A second possible etymology would make the name derive from a diminutive of the word malloru, which in Sardinian campidanese (southern and central-southern Sardinia) means 'bull'.

Malloreddus have always been the most prepared traditional dish in Sardinia in all the most important occasions, both in festivals and village fairs, and during weddings.

The origin is to be found in the millenary scheme of the peasant cultivation-alimentation in the Mediterranean area, mainly based on the cultivation of wheat.

The manual processing of malloreddus in the home was done by mixing durum wheat semolina with water, and rolled up strips of pasta about 15 cm (5.9 in) long, which were cut into cubes.

According to Vincenzo Buonassisi malloreddus are generally served with a meat sauce and can be made with saffron included in the dough.