Steep the saffron in boiling water for 10 minutes, then strain through a fine mesh sieve. Add this saffron-infused water to the tomato sauce right before the pasta is ready. Brown the sausage in a pan with 2 tablespoons of oil for 1 minute, then add the onion, the crushed garlic glove, a sachet of saffron and 3 basil leaves. Gradually add enough water to make a smooth, pliable dough, kneading vigorously until the color of the saffron is well disbursed and no longer leaves streaks of yellow in the dough. Drain the pasta and add it to the sauce. Why, it's a traditional Sardinian pasta that looks a lot like gnocchetti (pasta shaped like gnocchi), but with the addition of saffron. If you want your Malloreddus to be yellowish, add saffron. Crumble into the water and allow to infused for 5 minutes. Saffron and Sausage Ragù Heat olive oil in a large pan over med-high heat. In a bowl of a mixer fitted with a dough hook, combine all ingredients and knead for 10 minutes on medium speed. What the heck is that? What about saffron dumplings? And just from a few bites of malloreddus alla Campidanese – the unctuous sausage, the chewy pasta, the tangy tomatoes and the hint of saffron poking through on my palate – … First make the gnocchetti Sardi (malloreddus). Hmmm. Bring to a boil, then reduce heat and let simmer for 30 min. Wrap dough in … I use my mixer with dough hook but this is straight forward by hand also, and it is very satisfying. Here is what you’ll need to make Malloreddus for four people: 2 ½ cups Semola di Grano Duro Malloreddus is typically served with a heavy tomato sauce with meat (lamb or beef), a simple tomato sauce or butter and pecorino. Add garlic and onion and sauté for 1 min. Place the Olive Oil in a large frying pan on a medium heat and when hot, add the onion, carrot and celery and season with salt and pepper. Take about 60 ml (1/4 cup) of the pasta cooking water a few minutes before the pasta is cooked, and add the saffron. Malloreddus are a kind of pasta typical of the island region of Sardinia. SIFT the flour into a large bowl; add the salt and the saffron with its water. I found a couple of recipes for those, and they look good, but then I ran across a new word: Malloreddus. Toast saffron threads in a little foil parcel on a dry hot frying pan for a minute. Traditionally, you’re supposed to eat a blend of the white and yellow Malloreddus. Also called gnocchetti sardi or ‘little Sardinian gnocchi’ after their dumpling-like shape, malloreddus are made from durum wheat flour, water, salt and—a very Sardinian touch—a pinch of ground saffron. Add sausage and brown approx. Stir and allow to steep for a minute or so. 5 min. The saffron-colored pasta called malloreddus looks like small, rigged shells. If you have saffron stamens, dissolve it in a tablespoon of water, or you can just use saffron powder. Break up the sausage, chop the peeled tomatoes and the onion. Sardinians make it at home, but commercially produced versions are sold at specialty food shops and Italian groceries. After 10 minutes the dough will become cohesive. Mix in tomatoes, basil, saffron and salt and pepper. Cook for 8-10 minutes or until soft then add the sausage meat, breaking it up into chunks and cook for 5 minutes. At one time it was said that saffron was less expensive than eggs and the spice was used liberally. Saffron, brought north by the Moors, gives a subtle flavor to the pasta and colors the malloreddus bright yellow. Mix well and cook for 2-3 minutes, then add the peeled tomatoes, season with salt, and cook for 45 minutes. There aren't a lot of recipes for it out there. Add thyme, bay leaf and wine and cook until nearly evaporated. Cook the malloreddus al dente according to package instructions. 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