I happened to have Sardinian in my DNA so I came here to know more about Sardinian cousine. I am in love already with the culture and I think I can love this dish as well. Thanks for making this beautiful video
Hi Bella, I am delighted you like the video - there are several on Sardinia; check out the playlist - and I hope you enjoy them all. best wishes, Vicky
I love how Sardinians break all the cardinal rules of Italian cuisine. No chicken on pasta? Lorighittas. No pouring sauce over pasta? Maloreddus. No “s” at the end of Italian plurals nouns? Lorighittas, maloreddus, seadas. Its so cool hehehe
I've been using your videos to learn how to make pasta. One thing I've wondered is: is it possible to over-knead pasta? Some seem to go for a long time, so it seems not, but I wanted to be sure!
Not really, but it can be that one may not knead it enough. Also, if you are kneading meat such as ground beef or lamb you want to handle it as little as possible or it will become very tough. Oh, one other thing, biscuits are not prevelant in Italy / Sicily, but if you do make them, handle as little as possible or the dough will be tough as will the biscuits, God bless
Does anyone know if they remove the herbs at the end when they put bunches in like that? Or just serve with the wilty bunches of herbs left in? To me the latter seems undesirable (like a bad game to see who accidentally gets a huge bit of bay leaf lol) but I have definitely seen it done in lots of curries, for instance.
They may look like cavatelli (they are much smaller and in the south we use Sardinian saffron) but they taste very different as they are made with durum wheat
yes, the pasta freezes very well. place on a tray, not touching in the freezer, then once frozen, bundle them into a bag. Cook from frozen. best wishes, Vicky
And if you were speaking of the tomato sauce in the bowl which was part of the sauce ingredient, it was passata( homemade tomato sauce) and a mixture of tomatoes
Wonderful videos but you should learn to treat equally the peoples' culture. Sardinian is simply a language and it is not a "local dialect" of any other language.
I happened to have Sardinian in my DNA so I came here to know more about Sardinian cousine. I am in love already with the culture and I think I can love this dish as well. Thanks for making this beautiful video
Hi Bella, I am delighted you like the video - there are several on Sardinia; check out the playlist - and I hope you enjoy them all. best wishes, Vicky
I'll be putting my basil in whole from now on....
thanks
Tony
This happens to be my favorite pasta of all time - Malloreddus.
I Can never get enough of pasta grannies delectable recipes! Thank you pasta grannies!
Lovely lady with such a sweet smile!!!
Grazie Anna, I made malloreddus at home with her and they turned out beautifully! I'm thinking of making them again tonight too, can't get enough.
that's good to hear 😊🌺 best wishes, Vicky
I love how Sardinians break all the cardinal rules of Italian cuisine. No chicken on pasta? Lorighittas. No pouring sauce over pasta? Maloreddus. No “s” at the end of Italian plurals nouns? Lorighittas, maloreddus, seadas. Its so cool hehehe
what a beautiful dish and cooker
!
That sushi mat basket is genius!
That grannies was so sweet.
I always try to imagine what the kitchen smells like!
Love it. Thank you
My grandma from Calabria had a basket just like that to make a different kind of pasta - I wish I had one!
Oh this is the true recipe, I’m sardinian I recognized it
I've been using your videos to learn how to make pasta. One thing I've wondered is: is it possible to over-knead pasta? Some seem to go for a long time, so it seems not, but I wanted to be sure!
Ah! Thank you so much for the advice.
Not really, but it can be that one may not knead it enough. Also, if you are kneading meat such as ground beef or lamb you want to handle it as little as possible or it will become very tough. Oh, one other thing, biscuits are not prevelant in Italy / Sicily, but if you do make them, handle as little as possible or the dough will be tough as will the biscuits, God bless
Does anyone know if they remove the herbs at the end when they put bunches in like that? Or just serve with the wilty bunches of herbs left in? To me the latter seems undesirable (like a bad game to see who accidentally gets a huge bit of bay leaf lol) but I have definitely seen it done in lots of curries, for instance.
Malloreddus looks like and formed like cavatelli but smaller. I wish I could understand Italian! :-) Thanks again for your great videos.
They may look like cavatelli (they are much smaller and in the south we use Sardinian saffron) but they taste very different as they are made with durum wheat
This pasta looks like the Hungarian "tarhonya" pasta. We also toast or fry it before cooking it like rice using the absorption method
hi Judith, how interesting thank you. best wishes, Vicky
I'm thinking using a sushi mat to get the ridges.
Hey Peter, you can use also a fork...!
Is there a way to keep this, at least for a week, around your house? Could I freeze it, or dry it, and keep it in my home.
yes, the pasta freezes very well. place on a tray, not touching in the freezer, then once frozen, bundle them into a bag. Cook from frozen. best wishes, Vicky
@@pastagrannies Thank you! :D
This type is “Malloreddus con sugo di _______” I couldn’t understand what was said in the video. What is the sauce called?
Hi Matt, it's 'malloreddus con sugo di maiale' - maiale means pork. best wishes, Vicky
And if you were speaking of the tomato sauce in the bowl which was part of the sauce ingredient, it was passata( homemade tomato sauce) and a mixture of tomatoes
Anna
is the other Grannie from Ghilarza?
Anna and Paulo is from Ghilarza, this city is fantastic, I go to Ghilarza all summer every year
for the past 10 summer . Love the Sardinian pasta
@@luizantonucci3568 I was born there and also my granny and mom are from there!
@@capwillard9156 I just returned from Ghilarza last week I have the best time this summer
Wonderful videos but you should learn to treat equally the peoples' culture. Sardinian is simply a language and it is not a "local dialect" of any other language.
Se continuano a identificarci come "italiani".. Non cambia niente, saremo sempre una tipica regione italiana