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!
Read on
Preparation:
Next, working with one bowl at a time, add one egg to the bowl of a 
Hint: make the white dough first, so that you don’t have to wash the chopper in between batches.
Lightly flour a large cutting board. Working with one color dough at a time, divide the ball in half and roll each section into a rope. Be patient, if it doesn’t roll easily dust with a little flour and gently press down with your palms as you roll the dough back and forth.
Roll each piece of dough between your palms then use your hand or a bench knife to roll it over a floured gnocchi board to create the ridges.
Place the finished pasta in a single layer on a floured baking sheet. I lined mine with wax paper.
You can keep the pasta in the refrigerator if cooking the same day. Beyond that I recommend freezing it in an airtight container or freezer safe bag. I placed mine in the freezer right on the baking sheet and when they were firmed up, I transferred them to a 
Making the pasta was a little time consuming, but I did it on a Sunday and froze it to have during the week. Freezing did not affect the texture at all, and the pasta cooked perfectly to al dente.
If you miss boxed mixes like Rice-a-Roni® on the gluten free diet, step into the kitchen with me, and I’ll show you how I made this gluten free copycat version, all fancied up with a little bit of veggies and slivered almonds. Only one ingredient swap was needed to make this recipe gluten free. In place of the vermicelli, I used these thin rice noodles from Thai Kitchen.
Preparation:
Notes ♪♫
Ingredients:
Add the onions to the skillet with an additional tbsp. olive oil. When the onions are translucent, add 2 tbsp. of the balsamic mixture. Cook, stirring frequently until most of the liquid has evaporated.
Return the pork chops to the skillet with the peas and drizzle with the remaining balsamic mixture. Continue to cook for several more minutes, until the pork chops are heated through.
Drain the pasta, add to the skillet and toss to coat. Remove from heat and serve right in the pan for a casual dinner.
Notes ♪♫
Peel the garlic cloves and slowly warm them in the olive oil over lowest possible heat. A 
Mince half of the rosemary and thyme and add to the butter along with the lemon zest. Mash it together with a fork.
-Preheat the oven to 425º. Remove the giblets packet from the chicken.
-Rub the butter mixture all over the chicken, be sure to coat the wings and legs. Season with salt and pepper.
Roast uncovered for 1 to 1-1/2 hours, or until a 
The skin should be nicely browned. Be sure to let it rest for 10 minutes before carving.
Notes ♪♫
Rinse the chicken thoroughly and pat dry. Place it in a 
To make the marinade, toast the whole peppercorns, coriander seed and fennel seed in a hot skillet for 2 minutes, just until fragrant. Grind in a 
Now rub the chicken all over with the spice mixture. Cover and refrigerate for 4 hours.
Wrap the brick in aluminum foil.
Transfer to the oven and continue cooking for 45 minutes to an hour or more, depending on the size of the chicken. Use a 
Carefully remove the brick, turn the chicken, skin side up onto a serving platter and bring it to the table for a gorgeous presentation!
Look at the color! Beautifully browned and the meat is so moist! The marinade is so aromatic, and I know you are going to love the flavor.
Ingredients:
Remove the shrimp to a bowl and add another tbsp. olive oil to the skillet. Add the garlic and red pepper flakes, and cook for 30 seconds, stirring several times.
Add the fire roasted tomatoes with juice, 1/2 tsp. oregano and salt to taste.
Cook the pasta to 2 minutes less than package directions. With 4 minutes to go on the pasta, add the shrimp to the sauce.
Drain the pasta, add it right into the sauce and toss with 1 more tbsp. olive oil and more red pepper flakes if you dare! ♨️
Transfer to serving bowls and garnish with fresh Italian parsley.