Fregula pasta is typical of the island of Sardinia. Fregula has a spherical shape and is made with coarsely ground semolina and water. It falls under the Pasta category, it has the particularity of having been previously toasted and it’s sold like this.

Serves: 2 | Preparation time: 15 mins | Cooking time: approx 30 mins

  • Packet Sardinian Fregula Pasta : 180 g
  • Vegetable Broth, about 1 lt
  • White wine, dry: 75 ml
  • Asparagus: a bunch
  • Potato: 2 small size
  • Onion: 1
  • Extra virgin olive oil (EVOO): 2 tbsp
  • Salt and pepper: to taste


Start by making the vegetable broth and keep it hot as it will cook the Fregula pasta as if it were a risotto.

Peel and trim the asparagus, reduce the potatoes into small pieces.
Finely chop the onion and brown it in a pan with oil. Add the fregula to the pan and toast it for a couple of minutes, stirring constantly so that it toasts evenly. Add a ladleful of hot broth by covering it evenly, stir again.

After a few minutes, add the diced potatoes and diced asparagus, a pinch of salt and black pepper, stir and keep adding a little hot broth a little at a time by covering it evenly and until the fregula is cooked.

Cover with a lid and leave to rest for a couple of minutes before serving.

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