Fregula, the medieval Sardinian pasta
Fregula, typical Sardinian pasta
The fregola dates back to the Middle Ages.
The first document stating its existence dates back to the 14th century, the Statuto dei Mugnai, which regulates its preparation, which had to take place from Monday to Friday, in order to be able to allocate water at the weekend to the fields.
Fregula, like all types of pasta, is cooked by the method of boiling in salted boiling water.
A typical preparation of fregula is with a clam sauce, and is made by ‘rolling’ the semolina in a large earthenware bowl and toasting it in the oven.
Fregula comes in various sizes.
