Design by Antonio Saladini
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FREGNACCE

Ingredients: eggs, flour, oil, vinegar, pepper, pecorino cheese. 

Method: Make a sheet of pasta with the eggs and flour and roll it out using the rolling pin, then cut it into fairly wide strips, about 10 cm long.  Boil them and then dress them with oil, vinegar, pepper and the pecorino cheese.  In the past the “fregnacce” were made using the pastry left over from making ravioli.

 

Bibliography:

  • “Così si mangiava a Castignano e dintorni. Ricettario di cucina popolare” edited by Archeoclub Archeo Piceno n. 8-9 A. 3 october 1994 – March 1995.
 
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