Description
It is one of the oldest typical Sardinian pastas that takes shape by wetting the semolina contained in a terracotta container with water (the characteristic “scivedda”) and subjecting it with the hands to a circular movement until small spheres of irregularly shaped pasta are obtained . The small spheres were differentiated into small, medium, large, and then roasted in the oven to give them the browning and the characteristic flavour.
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