Panadas, fresh Sardinian pasta - Ecopasta - Sardinian food

Panadas, Sardinian handmade pasta made in Nuoro.

Puff pastry with durum wheat flour containing gluten, lard, water, salt; filled only with pork or with the addition of olives or peas or courgettes, extra virgin olive oil; salt, spices.

The panadas or impanadas, are the exquisite savory and stuffed cakes that are prepared in almost all the zones of Sardinia.
The panada is a dish of ancient origin, even nuragic; the tradition of preparing them is still preserved in many Sardinian countries, in particular Assemini and Oschiri, where it is considered the most typical dish, so much so that a festival has been dedicated to the panada.

In general, the filling is of minced cheese or pork and accompanied by vegetables but sometimes it is prepared with bacon or with lamb meat and in some cases flavored with mushrooms or artichokes in oil, not to mention the stuffed versions of fish , generally eels.

Panadas, fresh Sardinian pasta - Ecopasta - Sardinian food on sale

The absolute best known and consumed pasta in Italy is the dry one, the pasta that all Italians consume daily or almost is obtained by drying the finished product, ie the evaporation of a part of the water contained in it, until reaching a moisture content of less than 14%, beyond which the product is unaffected by biological agents. For this reason dry pasta has a conservation of many months.
The fresh pasta, on the contrary, is prepared and immediately consumed, without undergoing any type of drying: the moisture content is about 30% higher than the dry pasta, which makes it attackable by bacteria and mold. The fresh pasta that does not undergo any type of treatment should therefore be kept in the refrigerator and has a limited duration of a few days. The production of fresh pasta in Sardinia has a strong handicraft prevalence with a strong manual contribution and the use of local raw materials that give a precious added value to the product. The fresh pasta can also be pasteurized and packaged in a protective atmosphere, extending the date of expiry that varies from 3 to 6 weeks or can be frozen with a quick abatement of the temperature and can be kept for up to 6 months. Fresh pasta can be rolled (tagliatelle, tortelloni, lasagna, etc.), extruded (macaroni, pen, etc.) ), filled or not. The artisan laboratories sell, at the counter, a fresh, unpasteurized product, made at home and with a limited deadline. In our laboratory, we prepare, only with semolina, malloreddos, tagliatelle, orecchiette, maccarrones de busa and typical stuffed pasta: ravioli with cheese or ricotta, culurgiones and sebadas.