Gnocchetti sardi nº63

This short pasta made from durum wheat is a classic of the rich rural culinary tradition of the island of Sardinia, where it was traditionally prepared to celebrate special occasions such as local festivals or weddings. Peasant women would make gnocchetti sardi by rolling them over the end of a straw basket, giving them that ridged shape which enhances both the texture and the ability to hold thick meat, fish, or vegetable sauces. A good example is gnocchetti alla campidanese: a long-cooked ragù with fresh sausage and onion, flavored with saffron or anise, and served with grated Sardinian pecorino cheese.