Fregula Organic Sardinian pasta is a small classic pasta from Sardinia. Traditionally, women used their hands to mix semolina flour with water in a large ceramic dish known as a "xivedda". At the end, the dough would create small crumbs (very similar to couscous). In fact, the name derives from the Latin word "ferculum" which, associated to the verb 'sminuzzare', is translated into the more modern meaning of 'crumb'.
The last step of the production process is the toasting in the oven until reaching the characteristic golden color and the special taste which distinguishes the pasta.
In some parts of Sardinia, saffron is added to the pasta, and in others, egg.
Pastificio dei Profeti has opted for the most "simple" recipe, which satisfies all tastes. It is ideal in broths or in "risotto" style dishes, to be seasoned with fish and shellfish as the true Sardinian tradition wants.
Fregula is now recognized as a PAT, that is a typical food product of the Region of Sardinia. A curiosity: the millers of Tempio Pausania, in the fourteenth century, were united in a consortium whose statute imposed to work the fregula only from Monday to Friday. On Saturdays and Sundays it was necessary to use the water only for agricultural purposes.
The pasta is made with 100% Italian organic wheat and follows the traditional manufacturing process, bronze drawn and left to dry slowly at a natural temperature.
Shipping & delivery
We prepare the order in 24-48 hours and shipping to Europe usually takes 2 or 3 days.
Our priority is to pack and ship the products safely. All the different types of cheese are vacuum sealed and we use dry ice and cool bags to keep the products fresh and their quality intact.
Wine and all bottles in general are shipped in inflatable bags, designed to protect them throughout their journey. Please note that all packaging can be easily reused.
Ingredients & Nutrition
Organic durum wheat semolina pastaTechical sheet
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