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Gnocchetti Malloreddus with a tomato sauce

Homemade Gnocchetti Pasta (Malloreddus)

5 from 2 votes
Learn how to make Gnocchetti Pasta (Malloreddus) also known as Gnocchetti Sardi. A Sardinian pasta shape with ridges made easy at home
Author: Ayeh Manfre
Course: Mains
Cuisine: Italian
Servings: 2
Calories: 450kcal
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Prep Time1 hour
Cook Time7 minutes
Total Time1 hour 7 minutes

Video

Ingredients 

  • 250 grams fine semolina flour
  • 125 mls room temperature water
  • Salt to cook the pasta

Serving suggestion

Instructions

  • In a large bowl add the semolina flour. Slowly pour in the water, mixing it into the flour with your other hand or a spoon as you are pouring the water in
    Using your main hand,  keep mixing and pressing the mixture so it all sticks together to create a big ball of dough
  • When it's in one piece, transfer the mixture to a clean table and knead the dough for 10 minutes. If the dough feels too dry or crumbly, add a touch more water. If it's too wet, sprinkle more flour. The consistency should be a smooth ball at the end of the kneading process with elasticity
  • Wrap in plastic wrap and allow to rest for 30 minutes
    After resting, cut a piece off the dough with a knife, about ⅙ the of the dough, and wrap the rest back in the plastic wrap
  • Using the heels of your hands roll this piece into a long rope, around 1.5 cms / ½ inch in thickness
    Using a knife or pasta cutter, cut the rope into small pieces around 1.5 cms / ½ inch in width
  • Using a gnocchi board (or fork or grater) firmly roll each piece of pasta with the side of your thumb away from you, going down on the board, and flick it away at the end. Your thumb should guide the pasta to roll a full circle to create the gnocchetti shapes - see video and photos for guidance.
    You can sprinkle the completed gnocchetti pasta with semolina flour so they don't stick together
  • In a large pot, boil heavily salted water. Add the pasta and cook until al dente, approximately 5-7 minutes depending on the size of your malloreddus. They should be floating to the top, but taste a piece to ensure its cooked
  • Spoon the pasta into the pan with your tomato sauce with a good splash of pasta water. Allow to cook for 1-2 minutes in the sauce and serve up!! Top with grated pecorino Romano cheese or Parmigiano Reggiano cheese and enjoy your Homemade Malloreddus - Gnocchetti Sardi!
⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

Nutrition

Calories: 450kcal | Carbohydrates: 91g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 233mg | Fiber: 5g | Calcium: 21mg | Iron: 5mg
Keywords: fresh pasta, handmade pasta, Sardinian