What the heck is that? Add garlic and onion and sauté for 1 min. Add sausage and brown approx. Mix in tomatoes, basil, saffron and salt and pepper. Gradually add enough water to make a smooth, pliable dough, kneading vigorously until the color of the saffron is well disbursed and no longer leaves streaks of yellow in the dough. What about saffron dumplings? Why, it's a traditional Sardinian pasta that looks a lot like gnocchetti (pasta shaped like gnocchi), but with the addition of saffron. Add this saffron-infused water to the tomato sauce right before the pasta is ready. Take about 60 ml (1/4 cup) of the pasta cooking water a few minutes before the pasta is cooked, and add the saffron. Malloreddus are a kind of pasta typical of the island region of Sardinia. First make the gnocchetti Sardi (malloreddus). Break up the sausage, chop the peeled tomatoes and the onion. Brown the sausage in a pan with 2 tablespoons of oil for 1 minute, then add the onion, the crushed garlic glove, a sachet of saffron and 3 basil leaves. In a bowl of a mixer fitted with a dough hook, combine all ingredients and knead for 10 minutes on medium speed. After 10 minutes the dough will become cohesive. Stir and allow to steep for a minute or so. Wrap dough in … SIFT the flour into a large bowl; add the salt and the saffron with its water. Crumble into the water and allow to infused for 5 minutes. Drain the pasta and add it to the sauce. Toast saffron threads in a little foil parcel on a dry hot frying pan for a minute. There aren't a lot of recipes for it out there. Mix well and cook for 2-3 minutes, then add the peeled tomatoes, season with salt, and cook for 45 minutes. If you want your Malloreddus to be yellowish, add saffron. Also called gnocchetti sardi or ‘little Sardinian gnocchi’ after their dumpling-like shape, malloreddus are made from durum wheat flour, water, salt and—a very Sardinian touch—a pinch of ground saffron. I found a couple of recipes for those, and they look good, but then I ran across a new word: Malloreddus. Steep the saffron in boiling water for 10 minutes, then strain through a fine mesh sieve. Hmmm. The saffron-colored pasta called malloreddus looks like small, rigged shells. Sardinians make it at home, but commercially produced versions are sold at specialty food shops and Italian groceries. Place the Olive Oil in a large frying pan on a medium heat and when hot, add the onion, carrot and celery and season with salt and pepper. At one time it was said that saffron was less expensive than eggs and the spice was used liberally. If you have saffron stamens, dissolve it in a tablespoon of water, or you can just use saffron powder. 5 min. Cook the malloreddus al dente according to package instructions. Saffron, brought north by the Moors, gives a subtle flavor to the pasta and colors the malloreddus bright yellow. Cook for 8-10 minutes or until soft then add the sausage meat, breaking it up into chunks and cook for 5 minutes. Bring to a boil, then reduce heat and let simmer for 30 min. Add thyme, bay leaf and wine and cook until nearly evaporated. Malloreddus is typically served with a heavy tomato sauce with meat (lamb or beef), a simple tomato sauce or butter and pecorino. Here is what you’ll need to make Malloreddus for four people: 2 ½ cups Semola di Grano Duro Traditionally, you’re supposed to eat a blend of the white and yellow Malloreddus. I use my mixer with dough hook but this is straight forward by hand also, and it is very satisfying. Saffron and Sausage Ragù Heat olive oil in a large pan over med-high heat. 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