Malloreddus alla Campidanese also known as "gnocchetti sardi" (for 20 portions) | Chef Rulo Recipes

Name: Malloreddus alla Campidanese also known as "gnocchetti sardi" (for 20 portions) | Chef Rulo Recipes
Ingredients: 2 kg semolina flour; 1 liter of warm water infused with saffron; A big pinch of salt; A few generous pinches of saffron threads, or 2 sachets of saffron powder; If using dried pasta, you’ll need about 2.5 to 3 kg depending on portion size (about 120–150g per person); For the salsa; 2.5 kg Italian sausage, casings removed; 4 to 5 large onions, finely chopped; 200 ml olive oil; 3 liters of tomato passata or crushed tinned tomatoes; 400 ml dry white wine; A generous pinch of saffron threads or 2 sachets of saffron powder; Salt and black pepper to taste; Fresh basil (optional), about 1 large bunch; 300 to 400g of grated pecorino sardo or pecorino romano

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Chef Rulo Recipes it is a collection from different sources of recipes selected by Eduardo G. Silva (AKA Chef Rulo)

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Ingredients

2 kg semolina flour
1 liter of warm water infused with saffron
A big pinch of salt
A few generous pinches of saffron threads, or 2 sachets of saffron powder
If using dried pasta, you’ll need about 2.5 to 3 kg depending on portion size (about 120–150g per person)
For the salsa
2.5 kg Italian sausage, casings removed
4 to 5 large onions, finely chopped
200 ml olive oil
3 liters of tomato passata or crushed tinned tomatoes
400 ml dry white wine
A generous pinch of saffron threads or 2 sachets of saffron powder
Salt and black pepper to taste
Fresh basil (optional), about 1 large bunch
300 to 400g of grated pecorino sardo or pecorino romano