"It's still better than what anybody else is having," James will cheerfully say. My ego likes to think he is right, but I'm not so sure. I found this recipe on-line while looking for ideas of what to make with fregola, the Sardinian toasted and rolled pasta specialty that is often slow cooked like risotto. I wanted to do something new and found this potato and fregola soup recipe. Pancetta, onions, celery, carrot, leeks, potatoes and fregola, I actually pretty much followed the recipe except for adding some diced zucchini -- and a bit of butter and a dash balsamic when the soup seemed a little bland. But still, it was just okay.