A gateway homemade pasta for those who want the project, but not the fuss.
Serving malloreddus in broth is completely untraditional, but alone in my home on a chilly evening, it just feels right. One night, on a whim, I added a pinch of saffron to the broth, which gave the dish a subtle, aromatic complexity. It also serendipitously happens to nod to traditional malloreddus preparations, which will sometimes use saffron either in the pasta dough itself or in the accompanying ragu.
The dish comes together nicely, with shredded chicken thighs and sauteed Lacinato kale , making this a hearty and substantial meal in one single bowl.
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