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.
Ditali Lisci (smooth thimbles) are part of the very short, straight cut pasta family and originate from the Campania region.
The shape of this pasta is inspired by the sewing thimble, but is open at the top as well. The chunky shape of Ditali Lisci makes it very versatile for pasta dishes with tomato or in soups and vegetable broths.
Ditali Lisci are especially suited to preparing pasta dishes with a variety of sauces ranging from meat to fish, and from vegetables to pulses. The secret of a perfect recipe is that the sauces have a sufficiently liquid consistency so they penetrate inside the pasta.
This pasta is also just as good for preparing broths and soups with vegetables or pulses.
Available in 500g pack.s