Dissolve 1 teaspoon salt in 3/4 cup warm water. In a large bowl, whisk together semolina and all-purpose flours; mound and form a well in the center. Add water mixture and 2 teaspoons oil to the well. Using your hand or a fork, slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass (dough will be slightly sticky).

 

Transfer dough to a well-floured work surface and knead, dusting with a bit more flour as needed, just to keep dough from sticking to hands, for 5 minutes. Wrap dough tightly in plastic wrap and let rest for 30 minutes. Break off about 1/8 of the pasta dough; tightly rewrap remaining dough. Roll dough into a 1/4-inch cylinder, and cut into 1/4-inch-thick pieces. Pressing with your thumb, roll each piece on a gnocchi board (or down the back of a fork) to give it the characteristic ridges, and put on a floured baking sheet. Repeat with remaining dough.

 

To cook the fresh malloreddus, bring a large pot of salted water to a boil. Add malloreddus and cook until tender, about 6 minutes after water returns to a boil. Drain, transfer to a large serving bowl and immediately toss with sauce and serve.  

 

NOTE: Gnocchi boards can be found at kitchenware shops or ordered from Fantes Kitchen Wares Shop; 800-443-2683.