main dishes sardinian

Sappueddus al Pomodoro

Rustic Sardinian semolina dumpling-pasta shaped by hand and served with fresh tomato, basil, olive oil, and grated pecorino.

Vegetarian Nut-Free
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Prep 45 min
Cook 15 min
Total 1h
Servings 6
Difficulty Medium

Ingredients

Pasta

Sauce

To serve

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Instructions

  1. Mix the semolina with the salt and about half its weight in water until you have a firm dough. Knead for about 20 minutes.

  2. Wrap the dough and let it rest for 30 minutes.

  3. Flatten pieces of dough into small discs about 5 mm thick, then tear off rough 2 cm pieces to form the sappueddus.

  4. Let the shaped pieces dry slightly on a cloth or wooden board while you prepare the sauce.

  5. Cook the tomatoes with the olive oil and basil until you have a simple fresh sauce. Keep it light.

  6. Boil the sappueddus in salted water for 8 to 10 minutes, then drain.

  7. Dress with the tomato sauce, more olive oil if needed, and plenty of grated pecorino.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Cheese
Pecorino Romano
60 g
Vegetables
Canned Whole Peeled Tomatoes
500 g
Grains & Bread
Semolina Flour
500 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Salt
15 g
Fresh Basil
192 g
Liquids
Water
250 g

Per Serving

613kcalCalories
23gProtein
109gCarbs
9gFat
8gFiber
Sodium
291mg13% DV
Potassium
699mg15% DV
Calcium
227mg17% DV
Iron
8.2mg46% DV
Magnesium
106mg25% DV
Vitamin C
20.9mg23% DV
Vitamin A
122µg14% DV
Vitamin K
140.8µg117% DV
Folate
199µg50% DV
Semolina Flour
Water
Salt
Canned Whole Peeled Tomatoes
Extra Virgin Olive Oil
Fresh Basil
Pecorino Romano
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Sappueddus al Pomodoro belongs on the Sardinian home table. I build it around semolina flour, warm water, and salt.

I mix the semolina with the salt and about half its weight in water until you have a firm dough. I knead for about 20 minutes. I wrap the dough and let it rest for 30 minutes.

I boil the sappueddus in salted water for 8 to 10 minutes, then drain. I dress with the tomato sauce, more olive oil if needed, and plenty of grated pecorino. I serve it as soon as the texture is right.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide