Originally from Sardinia, this artisan pasta format is made only with durum wheat semolina and water by rubbing the semolina in a large earthenware bowl, where a mixture of water and saffron (which gives it a wonderful deep yellow color) is incorporated and irregularly shaped semolina balls are made by hand and then toasted in the oven. The traditional recipe proposes Fregola with clams or risotto with seafood, lemon zest or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano.