What's the name of this pasta made with a sieve?

January 26, 2005 2:50 PM

There is a very simple type of pasta made by sprinkling drops of water over semolina flour then using a sieve to extract the pasta from the flour. Little irregularly shaped and sized pasta nodules (no, not noodles) result. I think the name starts with an 'f' and the recipe is Sicilian. And no, I'm not talking about gnocchi. I seek the name and a more precise recipe.
posted by TimeFactor to food & drink (7 comments total)

I believe you mean cous cous (or is it one word: couscous?)
http://www.recipecottage.com/pasta/couscous08.html
posted by spock at 2:57 PM on January 26, 2005

If I'm understanding you correctly, it sounds almost identical to the recipe for couscous.

Some of the more knowledgeable food geeks on chowhound or egullet are likely to know.
posted by casu marzu at 2:58 PM on January 26, 2005

Spaetzle is made by forcing dough through a sieve but the recipe is a little more involved.
posted by CunningLinguist at 3:06 PM on January 26, 2005

It's fregola and it's actually Sardinian, as far as I know. However, it's certainly possible that the Sicilians have something similar. Let me see if I can find a recipe.
posted by lackutrol at 3:19 PM on January 26, 2005

Yes, couscous is essentially the same thing and I'm sure I can use recipes for it instead. That couscous is originally North African reinforces my belief that what I'm thinking of is Sicilian (Arabs ruled Sicily for centuries). And spaetzle is also similar but I think that's an egg dough. Thanks for your quick responses. Now all I need is the Italian (or Sicilian) name.

On preview lackutrol has found it. Thanks all.
posted by TimeFactor at 3:24 PM on January 26, 2005

You can also find it under the name "fregula" which is probably the correct Sardinian spelling. Were you looking for recipes that use it or a recipe for making it yourself?

It looks to me like you already know pretty much how to make it; it appears that you toast the resulting fregole in the oven for a little bit (though at what temp and how long I'm not sure).
posted by lackutrol at 3:29 PM on January 26, 2005

Apparently it's even often called "Sardinian Couscous."
posted by abcde at 6:26 PM on January 26, 2005