Malloreddus - Ecopasta - Sardinian handmade pasta

Malloreddus, Sardinian handmade pasta made in Nuoro by Ecopasta.

Calves: this is the meaning of the term Malloreddos, in Sardinian it is a diminutive of malloru, which in Campidanese means bull or bull, calf. We also call Sardinian gnocchetti (with this name they are present in the catalog of the best known Italian industrial pasta factories), but they assume different denominations depending on the area of origin (and the areas are many) in the innermost areas they are called ciccioneddos or zizzoneddos.

The mixture used to obtain the marvelous Malloreddos is processed to obtain a roughness-free dough, which is shaped like a thin stick, cut into small touches which, when rolled on the bottom of a basket, then take on the typical shape oval of empty shell, characterized on the back by parallel reliefs.

It is a type of pasta that, due to its simplicity, lends itself well to being accompanied by the most varied seasonings.

Malloreddus, fresh Sardinian pasta - Ecopasta - Sardinian food

The absolute best known and consumed pasta in Italy is the dry one, the pasta that all Italians consume daily or almost is obtained by drying the finished product, ie the evaporation of a part of the water contained in it, until reaching a moisture content of less than 14%, beyond which the product is unaffected by biological agents. For this reason dry pasta has a conservation of many months.
The fresh pasta, on the contrary, is prepared and immediately consumed, without undergoing any type of drying: the moisture content is about 30% higher than the dry pasta, which makes it attackable by bacteria and mold. The fresh pasta that does not undergo any type of treatment should therefore be kept in the refrigerator and has a limited duration of a few days. The production of fresh pasta in Sardinia has a strong handicraft prevalence with a strong manual contribution and the use of local raw materials that give a precious added value to the product. The fresh pasta can also be pasteurized and packaged in a protective atmosphere, extending the date of expiry that varies from 3 to 6 weeks or can be frozen with a quick abatement of the temperature and can be kept for up to 6 months. Fresh pasta can be rolled (tagliatelle, tortelloni, lasagna, etc.), extruded (macaroni, pen, etc.) ), filled or not. The artisan laboratories sell, at the counter, a fresh, unpasteurized product, made at home and with a limited deadline. In our laboratory, we prepare, only with semolina, malloreddos, tagliatelle, orecchiette, maccarrones de busa and typical stuffed pasta: ravioli with cheese or ricotta, culurgiones and sebadas.