Fregula

Fregula (also known as Fregola) is a type of pasta from Sardinia, an island in Italy. It is similar to North African Berkoukes and Middle Eastern Moghrabieh. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into small balls of 2-3 mm in diameter.

History

The exact origins of Fregula are unclear, but it is believed to have been introduced to Sardinia by the Phoenicians, who inhabited the island before the Roman conquest. The name "Fregula" is derived from the Latin word "fricare", which means "to rub", a reference to the method of rolling the dough into small balls.

Preparation and Use

Fregula is typically toasted in an oven, which gives it a unique nutty flavor and irregular, rustic texture. It can be served in a variety of ways, either as a base for soups and stews, or as a side dish to meat or fish. In Sardinia, it is often served with clams and tomato sauce, in a dish known as "Fregula con arselle".

Varieties

There are two main varieties of Fregula: Fregula Sarda and Fregula Tostata. Fregula Sarda is the traditional, un-toasted version, while Fregula Tostata is toasted for a deeper flavor and darker color.

Nutritional Value

Like other types of pasta, Fregula is high in carbohydrates, making it a good source of energy. It also contains some protein and dietary fiber, as well as small amounts of various vitamins and minerals.

See Also

• Pasta
• Sardinian cuisine
• Italian cuisine