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Gnocchetti Sardi (Malloreddus)
Growing up in our home making gnocci was a family event. The memories of my sister's and I sitting at the table with our mom and grandmother, rolling little pieces of pasta dough on a colander or gnocci board will forever grace my mind.
Over the years it has been wonderful collecting new recipes and trying old favorites with a twist from regions other than Calabria and Abruzzi.
Malloreddus
4 cups Semolina Flour
1 � cups Warm Water
� teaspoon Salt
1 teaspoon ground Saffron
* Recipe and directions for homemade pasta are from Mario Batali.
Mound the semolina in the center of a large bowl or work surface. 
Make a well in the center of the semolina and add the water; salt, and saffron. Using a fork, beat together the water, salt, and saffron, and then begin to incorporate the semolina, starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once you have a cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.
Lightly flour the board and continue kneading for 10 more minutes, dusting the boards with more flour when necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.
Cut the pasta into 4 pieces. 
Roll each piece into ropes, and cut into �-inch-thick pieces. 
Roll each piece down the back of a fork or against a gnocci board to give it the characteristic ridges, and set aside on a floured surface until ready to cook.
When pasta is ready to cook, have a pot of salted water ready at a rapid boil. Save your water to add to the pasta sauce later. When pasta is ready they will begin to float to the surface. 
For the busy mom in me, I have been taking a few steps lately to save me some cooing time. At the beginning of the week, or at the end depending on my schedule, I have been preparing some of my garlic, onions and peppers a head of time. I normally use everything fresh, but I have been a bit more busy this school year than usual. For my peppers, I have been grilling them ahead and then marinating them in olive oil and dried herbs in the re-fridge. When I'm ready to use them I take them out and slice what I need. These last for one week.
Likewise, for minced garlic I have been taking a whole head, separating and peeling the cloves, finely chopping them and putting them in a small preserve jar covered in olive oil so they don't oxidize. This I always use up within a week as well. If I am making something that calls for thinly sliced garlic I always have fresh garlic on hand. It really has helped me speed up my cooking time.
For this recipe I sauteed garlic, thinly sliced marinated peppers, red pepper flakes, steamed broccoli and fresh basil in olive oil. I added around 1 cup of the pasta water that I cooked the Malloreddus in(Beautiful flavor). I also added some sea salt and freshly ground black pepper to taste. When ready to serve, sprinkle a good amount of freshly grated Pecorino Romano.When you get a chance.. I'd love to know what you think of my new Photo Blog!
Buon Appetito, Abbracci e Baci!
Laurie
Category Article Dough, Italian Specialties, Pasta
