Fregula: Difference between revisions

Latest revision as of 04:02, 13 February 2025

A type of pasta from Sardinia, Italy

Fregula is a type of pasta from Sardinia, an island region of Italy. It is similar to couscous and is made from semolina dough that is rolled into small balls and toasted in an oven.

History[edit]

Fregula has been a staple in Sardinian cuisine for centuries. Its origins are believed to date back to the 10th century, influenced by the Phoenicians and other Mediterranean cultures that traded with Sardinia. The process of toasting the pasta gives it a unique flavor and texture, distinguishing it from other types of pasta.

Preparation[edit]

Fregula is traditionally made by hand, although it is also produced commercially. The semolina dough is moistened with water and rolled into small balls, which are then toasted in an oven until they achieve a golden-brown color. This toasting process imparts a nutty flavor to the pasta.

Culinary Uses[edit]

Fregula is versatile and can be used in a variety of dishes. It is often cooked in a broth or sauce, absorbing the flavors of the ingredients it is cooked with. Commonly, it is served with seafood, such as clams or mussels, in a dish known as "fregula con arselle." It can also be used in soups or served as a side dish.

Nutritional Information[edit]

As a pasta made from semolina, fregula is a source of carbohydrates and provides energy. It also contains some protein and fiber, depending on the specific preparation and ingredients used in the dish.

Related pages[edit]

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-'''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.
+{{Short description|A type of pasta from Sardinia, Italy}}
-== History ==
+[[File:UncookedFregula.jpg|thumb|right|Uncooked fregula]]
-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.
+'''Fregula''' is a type of [[pasta]] from [[Sardinia]], an island region of [[Italy]]. It is similar to [[couscous]] and is made from [[semolina]] dough that is rolled into small balls and toasted in an oven.
-== Preparation and Use ==
+==History==
+Fregula has been a staple in Sardinian cuisine for centuries. Its origins are believed to date back to the 10th century, influenced by the [[Phoenicians]] and other Mediterranean cultures that traded with Sardinia. The process of toasting the pasta gives it a unique flavor and texture, distinguishing it from other types of pasta.
-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".
+==Preparation==
+[[File:UncookedFregula.jpg|thumb|left|Close-up of fregula]]
+Fregula is traditionally made by hand, although it is also produced commercially. The semolina dough is moistened with water and rolled into small balls, which are then toasted in an oven until they achieve a golden-brown color. This toasting process imparts a nutty flavor to the pasta.
-== Varieties ==
+==Culinary Uses==
+Fregula is versatile and can be used in a variety of dishes. It is often cooked in a broth or sauce, absorbing the flavors of the ingredients it is cooked with. Commonly, it is served with [[seafood]], such as clams or mussels, in a dish known as "fregula con arselle." It can also be used in soups or served as a side dish.
-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 Information==
+As a pasta made from semolina, fregula is a source of [[carbohydrates]] and provides energy. It also contains some [[protein]] and [[fiber]], depending on the specific preparation and ingredients used in the dish.
-== 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 ==
+==Related pages==
 * [[Pasta]]
 * [[Sardinian cuisine]]
-* [[Italian cuisine]]
+* [[Couscous]]
 [[Category:Pasta]]
-[[Category:Italian cuisine]]
 [[Category:Sardinian cuisine]]
-{{Italian-food-stub}}
-{{food-stub}}