Cocciule Sarde - Su Guttiau
Cocciule Sarde by Su Guttiau are an expression of the art of pasta making, combining the functionality of their shape with the excellence of the raw materials. This dried pasta shape, known for its silhouette reminiscent of small marine shells (cocciula in Sardinian), is a direct tribute to the island's coastline and coastal culinary traditions, while remaining highly versatile when paired with flavours from the land.
Although Sardinia's best-known pasta shapes include Malloreddus and Fregula, Cocciule stand out for their elegance and their technical qualities in the kitchen. Their concave and embracing shape is not accidental: it is designed to act as a small natural receptacle, capturing the sauce and solid ingredients (such as small pieces of meat or vegetables) and ensuring a full flavour experience with every bite.
The company Su Guttiau produces its Cocciule Sarde in strict adherence to the principles of quality and authenticity. The recipe consists of just two ingredients: carefully selected durum wheat semolina and pure water. This simplicity is the key to enhancing the authentic flavour of the wheat, without the addition of additives or preservatives. Compliance with Italian law and European food regulations is ensured by avoiding misleading claims or alleged beneficial or curative properties, focusing exclusively on organoleptic quality and tradition.
The production process uses bronze-die extrusion. This choice, typical of high-quality artisan pasta production, is fundamental: unlike Teflon extrusion, bronze gives the pasta a uniquely porous and rough surface. This texture is the perfect ally in the kitchen, as it allows for optimal sauce absorption, preventing the sauce from slipping away and creating the ideal creamy finish that makes a first course complete and harmonious.
The product's excellence is completed by slow, controlled low-temperature drying. Although this method takes longer and is more expensive to produce, it is essential for preserving the nutritional properties and aromatic characteristics of the semolina. The result is a pasta that, despite being dried, retains its internal structure, guaranteeing excellent cooking resistance and preventing it from becoming overcooked or sticky.
Cocciule Sarde are extremely versatile. Traditionally, their shape makes them ideal with rich Sardinian meat ragù (such as lamb or wild boar ragù), in which thick sauces adhere perfectly to the concave surface. However, they are also wonderfully suited to lighter, modern interpretations, pairing perfectly with fresh vegetable-based sauces and creamy sauces made with ricotta or soft cheese. In seafood dishes, they work beautifully with light sauces based on prawns, cuttlefish and a drizzle of extra virgin olive oil, creating a dish that balances the intense flavour of the sea with the simplicity of durum wheat pasta.
Choosing Su Guttiau Cocciule Sarde means choosing pasta that carries the authentic Sardinian tradition, produced through meticulous processing that ensures its quality and authenticity. It is an invitation to rediscover the classic flavours of Sardinia through an elegant pasta shape with outstanding culinary performance.
