The Malloreddus,
typical Sardinian pasta, in particular from Campidano, prepared according to tradition with only two ingredients: semolina and water.
A lot of patience and passion is added in kneading the highest quality ingredients together.
The pasta is produced by the artisan pasta factory of the brothers Franco and Giuseppe Lecca and is offered in 3 different varieties .
Tried by the demanding cook Pamela, this pasta has passed our tests and we are sure it will not disappoint you either.
Pasta - Malloreddus Artigianali - 500gr
The cultivation of durum wheat, unlike soft wheat, is practiced in Sardinia to obtain semolina used mainly for the production of pasta and typical local products (in addition to malloreddus and fregula, also pane carasau, pistoccu, coccoi and moddizzosu).
In the Fratelli Lecca gnocchettificio it is used only a local product of the highest quality. The slow speed of the grinding process causes the temperature to remain low. In this way the grain is not overheated, preserving its qualities in the best possible way. In this way, moreover, the wheat germ (the most nutritious part of the grain) remains intact, giving the semolina (and other flours that derive from it) multiple properties.
