How to prepare sardinian fregola
The preparation of the Sardinian fregola is a real family rite of the tradition of Sardinia, initially homemade but now widespread in the best pasta factories on the island.
It is necessary to have excellent semolina that will be processed, alternating it with water, in a large and low terracotta container called “scivedda”.
With a circular movement pushed by the hands of the pastas against the edges of the scivedda take shape the balls of durum wheat semolin, which by growth will incorporate the semola that will be added from time to time.
And it is precisely this circular movement of the hands that produces a real rubbing along the perimeter of the terracotta container that produces the magic....
... increasingly large fregola balls come to life under the skilled hands.
It is a work of patience, dedication and generosity.
The fregola thus obtained is left to dry and then toasted in the oven.
This baked passage gives the fregola the characteristic golden color and the charming flavor of this delicacy.
How to prepare the fregola?
Sardinian fregola is used in many ways is an extremely versatile product and the only limit is fantasy.
Below we suggest some ideas to use the fregola that you absolutely have to try: