Malloreddus Sardinia Mea Guttiau 500 gr

Malloreddus are a fresh and dried pasta format originating in the Campidanese area, but typical of all Sardinia, although with different sizes and names: they are also called "macarrones de punzu." Prepared with durum wheat semolina and water, they resemble small shells: housewives work the dough into rolled strips cut into small pieces, which are then rubbed against a straw sieve (su ciuliri) for rifling. You get the belly shape that embraces important sauces: malloreddus were prepared to celebrate special occasions and in fact their name recalls in Campidanese dialect the well-fed calves, a symbol of prosperity. Il Pastaio di Nuoro chooses the best durum wheat semolina from certified organic cultivation, a semi-homemade process and bronze drawing: all this guarantees high quality and impeccable yield in your recipes. The malloreddus alla campidanese, with tomato, onion, sausage and saffron, are a triumph of flavor and tradition, but malloreddus are excellent with fish or vegetable sauces.