Among the best known Sardinian paste are malloreddus. They are made from semolina and warm lightly
salted water, which in the best Sardinian gastronomy tradition are flavoured with saffron. They look like an
empty shell and are characterised by small rises obtained by rolling small pieces of pasta in the bottom of
There is also fregula which are small hand made balls of pasta which are toasted in an oven.
They are very good in soup or seasoned with fresh sausage and tomato. Pillus is a semi-fresh pasta similar to "tagliolini" which is cooked in beef or sheep stock
served on a bed of fresh sheep's cheese. Panadas are salted cakes which, depending on the area, are stuffed with meat or stewed eels, or
with game (partridge, wild boar or hare).