Homemade Gnocchetti Sardi

Homemade pasta made with just four ingredients: semolina flour, water, olive oil, and salt. These homemade gnocchetti sardi are simple to make and perfect for your favorite pasta dish.

Happy Sunday!

I hope you’re having a wonderful Memorial Day weekend. The weather has been amazing the past few days, and it would have been perfect for a getaway. Unfortunately, that’s not possible this year so no trips. It’s also my sister’s graduation weekend. But since that has been postponed until Spring 2021, we’re going ahead and celebrating tonight with a virtual wine and cheese night with family and friends. Trying to keep things as normal as possible and still staying safe.

How are you spending Memorial Day weekend?

I thought this would be the perfect time to introduce a new project: making pasta from scratch. These gnocchetti sardi also known as malloreddus look pretty similar to gnocchi but doesn’t require potatoes. It’s simple and the kind of project I need to keep me busy while staying inside.

Four ingredients: semolina flour, water, olive oil, and salt. Semolina flour has a bit more gluten so it is used to make pasta. The gluten is what gives pasta that chewy texture. You can find this type of flour at your local grocery store where you would find all other types of flour.

Towards the end of last year, my friend came back from Italy and brought a gnocchi board as a souvenir for me. It’s perfect for this pasta project. But if you don’t have gnocchi board, that’s fine. You can just use the back of the fork and use the tines to make the ridges. Same concept. No fancy gadgets.

In a medium sized mixing bowl, add semolina flour. If you want to add a little bit of color to the dough, you can add ground turmeric to give it a more yellow color. Just mix the ground turmeric into the flour. Otherwise, you can leave it out. Make a hole in the center of the flour and pour warm water into it. Mix the semolina flour and water until combined. Add olive oil and a pinch of salt. Mix until the dough is well combined.

Roll the dough out on a lightly floured counter. Knead the dough for about 10 minutes. If the dough sticks to your hand, then add about a tablespoon more of the semolina flour. Knead the dough until it becomes smooth and doesn’t tear as easily. Place the dough back in the mixing bowl. Cover with plastic wrap or a towel and let the dough rest for about 30 minutes.

Once the dough is ready, break a marble size piece, about one centimeter in diameter, from the dough. And use your thumb to roll the dough on the gnocchi board or on the tines of the back of a fork to create ridges. The dough will curl onto itself and create a hollow center.

Repeat with the rest of the dough, but keep the unused portion covered so that it doesn’t dry out.

It won’t look perfect the first several tries. But the more you do this, the better and more uniform it will look. It took me almost halfway through the dough before I was happy with the way my gnocchetti sardi looked. Then I went back and re-rolled the first ones.

This was the first batch I made with ground turmeric, which gave it a more yellow color.

Place the gnocchetti sardi on a lightly floured baking sheet as you make the roll the rest of them.

This makes around 2-3 servings.

Serve the gnocchetti sardi with your favorite pasta sauce or place them into a freezer safe container and freeze them until you’re ready to eat.

When cooking the gnocchetti sardi, add them to boiling salted water for several minutes until tender before transferring to your favorite pasta sauce.

Hope you enjoy making these!

Homemade Gnocchetti Sardi

 

Print

Prep time

45 mins

Total time

45 mins

 

Homemade pasta made with just four ingredients: semolina flour, water, olive oil, and salt. These homemade gnocchetti sardi are simple to make and perfect for your favorite pasta dish.

Author: Andrea Giang

Recipe type: Entree

Serves: 2 servings

Ingredients

• 1 cup semolina flour
• ¼ teaspoon ground turmeric (optional)
• ½ cup warm water
• 1 teaspoon olive oil
• Pinch of salt

Directions:

1. In a medium sized mixing bowl, add semolina flour. If you want to add a little bit of color to the dough, you can add ground turmeric to give it a more yellow color. Just mix the ground turmeric into the flour. Otherwise, you can leave it out. Make a hole in the center of the flour and pour warm water into it. Mix the semolina flour and water until combined. Add olive oil and a pinch of salt. Mix until the dough is well combined.
2. Roll the dough out on a lightly floured counter. Knead the dough for about 10 minutes. If the dough sticks to your hand, then add about a tablespoon more of the semolina flour. Knead the dough until it becomes smooth and doesn’t tear as easily. Place the dough back in the mixing bowl. Cover with plastic wrap or a towel and let the dough rest for about 30 minutes.
3. Once the dough is ready, break a marble size piece, about one centimeter in diameter, from the dough. And use your thumb to roll the dough on the gnocchi board or on the tines of the back of a fork to create ridges. The dough will curl onto itself and create a hollow center.
4. Repeat with the rest of the dough, but keep the unused portion covered so that it doesn’t dry out.
5. Place the gnocchetti sardi on a lightly floured baking sheet as you make the roll the rest of them.
6. Serve the gnocchetti sardi with your favorite pasta sauce or place them into a freezer safe container and freeze them until you’re ready to eat.

Wordpress Recipe Plugin by EasyRecipe

3.5.3251