Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Servings: 8

Pasta violada or violata ( depending on the country) is a classic Sardinian pasta, prepared with semolina and lard (ozzu porchinu, todayu prohinu or ozzu polhinu) or olive oil (ozzu gremanu / ermanu / armanu), with which they are made many traditional dishes of Sardinian gastronomy. In some countries they also add eggs. The preparations are for example: panada (Oschiri, Cuglieri, Assemini); panedda (Orgosolo); pistiddi / pistiddu; tiliccas, casadinas / casatinas or pardulas / paldulas; sebadas / sevadas, savadas / sabadas, seatas / seadas etc ..


  • kg organic durum wheat semolina
  • 200 gr lard or extra virgin olive oil
  • lukewarm water
  • pinch of salt


  1. Place the flour in a heap, sprinkle with a pinch of salt on a pastry board, add the lukewarm water and finally the lard or oil. Work until it becomes a homogeneous, firm and elastic mixture.
  2. If you need more water, add it to work the dough better.
  3. Use the violada / violata pasta as a container or basket (also called croxiu in Sardinian).

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