Organic Sardinian Fregula - Pastificio dei Profeti - Sardinian traditional pasta

Bronze drawing with slow drying at low temperature.

Hands of women of other times mix the semolina with water, in a container of terra cotta called "xivedda".

In some areas of Sardinia saffron is added to the dough, in others the egg.

The Pastificio dei Profeti preferred to make the recipe "simpler" to meet the tastes of all. Excellent in broth or prepared as risotto.

Organic Sardinian Fregula - Pastificio dei Profeti - Sardinian products

Average nutritional values ​​for 100g
Energy value - Kcal 341 - KJ 1449
Fats - g 1.0
of which saturated - g 0.1
Carbohydrates - g 71
of which sugars - g 1.4
Fiber - g 3.8
Protein - g 12
Sale - g 0.0

The groats
The groats that we use in our pasta making process come from organic cultivations scattered throughout the Italian territory: Swabia, San Carlo, Simeto, Saragolla, hair, etc. We take into account and respect the variability of crops and vintages, thus creating "variable" blends that manage to maintain, standardizing, quality and nutrition parameters.

The production process
To enhance the quality of our "raw material", the Pastificio dei Profeti uses a processing method that reproduces the processes of ancient pastoral art: a soft but elastic dough, bronze drawing, slow drying at low temperature.