What is Malloreddus Pasta?
Malloreddus pasta is a type of gnocchi originating in Sardinia, Italy. There are a few things that distinguish this regional pasta from other types of gnocchi. First, look at the ridges on the Malloreddus paddle on the left, vs. a typical gnocchi paddle on the right. The ridges are wider and deeper on the Malloreddus paddle, to create the distinctive grooves. They really soak up the sauce!
What about gluten?
Malloreddus pasta is traditionally made with semolina flour and water. Of course, semolina is off limits on the gluten free diet, so for my gluten free adaptation, I used the new Gluten Free Bread Flour from Better Batter. You can try this recipe with any one-to-one gluten free all-purpose blend. I added water, salt and just a bit of olive oil, to help the dough come together.
Wait, no eggs?
Did you notice that there are no eggs in the ingredient list? Traditional Malloreddus Pasta is egg free. Only flour, water and salt. I know that some of my readers can’t have eggs, if you are one of them then this pasta is for you!
Another unique feature.
Did you know that Malloreddus pasta is sometimes infused with saffron? Just a pinch gives the dough beautiful color, it almost looks like I added an egg yolk!
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4 Servings (depending on your appetite!)
Ingredients:
For the pasta
- 130 g. (1 cup) gluten free all-purpose flour
- 1/4 tsp. salt
- 1 tbsp. olive oil
- 1/2 cup warm water, divided
- pinch of saffron
Preparation:
For the pasta, add a pinch of saffron to 1/4 cup warm water. Let it steep for 15 minutes.
Whisk together the flour and salt in the bowl of a stand mixer. Pour in the infused liquid through a sieve, reserving the saffron threads.
Drizzle in the olive oil and mix on low speed with the paddle attachment. You may need up to 1/4 cup of additional water to achieve the right consistency. If the dough looks crumbly like this, it is too dry.
Add the remaining water 1 tbsp. at a time until you have a very soft, smooth dough, like this.
Hint– If you need to add the additional water, pour it over the strained saffron threads so you get more of the coloring.
Use a spatula to gather the dough into a ball, then cover and let it rest at room temperature for about 20 minutes.
When you’re ready, flour a cutting board and divide the dough into 4 pieces. Working with one section at a time, roll the dough into a thin rope, about 1/2″ wide. Use a bench knife or butter knife to cut the rope into 1/2″ pieces, (this is a small pasta, don’t make the pieces too large). Working quickly, roll each piece between floured palms to form small marbles.
Now roll each piece over the Malloreddus paddle, you can use your fingers or a bench knife. Be sure to keep the paddle generously floured as you work. A flour shaker is convenient to have on hand.
Arrange the pasta on a lightly floured baking pan in a single layer. I lined mine with wax paper. At this point, you can cover the pasta with plastic wrap and refrigerate it until you are ready to start cooking.
For longer term storage, place the pan in the freezer for a few hours, then transfer the pasta to a freezer safe bag.
When your sauce is ready, heat a large pot of salted water to a rolling boil. Add the pasta and set a timer for 3 minutes maximum. Be careful not to overcook, as soon as the pasta floats to the top, it’s done! Use a spider strainer to gently lift it out of the water, drain and place it directly into the sauce. Finish with grated cheese and fresh Italian parsley.
I see you ogling that sauce! 😉 It’s a hearty Sausage Ragu, perfect for ridged pasta like this one. Want to know more? Be sure to check out the next recipe!
Notes ♪♫ Some of my readers have mentioned that they would like a gluten free pasta made without eggs. This one is for you, friends. The dough is every bit as soft and supple as egg pasta, so whether you can’t have eggs for dietary reasons, pricing or availability, this pasta is one you must try!
