Malloreddus is the name of this type of fresh pasta
in the Sardinian language
Recipe:
Dough: doses for 4 people
Prepare a lightly floured wooden or steel work table.
300 gr. re-milled durum wheat flour, 160 gr. water, 8 gr. of salt.
Work the dough with your hands for at least 5 minutes; then let it rest
in the fridge for half an hour wrapped in plastic wrap.
Then roll a piece of dough with your hands into a stick of about 7-8 mm
in diameter and cut them into 1 – 1,5 cm pieces.
Then roll a piece of dough with your hands into a little stick of about 7-8 mm in diameter and then cut into 1 – 1,5 cm pieces.
Then take one of this pieces, lightly pressing the piece of dough with your thumb on the striped wood, held at an angle, then slow go down with your thumb to obtain a curl of dough.
After you do 4 or 5 you get faster.
Proceed until all the dough is transformed into dumplings.
About the sausage ragù, you can follow preparation in our video
“Sausage ragù” (soon available on Vita Living TV YouTube Channel)
But however here is the recipe:
Sausage and saffron sauce for Malloreddus
(or the Sardinian dumplings)
Ingredients for about 3-4 dishes:
1 thinly sliced onion
2 tablespoons of extra virgin olive oil
4 small or 2 large sausages
½ glass of good red wine
1 tin of tomatoes of 400 gr. or equal weight of tomato sauce or chopped peeled tomatoes.
1 teaspoon of concentrated tomato sauce
200 gr. of water approx
1 sachet of saffron
Gently fry the onion in the oil, when transparent add the crumbled sausage and cook.
Deglaze with the red wine, then add the tomato, water and sauce.
Season with salt and let it go for about 20 minutes making it right.
Finally, when cooked, pour the saffron sachet and mix well.
The sauce is ready.
Music:
Everyday Positive by chilledmusic
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