Dish

Fregnacce alla Reatina

Fregnacce alla Reatina is a simple and rustic dish that is perfect for a casual dinner. The pasta is made by mixing flour, eggs, and water to form a dough, which is then rolled out and cut into thin strips. The sauce is made by cooking ground meat with onions, garlic, and tomatoes, and is then simmered until thick and flavorful. The pasta is then cooked in boiling salted water until al dente, and is then tossed with the sauce. The dish is typically served with grated Parmesan cheese.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Fregnacce alla Reatina has been a staple of Lazio cuisine for centuries, and is believed to have originated in the 16th century. The dish was traditionally made by farmers using simple ingredients that were readily available, such as flour, eggs, and tomatoes. Today, Fregnacce alla Reatina is enjoyed throughout Italy, and is often served in restaurants and at festivals.

Dietary considerations

Fregnacce alla Reatina is not suitable for vegetarians or those with gluten intolerance.

Variations

There are many variations of Fregnacce alla Reatina, including using different types of meat such as pork or beef. Some recipes also call for the addition of vegetables such as zucchini or eggplant to the sauce. Vegetarians can substitute the meat with mushrooms or tofu.