Sardinian dumplings

Preparation:

Preparation: Malloreddus are a kind of gnocchi. In Logudoro they are called macarones caidos, in other places pizzottis. What gives them value is their smallness. They are made with durum wheat flour. It is very interesting to note that in Sardinia the three varieties of flour of the Romans are still preserved which, as we know, distinguished simila (fine flour) from pollen (the less fine flour) from furfur (bran). And the Sardinians in fact distinguish the simbula or simula, the poddini and the furfuru. To better shape the malloreddus on the island, a special round tool crossed by thin rushes called ciuliri is used. Mix the semolina with the oil and a little warm salted water until you get a very soft dough. Make lots of rather thin sticks and then cut them into chunks digging them with your index finger in the middle, then line them up on a floured cloth.