Proponiamo la pasta della tradizione per offrirti un’ampia scelta di prodotti e regalarti ogni giorno sapori inconfondibili: Is Malloreddus, Sa Fregula Sarda, Is Maccarronis de Busa sono solo alcune delle ricette della Sardegna prodotte nel nostro pastificio e paragonabili ad una lavorazione artigianale.
La scelta rigorosa delle semole di grano duro, l’accurata selezione d’ingredienti come lo zafferano, il pomodoro, gli spinaci e i carciofi, costituiscono gli elementi centrali della qualità dei nostri prodotti. Scoprili tutti e acquistali sul negozio on-line La Casa del Grano.
Is Malloreddus, known in the rest of Italy as Sardinian gnocchi are prepared with durum wheat semolina and water. The shape is similar to a rounded, ridged shell. “Malloreddus” is the diminutive of “malloru”, meaning bull and can be roughly translated as “calves”. The name comes from the shape, which in farming communities, is equated with fattened calves. Even though they have similar characteristics, their name changes depending on the area where they are prepared: in Sassari, they are called “cigiones” or “ciciones”, in the Logudorese dialect “macarones de punzu”, and in Nuoro “cravaos”. One of the iconic dishes in Sardinian tradition are “malloreddus alla Campidanese”, accompanied by a hearty sauce made from sausages.
Sa Fregula Sarda or fregola is a type of durum wheat pasta in the shape of small, medium or large round balls measuring between 2 and 6 millimetres, roasted in the oven and served with sauces, in broth and with various condiments based on meat and fish. The name fregula comes from the Latin “ferculum”, i.e. crumb, fragment. They can be cooked as a risotto, a pasta dish or used as the basis for a soup, and even in a cold summer salad. We can now reproduce the age-old manual procedure in our factory in which the irregular shaped balls are obtained by working the semolina in a terracotta bowl (known as a “sa scivedda”) and then, roasted in the oven.
Is Maccarronis de Busa is a typical pasta which originated in the Barbaricina district. The name comes from the use of a knitting needle used to shape the pasta dough. It is similar to bucatini in consistency with a thickness of about 3 to 5 millimetres and 6 to 7 centimetres in length. Ideal for hearty meat-based sauces or simple ones made from tomatoes. Also excellent with vegetable-based sauces or to reinterpret typical Italian pasta dishes, such as “pasta alla carbonara”.
To meet the ever-growing demand for a healthy lifestyle, we have created wholemeal Is Malloreddus and wholemeal Sa Fregula Sarda, using wholemeal durum wheat semolina and water. The “Le Integrali” range is the delicious answer to anyone who wants a healthy diet, but does not want to forego flavour and taste. In La Casa del Grano wholemeal pasta, all the parts of the grain are present, such as the minerals, anti-ageing vitamins, polyphenols and essential fatty acids of the wheat germ.
The pasta, a symbol of Italian cooking and a staple part of the Mediterranean diet, started as an experiment for all types of meat, vegetable and fish-based sauces and condiments. The flavour must be excellent even if is just served with a drizzle of oil. So, we wanted to create a first-class line, “Le Rustiche”, exclusively drawn with bronze wires, adding body and substance to even the simplest of recipes.
“Le semole” pasta is produced by milling durum wheat, the hardest and most resistant wheat to milling, from which the pale yellow colour coarse-textured flour is derived. Semolina is perfect for more “challenging” pasta doughs. It is rich in carotenoids, the anti-oxidants which combat free radicals and it is very filling. There is always a place for coarse and fine ground semolina in our pantries. From the north to the south of Italy, semolina takes pride of place in many typical dishes, including leavened baked products and the pasta itself, on its own or combined with soft wheat flour.
Our range of flour is natural, healthy and genuine, like it was in the past, strictly without additives or improvers. The finest flour is type 00 which is fine, white flour with no bran in it at all. It is ideal for use as a thickener and for making cakes and fresh pasta. The flour known as “granito” is coarse ground and suitable for making all types of fresh pasta and fried food coatings.
The traditional pastas, “Le rustiche” or “Le integrali” versions, “Le farine” and “Le semole”: every one of our products has a history, special flavour and a heart. The unbreakable link with traditional and cutting-edge machinery means we can offer an unparalleled range of products which reflect the flavour of a carefree island where some dishes are still symbols of family, unity, friendship and special occasions.
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