Taste and atmosphere
About
A very large local pasta variety typical of the area, usually served with a rich meat or fresh cheese sauce. It is a traditional Sunday dish in Sassari.
Flavors, dishes and restaurants
Cuisine
Giganti di Sassari takes its name from its large and filling structure. Hand-rolled using durum wheat semolina, these pastas have shapes designed to hold sauce perfectly. They are generally served combined with slow-cooked beef or pork ragù. You can check our Map section for restaurant spots where you can try this special dish, which stands out within the pasta diversity of Italia. It is indispensable for Sunday tables of families in Sassari.
Ingredients
- 400 g durum wheat semolina
- 4 eggs
- 300 g minced meat (beef/pork) for the sauce
- 1 onion and 2 cloves of garlic
- 400 g tomato puree
- Grated Pecorino cheese
Preparation
- Sift the semolina flour onto a work surface, make a well in the center, add the eggs, and knead until a smooth dough is formed.
- After resting the dough, roll it out relatively thick and cut into the traditional large "Giganti" shapes.
- In a separate pot, sauté the onion, garlic, and meat, then add the tomato puree to prepare a thick ragù sauce over low heat.
- Boil the pasta in plenty of salted boiling water until al dente, toss with the sauce, and serve with plenty of Pecorino cheese.
Practical notes before you go
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