Rooted in the pastoral traditions of Sardinia, malloreddus has been a staple of the island’s cuisine for centuries. Often referred to as Sardinian gnocchetti, the small ridged pasta takes its name from the Sardinian word for “young bull calf,” a nod to the region’s agricultural heritage. Traditionally enriched with saffron, malloreddus also reflects Sardinia’s longstanding connection to the Mediterranean spice trade and the vibrant flavors that define its cuisine.
Inside Yolan’s kitchen, guests will craft fresh pasta by hand while learning the traditional techniques used to shape malloreddus. Along the way, discover the ingredients, customs, and craftsmanship that have shaped Sardinian cooking for generations.
Each guest will prepare fresh pasta to take home, along with techniques and recipes for recreating malloreddus in their own kitchen.
Following the lesson, enjoy a leisurely three-course lunch featuring seasonal salad, malloreddus served with a traditional saffron tomato ragù prepared by Yolan’s culinary team, dessert, and curated wine pairings.
Pasta-Making Class and Three-Course Lunch with Wine
$175 per person
Includes hands-on instruction, fresh pasta to take home, a three-course lunch, and wine pairings.
Limited availability. Reservations required.
Sign up for our emails to be the first to know about new events!