In the village of Masullas, not a few skilled hands go to work to create one of the typical and traditional dishes of this village: we are talking about Crogoristas. Although the name may sound exotic, this particular pasta is 100 percent Sardinian and is produced mainly during the holidays.

Created simply from water, salt and semolina, the Crogoristas of Masullas is a typical pasta made exclusively with zero-kilometer products in order to further emphasize its historical and traditional evocative power and served with lamb sauce.
Its particular processing has been the same since time immemorial and, with pleasure, it is shown and taught to children from an early age.

Crogoristas: why this peculiar name?

The name of this distinctive pasta comes from its particular shape, as it vaguely resembles the crest of a hen and rooster. It is made exclusively by hand and made one at a time. In order to add flavor and give it a more vibrant color, saffron or tomato paste can also be added to the pasta preparation.

Ingredients
For 2 people:
Water
Salt
200 grams of durum wheat semolina

For the sauce:
Salt
Parsley
200 gr of lamb meat
500 ml of tomato pulp
500 ml of tomato sauce
garlic

Procedure
To prepare the sauce, called “bagna” in dialect, you will need to sauté garlic and parsley in a saucepan until they reach a golden color; next, add the lamb meat by dicing it or putting it directly chopped. After a few minutes, you can add the meat and tomato puree, letting it cook. Once the sauce is cooked, and move on to cooking the pasta. Once ready, to flavor it, toss it in the sauce.
To prepare the pasta you need to knead durum wheat semolina, together with water and salt. Once a homogeneous dough is obtained, roll it out with a rolling pin or with the special pasta machine so as to obtain a long, smooth and thin kneaded pasta. Proceed by cutting the dough into strips; fold them back on themselves with the help of a wheel or knife so that you can create the ridges. They are easier to see than to explain!

Good appetite!