Malloreddus is the most iconic and well-known pasta shape from the Selet line. This traditional Sardinian pasta consists of small, ridged pieces resembling tiny shells, approximately 2 cm in length.

It is made from 100% semolina of the ancient durum wheat variety Senatore Cappelli, with no additives - only semolina and water - carefully processed in a small workshop in Tuili. The dough is extruded through bronze dies and then dried slowly at low temperatures, resulting in a coarse and firm texture that is ideal for hearty sauces.

This pasta absorbs sauces beautifully, especially the classic alla campidanese made with sausage, tomato, red pepper, and pecorino cheese. The Selet brand produces this pasta using sustainable, artisanal methods and exclusively local, organically cultivated Cappelli wheat.