I decided to pull one of our old pasta makers down from the shelf ,
dust her off, and take her for a spin.
Making mountains out of Malloreddus…
Our Pastaio, Roman, put on a show for the passer-byes -just like old times…
and now I remember what I love about this pasta shape “Malloreddus” a Sardinian style of Gnocchi, often flavored with saffron…
-It has a toothiness of texture, that holds up to a long boiling time and is really at home in just about any sauce..
like this spicy Vongolé e Pomodoro
Rigatoni, alla Bolognese
Tagliatelle, in our Basil-Parsley-Mint Pesto