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Malloreddus, better known as Sardinian gnocchetti, are a traditional pasta format of Sardinian cuisine. They are made of durum wheat semolina flour and water, and are shaped like small ridged shells about 2 cm long.

The term derives from the Campidanese word 'malloru' meaning bull, so 'malloreddus' stands for little calves. The dough is worked into rolled strips cut into cubes and then pressed against the end of a straw basket or similar surface, thus giving it a bulging, ridged shape.

They are dressed with various sauces, the most traditional being campidanese, a tomato sauce with pieces of Sardinian sausage and onion, sometimes with saffron added almost at the end of cooking. The pasta is then sprinkled with grated pecorino cheese.

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