MADE LOCALLY IN BROOKLYN, NEW YORK
Sfoglini's Sardinian specialty pasta, malloreddus, canoe-shaped, small and rigid, is enhanced with saffron to add a splash of yellow-orange color. For centuries, the island of Sardinia has been known for its saffron and sheep. Customary practices developed where saffron was used to color pale pasta - making it look rich with egg. Local sauces using flavorful sheep milk cheeses and butter - highlighted distinct grass flavors varying with each region’ s pasture land. Present-day translation for malloreddus means “calves or young bulls”. A common pairing for this pasta is to serve it with cream sauces, fresh mint and pecorino.
Ingredients: Organic Whole Red Flour, Organic Durum Semolina, Saffron, Water