Gnocchetti Sardi (Malloreddus)

Serves 4–6

Ingredients

1 3/4 cups semolina flour (semola rimacinata)

1 tsp kosher salt

⅔ cup warm water (90–110°F), plus 1–2 tbsp more as needed

Instructions

1. In a medium bowl, mix semolina and salt. Add warm water gradually, stirring with your fingers until the dough begins to clump.

2. Knead on the counter for 8–10 minutes until the dough is smooth, firm, and elastic. Wrap and rest 20–30 minutes.

3. Cut off a piece of dough and roll it into a rope about ½ inch thick. Cut into small hazelnut-sized pieces.

4. Press each piece against a gnocchi board (or the back of a cheese grater) and roll it toward you to form a ridged shell. Dust lightly with semolina as you go.

5. Boil in well-salted water for 4–5 minutes, or until tender with a slight bite. Reserve pasta water before draining.