How about getting to know the fregula?

The fregula are not well known by the general public, that’s why we want to introduce them to you.

The fregola, or fregula is a type of pasta typical of Sardinia. These small pearl-shaped dry pastas come from the Campidano region.

The Sardinian fregola are among the oldest pasta of Sardinia. Their name comes from the Latin ferculum, which means small crumb.

Obtained with durum wheat semolina and water, the dough is shaped by rolling it with the pulp of the fingers in a terracotta container and then, at the end of the drying process, it is toasted in the oven, which gives it its color and a very particular taste of hazelnut.

In Sardinian cuisine, the fregula, whose diameter varies from 2 to 6 millimeters, is mainly served with a broth, or particularly enhances many dishes based on fish and seafood.

There is no shortage of recipe ideas with this very fragrant little pasta.

Because it is very hard, fregola requires a long cooking time of about 15 minutes in boiling salted water. It absorbs the cooking liquids much more than other pasta.

We leave the choice of the recipe to you!