Malloreddus, sometimes called Sardinian gnocchi, are a semolina pasta that’s often tinged golden yellow because of the inclusion of saffron in the dough. Unlike solid, dumpling-shaped, malloreddus are bits of dough rolled along a textured board to create a rounded shape that’s open on the back. They can be served with all styles of pasta sauce, but you’ll traditionally find them in bowls with fennel sausage and saffron-spiked tomato sauce.
Busiate’s typical accompaniment is Trapani-style pesto, made with almonds and tomatoes in addition to basil, garlic, and Pecorino.This shape looks like orecchiette and rotini had a little baby—it’s a teensy swirl, made to look like a small, pointed volcano. Others liken the shape to a spinning top. Vesuvio holds sauce extremely well due to all the crevices; it makes a great substitution in any dish that calls for swirled pasta.
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