Fregnacce sabinesi
Fregnacce sabinesi are fresh pasta hand-pulled by traditional methods, typical of the rural culinary heritage of Sabina in Lazio. Dressed with simple and genuine sauces, they represent the essence of Roman folk cuisine, where the simplicity of ingredients transforms into a nourishing and flavorful dish.
Preparation
- 1
Pour the flour onto a work surface and create a well in the center. Gradually add the lukewarm water and a pinch of salt, kneading with your fingers until you obtain a smooth and homogeneous dough.
- 2
Work the dough for about 10 minutes, then let it rest covered for 15-20 minutes.
- 3
Divide the dough into portions and stretch it by hand, creating thin and irregular strips, as Sabina tradition dictates.
- 4
Bring a pot of salted water to a boil and add the fregnacce when the water is boiling.
- 5
Cook for 8-10 minutes, until the pasta floats to the surface and reaches the desired consistency.
- 6
Drain the pasta while reserving some cooking water. Dress it with hot tomato sauce, extra virgin olive oil, pepper, and grated Pecorino Romano.
- 7
Gently toss and serve immediately, adjusting the seasoning with cooking water if needed.
Chef's Tips
The key to fregnacce is getting the dough right: it should be soft but not sticky. You can also dress them with meat ragù for a richer version, while maintaining the rustic character of the dish.