Malloreddus with a pork ragu, basil, and pecorino

4 Comments

1. 

   Sfoglia_dreams 3 days ago

   Dough: semolina flour, 00 flour, water, salt, and saffron

   Sauce recipe is Marcella Hazan “Essentials of Classic Italian Cooking”

2. 

   lobst3r_cl4ws 3 days ago

   Looks awesome! What do you use to extrude?

3. 

   Good_At_Wine 3 days ago

   Amazing. Looks so good.

4. 

   Kyubik9 3 days ago

   Brilliant!