Ghiottole are an original and exclusive pasta shape from the De Cecco range, part of the Fusilli family. The difference is that this pasta has four spirals and are hollow in the centre for even cooking.
Ghiottole are particularly good with ragùs made from meat, mushrooms or with condiments made with vegetables.
Available in 500g pack.s
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.