Malloreddus from Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta (page 26) by Jenn Louis

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  • semolina flour
    Semolina is the hard part of the grain of durum wheat. When hard wheat is ground, the endosperm--the floury part of the grain--is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making good pasta. A cream-colored semolina is used in pasta or Italian-style breads. There are difference grades: (1) Semolina flour is finely ground endosperm of durum wheat; (2) Semolina meal is a coarsely ground cereal like farina; and (3) Wheatina is ground whole-grain wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina." Read more: http://www.food.com/library/semolina-471#ixzz1ms6MXCXf Buy Now

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato sauce; Lamb ragù; Beef ragù

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • excurvatus on August 21, 2019

    My first from this book, quite simple but a labour of love. I wish I had seen this image (it's not in the book), mine didn't look like this. mine were a lot smaller, based on the measurements given in the recipe, and not quite as tubular. Putting the dough together is quite simple. I decided mine was done far earlier than 10 minutes on medium speed in the Kitchenaid. It was fascinating how the dough seemed like an enriched dough after sitting for an hour despite having no eggs in it. This took me a long time to shape, maybe because I interpreted the directions differently, but they took me 3 hours once I started shaping. I froze them on my half sheet pan and transferred them to a deli container (it filled a 1L deli container and one other small container), and they're still individual dumplings and not clumping together!

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