Malloreddus can be considered one of the "national" Sardinian dishes. Using the famous durum wheat from Campidano, the large plain that extends along half the island. They are prepared by rolling a small piece of dough into the shape of a thread, then flattening it, cutting the dough into small pieces and curling the two sides together to create a dumpling. They are then rolled along the back of a special straw basket to give them their characteristic grooves. The grooves are made to capture the pasta sauce which in Sardinian tradition is made with tomato, pork sausage and saffron.