Add <quantity>200<unit>g</unit></quantity> of fine semolina to a medium bowl. Make a well in the center and add <quantity>50<unit>ml</unit></quantity> of water

Mix with a fork to incorporate the water. Add <quantity>25<unit>ml</unit></quantity> of water and mix to obtain a wet sand crumbly texture

Add <quantity>25<unit>ml</unit></quantity> of water and knead until the dough comes together, but is still quite crumbly. Add a little more water if necessary, but not much, or the dough will become sticky. Move it to a cutting board

Knead for 2-3m. If the dough is too hard and crumbly, add a few drops of water and continue to knead to obtain a compact, elastic, and firm dough that doesn't stick to the board

Cut <quantity>¼</quantity> of the dough and roll it. Shape it like a snake, as wide as a finger. Cover the rest of the dough to avoid drying it

Cut the rolled dough into walnut-sized pieces

Roll the pieces against a grater

Let the pieces dry on a wire rack. The malloreddus is ready

Trim and deseed <quantity>1</quantity> butternut squash. Peel and dice it. Place it in a bowl

Crush <quantity>2</quantity> garlic cloves

Remove the casing from <quantity>2</quantity> italian sausages

Place <quantity>1<unit>tsp</unit></quantity> of fennel seeds in a large saucepan. Toast them over medium heat until fragrant

Add the garlic and drizzle with extra virgin olive oil

Cut the sausage into small pieces and sear until they begin to release the fat

Remove the sausage from the saucepan, reserving the fat

Add the squash and season with salt to taste

Add enough water to cover the bottom of the saucepan. Cook until the squash is tender

Bring a large pot of water to a boil

Add the seared sausage and toss

Cook the Malloreddus in batches. As soon as they float, they are ready

Add the cooked pasta and a ladle of the cooking water to the squash and sausage. Toss for a minute, until you obtain a thick sauce

Serve on a deep plate. The malloreddus, squash & sausage is ready

Grate pecorino cheese to taste and enjoy!