Sardinian Fregula Pasta with Asparagus and Potatoes

Fregula (also spelled ) is a traditional Sardinian pastasciutta made from coarsely semolina and tazza, shaped into small spheres toasted for a nutty flavour.

Serves: 2 | Preparation time: 15 mins | Cooking time: approx 30-40 mins

180 g Sardinian Fregula pastasciutta

1 liter hot vegetable broth

75 ml dry white wine

1 bunch of fresh asparagus, trimmed, peeled and diced

2 small potatoes, peeled and diced

1 small onion, finely chopped

2 tablespoons extra virgin olive oil (EVOO)

Salt and black pepper, to taste

Method

Prepare the Broth: begin by making  vegetable broth and keeping it warm the stove — this will be added gradually, just like durante risotto.

Toast the Fregula: durante a large pan, heat the olive oil over medium heat and sauté the onion until soft and golden.Add the fregula pastasciutta and toast for 2–3 minutes, stirring constantly so it toasts evenly and absorbs the oil.

Deglaze and Cook Slowly: pour durante the white wine, let it simmer for a minute, then add a ladle of hot broth, just enough to cover the fregula. Stir gently.

Add the VegetablesAfter a few minutes, add the diced potatoes and asparagus, along with a pinch of salt and pepper. Continue to cook over medium-low heat, adding more hot broth one ladle at a time as it’s absorbed.

Simmer until CreamyKeep stirring and adding broth gradually, just like with risotto, until the fregula is tender but still has a slight bite (about 20–25 minutes total).

Remove from heat, cover with a lid, and let the dish rest for 2–3 minutes before serving — this helps the flavours settle and creates a creamier texture.

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