Jennifer & Marco Cauli are delighted to announce the launch of Semolina Pastificio, a Sardinian pastificio and local fresh pasta delivery service based in Islington, North London.

All orders are delivered once a week on Friday from a 5 miles radius of Tufnell Park, Islington. Deliveries are by pushbike or electric car to reduce carbon footprint.

Inspired by the food of their homeland of Sardinia and their Mum's tried and tested recipes, the brother & sister run venture will focus on unique and handmade Sardinian pasta dishes, that are often hard to find in London.

These include:

The signature dish of “culurgiones”, the famous and notoriously difficult to fold pleated ravioli from the 'Blue-Zone' of Ogliastra, filled with pureed potato, pecorino, mint, and garlic. In Sardinia today, there are only a small handful of people who can still make them in the traditional way.

Sardinian gnocchi, or “malloreddus”. These mini gnocchi are made with semolina flour and saffron, rolled one-by-one on a “rigagnocchi” wooden gnocchi board. These are served with a traditional Campidanese ragú with slow cooked fennel pork sausage, garlic and Italian tomatoes.

Angelottos, a large Sardinian ravioli from Oliena filled with chard, ricotta and aged pecorino cheese.

Jennifer, also a food photographer and writer, has spent the last year researching and working on a book focusing on the diet and recipes of the people of the Sardinian Blue Zone – one of only 5 worldwide regions that has the highest number of centenarians living in the world.  The journey helped to refine the traditional recipes and techniques that are now used in the pastificio and the book is in the process of being published.

“While researching my book I had the privilege of spending time with some of the communities in the Ogliastra and Barbagia regions from the Sardinian Blue Zone. It was fascinating to interview and understand the diets and recipes of some of the oldest people on earth and I discovered many traditional recipes, some that are also being forgotten by Sardinians. I would love to showcase some of these recipes through this project and help to raise the profile of Sardinian food in London, which is sometimes overlooked by other Italian regions or even mistaken for the other Italian island of Sicily!”

Marco, a professional chef of over 15 years, has spent his career working in restaurants in Sardinia, Australia and London as a pizzaiolo, now turned pasta chef.
 
“This is the food of our youth. My mum was a pasta chef in a local pastificio and we would spend our teenage years visiting in the daytime.  It is the classic story of a mum's passion that transferred to her daughter and son. We are not trying to invent anything new but perfecting proven traditional recipes that possibly contributed to the longevity of the people from the Blue Zone. Unlike the pasta from Northern Italy which mainly uses egg and wheat flour, Sardinian pasta is often made from just Semolina flour and water - which gives it a hearty taste and texture. We make our pasta by hand without the use of electric machines, this allows us to make our ravioli big and with a large amount of filling. You can really taste the difference compared to those using a commercial machine. We are also aiming to expand our menu to other Sardinian classics such as Fregola (a bead shaped semolina pasta), Sebadas (fried ravioli), Pratzira (a close focaccia with tomato, basil and lots of garlic), Coccoi (potato and cheese tarts), Amaretti, Pardulas (small cheesecakes with lemon and orange zest)”. 

Stone ground semolina flour is imported from Italy, cheese is supplied by specialist Italian cheese retailer Drunk Cheese from Borough market, and Italian fennel sausage mix is from Meat London in Tufnell Park.

As an environmentally conscious business Semolina Pastificio aims to reduce the amount of plastic used so all packaging is recyclable and deliveries are made by pushbike or electric car.

Editors Notes
All orders are delivered once a week on Friday from a 5 miles radius of Tufnell
Park, Islington.

Full Menu

Fresh Pasta portions – cook at home in 3 minutes

Culurgiones (8 pcs) £6.50 / (16 pcs) £12.50
Pleated ravioli filled with Pecorino cheese, pureed potato, aromatic mint, garlic
and olive oil.

Malloreddus (130g) £4.50 / (260g) £8.50
Small, ridged hand rolled semolina gnocchi

Angelottos (6 pcs) £5.00 / (12 pcs) £9.50
Half moon shaped ravioli filled with Pecorino, sheep's ricotta, nutmeg, swiss chard.

Pasta & sauce kits

Culurgiones kit for 2 ppl with fresh tomato sauce and sweet onion sauce, garlic and grated aged Pecorino cheese: £15

Malloreddus kit for 2 ppl with slow cooked tomato and fennel sausage ragú and grated aged Pecorino cheese £15

Angelottos Kit for 2 ppl plus butter and sage and grated aged Pecorino cheese: £12

Other dishes

Olive & Tomato Focaccia £4.25
Tiramisù £5.00
About Semolina Pastificio

www.semolinapastificio.co.uk

Owner/Founder: jennifer@semolina.pastificio.co.uk
Instagram: @semolina.pastificio

Facebook: @semolina.pastificio
Orders are taken on our website every Saturday until Wednesday 12pm for
delivery the following Friday morning.