Cooking Malloreddus: Easy Sardinian Pasta Recipes for You

Have you ever wondered why a tiny shell can change the way pasta feels on your plate?

We’ll show you how to make malloreddus, also known as gnocchetti sardi, from scratch with simple ingredients.

These little gnocchi-like shells are made with semola, warm water, salt, and a pinch of saffron if you like. Their ridges catch sauce so each bite tastes full and balanced.

In this short guide, we cover a cozy tomato butter sauce with onion and canned tomatoes, plus a meaty option for the weeknight table. We’ll teach shaping on a gnocchi board or a fork, how to salt water, and how to use pasta water to make sauce cling.

You’ll learn quick doneness cues, minimal gear, and storage tips for freezing fresh pasta so you save time later. Watch our step-by-step video cues and you’ll feel confident shaping your own dish.

Why you’ll love making gnocchetti sardi at home

Making gnocchetti sardi at home turns simple pantry staples into a satisfying, hands-on project. The dough uses semola rimacinata, warm water, salt, and optional saffron. No eggs or machines are required, so you can make pasta with little fuss.

We roll ropes, cut small pieces, and press each to shape the ridged shells on a gnocchi board or fork. That texture grabs sauce, so even a basic tomato butter or olive-forward herb sauce tastes elevated.

• You’ll love that the dough comes together quickly from pantry staples and water; no special mixers needed.

• Shaping takes only a few minutes, and it’s a great family activity or solo, meditative task.

• Make a big batch, refrigerate fresh pasta up to two days, or freeze and cook straight from the freezer.

• Working the dough builds feel—hydration, smoothness, and elasticity—that helps with other recipes.

Try these recipes as a way to practice making fresh pasta at home. Once you taste homemade malloreddus with a bright olive oil and herb finish, you’ll want to make them again.

What is malloreddus? Origins, names, and the iconic ridged shape

A simple mix of durum wheat and water became an island’s signature pasta shape.

Malloreddus are small, plump shells born in Sardinia centuries ago. Locals often call them gnocchetti sardi, or little Sardinian gnocchi, because of their size and texture.

The dough uses durum wheat and semolina flour, not potato, which gives a firm bite that holds sauce. Historically, saffron added color and aroma when eggs were scarce; today a small pinch remains an optional flourish.

Tradition shows cooks rolling ropes, cutting even pieces, and pressing dough over a reed ciuliri to make ridges. You can get the same effect with a small wooden board or a gnocchi board.

That ridged shape helps sauce cling, which is why tomato-based pans and alla campidanese with fennel sausage became island favorites. Cut evenly and they cook in the same minutes, so texture stays consistent.

Key ingredients and tools for authentic results

A handful of quality ingredients and a couple of small tools make all the difference. Use semola rimacinata (fine-milled durum semolina) for a smooth, elastic dough with an al dente bite.

The pasta dough

Bloom threads of saffron in warm water for 10 minutes to pull out color and aroma. Strain that liquid into the bowl with semolina, a pinch of salt, and a teaspoon of olive oil. Knead until smooth, then rest briefly.

Classic sauces

For a simple tomato butter sauce, simmer canned whole tomatoes with butter and a halved onion for 30–45 minutes. Discard the onion and finish with basil so the fat emulsifies and the tomato tastes sweet and balanced.

For alla campidanese, brown crumbled fennel sausage with garlic and onion, add passata and a pinch of saffron, then simmer until rich. Fennel seeds replace sausage if you want plant-forward protein.

Helpful tools

• Digital scale for reliable flour and water ratios.

• Bench scraper to cut ropes and thumb-roll small pieces.

• Fine-mesh strainer to catch saffron threads and a gnocchi board or fork for ridges.

Malloreddus, step by step: make the dough, shape the pasta, cook

Start by steeping saffron in warm water for about 10 minutes so the color and aroma fully release. Strain that liquid through a fine sieve into a bowl with semolina flour and a pinch of salt.

Pour in a teaspoon of olive oil and work into a shaggy dough. If it feels dry, add a tablespoon of water; if sticky, dust lightly with semolina. Rest 10 minutes to hydrate, then knead 10–15 minutes until smooth.

Wrap and rest 1 hour. Roll ropes, cut 1/2-inch pieces, and press-flick each over a gnocchi board or fork to make the curled shell and ridges. Dust trays with semolina and leave space between pieces so they don’t stick.

• Adjust for humidity: wet hands in dry rooms, dust sparingly if humid.

• Batch on semolina-dusted trays for easy freezing or quick cooking later.

• Bring a pot to a lively simmer; cook fresh gnocchi 3–5 minutes until they float and taste al dente.

Cooking malloreddus like a pro: salt, time, and texture

Cooking small shell pasta to perfect texture comes down to salt, time, and a few confident touches. We start at the pot: use a large one so pieces cook evenly and don't crowd. Bring vigorously boiling water and season it well so the pasta is flavored from the inside out.

Fresh versions usually cook in 3–5 minutes and float when done. Dried shapes take longer; check the package but always taste for a springy, toothsome bite.

Before you drain, scoop a cup of starchy pot water. That liquid is magic: it helps emulsify and make the pasta sauce cling without extra cream or fat.

Finish like a restaurant

Warm your tomato butter or other sauce, then add pasta directly to the pan. Toss over gentle heat and splash in reserved pot water until the sauce looks glossy and coats every ridge.

• Remove any simmered onion halves from tomato butter before finishing.

• Finish with a thread of olive oil for aroma and shine.

• For meal prep, undercook slightly—the sauce will finish the dish and protect texture.

Want a full step-by-step? Try our detailed recipe for timing and sauce notes that will help you master this gnocchi-style pasta.

Signature sauces: tomato butter and alla campidanese

We love a quick tomato-butter for busy nights and a slow, fennel-scented sausage sauce for company. Both dress gnocchi-style shells so each ridge carries flavor.

Marcella-style tomato butter with basil

Combine canned whole tomatoes, butter, and a halved onion. Simmer gently 30–45 minutes, crushing tomatoes as they soften. Remove the onion, finish with torn basil, and adjust salt.

This sauce mellows acidity with fat, so a small pat of butter lets the tomato sing while coating every bite.

Malloreddus alla campidanese with fennel sausage

Sauté onion and garlic in olive oil. Crumble and brown fennel-seasoned sausage, then add fresh tomatoes or passata plus soaked saffron. Simmer 30–60 minutes until the sauce is rich and spoonable.

If your sausage lacks fennel, add crushed fennel seeds to get the signature aroma. Toss hot pasta into the pan, splash reserved cooking water, and work in grated pecorino.

Quick weeknight swaps

• Reach for quality canned tomatoes and store-bought sausage to save time.

• Use passata instead of chopped tomatoes for a smoother sauce.

• Dried pasta performs well—cook, then finish in the pan so the flavors cling.

Keep heat moderate so the tomato stays bright. Finish with a thread of olive oil, a sprinkle of cheese, and a taste for seasoning right before serving.

Serving ideas: cheese, herbs, sides, and pairings

The right cheese and herbs lift the flavor and make every bite sing. Serve hot pasta straight from the pan so steam and aroma meet the table.

We like to finish bowls with finely grated pecorino and torn basil for bright contrast. A light drizzle of extra-virgin olive oil adds shine without weighing the plate down.

Pecorino Romano or Sardo, olive oil, and fresh basil

Shower bowls with finely grated pecorino for a savory kick that melts into the sauce. Add torn basil and a small splash of olive oil to lift acidity from tomatoes and balance the fat.

A pinch of cracked black pepper or chili flakes brightens the profile without masking the main ingredients.

What to serve alongside: focaccia, simple salads, Italian reds

• Keep sides simple: a crisp salad with tomatoes and onion or warm focaccia to mop up any leftover pasta sauce.

• Malloreddus alla campidanese calls for a medium-bodied Italian red with good acidity to cut through the fat.

• For lighter nights, roasted vegetables dressed in oil and lemon make a fresh, satisfying contrast.

• Whether you shaped on a board or fork, those ridges hold flavor—finish at the table for best aroma.

We recommend finishing at the stove and serving immediately. The combination of cheese, basil, and a little oil makes the dish feel complete and keeps every spoonful bright.

Store, freeze, and reheat for weeknight wins

Store batches smartly and you’ll pull ready-to-cook pasta from the freezer in minutes.

Dust trays lightly with semolina or flour and spread pieces apart so shells don’t stick. Refrigerate uncooked shaped pasta covered for up to two days.

For longer storage, freeze in a single layer until firm, then bag and label for up to one month. Do not thaw before cooking.

Cook frozen pasta straight into a pot of salted water; add 1–2 minutes and taste after they float. Reheat sauces gently over low heat and loosen with reserved pot water or a splash of water to restore silkiness.

These wheat-based gnocchi-style shells hold up well, so keep a couple of go-to recipes on hand for effortless weeknight wins with homemade malloreddus.