Recipes from Sabina
Fregnacce alla Sabinese
A rustic first course deeply rooted in Sabina country cooking: a simple egg-free pasta dressed with extra virgin olive oil, black olives, mushrooms and the genuine aromas of tradition.
The recipe
Rustic pasta from Sabina
Fregnacce alla Sabinese tell the story of a cuisine shaped by age-old gestures, essential ingredients and bold flavours. The egg-free pasta is cut into irregular pieces and dressed with a fragrant mixture of extra virgin olive oil, garlic, parsley, black olives, mushrooms and chilli pepper.
It is a simple dish with plenty of character, born from country tradition and the ability to turn a few ingredients into a deeply flavourful recipe. The rustic pasta holds the dressing well, while the extra virgin olive oil adds softness and depth.
Pasta senza uova
Olio EVO della Sabina
Condimento rustico
Country cooking
Ricetta contadina
Consiglio della tradizione
For a more authentic result, use a good Sabina extra virgin olive oil and let the dressing infuse for a few minutes before adding it to the pasta.
Few ingredients, plenty of flavour
Rustic egg-free pasta with a simple, fragrant and bold dressing of extra virgin olive oil, aromatic herbs, black olives and mushrooms.
Type 0 flour
400 g
Warm water
as needed
Salt
a pinch
Sabina DOP extra virgin olive oil
100 ml
Garlic
2 cloves
Parsley
fresh
Chilli pepper
as needed
Black olives
50 g
Mushrooms in oil
50 g
Fresh marjoram
optionalThe secret is to let the dressing infuse for a few minutes before adding it to the pasta.
Step by step
From handmade pasta to the final dressing: a few simple steps, followed without haste, bring an authentic rustic first course to the table.
01
Impasto
Prepare the dough
Place the flour on a pastry board, add a pinch of salt and gradually work in the warm water. Knead until the dough is smooth, firm and elastic.
Use now
Flour
Water
Salt
Flour
Water
Salt
02
Riposo
Leave to rest
Cover the dough with a clean cloth and leave it to rest for about 30 minutes. This will make the pasta easier to roll out.
Recommended time: about 30 minutes.
03
Sfoglia
Roll out and cut the pasta
Roll the dough to a thickness of about 2–3 mm, then cut it into diamonds or irregular strips: the rustic shape is one of the dish’s defining features.
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Flour
Flour
04
Condimento
Prepare the dressing
Chop the garlic, parsley, black olives and mushrooms. Place everything in a bowl with extra virgin olive oil, chilli pepper and, if liked, a little fresh marjoram. Leave to infuse for a few minutes.
Use now
Extra virgin olive oil
Garlic
Parsley
Chilli pepper
Olives
Mushrooms
Marjoram
Extra virgin olive oil
Garlic
Parsley
Chilli pepper
Olives
Mushrooms
Marjoram
05
Cooking
Cook the fregnacce
Bring a large pot of salted water to the boil and cook the pasta for 3–5 minutes, until tender but still firm.
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Water
Salt
Water
Salt
06
Servizio
Dress and serve
Drain the fregnacce and transfer them to the bowl with the dressing. Add a little cooking water to emulsify, then serve immediately with a drizzle of raw extra virgin olive oil.
Use now
Extra virgin olive oil
Parsley
Olives
Mushrooms
Extra virgin olive oil
Parsley
Olives
Mushrooms
Frequently asked questions
Recipe FAQ
Six practical answers about the ingredients, preparation, serving and storage of Fregnacce alla Sabinese.
What are Fregnacce alla Sabinese?
They are a rustic local dish made with simple pasta and a tasty dressing of extra virgin olive oil, black olives, mushrooms, garlic, chilli pepper and aromatic herbs.
What ingredients are used?
The main ingredients are flour, water, salt, extra virgin olive oil, garlic, parsley, chilli pepper, black olives and mushrooms in oil. Fresh marjoram may be added as an optional aromatic note.
What kind of pasta are fregnacce?
They are a homemade, rustic and irregular pasta, often made without eggs. Their imperfect shape is part of their identity: it holds the dressing well and recalls humble family cooking.
When are they prepared?
They can be prepared throughout the year, especially for family lunches and convivial occasions. They are ideal when you want to serve a simple, flavourful first course rooted in local tradition.
What do they pair with?
They pair well with Sabina DOP olive oil, country bread, seasonal vegetables and local wines. They work particularly well as a rustic first course in a menu dedicated to the flavours of Sabina.
Si possono preparare in anticipo?
Puoi preparare impasto e condimento in anticipo e conservarli separatamente. È meglio cuocere e condire la pasta poco prima di servirla, così mantiene la consistenza rustica.
Recipes from Sabina
Sabina comes to the table
Handmade pasta, olive oil, pulses, festive sweets and family recipes: keep exploring the flavours born in Sabina’s villages and kitchens.
