Typical from Sardinia, this handmade pasta is made only with

durum wheat semolina and water by rubbing of the semolina in a

large earthenware bowl, where a mixture of water and saffron is

sprayed (which gives the wonderful deep yellow color). These small

balls of irregular shape are then roasted in the oven. The traditional

recipe wants Fregola cooked with seafood or with turnip greens,

cherry tomatoes, garlic and Parmesan cheese. Cooking time: 14-17

min.