Malloreddus

MAHL-lo-red-doos
These tiny Sardinian dumplings resemble cavatelli and are often called gnocchetti sardi. They are made of semolina flour and warm water tinted and flavored with saffron, 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.
For more click here.

cah-vah-TELL-lee
Apulia's classic pasta, made of durum flour and water, is similar to the rascatieddi of Calabria, the saffron-tinted malloreddus of Sardinia, and the gnucchiteddi of Sicily.
For more click here.