From Nuoro with genuineness and tradition
Artipasta is an artisan laboratory that produces and commercializes typical Sardinian Pasta, situated in Nuoro, the Athens of Sardinia, globally known for being the birthplace of numerous famous people in the field of culture and literature, first among equals is Grazia Deledda, the Nobel Prize winner in literature.
By paying great attention to each stage of the production cycle, Artipasta is able to certify and guarantee the goodness of its products for a 45-day period of commercialization for fresh pasta, and a 36-month period for dried pasta. In order to provide maximum protection for consumers, it has obtained the certification for transformation of organic raw materials by the certification body Suolo e Salute.
The product line of organic dried pasta is marketed under the name of Pastaio di Nuoro, which demonstrates to its customers the strong bond with the territory and the traditions. The precious dried pasta, such as Fregola and Malloreddos belong to this line, that is exclusively made from special and selected flours such as Kamut, Senatore Cappelli, and Farro. Both the ingredients and the production processes are rigorously organic, thus guaranteeing a better nutritional contribution and preserving its product craftsmanship.
All suppliers are selected by Artipasta directly in Sardinia, thus creating a short supply chain that starts from the ingredients to the production processes, which guarantees consumers its respect for the environment and its ethical approach to work.
Malloreddos, the most popular pasta of Sardinia
The Malloreddos is undoubtedly the most popular Sardinian pasta prepared according to ancient recipes, as if it was made at home by the laborious hands of grandmothers. It has brought a piece of Sardinia to four corners of the earth with its characteristic shape of striped-seashell. It is commercialized under the brand Pastaio di Nùoro, its production is characterized by bronze wire-drawing, which gives the pasta specific porosity, thus allowing it to absorb the condiments in a better way and to maintain its integrity during cooking without being broken, which is an indispensable element for the preparation of all those Sardinian dishes that find its own secret in the “marriage” of condiments and pasta. A longer production time is required, but a better quality for the final products is guaranteed.
The flour used is “entirely Italian”, the Senatore Cappelli, which are the whole wheat cultivars obtained in the early 20th century and widely grown in Sardinia for several decades. In particular, it is an awned wheat as it contains the typical filaments of Poaceae (or Gramineae). Rediscovered in recent years for its abundance of beneficial properties and nutritional values. It contains a higher amount of vitamins, minerals, lipids and amino acids than common wheat. A high-quality product whose properties guarantee a greater digestibility too.
Malloreddos is ideal for every type of recipe, from the meat main courses to the fish main courses. Worth trying with typical Sardinian recipes: Malloreddos Campidanese or Galluresa, or simply with the Pecorino Sardo cheese.
Nutritional information for 100g of product
Energy Value 370 Kcal – 1573 KJ
Fats 1,2 g
of which Saturated Fatty Acid 0,1g
Carbohydrate 76,3 g
of which sugars 0,9 g
Dietary fiber 1,8 g
Proteins 13,6 g
Salt 0,02 g