and water, suitable for sauces that can collect in the characteristic ridged surface. The consistency must be compact, slightly grainy, and elastic enough to maintain its shape during processing and subsequent cooking. The flavor is delicate, with the typical aroma of durum wheat semolina, while the concavity of the gnocchetti It creates a pleasant balance between pasta and sauce. The recipe requires few ingredients, but precision in adding water and shaping the cylindrical pieces. Manual processing determines the thickness of the pieces and therefore the uniformity of cooking. The ridges obtained with a gnocchi cutter or a grater increase the ability to hold thick and flavorful sauces. malloreddus can be served as first course, after a short drying which helps to maintain its shape.
Instructions
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4 steps · natural Italian voice
Knead durum wheat semolina and water
10 minPour the durum wheat semolina In a bowl, slowly add about two-thirds of the water, stirring with a fork or your hands. Add the salt and gradually add the remaining water only if necessary. Stop mixing when you obtain a smooth, malleable, and non-sticky dough.
Work and rest
20 minHe works the mixture with the palm of your hand, alternating pressure and folds, until the dough appears smooth, compact, and free of dry areas. Cover it with an inverted bowl or with plastic wrap and let it rest at room temperature for 15-20 minutes: the durum wheat semolina it will absorb the water evenly and the dough will become more elastic.
Form the cylinders
5 minDivide the dough into portions and roll each one on the work surface until you obtain regular cylinders about 5 mm thick. Cut each cylinder into even segments, so that the malloreddus They will cook at the same time. Do not add flour: the dry surface of the durum wheat semolina It must remain workable without becoming dusty.
Line and dry
5 minSlide each segment onto the gnocchi board or grater, pressing with your thumb and keeping the cut side facing up. Make sure each piece has a concave shape and distinct lines. Arrange the malloreddus separated on one clean kitchen towel lightly floured or on a baking pan and let them dry briefly before cooking.
Chef's Tips
Add the water a little at a time and stop when the dough is compact but not sticky: an overly hydrated dough will lose its grooves during shaping.
Ingredients
- (14.11 oz) 400 g of fine semolina (semola rimacinata)
- (10.58 oz) 300 g water
- as needed fine salt
Can't find it in the US?
- durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
⚠️ Automatic ingredient-based detection. Always check product labels.
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