Ingredients Durum-wheat flour and water; saffron is sometimes added for color.
How Made Water is sprinkled, a little at a time, over the flour, which is stirred with a rotary movement until tiny balls no bigger than a peppercorn form. The fregula is gradually sifted from the rest of the flour and left to dry in the sun on a special sieve made of horse hair and covered with a dish towel. When dry, it is cooked in broth.
Also Known As No alternative names.
How Served Always in broth-based soups with varied additions, from fish to vegetables, or in plain meat broth.
