I love making fresh pasta—and I’m always trying to convince people how easy and genuinely enjoyable it is. Of course, I also really love eating pasta, which helps keep the motivation strong.
Malloreddus is one of my favorite shapes to make because it doesn’t require any special tools. You simply press and shape the dough with your thumb. I used an old wooden sushi mat to get those classic ridges—it’s a great substitute for the traditional woven basket (su ciuliri, if you’re curious), but you can just as easily use the back of a cheese grater, a gnocchi board, or any textured surface you have around. I’ve even used the base of a cut-glass tumbler to create the pattern (you’ll see some photos of that below), and it worked great.
This time, I served the malloreddus with a cherry tomato butter sauce. The traditional Sardinian version—Malloreddus alla Campidanese—is made with a delicious sausage ragù, and that one’s definitely next on my list.
I love making fresh pasta—and I’m always trying to convince people how easy and genuinely enjoyable it is. Of course, I also really love eating pasta, which helps keep the motivation strong.
What Is Malloreddus?
Malloreddus, also commonly called gnocchetti sardi (meaning “little Sardinian gnocchi”), is a traditional pasta from Sardinia. These tiny, ridged shell-shaped pieces of pasta are typically made with just semolina flour and water, though saffron is sometimes added to the dough for both color and that unmistakable floral flavor.
The name malloreddus comes from the Sardinian word for “little calves,” referring to their plump, rounded shape. [1] Unlike potato gnocchi, malloreddus are firm and slightly chewy, all thanks to their semolina base.
They’re most famously served in Malloreddus alla Campidanese, tossed in tomato and pork sausage ragù and finished with grated pecorino. But they also pair beautifully with tomato sauces, butter-based sauces, or anything that’ll cling to their ridged exterior.
How to Shape Malloreddus by Hand
You really don’t need any fancy equipment to shape malloreddus. Traditionally, Sardinians used woven baskets called su ciuliri to press the pasta and create ridges. These are hard to come by outside of Sardinia, and I certainly haven’t gotten my hands on one yet, but there are plenty of everyday kitchen items that work just as well:
- Wooden sushi mat (my choice here)
- Gnocchi board
- Fork tines
- Back of a cheese grater
- Any textured glass or wooden surface
You’ll shape small pieces of dough by pressing them into the surface with your thumb and gently rolling to form that signature shell shape. It’s repetitive, meditative, and so very satisfying.
Ingredients for Malloreddus
- 300g semolina flour – Use finely ground semolina or semola rimacinata for this.
- 150g water – You may need slightly more or less depending on your flour, but I find 150g of water to usually be spot on.
- Pinch of saffron – Optional, but adds that beautiful golden color and unmistakable floral flavor
- Pinch of salt
How to Make Malloreddus
- Infuse the Saffron
Grind the saffron into a fine powder using a mortar and pestle (or your fingertips). Add it to a few tablespoons of the measured water along with a generous pinch of salt. Stir to combine, making sure the salt dissolves and the saffron is evenly distributed. - Make the Dough
Pour the semolina onto a clean work surface and create a well in the center. Add your saffron water and the remaining water to the well. Slowly begin incorporating the semolina into the saffron water with your fingers until a shaggy dough forms. - Knead
Knead the dough for about 5 minutes, or until it’s smooth and fully combined. It may feel a little dry at first—just keep kneading and it’ll come together. - Rest the Dough
Cover the dough with an inverted bowl or plastic wrap and let it rest for 20 minutes to allow the semolina to fully hydrate. - Shape the Pasta
Cut off about a quarter of the dough, keeping the rest covered to prevent it from drying out. Cut into thin ropes and then cut into small squares—I like my malloreddus small, but you can make these as small or large as you like.
To shape, press each piece of dough gently with your thumb against a textured surface and roll slightly to form that signature shell shape. I like using a wooden sushi mat as a stand-in for the traditional su ciuliri (Sardinian basket), but you can also use a gnocchi board, fork tines, the back of a cheese grater, or even the base of a textured glass.
How to Cook and Serve
Cook malloreddus in a large pot of well-salted boiling water until al dente. Depending on their size, this takes around 5 minutes. Drain and toss immediately with your sauce of choice.
This time, I tossed mine in a cherry tomato butter sauce, and it was divine. The pasta’s ridges soak up all that delicious tomato sauce. If you want something heartier and traditional, try a sausage ragù for Malloreddus alla Campidanese—coming soon!
How to Freeze Malloreddus
Freeze your shaped, uncooked malloreddus by spreading them out in a single layer on a baking sheet. Once frozen solid, transfer them to a resealable freezer bag or airtight container. Cook straight from frozen—just give them an extra minute or two in boiling water.
Frequently Asked Questions
What’s the difference between malloreddus and gnocchi?
Malloreddus is made with semolina flour and water, while gnocchi is usually made from potatoes. Malloreddus are firmer and ridged—great for holding sauces.
Can I make malloreddus without special tools?
Yes! A fork, sushi mat, cheese grater, or even a textured glass will do the job.
Is saffron necessary?
Not at all—it’s traditional in some regions but optional. It adds a golden color and subtle fragrance.
Can I use all-purpose flour?
Semolina is best for this shape—it holds up better and gives that signature bite. All-purpose flour will result in softer pasta.
More Homemade Pasta Recipes to Try
Homemade Ricotta Cavatelli – Homemade ricotta cavatelli are easy to make and go perfectly with any sauce. Just a few ingredients and no special equipment needed. Whether you’re a beginner or a seasoned pasta pro, this is a go-to homemade pasta shape.
Ricotta Agnolotti – These agnolotti are a delicious stuffed pasta, filled with fresh ricotta, Parmesan, and a touch of nutmeg.
Homemade Potato Gnocchi – Learn how to make homemade potato gnocchi from scratch with this foolproof recipe. Just 2 ingredients needed for light, pillowy Italian dumplings.
Homemade Pasta – Your ultimate, step-by-step guide to making fresh pasta at home.
Hand-Rolled Pinci Pasta – A recipe for how to make homemade pinci (or pici) pasta.
And some of my favorite sauces:
Cherry Tomato Butter Sauce – A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with your favorite pasta.
Ragù Bianco (White Bolognese Sauce) – A delicious tomato-free version of classic Bolognese, this ragù bianco is simmered slowly and made with pancetta, beef, pork, and lots of fresh rosemary and sage.
The Best Short Rib Ragù – The best short rib ragù, a twist on the classic Italian meat sauce, ragù Bolognese. Slowly cooked and served over fresh homemade pasta.
Let’s Talk Pasta
Tried this recipe? Let me know how it went in the comments! I’d love to see your malloreddus—tag me @mosthungry on Instagram or Pinterest. I’d love to see it!
Malloreddus (Gnocchetti Sardi)
Ingredients
- 300 g semolina finely ground semolina or semola rimacinata
- 150 g water
- 1 pinch saffron optional, but adds that beautiful golden color and unmistakable floral flavor
- 1 pinch salt
Instructions
- Grind the saffron into a fine powder using a mortar and pestle (or your fingertips). Add it to a few tablespoons of the measured water along with a generous pinch of salt. Stir to combine, making sure the salt dissolves and the saffron is evenly distributed.
- Pour the semolina onto a clean work surface and create a well in the center. Add your saffron water and the remaining water to the well. Slowly begin incorporating the semolina into the saffron water with your fingers until a shaggy dough forms.
- Knead the dough for about 5 minutes, or until it’s smooth and fully combined. It may feel a little dry at first—just keep kneading and it’ll come together.
- Cover the dough with an inverted bowl or plastic wrap and let it rest for 20 minutes to allow the semolina to fully hydrate.
- Cut off about a quarter of the dough, keeping the rest covered to prevent it from drying out. Cut into thin ropes and then cut into small squares—I like my malloreddus small, but you can make these as small or large as you like.
- To shape, press each piece of dough gently with your thumb against a textured surface and roll slightly to form that signature shell shape. I like using a wooden sushi mat as a stand-in for the traditional su ciuliri (Sardinian basket), but you can also use a gnocchi board, fork tines, the back of a cheese grater, or even the base of a textured glass.
- Cook the Pasta: Boil in well-salted water until al dente. Cook time will vary depending on the size of your pasta—mine took about 5 minutes. Drain and toss with your favorite sauce. I highly recommend a cherry tomato butter sauce—so simple and so good!
- To Freeze: Arrange the uncooked pasta in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or airtight container. Cook straight from frozen—just add an extra minute or two to the cooking time.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
