Malloreddus alla campidanese have always been the most traditional dish prepared in Sardinia on all the most important occasions, both at festivals and village fairs and at weddings.
Seasoned with the traditional Campidanese sauce and plenty of pecorino, they are one of the most beloved first courses. So you can’t come to Sardinia without trying them. Follow my recipe to prepare them at home.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- to taste Campidanese sauce
- 10.6 oz malloreddus
- to taste Pecorino Sardo
Tools
- Pasta machine Philips Pasta Maker 2382/15
- 1 Casserole
Preparation
If you have time, my advice is to prepare the Campidanese sauce the day before. And if you want, you can also try making traditional malloreddus from fresh pasta, strictly made with semolina.
I used my Pasta Maker, and in 3 minutes I made fantastic malloreddus, truly delicious.
Store-bought ones will be perfectly fine too, if you’re not experienced with handmade pasta.
Boil the malloreddus in plenty of salted water for the time indicated on the package.
Drain the malloreddus al dente and dress them with the prepared sauce and plenty of grated pecorino.
Enjoy your meal!!!
In the past in Sardinia, they used to flavor the gnocchetti dough with saffron. Delicious.
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