My husband and I were watching one of my favorite TV Chefs, Lidia Bastianich and she made a Sardinian dish, Malloreddus with Sausage and Tomato Sauce. It’s kinda’ like Gnocchi, just not pillowy. I had the Semolina flour on hand, not the Saffron.
At our market they have something I had never seen before, Safflower. I found it in the Spanish section. So I looked it up and it’s what is called ‘bastard saffron’. I gave it a shot. I think that when you make homemade pasta you get the mouth feel and texture that you prefer. My husband likes, thick, chewy pasta, not the skinny strands. I tell you, this fit the bill all right!! For myself, I usually make my serving of pasta with garlic and olive oil and of course cheese. This pasta can be dressed with anything that you like.
Auntie Doni’s Malloreddus
1 tsp. Safflower
1 1/4 C. Water, divided
1 ½ lb. Semolina flour (you can find it a lot of times in the organic section)
In 1/2 cup of hot tap water, add Safflower; steep for 5 minutes and strain. Add enough cold water to equal 1 ¼ cups.
In a food processor, add the flour; start the machine and pour in the liquid through the feed tube, holding back a little. Run the machine until the dough comes together and pulls away from the sides of the bowl, about 30-40 seconds. The dough should be neither too sticky nor too dry, adjust if necessary with the remaining liquid.
Turn the dough out onto a floured surface, knead a few times and them wrap in plastic wrap and form into a disk. Let stand at room temp for at least a ½ hour or as long as a day in the refrigerator.
Cut the dough into eight pieces and roll out into ½ inch thick snakes; cut off 1 inch pieces from each, like little nuggets.
To add the shape desired, use a hand held grater, turned over with the smooth side facing up. Take a piece of dough and hold it down with your thumb against the top of the grater and push it down along the grater, making an impression of your thumb on one side (it’ll kind of curl into itself) and a pattern of the grater on the other, like making gnocchi.
Place on a sheet pan sprinkled with semolina flour so that they don’t stick. Cover with a clean kitchen towel until all pieces are completed. These can sit at room temp until you’re ready to cook them or place the tray into the freezer until each piece is solid and then put the pasta in a zip top bag and freeze for later use. This recipe makes alot of pasta.
To cook the pasta, bring a large pot of salted water to a rapid boil, drop in the pasta and cook for 6-8 minutes. Dress as desired.