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Gnocchetti Sardi a.k.a. Malloreddus

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Name	Gnocchetti Sardi a.k.a. Malloreddus
Category	Italian, Pasta
Serves/Yields	4
Difficulty	Moderate
Prep. Time	20 minutes + drying time
Introduction
	'Gnocchetii sardi' are a kind of dumplings made with durum wheat semolina. In some regions of Sardinia Island they are called malloreddus, in other places pizzottis. They are much smaller than potatoe dumplings.
Ingredients
	1 lb durm wheat semolina flour Warm salted water ( water should be just slightly salty) 1 tsp extra_virgin_olive_oil 1 pkg saffron (1/4 tsp powdered saffron) dissolved in a small amount of lukewarm water.
Directions
Step: 1	Work the semolina with oil and salted water until you get a soft dough. Add saffron and when it is perfectly incorporated start making sticks about 1/2 inch diameter. Cut into 1 to 1 1/2 inch pieces and push them over a forks tines with your finger with a gentle rotation, to give their traditional rolled striped shape. Let them dry on a floured surface for at least 48 hours. They are cooked like normal fresh pasta until al dente. These are usually served with a tomato sauce with sausage bits, or only with butter and grated fresh pecorino cheese.

Time submitted: Sunday, February 25. 2007 at 17:31:17
Contributed By: guido

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