Malloreddus hail from the Italian island of Sardegna, where it has been made for centuries. The diminutive of malloru ('bull’ in Sardinian dialect), malloreddus means 'fat little calves’.
Traditionally, on her wedding night, a Sardinian bride will parade through town wearing silver jewellery, carrying a large basket of malloreddus pasta that she has made by hand. She is closely followed by her family until she reaches the doorstep of her betrothed, who scares off her entourage with rifle shots. The bride then enters, eating her malloreddus from the same plate as her new husband.
We pair our malloreddus with campidanese sauce, a traditional Sardinian ragù made with sausage, tomatoes and saffron. We keep our recipe very traditional, so it is almost like you are eating it on the warm island itself.
Photo credit: @thehangryhuman
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Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt)
Sausage ragu: Passata, Pork sausage (40%), Onion, Extra Virgin Olive Oil, Fennel Seeds, Salt, Black Pepper
GARNISH INGREDIENTS: Pecorino Cream (Pecorino Cheese (Milk), Water, Sugar), Pecorino Cheese (Milk)
- Bring a large saucepan of salted water to the boil.
- Cook the malloreddus in the boiling water for 3-4 minutes or until ‘al dente’ (check a piece).
- Whilst the pasta cooks, put the sausage ragù in a saucepan, adding 1-2 tbsp (15-20ml) of boiling cooking water and cover with a lid. Once steaming, turn off heat.
- Transfer the malloreddus to the sauce & stir through the pecorino cream, before scattering over the pecorino cheese. Buon appetito.
Malloreddus alla Campidanese with Sausage Ragù & Pecorino Cream
Please note the above nutritional guidance is based on our estimates only.