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.