Pasta die for Short pasta extruder Pama Roma model P15

shape Gnocco sardo Width 19, outside diameter mm. 89, thickness mm. 28, with inserts made in Bronze, new from the workshop.

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Malloreddus, sometimes Italianized as gnocchetti sardi, are a type of pasta typical of Sardinian cuisine. They have the shape of thin ribbed shells, about 2 cm (0.79 in) long, and are made of semolina flour and water. They are usually eaten with different sauces. Malloreddus are typical of the area of Medio Campidano (Province of South Sardinia), but correspond to equivalent types of pasta, made with similar techniques, but in smaller sizes, in other parts of Sardinia and also known as "macarrones de punzu", cigiones, macarones caidos, cravaos.The term malloreddu (plural malloreddus) could derive from the Latin mallolus, which means "trunk of dough", dumpling. A second possible etymology would make the name derive from a diminutive of the word malloru, which in Sardinian campidanese (southern and central-southern Sardinia) means bull. Consequently, malloreddus means little calves. Other names used to indicate the “Gnocchi from Sardegna" pasta shape: Gnocchetti sardi. Malloreddus.  

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