Malloreddus
One of the secrets to the Malloreddus preparation is to roll a piece of dough against a wicker basket, thus acquiring the characteristic grooves, ideal for capturing the sauce well. If you don't have it, you can replace it with a wooden gnocchi board, a sushi mat, or a grater!
Add <quantity>200<unit>g</unit></quantity> of fine semolina to a medium bowl. Make a well in the center and add <quantity>50<unit>ml</unit></quantity> of water
Mix with a fork to incorporate the water. Add <quantity>25<unit>ml</unit></quantity> of water and mix to obtain a wet sand crumbly texture
Add <quantity>25<unit>ml</unit></quantity> 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 <quantity>¼</quantity> 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
I'm here to answer any questions you have about Malloreddus. Try me!