Sardinia is an Italian island, and it sometimes feels nothing like Italy; it’s a world of its own. Sometimes, though, it shows everyone that this is still Italy, and the food is noticeably Italian. That’s the case with the Malloreddus alla Campidanese, that although hard to pronounce, is basically a gorgeous pasta dish — just like the one you know and love, but a little better.
The pasta’s shape and size resemble the more famous gnocchi (they’re sometimes called gnocchetti sardi or Sardinian gnocchi). Still, the Malloreddus are made with semolina flour and are instantly recognizable for their striped, spiral-like texture; they’re rolled rather than hand-pressed.
This is a Southern Sardinian specialty and shares similarities with the Neapolitan food you’ll find just across the Tyrrhenian Sea. A thick, almost sweet tomato sauce mixed with chopped sausage, livened by fancy saffron threads, gives these bite-sized pasta dumplings their personality.
Pasta in Italy is never an afterthought. Your plate might comprise at least two dozen curly malloreddus, and we often forget each one is shaped by hand in a laborious, time-consuming process. This is a soft pasta, and you won’t find a bag of dry malloreddus at your local supermarket — it’s an authentic artisan creation.
Under a hefty addition of grated hard Pecorino, you end up in front of a unique dish with no equal that still feels very familiar. It’s Italian pasta done right, and it evokes the pastoral Sardinian countryside where food is more than nourishment, but the time spent with your loved ones around the table.
It comes without saying the hearty dish pairs beautifully with the island’s Cannonau red wine, which’s incredibly compatible with tomato sauces. Other Italian reds accompany the dish well, but you’ll want to pair the local specialties with local wine.
