In the region where they were created in Sardinia, they are called "malloreddus" which in Sardinian dialect literally means "little gnocchi" and they are by definition considered to be the most typical dish.
The unusual thing about these little gnocchi is their size, which has been developed to create an exceptional consistency, and the ridged surface which at one time was obtained by pressing the pieces of pasta with the thumb on the bottom of a wicker basket called "ciurili". Nowadays this is done by using a grooved board.
Gnocchetti sardi are particularly good with traditional recipes combined with fresh ricotta or sheep's cheese, as well as being excellent with tomato or meat sauces.
Available in 500g or 3 Kg packs.
Farfalle, originally from Lombardy and Emilia Romagna, take their name from their distinctive bow tie shape with a tight frill in the centre.
The condiments recommended for Farfalle are light sauces: sauces made from butter with peas and ham; white sauces with delicate flavours made from salmon and cream; sauces made from mild, soft cheeses with a dash of saffron or curry.
This pasta is also great for preparing delicious, colourful, imaginative pasta salads.
Available in 500g and 3 Kg packs.