We have been making pasta for you for a few years now and are constantly looking for ways to improve our techniques and recipes.
We often go back and forth to Italy and on each visit The Pasta Maker returns brimming with new ideas and inspiration. This was the case we were inspired to make fregola sarda which is a little known and ancient pasta from Sardinia and the best fregola sarda is made completely from scratch and by hand. Here’s how we do it.
We start with a large, wide-mouthed mixing bowl, large enough for you to move your open hand around in sweeping circles, in much the same way as we make couscous.
Ingredients for Fregola Sarda
- Coarse semolina – it looks a little like polenta. You will need 100 g of semolina per person.
- Florida natural spring water in a spray bottle
The ingredients for fregola sarda are simple. However, the process is quite long and requires a great deal of patience.
We add small amounts of semolina to the mixing bowl, about 1 cup at a time. This is then gently sprayed with the water after which the process of gently rolling the semolina around the mixing bowl begins.
After time the semolina will form into small, irregularly sized balls of pasta.
Once formed, lay the fregola into a deep-sided roasting pan in a 1.2 inch layer. Don’t pile it up too much.
Set the oven to 350F and cook the fregola for up to 15 minutes or until just browning. After about 10 mnutes, give the pan a shake to redistribute the pasta.
Once browned, cool the fregola completely before storing in an airtight container somewhere cool – not the fridge.
How to cook fregola sarda
Fregola are not cooked like everyday pasta, instead they are used in risotto-like dishes that can take up to 20 minutes or so to complete, This will allow each grain to absorb flavors slowly. Go ahead and use them in any of your favorite risotto recipes.