Spizzulus is a rare type of pasta, originating from a small Sardinian town of Orroli.
The process involves making a semolina flour dough, which is then rolled into long ropes, cut into pieces, and shaped using a knife or bench scraper along a gnocchi board to create its unique texture or form. Finally, the dough is connected on the ends and pinched (the translation of "spizzulus" in local dialect) to seal.
The pasta can be served with various sauces, showcasing the versatility and rich culinary heritage of Sardinian cuisine.
