Fregula
{{Short description|Type of pasta from Sardinia}}
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{{Infobox food
| name = Fregula
| image = UncookedFregula.jpg
| image_size = 250px
| caption = Uncooked fregula
| alternate_name =
| country = Sardinia
| creator =
| course =
| type = Pasta
| served =
| main_ingredient = Semolina dough
| variations =
| calories =
| other =
}}
Fregula (often incorrectly written fregola{{cite web | url=https://www.treccani.it/vocabolario/fregola/ | title=Frégola – Significato ed etimologia – Vocabolario | website=treccani.it | location=Italy | language=it | accessdate=5 September 2024 }}) is a type of semolina pasta from the Sardinia region of Italy.{{cite web| url=https://pastaevangelists.com/blogs/blog/what-is-fregula | title=What is fregula? | publisher=Pasta Evangelists | access-date=5 September 2024 }}
Description
The first references to Fregula date back to the 14th century, it is produced in varying sizes but typically consists of a semolina dough that has been rolled into balls 2–3 mm in diameter and toasted in an oven. It is similar to Acini di pepe and Couscous though the physical form of the pasta is closer to Maftoul as well as Moghrabieh. As it dates back to the 14th century it is currently unknown if the method was derived from North African couscous recipes brought to Sardinia by immigrants or if it was developed independently. {{Cite web |url=http://www.babbonyc.com/ingredient/fregula/#14194442542761&true |title=Fregula, Babbo |access-date=2014-12-24 |archive-url=https://web.archive.org/web/20171110004828/http://www.babbonyc.com/ingredient/fregula/#14194442542761&true |archive-date=2017-11-10 |url-status=dead }}
A typical preparation of fregula is to simmer it in a tomato-based sauce with clams.[http://www.gourmetsardinia.com/pdf/GS_nibble.pdf Fregula con Vongole] {{Webarchive|url=https://web.archive.org/web/20090617095917/http://www.gourmetsardinia.com/pdf/GS_nibble.pdf |date=2009-06-17 }} (Fregula with Clams)
See also
{{Portal|Italy|Food}}