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Malloreddus, tricolor (traditional, tomato and spinach)
typical pasta from Sardinia, 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 Franco and Giuseppe Lecca brothers.
Tested by the demanding cook Pamela, this pasta passed our tests and we are sure that it will not disappoint you either.
Pasta - Malloreddus Artisan Three Colors - 500g
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 Lecca Brothers' gnocchettificio only a very high quality local product is used. The slow speed of the grinding process causes the temperature to remain low. In this way the grain is not overheated, preserving its qualities as best as possible. Furthermore, in this way the wheat germ (the most nutritious part of the grain) remains intact, giving the semolina (and the other flours derived from it) multiple properties.
