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The term malloreddu comes from the Latin mallolus and means morsel or little bits of pasta dough that are hand-rolled on a round reed basket to make the characteristic shape and lines in the dough. Malloreddus is made from grano duro (hard wheat flour) and warm water tinted and flavored with saffron and then shaped into inch-long pieces, and rolled over a sieve (in Sardinia they use a tool called ciurili, or a piece of lined glass) to form their characteristic grooves and indentation. They are usually served with butter or a tasty ragu made from local sausage and fresh tomatoes.
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