Dissolve 2 tsp of salt with 3/4 cup of warm water. Using a food processor or by hand, mix together the flours. Pour in the middle the dissolved water and add the evoo Continue until it forms a ball. Knead the dough with heels of hand by adding some flour until smooth, about 5minutes. Divide the dough into four little ball. Cover with towel and let rest for half an hour. Remove the skin and the seeds of the tomatoes. Dice up in brunoise. Heat the olive oil until almost smoking point; add diced tomatoes; cook off the flesh of the tomatoes until it ties together. Keep warm until final touch.
Remove towel. On a cleaned surface, roll out the dough ball and shape those cylinders into ¼ inch thickness rope. Using a sharp knife or dough cutter, section every ¼” length and set aside those pieces. Lay out a dry towel on a sheet pan to secure a flat platter to collect the “rolled pasta”. Using a gnocchi board, on the mid-way of the board, starting holding each piece with the thumb; press down each piece to print the ridges and hallow the inside. Repeat with remaining dough.
To cook the fresh malloreddus, bring to a boil a large pot of salted water. Cook them about 6 minutes or until tender. Drain out. Toss with the reserved tomatoes; keep warm. Toss with Parmesan cheese before serving.
Ingredients
Amount
Measure
Ingredient
8
ounces
lobster
Steps
Sequence
Step
1
The final plating: the butter poached lobster served with Malloreddus pasta and a maize sauce.
To assembly: serving 4
Mise en place for “Malloreddus”
Mise en place for maize sauce
Mise en place for the vegetables sautéed
Mise en place for butter poached lobster
In the center of a warm plate, scoop the “Malloreddus” to form a circle; place the lobsters’ meat; sprinkle with parsley; pour around the plate the maize sauce; arrange nicely the vegetable around the plate. Garnish with popcorn and parsley.
Serve it hot!
