10 servings

  • 4-1/2 cups plus 3 tablespoons semolina (28 ounces)
  • 1-3/4 cups boiling hot water (14 ounces)


  • 1/2 teaspoon saffron
  • 2 teaspoons salt
  • 1 tablespoon extra virgin olive oil


Steep the saffron in boiling water for 10 minutes, then strain through a fine mesh sieve.

In a bowl of a mixer fitted with a dough hook, combine all ingredients and knead for 10 minutes on medium speed. After 10 minutes the dough will become cohesive. Wrap dough in plastic wrap and set aside until cool, about 1 hour.

Cut strips of dough, keeping what you are not using covered in plastic wrap, and roll to the thickness of 1/4 inch. Cut sheet of dough into 1-inch wide strips, then cut the strips into 1/2-inch pieces.

On a gnocchi board or with the back of the tines of a fork, gently push each piece in a curling motion, flicking the piece of dough to make ridges on the gnocchi. If the dough is sticky, roll dough pieces lightly in flour before making ridges. Toss malloreddus with semolina to keep from sticking together and store on sheet trays, lightly-lined with semolina, uncovered.

Cook malloreddus in gently boiling water until they float, remove immediately. Malloreddus can be frozen flat on sheet trays and stored in an air-tight container for up to 1 month. Cook from frozen in seasoned boiling water.

Source :

When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.

Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.