Cicioneddos
Hand-rolled, shell-shaped pasta that are smaller than malloreddus.
What it is
Cicioneddos are tiny Sardinian gnocchetti, a smaller and rounder cousin of malloreddus. The dough is durum wheat semolina and water. Traditionally a cook rolled small pieces by hand, and the shape recalls a small shell. Sardo Sole sells a dried version from Cabras, made from Sardinian wheat. A retailer listing says only a few artisans still roll them by hand.
They belong to Sassari and northern Sardinia. One retailer links them to the town of Ittiri, where they were wedding food. Sardo Sole suggests a tomato sauce with basil and pecorino, a meat or lamb ragù, bottarga, or seafood. Vegetable and legume dishes also suit them.
What it is served with
Pairs with: Pomodoro · Meat ragu · Sausage ragu · Bottarga · Frutti di mare
By brand: numbers, cook times, spec sheets
1 brand, 1 product page.
| Brand | Product | Cook |
|---|---|---|
| Sardo Sole | Cicioneddos 500g |
Nutrition
Per 100 g of dry semolina pasta. The shape does not change these numbers. The dough does, so a whole wheat or egg version of this shape reads differently. See every dough.
| Per 100 g | Energy | Protein | Carbohydrate | Fibre | Fat | Sodium | Iron |
|---|---|---|---|---|---|---|---|
| Dry | 371 kcal | 13.0 g | 74.7 g | 3.2 g | 1.5 g | 6 mg | 3.3 mg |
| Cooked | 158 kcal | 5.8 g | 30.9 g | 1.8 g | 0.9 g | 1 mg | 1.3 mg |
One portion. 100 g dry becomes about 235 g cooked, 371 kcal and 13 g of protein. Pasta takes on 2.3 times its weight in the pot.
No cicioneddos? Use these
Ranked by how they behave with sauce, not how they look.
Other names
ciccioneddos, ciccioneddus, ciciones.
Sources
- Cicioneddos 500g, Sardo Sole (product page, from the brand's own product page)
- Il Tomolo: Sardo Sole Cicioneddos (profile: origin, form, use)
- 360 Italy Market: Sardo Sole Cicioneddos (profile: origin, form, use)
- The Pasta Project: What is pastina (profile: origin, form, use)
- Wikipedia (en): List of pasta (profile: origin, form, use)
- Photograph: Cicioneddos.jpg, Popo le Chien, CC0.
- USDA FoodData Central (nutrition per 100 g, by dough: FDC 169736, Pasta, dry, enriched; FDC 169737, Pasta, cooked, enriched, without added salt), public domain. The cooked yield is derived from the two energy figures.
- Cicioneddos, Wikipedia (names, origin), CC BY-SA 4.0
- Dimensions: brand spec sheets and measured boxes. Blank fields are unmeasured, never guessed.