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Sardinian fregula is a type of pasta typical of Sardinia, particularly the Campidano area. The ancient origins of Sardinian fregula Sardinian fregula has an ancient history: it is said to have been brought to Sardinia by the Arabs during their rule, when the island was part of the Arab-Islamic Empire. However, there are also theories that Sardinian fregula may have more ancient origins linked to the culinary tradition of the pre-Roman Sardinian peoples. In any case, Sardinian fregula has become an important part of Sardinian cuisine and today is served in many restaurants on the island, both as a main course and as an accompaniment to meat, fish and vegetables. A unique and original pasta shape The distinctive feature of fregula is its shape: these irregular “crumbs” of pasta, varying more or less in size, are made by kneading a mixture based on durum wheat semolina and water for a long time. To obtain the spherical shape, the dough is then rolled between the fingers in a circular motion. The pasta is then toasted in the oven, taking on a darker colour and an inimitable flavour.
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Sardinian fregula is a type of pasta typical of Sardinia, particularly the Campidano area. The ancient origins of Sardinian fregula Sardinian fregula has an ancient history: it is said to have been brought to Sardinia by the Arabs during their rule, when the island was part of the Arab-Islamic Empire. However, there are also theories that Sardinian fregula may have more ancient origins linked to the culinary tradition of the pre-Roman Sardinian peoples. In any case, Sardinian fregula has become an important part of Sardinian cuisine and today is served in many restaurants on the island, both as a main course and as an accompaniment to meat, fish and vegetables. A unique and original pasta shape The distinctive feature of fregula is its shape: these irregular “crumbs” of pasta, varying more or less in size, are made by kneading a mixture based on durum wheat semolina and water for a long time. To obtain the spherical shape, the dough is then rolled between the fingers in a circular motion. The pasta is then toasted in the oven, taking on a darker colour and an inimitable flavour.
