Fresh Semolina Malloreddus

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A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVESMakes 1 pound

TIME1¼ hours, plus 30 minutes resting

Fresh Semolina Malloreddus
Tasting Italy

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

In southern Italy, pasta is usually made from nothing more than water and hard durum wheat, making this variety more rugged than its eggy counterpart. The logic: Eggless doughs made with rougher semolina flour hold on to and absorb sauces b...

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