Organic Gnocchetti Sardi Pasta 4-Pack Sampler

$31.00

About Gnocchetti Sardi:  

Also known as malloreddus, these small pinches of dough are originally from Sardinia.  Traditionally served with a lamb-tomato ragu and sprinkled with saffron.  Kids of all ages love them.

Organic Durum Wheat Gnocchetti Sardi (Sardinians)

Also known as malloreddus, these small pinches of dough are originally from Sardinia.  Traditionally served with a lamb-tomato ragu and sprinkled with saffron.  Kids of all ages love them.

Recommended cooking time: 9 minutes.

In stock

Organic Durum Wheat Bollywood Gnocchetti Sardi (Sardinians)

Also known as malloreddus, these small pinches of dough are originally from Sardinia.  Traditionally served with a lamb-tomato ragu and sprinkled with saffron.  Kids of all ages love them.

Serendipity on the palate.  We were looking for something to buffer the bitterness of the lemon zest in these traditional Sicilian gnocchetti sardi and tried a warm, not-so-spicy curry powder.  Little did we know we'd created our best-selling flavored pasta.

Recommended cooking time: 6 minutes.

 

In stock

Organic Spelt Gnocchetti Sardi (Sardinians)

Also known as malloreddus, these small pinches of dough are originally from Sardinia.  Traditionally served with a lamb-tomato ragu and sprinkled with saffron.  Kids of all ages love them.

Recommended cooking time: 8 minutes.

In stock

Organic Whole Durum Wheat Gnocchetti Sardi (Sardinians)

Also known as malloreddus, these small pinches of dough are originally from Sardinia.  Traditionally served with a lamb-tomato ragu and sprinkled with saffron.  Kids of all ages love them.

Recommended cooking time: 9 minutes.

In stock

Description

Our Process: 

Patterned plates, or dies, are the molds through which the dough is pushed (extruded) to give pasta a particular shape.  We at Baia Pasta only use brass dies because of the desirable texture that they generate. The textured surface of our pasta allows sauces to adhere to it and impart an artisanal touch to every dish. Moreover, brass dies are ideal to maintain the temperature within certain limits during the extrusion, retaining the natural protein structure and flavor of wheat. Our pasta is traditional in every sense: rough, thick and with an amazing “al dente” texture, with a deep wheat flavor.