The process through which fregola is produced belongs to the Sardinian tradition. In some areas this product is still homemade with an expert circular movement of hands. Today you can find it in our website, handmade by a local producer.
Durum wheat semolina toasted pasta, semi-handmade with brass wire-drawing
Made by: Pastificio Sant'Isidoro.
Ingredients: Durum wheat semolina, water.
Allergens: It contains gluten, wheat.
Occasion: Dinner, Brunch, Aperitif, Party
The fregola, in Sardinian fregula is a typical Sardinian artisan pasta which comes form Campidano of Cagliari and Oristano. It is a handmade durum wheat semolina pasta obtained by producing little irregular and rustic spheres with a very original taste due to the natural drying and toasting.
In Sardinia, the fregola is eaten with fish soups: the most famous receipt is “fregola con le arselle” (fregola with clams), but it is eaten with tomatoes and meat sauce, too. The simpler way to cook it is boiling it as the pasta and then cooking until cream with a sauce. A more polished way is cooking it as saffron risotto, or risotto with sausages and artichokes.
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