‘Fregula’ in Sardinian language, is a shape of pasta typical of the Sardinian tradition. It’s similar to couscous, but the individual lumps of flour are slightly bigger. Nowadays, you can buy fregula in almost any supermarket, and even on-line – but if you feel up to it, you can actually make it yourself!
Look up our recipes with Fregola: Asparagus Fregola – Sardinian Couscous with Sautéed Vegetables and Seafood Fregola – Sardinian Cous Cous with Clams
Makes: about 200 g |Preparation time: 30 mins + 12 h to rest | Cooking time: 15-18 mins
- Durum wheat semolina: 250 g
- Water: 150 ml
- Salt: 1 tsp
Dissolve the salt in the water; make sure that the water is lukewarm.
Mix the water with the semolina and knead it with your fingers until it starts clumping together in small spheres.
Put the little spheres on a clean linen or cotton towel; make sure to spread them around so that they don’t stick to each other.
Leave the fregola to rest for one night, then transfer it to a baking tray and bake it to 150°C for 15 minutes.
Once Fregola has cooled down completely, it’s ready to be used!
Try it in these recipes: Asparagus Fregola – Sardinian Couscous with Sautéed Vegetables and Seafood Fregola – Sardinian Cous Cous with Clams