Our Sardinian specialty pasta, malloreddus, is enhanced with saffron to add a splash of yellow-orange color. For centuries, the island of Sardinia has been known for its saffron and sheep. Customary practices developed where saffron was used to color pale pasta — making it look rich with egg. Local sauces using flavorful sheep milk cheeses and butter highlighted distinct grass flavors varying with each region’s pasture land. A common pairing for this pasta is to serve it with cream sauces, fresh mint and pecorino.
16 oz. Product of NYC - USA
Organic Durum Semolina Flour, Water, Saffron (contain wheat).
Produced in a facility that uses cuttlesfish ink (squid ink), mushrooms and chestnuts.