Small irregular spheres of pasta made of durum wheat semolina and water, rustic form with a characteristic flavor that after natural drying and roasting, take on a golden color
Description of the methods of processing, storage and aging
The production steps are the following:
- Lamination: the flour, mixed with water for a long time, is worked up to follow a mixture of low intensity which is then lightly pressed.
Then the product is differentiated by size, assuming a characteristic form of small irregular spheres (rutting and fragolone);
- Roasting in the oven;
- Insillaggio and packaging;
- Storing the finished product.
The term derives from the Latin frisare, in the sense of crushing and spawning in Italian means small fragment, frantume, crumb.
In the Island he is still alive in small and in large cities the tradition and the cult of pasta made from durum wheat semolina, in the many forms that popular imagination has been able to develop over the centuries.