How to make Sardinian fregola

Name: How to make Sardinian fregola
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: Semolina coarse 2 ½ cups; Water lukewarm 1 cup; Saffron (one packet) 0.05 tsp; Remilled durum wheat semolina to taste

it de es fr br

Difficulty: Average
Prep time: 30 min
Cook time: 60 min
Serving: 4
Cost: Very low

PRESENTATION

Fregola Sarda is a classic dish that, I gotta say, really stands out with its golden hue and unique, rustic shape. This Sardinian pasta recipe is crafted from durum wheat semolina and a touch of water, all mixed by hand in a traditional terracotta bowl known as a scivedda. This old-school method gives each tiny pasta ball its own character. No two pieces are alike. In Sardegna, it's common to add a pinch of saffron—which gives a tangy, earthy aroma and a rich yellow tint.

Once dried in the oven—seriously good—the pasta becomes slightly crispy and golden—making it perfect for soups, salads, or heartier dishes. These little pearls really, really soak up the flavors of any dish they're in, especially seafood sauces or a chunky meat ragù. You'll find fregola sarda recipe variations all over Sardinia, with local twists like clams and cherry tomatoes or a mix with lentils or chickpeas.

Many cooks enjoy experimenting with fregola sarda with clams or a tender fish sauce, but the real beauty of this pasta is its versatility. It can be moist and comforting in a brothy soup, or transformed into a fregola sarda salad by mixing it with roasted veggies and olive oil for a lighter dish. And look, the grains hold onto sauce way, way better than regular pasta, making each bite so, so satisfying. Sardinian grandmas have plenty of fregola sarda cooking tips: some prefer to toast it longer in the oven for a deeper flavor, while others use less saffron for a milder taste.

However you serve it, traditional Sardinian fregola is all about patience and tradition—a culinary journey that rewards with real, honest flavor and a sweet sense of home. It's a genuine taste of Sardinia that keeps people coming back for more. For sure. Offering a great connection to the beautiful island's rich culinary heritage, it's pretty much a must-try.

How to prepare How to make Sardinian fregola

To prepare homemade Sardinian fregola, first put the saffron in a small bowl with warm water 1 and stir well to dissolve it 2. Pour some of the coarse semolina into the scivedda, the typical container, then add the saffron water one spoonful at a time 3 while mixing with your fingers, rubbing and making circular movements.

Continue adding a spoonful of water at a time 4 until very small lumps form 5. Finally, sprinkle with re-milled semolina and spread the fregola on a baking sheet lined with parchment paper 6.

Bake the fregola in a ventilated oven at 250°F for about an hour 7. When it is dried and golden, remove from the oven and let it cool 8. The fregola is ready to be used in your recipes 9!

Storage

Homemade Sardinian fregola can be stored in a glass jar in a cool, dry place for a month.

Advice

Coarse semolina is a type of flour obtained from grinding durum wheat, characterized by larger and rougher grains compared to fine semolina. Its granular texture allows for more rustic doughs, which better absorb seasonings and ensure a hearty and flavorful texture, making it essential for the proper preparation of this special pasta.

If you don't have a scivedda, you can use a bowl with high sides.

For the translation of some texts, artificial intelligence tools may have been used.

How to make Sardinian fregola

PRESENTATION

How to prepare How to make Sardinian fregola

Storage

Advice

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