Our producer, Il Pastaio di Nuoro, makes organic pasta, using the best quality organic durum wheat grown in Italy, After milling, the semolina flour is kneaded with cold water and drawn through bronze dies. This gives the pasta a deep porosity, allowing it to absorb condiments and sauces as well as to maintain its integrity without breaking. The pasta is then dried for circa 24 hours at a low temperature (average 35°). This process takes significantly longer but guarantees a final product of premium quality.
Malloreddos are traditional Sardinian gnocchi with an elongated, elegant conch shape that is ridged on the outside to catch sauce. The traditional recipe is Malloreddos alla Campidanese. The gnocchi are served with a sausage, tomato and saffron sauce and grated Pecorino cheese. It's typical of the central and southern areas of the island.
Available in 500g and 1.5kg packs.
Contain gluten