Fregnacce marchigiane

Fregnacce marchigiane are a typical fresh pasta shape similar to tagliatelle, typical of the Marche region in Italy. Here’s how to prepare them:

Ingredients

• 400 grams of durum wheat flour
• Lukewarm water as needed
• A pinch of salt

Preparation

1. On a clean work surface, arrange the flour in a well.
2. Add a pinch of salt.
3. Add lukewarm water a little at a time, while with one hand you start incorporating the flour from the edge towards the center.
4. Knead until you get a homogeneous and consistent mixture, working it with energy for about 10 minutes. If the dough is too hard, add a little more water; if, on the other hand, it’s too wet, add a bit more flour.
5. Wrap the dough in plastic wrap and let it rest for about 30 minutes at room temperature.
6. After resting, take the dough and roll it out with a rolling pin on a floured surface, until it reaches a thickness of about 1-2 mm, taking care to maintain a rectangular shape.
7. Let the rolled out dough sheet dry for about twenty minutes.
8. Fold over the two longer sides of the sheet so that they meet in the center.
9. With a sharp knife, cut vertical strips about 1 cm wide.
10. Unroll the cut strips, which will form the fregnacce, and let them dry while you bring a pot of salted water to a boil.

The prepared fregnacce can be cooked in plenty of boiling salted water for a few minutes, until they float to the surface, a sign that they are ready. They are usually served with meat sauces or with vegetable-based dressings. Alternatively, they can be paired with a simple tomato and basil sauce or a hearty ragù, according to the Marche tradition.

Curiosity

Fregnacce were the dish of feast days in the Marche countryside, especially when the ragù prepared with pork meat slaughtered in the winter season was brought to the table. This type of pasta is the result of the ability of Marche housewives to create substantial and nutritious dishes with very few simple but quality ingredients.