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.
Peperini (little peppercorns) belong to the minute pasta family to be cooked in broth.
This pasta shape was undoubtedly invented to stimulate the imagination of children who commonly eat this pasta in baby food and vegetable soups. It is shaped like tiny peppercorns and is fun and appealing.
It is especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.
This pasta can be used in thick creamy or velvety soups.
Available in 500g pack.s