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Malloreddus
Flavia Giordano
One of the secrets to the Malloreddus preparation is to roll a piece of dough against a wicker basket, thus acquiring th more
- Level
Intermediate
- Cooking
35m
- Overrall
1h+
- Ready
4:17 pm
Egg-Free Pasta Dough
Fine Semolina
7.05ozWater
3.4fl oz
- Sun-Dried Tomato Pesto
- Tomato Sauce
- Sagne Torte with Chickpea
- Malloreddus, Squash & Sausage
- Baked Cannoli
- Sagne Torte
- Cartellate
- Creamy Chickpea Soup
- Fusilli with Ricotta & Lemon
- Fusilli al Pomodoro
- Farinata with Zucchini & Onions
- Tomato & Garlic Bruschetta
- Foglie d'Ulivo & Tomato Pesto
- Leek Calzone
- Stuffed Eggplant
- Tomato Focaccia
- Egg-Free Pasta Dough
- Pasta Matta
- Spaghetti alla Carbonara
Malloreddus
Flavia Giordano
Add 7.05oz of fine semolina to a medium bowl. Make a well in the center and add 1.7fl oz of water
Mix with a fork to incorporate the water. Add 1.7tbs of water and mix to obtain a wet sand crumbly texture
Add 1.7tbs of water and knead until the dough comes together, but is still quite crumbly. Add a little more water if necessary, but not much, or the dough will become sticky. Move it to a cutting board
Knead for 2-3m. If the dough is too hard and crumbly, add a few drops of water and continue to knead to obtain a compact, elastic, and firm dough that doesn't stick to the board
Let the dough rest covered for 30m before shaping. The egg-free pasta dough is ready
Cut ¼ of the dough and roll it. Shape it like a snake, as wide as a finger. Cover the rest of the dough to avoid drying it
Cut the rolled dough into walnut-sized pieces
Roll the pieces against a grater
Let the pieces dry on a wire rack. The malloreddus is ready