The origins of “malloreddus” are rooted in centuries-old tradition. “Malloreddus” is the diminutive of “malloru”, meaning bull and can be roughly translated as “calves”. The name comes from the shape, which in farming communities, is equated with fattened calves. In the old days, this particular shape with its thin ridged lines was made by flattening the dough between the fingers and pressing on the pattern of a straw basket.
Our malloreddus are the result of artisan expertise applied to an industrial procedure. This method means a rough-textured pasta can be made, that looks and feels good, which can capture and hold the condiment, bringing out the best of any kind of recipe. The slow drying process, at a low temperature, gives the pasta more flavour, so it is more fragrant when cooked and retains its protein content at the same time.