WH | Malloreddus (5kg)
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Malloreddus is the national pasta dish of Sardinia and the big cousin to fregola, another traditional pasta. The term malloreddu comes from the Latin mallolus and means morsel or little bits of pasta dough that are hand-roller on a round reed basket to make the characteristic shape and lines in the dough.

Cooking Instructions

Cook in salted water the malloreddus respecting the cooking time (about 8-10 minutes).


Keep refrigerated between 0 and 4 degrees Celsius

10 days shelf life

Once opened, consume within 2 days

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