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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.
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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.
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The following video provides you with the correct English pronunciation of the word "Malloreddus", to help you become a better English speaker.