Li Taccù

“Li Taccù” are a traditional dish of Sardinian cuisine, particularly from the Nuoro area. They are a type of small dumpling made with durum wheat semolina and water, similar to “malloreddus” but without the addition of saffron. Here is how you can prepare them:

Ingredients

• 400 g of durum wheat semolina
• Lukewarm water as needed
• Coarse salt as needed

Preparation

1. On a pastry board, pour the semolina and make a well in the center. Add a pinch of salt.
2. Begin by gradually adding lukewarm water into the well and start kneading with your hands.
3. Keep working the dough, adding water until you get a smooth and uniform dough that doesn’t stick to your hands.
4. Divide the dough into parts and form cylinders about 1 cm in diameter.
5. Cut the cylinders into pieces about 2 cm in length.
6. Take each piece and, using the edge of a fork or a special tool called “ciuliri” (similar to a small ridged board), press with your thumb while sliding the piece of pasta over the tool to give it the typical ridged and curved shape of the taccù.
7. Boil plenty of salted water in a pot. When the water starts to boil, add the li taccù and cook until they rise to the surface.
8. Scoop them out with a slotted spoon and season them as you like.

Among the classic toppings for li taccù are sauces based on sausage, tomato, or wild boar ragù. As a variation, you could try an Italian version of the sauce where, for example, you use a Bolognese ragù or, for a lighter choice, a Genovese pesto.

Curiosity

The word “li taccù” comes from the Sardinian language expression “attaccare,” which describes the action of “attaching” the pasta to the ridged surface to give it its typical shape. In many areas of Sardinia, similar dishes are also called “malloreddus” or “Sardinian gnocchetti”.