19/09/2026
Calling fregula “tiny Sardinian pasta” tells you almost nothing about it.
The one on our shelves at Pasta Paradijs is Sa Fregula a S’Antiga, made by the Pistis family in Villasor, in the Campidano.
The know-how behind it passed through the family, from grandmother Epifania to Angiolina and Giorgio, and then to Monica and Giuliano.
They work with durum wheat grown and milled in Sardinia, eggs, saffron, water and salt.
The fregula is worked and sifted by hand, then slowly dried at low temperature.
Even the size of the grain has a purpose: fine, media and grossa cook differently and belong to different preparations.
Being Sardinian is the starting point, but it isn’t reason enough.
We want to know who makes what we put on our shelves, where the ingredients come from and what knowledge sits behind the product.
This one comes from Villasor.
