Ingredients Durum-wheat flour, saffron, water, and salt, and formerly also barley flour.
How Made The flour, sifted with saffron and a pinch of salt, is kneaded with water into a firm, smooth dough, which is left to rest. Small pieces of dough are pinched off and rolled with hands into ropes as thick as a pencil. These are cut at intervals of about ยพ inch (2 cm) into gnocchetti, which are flattened with the pad of the thumb against the bottom of a wicker basket called a ciurili. The final shape is like a little shell with ridges on the back. There is also a type of factory-made malloreddus, usually without saffron. The pasta is boiled in abundant salted water.
