Hand-rolled pasta with saffron, topped with rich meat sauce.
Malloreddus is Sardinia's iconic ridged pasta, traditionally made with semolina and saffron, paired with a hearty tomato and meat ragù.
Serves 4
Mix semolina with hot water and saffron until dough forms.
Hand-roll small pieces into ridged cylinders and dry.
Brown meat, add tomato sauce, simmer 20 minutes.
Cook pasta until al dente, toss with sauce and cheese.
Rolling pasta by hand takes practice
Saffron gives traditional color
Use quality meat for sauce
Use wild boar
Add white wine to sauce
Pasta dries well; store in airtight container.
Malloreddus is the soul of Sardinian cuisine, passed through generations.
Yes, though homemade is more authentic and flavorful.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes