Fregula is a typical Sardinian pasta type made from durum wheat semolina flour. Similar to couscous, except for the single pieces of flour are slightly coarser.
Makes: about 200 g |Preparation time: 30 mins + 12 h to rest | Cooking time: 15-20 mins
- Durum wheat semolina: 250 g
- Water: 150 ml
- Salt: 1 teaspoon
Method
Dissolve the salt in the water; make sure that the water is lukewarm.
Mix the water with the semolina flour, 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 Fregula has cooled down completely, it’s ready to be used.
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