Homemade Malloreddus

Name: Homemade Malloreddus
Yield: makes 2 pounds, serving 8 or more
Ingredients: 1 teaspoon saffron threads; 1 1/2 pounds semolina flour, plus more for working the dough; A food processor fitted with the metal blade; a grater with fine holes, with a large bottom opening; floured trays or baking sheets

December 9, 2011

This recipe makes a large batch of malloreddus, enough to serve eight. You don’t need to cook it all, because it freezes easily and keeps well. Malloreddus can be dressed simply with butter and grated cheese or almost any sauce you like. My favorite version, though, is the first one I ever had, in Porto Cervo many years ago: malloreddus with sausage and tomato sauce (recipe follows).

Recipe notes

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