Homemade Malloreddus

Interesting to see the progression from pasta to plate

I meant to ask: what's special about this pasta?

Not a huge fan myself of pasta, but this recipe was really good, that is if you like thick and chewy pasta. The technique is kinda' cool too. Had the leftovers for lunch today!! Mangiamo!!

Not a big pasta person myself, I always imagined that the lighter the pasta, the less pasta-like somehow. Yet you, not a huge fan yourself, enjoyed the thick, chewy malloreddus. Think something's wrong with my premise?