Malloreddus with Trapanese Pesto Pasta Recipe
This brilliant "fatto a mano" (handmade) pasta recipe has been shared with us by chef Sofia Gallo - @in_cucinacon_sofia. Huge thanks to Sofia for sharing and we hope you enjoy!
Sofia says: "A marriage made in heaven between these two gorgeous Italian Regions: Sardinia and Sicily. These hand made pasta, ridged gnocchetti, are perfect to be coated and trap the delicious pesto from Sicily. A different take on the more familiar pesto, this recipe uses sun dried tomatoes and makes it easier to blend all year round."
- Baker: Sofia Gallo
- IG: @in_cucinacon_sofia
- Makes: pasta for 2 people, small jar of pesto
- Prep time: pesto 5 min, pasta 15 min (hands on plus resting)
- Cooking time: 8-10 min for al dente, depending on the size
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Total time: Flour(s) used: Italian Tipo 00
Malloreddus con Pesto alla Trapanese Method:
- Make your pasta dough. Place your flour on a wooden board or leave into the bowl if you don’t have this.
- Make a well in the centre large enough to hold your water. Start by adding half of the water to the well, then begin to work the flour into the water with your fingers. Make sure to use your fingertips to really blend the two together.
- Add the rest of the water and continue to work the flour until the water is fully absorbed. Form a dough and knead using both your fingertips, to pull the dough towards you and the heel of your hand to push the dough away from you, making sure to rotate your dough for an even kneading throughout.
- Continue until you reach an elastic consistency and adjust with more water or flour if the dough feels either sticky or dry. Cover with a damp cloth or wrap in clingfilm and rest for about 15 minutes.
- In the meantime, make your pesto. You could use the pestle and mortar, or for speed use a food processor and pulse all ingredients, to achieve a rustic consistency. Adjust seasoning to your taste, although the tomatoes and cheese should bring just enough flavour.
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It’s time to shape your malloreddus. I always advise two ways, one is a little simpler than the other and it really depends on your experience with pasta making. From your dough, take some pea-sized dough pieces and place these, one by one, on your gnocchi board or the back of a fork. Using a knife or your thumb, gently flatten the dough on the surface and roll it away from your body in the direction of the grooves.
Repeat this for all your dough. The second method is to shape the dough into a chord-like shape about 1 cm thick and cut the rope into little pieces about 5 mm in length. Shape as per above instructions. Let the pasta dry for a couple of hours, or use from fresh.
- Time to cook! Bring a pot of generously salted water to a vivid simmer. Cook the pasta al dente and drain this, but reserve half a glass of the starchy water.
- Return the pasta to the pot, add the pesto and toss until coated, adding the cooking water reserved to loosen the sauce, if required.
- Plate and serve with more fresh basil, some flaked almonds and more grated cheese to taste. Buon Appetito!
