Dish

Matuffi

Matuffi are a type of pasta that are made by mixing semolina flour with water and shaping the dough into small balls. The balls are then flattened and cooked in boiling water until tender. The dish has a slightly chewy texture and a mild flavor that pairs well with tomato-based sauces or pesto. Matuffi are a good source of carbohydrates and protein.

European cuisine› Mediterranean cuisine› Italian cuisine

Porridge

Origins and history

Matuffi have been a staple food in Sardinia for centuries, dating back to the Bronze Age. The dish was originally made with barley flour, but over time semolina flour became the preferred ingredient. Today, matuffi are still a beloved dish in Sardinia and are often served at special occasions like weddings and holidays.

Dietary considerations

Vegetarian

Variations

There are many variations of matuffi depending on the region and personal preference. Some recipes call for adding herbs like rosemary or thyme to the dough for extra flavor, while others use different types of flour like chickpea or chestnut flour. Some people also like to serve matuffi with seafood or meat dishes.

Presentation and garnishing

Matuffi can be served on a plate or in a bowl, garnished with fresh herbs or grated cheese. They can also be served cold as a pasta salad.

Tips & Tricks

Using a coarse semolina flour will give the matuffi a more rustic texture.

Side-dishes

Tomato-based sauces or pesto. Matuffi can be served as a main dish with a sauce or as a side dish with meat or vegetable dishes. They also pair well with seafood dishes like clams or mussels.