Malloreddus Alla Vodka

A creamy rich pasta made with onions that are slowly cooked, tomato paste, vodka and marscapone cheese. A recipe from The Pasta Man by Mateo Zielonka.

Course: Mains

Dietary: No Added Sugar, Nut Free, Refined Sugar Free, Vegetarian

Servings: 4 servings

Equipment

garganelli board, microplane or grater
bench scraper or knife
large saucepan

Ingredients

Vegan Semolina Dough

280 grams fine semolina about 1 + 2/3 cups
130 grams water about 1/2 cup

Malloreddus Alla Vodka

400g vegan semolina dough recipe above
2 tablespoons olive oil
1 yellow onion thinly sliced
3 garlic cloves finely chopped
¼ teaspoon chilli flakes
40 grams tomato paste
75 ml vodka
150 grams marscarpone cheese
30 grams butter optional
70 grams parmesan grated (optional)

Instructions

Vegan Semolina Dough

Place the semolina in a large mixing bowl, add a pinch of salt and pour in the warm water.
Combine with a fork - it will soon look like a crumble mix - and start to form the dough into a loose ball with your hands.
As soon as the dough has come together well, turn it onto a board or clean work surface and knead until it is elastic and smooth, 10-15 minutes. Use the heel of one hand to push the dough away from you, and use your other hand to turn it 90 degrees after each knead. You can use it immediately for Malloredus.

Shaping the Malloreddus Pasta

Prepare a tray or baking sheet dusted with coarse semolina, ready to lay out your finished pasta.
Divide the pasta dough into four, taking one quarter at a time (wrap the rest in clingwrap until ready to use) roll it into a long rope, about the thickness of a pencil.
Cut the pasta into pieces, about 2.5cm-3cm long.
Using a garganelli board, grater or microplane; place the piece of dough on it. Use a dough scraper or knife press down lightly on the dough so it wraps around the blade, then push the scraper or knife away from you across the board or grater in one smooth motion so the pasta forms a roll , similar to a butter curl. Place the shape on your prepared pan while you roll out the rest.

Malloreddus Alla Vodka

In a large saucepan, heat the olive oil and add in the onion, garlic and chilli flakes. Cook on a medium heat for 5-8 minutes until the onions are soft and golden, but not browned, stirring occasionally.
Add the tomato paste and keep cooking for 5 minutes on a low-medium heat, so that the tomato paste coats the onion and garlic and absorbs their flavour.
Move the pan to the smallest ring on the hob and set it on a really low heat to avoid lighting the alchohol as you add it. Once you have added the vodka, leave it to bubble for a few minutes to allow the alcohol to evaporate, then add 3 1/2 tablespoons of water and the mascarpone. Stir until the cheese has completely melted into the sauce, then take it off the heat.
Bring a large pot of water to boil, add in salt and the malloreddus pasta. Cook for 3-4 minutes, then drain the pasta, reserving a small jugful of cooking water in case you need to loosen the sauce.
Put the sauce back on a medium-low heat, transfer the pasta into the pan and combine it all together. Stir in the butter, if using. Scatter the parmesan all over the pasta and mix it in. Taste it and add more seasoning if desired or more pasta water to loosen the sauce. Divide between four bowls and enjoy.