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Fregnacce alla Sabinese

Fregnacce alla Sabinese

Fregnacce are a pasta format similar to maltagliati which gives its best seasoned Sabinese style. Here is the recipe to prepare them.

Fregnacce are a type of pasta typical of the Sabinese area, the area that roughly includes the province of Rieti , and in shape they are reminiscent of maltagliati. They have very ancient origins and the first recipes foresaw the preparation of fregnacce only with water and flour . Over time, the recipe has become more and more refined and today it is customary to prepare them with eggs. To be precise, the right proportion is 300 g of flour, one egg and two egg whites.

Even the condiment of the fregnacce has gradually been enriched, passing from the simple garlic, oil and chilli pepper to the richer but still rustic one based on mushrooms, black olives and marjoram. In this case we are talking about the famous fregnacce alla Sabinese, the most popular typical recipe in the trattorias of the area. However, there are different ways of seasoning fregnacce and nobody forbids you to experiment with new ones.

Fregnacce alla Sabinese
Fregnacce alla Sabinese

How to prepare the recipe for fregnacce

  1. First prepare the pasta. Combine the flour in a bowl, form a well and place the eggs in the centre. Mix first with a fork and then by hand to obtain a smooth dough.
  2. Roll it out with a rolling pin until it reaches a couple of millimeters thick and let it rest for 30 minutes.
  3. With a pasta cutter wheel, cut strips about 3 cm wide , then cut into lozenges with oblique cuts. This form of pasta is very similar to maltagliati, it is a sort of cross between these and pappardelle.
  4. Now that the pasta is ready you can dedicate yourself to the sauce: in a large pan, heat the oil with the crushed garlic and the finely chopped chilli pepper .
  5. Leave everything to flavor for a couple of minutes, add the black olives and the sliced ​​mushrooms .
  6. Season with salt and pepper then add the tomato sauce and flavor with the parsley .
  7. Bring to the boil, lower the heat, put the lid on and cook for 15 minutes , just long enough for the sauce to thicken.
  8. Then boil the pasta in plenty of salted water for a very short time: as soon as it floats, drain it with a slotted spoon and toss it in the pan with the sauce.
  9. Serve the fregnacce alla Sabinese immediately adding a sprinkling of fresh chopped parsley.

Now that you know fregnacce, one of the typical dishes of central Italy, you cannot fail to try them. Alternatively, we suggest you try the homemade maltagliati seasoned with walnut pesto and mint.


Being a dish of fresh pasta, it would be better to consume them as soon as they are made. To preserve them, however, the best way is to keep the sauce separate from the pasta : both are kept in the refrigerator, well covered, for a couple of days.

Read also
Maltagliati with mushroom sauce and parmesan flakes

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