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Fregola - Sardinian Pasta

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Italy
Forum Discription: From the northern snow-covered Alps to the hot southern beaches of Apulia, Italy’s regions encompass everything good.
Printed Date: 14 July 2020 at 04:07

Topic: Fregola - Sardinian Pasta
Posted By:
Subject: Fregola - Sardinian Pasta
Date Posted: 24 July 2019 at 07:56
My aunts in Sardinia prepared this pasta by hand .. it was beautiful to watch them create these small balls of semolina's flour, hundreds of them! (maybe thousands?)

It's definitely a recipe that I'm very fond of.

Fregola, ‘Sa Fregula’ in Sardinian language,  is a typical Sardinian dry pasta made with semolina’s flour. They are small irregular spheres, similar to cous cous but more coarse. Today it is available also in the supermarkets outside Sardinian territory and on-line as well. 

Traditionally, the use of Fregola is for soups or meat or fish dishes (especially with clams) and as well as vegetables.


  • 250 g of hard wheat semolina
  • salt to taste
  • a glass of lukewarm water


Put the semolina flour on a large plate, pour it into the center of the dish, add a glass of lukewarm water in which you have previously dissolved a pinch of salt.

Work semolina with the fingertips, rolling it until it is joined together forming small spheres.

On a chopping board, put a linen/cotton cloth and distribute on it the small spheres to make them to dry, distribute them well on the cloth with your fingers.

Let it rest for a night, then pour the semolina on a baking tray and baked it at 150 C for about 15 minutes. Remove from the oven and let it cool completely before using it.


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