Quick question: I made Malloreddus with leftover (egg)dough, how long do I boil them? Are they like gnocchi, wait for them to float and finish in sauce?
Quick question: I made Malloreddus with leftover (egg)dough, how long do I boil them? Are they like gnocchi, wait for them to float and finish in sauce?
by OGD15
1 Comment
-L-H-O-O-Q-
Malloreddus is always made with semolina and water, never with eggs.
Any thick egg-based pasta shape will never cook properly because the coagulation of the eggs will seal the pasta in a way that will not conduct enough heat to the centre. The inside will remain raw, if not then hard and unpleasant, even if you cook it for hours.
How do I know? We’ve both had the same ‘genius’ idea for left over dough!
1 Comment
Malloreddus is always made with semolina and water, never with eggs.
Any thick egg-based pasta shape will never cook properly because the coagulation of the eggs will seal the pasta in a way that will not conduct enough heat to the centre. The inside will remain raw, if not then hard and unpleasant, even if you cook it for hours.
How do I know? We’ve both had the same ‘genius’ idea for left over dough!