Ingredients Durum-wheat flour, saffron, and water.
How Made The flour is sifted and kneaded with water in which saffron has been dissolved. The dough is worked long and energetically until it is firm and smooth, then left to rest. Pieces of dough are pinched off and rolled between hands into sticks as thick as a pencil, which are cut into chickpea-sized pieces. There is also a factory-made version. Both are boiled in abundant salted water.
Also Known As Pizzottis and ciuccionis; around Nuoro, cravaos; in the Logudoro, macarones coidos; and around Sassari, cigiones and zizzones.
