2 Pasta di semola fresca

This is made from a dough of fresh semolina and water, and is usually hand-made. It is mostly produced and used in the south of Italy, particularly in Puglia. It takes a bit longer to cook than fresh egg pasta. The most frequently used shapes are fusilli, cavatelli, strozzapreti and orecchiette, with Sardinia producing the well-known malloreddus or gnocchi sardi.