Fregnacce
Fregnacce is an Italian pasta variety made with durum-wheat flour and eggs or water. It can be found in northern Lazio, Abruzzo, and the Marche. The dough is vigorously kneaded until it becomes smooth and firm. It is then rolled and cut into the shape of a square or a diamond, sometimes with ruffled edges.
This pasta variety is often served as pastasciutta with sauces based on beef, lamb, pork, or vegetables, and when finished, it is typically sprinkled with grated Pecorino. The name fregnacce is derived from the word fregnaccia, meaning silliness, lies, or trifle, referring to the simplicity of the preparation.
Part of
Fregnacce alla Reatina
Fregnacce alla reatina is a traditional pasta specialty hailing from the province of Rieti. It consists of fregnacce pasta and a tomato-based sauce. The sauce is ... Read more
Fregnacce alla sabinese
Fregnacce alla sabinese is a traditional pasta dish originating from the Sabina area of Lazio, hence the name. This is a typical cucina povera dish made with fregnacce ... Read more
Serve with
Sugo di anguilla
Eel is the star ingredient of this Italian sauce that is used to dress various types of pasta. Pieces of fresh eel are browned with onions, garlic, sage, bay leaves, and ... Read more
Sugo di papera
Sugo di papera or duck sauce is an Italian sauce that is made with a combination of pieces of duck, onions, carrots, celery, tomatoes, olive oil, and white wine.... Read more
Sugo di carne
This traditional Italian meat sauce consists of ground beef, pork, or a combination of both, that is sautéed alongside a sofrito of onions, carrots, and celery,... Read more
Pecorino Romano
This hard cooked cheese is made with whole milk from pasture-grazed sheep, and has a particularly salty and slightly piquant flavor. Aged for at least 5 months, Pecorino ... Read more
