The typical pasta of Sardinia
The "Is Malloreddus"
They are a characteristic kind of pasta. Like all Sardinian ones, it is made of the best qualities of hard wheat flour togheter with lukewarm, slightly salted water. These elements are kneaded for long time, till they get a kind of pasta without wrinkledness, shaped like short and thin sticks which, after rolling in the bottom of a basket, take the shape of oval, empty shells showing on their back a number of little parallel elevations. On the market you can find the classical type of malloreddus but also special varieties enriched with saffron, tomato, spinach, beet greens and cuttlefish ink. It is worth mentioning the "Malloreddus alla Campidanese". It is a recipe including malloreddus, little pieces of sausage, tomato-juice and Sardinian cheese (Pecorino).
The "Sa Fregula"
Its name comes from the Latin "fricare" which means "to crumble". In fact, it looks like something torn to pieces. It is a very good kind of pasta shaped like a lot of little grains. It is hand-made, toasted, and smells original, almost rustic. Because of its minute shape, it is fit for fish or beef soup. When it is produced in bigger size, it is often seasoned with sardinian cheese, tomato and fresh sausage. It is best known in Sardinian cooking when it is used to prepare a dish which is typical of Cagliari's zone:
"Sa Fregula cun Cocciula" (fregola and mussels).
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