I travel a lot in Italy, often doing research and development for new trips. Discovering the regional pasta dishes and other specialites is like a treasure hunt. I was invited on a PR trip to discover the area outside of Naples, which makes one of my favorite liquore, Strega. The town of Benevento and the wine producing region around it.
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 or spaetzle.
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.
We had this as our first course at a Cooperative winery in the hills outside of Naples. I adore collecting lost recipes, often a recipe changes mile by mile and frequently only exist in a specific region so are hard to discover unless you are there.
That pasta is also called fregola – easy, but tedious, to make.
nope– same idea– but not fregola!! there are so many fabulous flour and water doughs!!! and variation is amazing– i collect the recipes!!
like cous cous– same idea– fregola is toasted– cous cous is steamed- this is boiled
more like spaetzle dough
Cool pasta. Thanks for the intro. I can’t wait for the step by step post!
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!!!;-)
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.
Bless you for taking a few minutes to publish this. I do believe that there are more desirable solutions.
Cool. The world of Italian cooking really is an endless source of fascination…