Malloreddus can be considered one of Sardinia's "national" dishes. Using the famous durum wheat from Campidano, the large plain that stretches along half the island. They are prepared by rolling a small piece of dough into a string shape, 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.