La pasta fresca tradizionale: i nostri corsi

Finally, after the summer break, which saw us busy on other fronts, we are back to offer you our cooking classes dedicated to traditional Sardinian fresh pasta.

In the new season, in addition to offering lessons to learn the techniques for making the most well-known pasta shapes, such as the beautiful Lorighittas, the ever-classic Malloreddus, Maccarrones de busa, Fregula, and Culurgiones ogliastrini, we would also like to focus on lesser-known shapes, in order to rediscover all our traditions.

Among the pasta shapes to bring back to our kitchens are without a doubt Catalufas Tzacarramanu, Caombasa, and Michitus Nieddus, for which I am providing a brief description taken from the list of Traditional Agri-food Products (PAT) of the Sardinia Region. 

The Catalufas Tzacarramanu, are a type of pasta traditionally produced in the municipality of Sardara, in the middle Campidano.

“It is a fresh pasta, disc-shaped with a diameter varying between 3 and 7 centimeters and a thickness of 0.2 to 0.5 centimeters, made from a dough of fine durum wheat semolina, lukewarm water, and salt. The rustic appearance is characterized by the irregularity of the discs in diameter and thickness. The color is straw yellow. 

This type of pasta was once prepared by men in the farmyards during threshing and before the end of the wheat cycle (before “s’incungia”) in July. Cooked and placed on a slice of stale bread, seasoned with the characteristic simple tomato sauce “bagna burda” and with pecorino cheese as an alternative, placed inside a container to form several layers. In more recent times, catalufas are also made using scraps from the dough of civraxiu bread or ravioli dough “tallutzas” and simply seasoned with fresh cheese melted in the pasta cooking water “incasada.”

The Caombasa or Colombelle, on the other hand, are typical of the Marmilla and in particular of the municipality of Masullas.

“Fresh pasta with the characteristic dove shape, measuring 2-3 cm in width, made with semolina, water, and salt. It is used, especially during Easter celebrations, in the preparation of soups based on meat broth together with croutons of coccoi bread on which a nest of wild fennel is placed, decorated with an egg yolk flavored with saffron pistils.

The preparation of the pasta is done exclusively by hand. The pasta, rolled out with a rolling pin, is cut into rectangles with the long side of 4 cm and the short side of 2 cm. On the edge of one of the two long sides, a wavy profile is made that will form the edge of the wings. These are obtained by pinching the rectangles in the center of the smooth long side, thus forming both the head and the wings of the dove. Generally, the product is naturally dried before use, although it can also be consumed fresh.”

The Michitus Nieddus are black or whole wheat tagliatelle typical of the Campidano of Cagliari, mainly in the sub-region of Parteolla and in particular in the municipality of Dolianova.

“Fresh pasta of the “tagliatella” type, with a thickness of 2/3 mm, a width of about 1.2 / 1.5 cm and a length of about 12 /13 cm and a color tending towards light brown due to the color of the raw material. The same raw material gives the tagliatelle a slightly porous surface that allows for easy absorption of the sauce. The basic ingredients are whole or semi-whole local durum wheat semolina, water, and salt.

A typical dish of Dolianova, part of the traditional first courses of the area and dating back, according to written testimonies of some elderly people of the town, to the late nineteenth century. This pasta was mainly cooked on Sundays and for holidays. Tradition has it that it was seasoned with fresh tomato and basil sauce, all sprinkled with a grating of good Sardinian pecorino or salted ricotta.” 

Below is the calendar of our courses dedicated to traditional fresh pasta:

*Wednesday, September 9th 4:30pm: Lorighittas & Malloreddus

*Friday, September 18th 4:30pm: Culurgiones & Catalufas

*Thursday, October 1st 4:30pm: Caombasa & Fregula

*Friday, October 16th 4:30pm: Michitus Nieddus & Maccarrones de Busa

*Thursday, October 29th 4:30pm: Lorighittas & Fregula 

*Saturday, November 14th 5:00pm: Culurgiones & Malloreddus

Each lesson includes learning the techniques for preparing 2 traditional pasta shapes, under the expert guidance of a professional cook, and will last approximately 2 hours and 30 minutes.

Only local and quality ingredients will be used, carefully selected in order to obtain excellent products.

All our courses will be held in compliance with physical distancing and the health regulations currently in force and will have a limited number of participants (maximum 8 people).
To participate in the courses, the use of a mask and advance booking are mandatory. Electronic prepayment is recommended (however, cash payment is also possible).

 The cost of each lesson is 60 euros per person.  

All courses will be held at Salsamenteria Boutique Restaurant_Via Sonnino 154_ Cagliari

We look forward to seeing many of you!

INFO AND BOOKING (Cristina)

+39.347.00.65.805 (sms, call, whatsapp)

info@lestradedelgusto.com