Fregula

Bronze drawn, slow drying at low temperature.

Traditionally, women used their hands to mix the semolina flour with water in a large ceramic dish known as a “xivedda”. In certain parts of Sardinia, saffron is added to the pasta mi, and in others, egg. Il Pastificio dei Profeti has opted for the “simplest” recipe, which will please all tastes. It is ideal in broths or “risotto-style” dishes.

Average nutritional values per 100g

Energy value	Kcal 341 – KJ 1449
Fats	g 1.0
of which saturates	g 0.1
Carbohydrates	g 71
of which sugars	g 1.4
Fiber	g 3.8
Protein	g 12
Salt	g 0.0