Malloreddus, also known as Sardinian gnocchetti, are one of the most well-known and beloved types of pasta in Sardinia. They have the shape of thin striped shells, about 2 cm long, and are made of semolina flour and water. 

The pasta’s unique shape and its striped surface are obtained through the use of a special tool, the ‘rigagnocchi’, a striped cutting board; the dough’s rough texture makes the pasta perfect for holding a number of different sauces.