October 19, 2012

Old pasta-- new to me

I am a junkie for collecting recipes. I had this "pasta" the last time I was down in Benevento at the La Guadiense Wine Cooperative and had never seen it before.

Called Migli'fant, it is sort of a couscous. Using the same principle of sprinkling water on hard durum wheat flour and moving it around, it create these pieces.

They are then boiled and served with this minestrone.

My next project is to learn to make them!





9 comments:

  1. That pasta is also called fregola - easy, but tedious, to make.

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  2. nope-- same idea-- but not fregola!! there are so many fabulous flour and water doughs!!! and variation is amazing-- i collect the recipes!!

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  3. like cous cous-- same idea-- fregola is toasted-- cous cous is steamed- this is boiled
    more like spaetzle dough

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  4. Cool pasta. Thanks for the intro. I can't wait for the step by step post!

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  5. tracey2:13 PM

    sounds amazing,and would be very hearty and warming in these chilly days ahead,I hope that you will post the recipe after you learn to make them.I agree more like a spaetzle,exactly what I thought when I looked at the picture.As usual (after reading your posts)I AM HUNGRY!!!;-)

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  6. Called Migli'fant, it is sort of a couscous. Using the same principle of sprinkling water on hard durum wheat flour and moving it around, it create these pieces.

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  7. They are then boiled and served with this minestrone.

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  8. Bless you for taking a few minutes to publish this. I do believe that there are more desirable solutions.


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  9. Cool. The world of Italian cooking really is an endless source of fascination...

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