Fregnacce is a typical recipe from Abruzzo that was passed down to me by my mother. It is definitely my children’s favorite dish. I want to clarify right away that they are not cannelloni. They belong to the lasagna family since the dough is the same. But prepared and seasoned in a different way.
The name may seem curious, as in the local dialect “fregnacce” means “nonsense” or “foolishness,” but in this context, it refers to a delicious culinary specialty.
This rustic pasta, characterized by a rectangular shape and robust texture, is the result of a skillful combination of simple and genuine ingredients, reflecting the region’s agricultural tradition.
A culinary specialty that always wins everyone over, simple but truly irresistible.
The preparation of Abruzzese fregnacce is an art that often involves the whole family, uniting different generations in the creation of a dish that is not just food, but also a connection to local tradition and culture.
They embody the essence of Abruzzese cuisine: substantial, valuing simple and genuine ingredients through traditional preparations and intense flavors. This dish, often prepared for celebrations and family gatherings, is a symbol of conviviality and sharing, bringing to the table the warmth and history of a region deeply connected to its culinary roots.
There are many variations, for example, seasoned with just tomato sauce or bacon ragu.
They are excellent both hot and cold.
Another typical first course from Abruzzo is crespelle in broth which I recommend are also really excellent!
You can pair fregnacce with high hydration bread, very soft suitable for dipping, and as a second course make a lovely vegetable roll or a very soft Ligurian rabbit or a tasty meatloaf.
Now let’s see the steps for preparation.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing fregnacce
- 4 cups flour type 1 or 2
- 2/3 cup water
- 3 eggs
- 1 quart tomato sauce
- 1 carrot
- 1/2 onion
- 1 celery
- to taste extra virgin olive oil
- 14 oz mixed ground meat
- to taste salt
- 7 oz grated pecorino or Parmesan cheese
Tools for pasta preparation
- 2 Bowls
- 1 Pasta machine
- 1 Pastry board
- 1 Pot
- 1 Baking dish
- 1 Fork
- 1 Knife
- 1 Small pot
- 1 Chopper
- 1 Wooden spoon
Steps for the ragu’
Let’s start by preparing the ragu’ as it requires long cooking times. So we clean the vegetables and chop them with a chopper. In the meantime, take a small pot and add extra virgin olive oil. Then incorporate the chopped vegetables and lightly sauté them. After that, add the ground meat and sauté again, stirring often with a wooden spoon. After a few minutes, add the tomato sauce and salt and cook for at least an hour and a half, with the lid on, stirring occasionally.
Let’s start by getting a bowl, then first pour in the flour, make a hole in the center, and then add the eggs. With a fork, break and mix the eggs, then slowly add the water and gradually incorporate it into the flour. Then pour onto the pastry board and knead energetically with your hands for several minutes until you obtain a nice compact dough.
Next, cut the dough into slices and pass them through the pasta machine starting from the widest setting, from 0 to 5, they should be of a robust consistency and not thin, always flouring well.
Then, once you have the sheet, cut rectangles of 16×12 cm with a knife.
Then drain them again one at a time, and place them on a work surface. Then start filling them one by one, first with the ragu’ and then with pecorino or Parmesan cheese. Finally, roll them up.
Then take a baking dish, pour the ragu’ into the bottom of the baking dish with a ladle, and gently lay our fregnacce one at a time. Create a first layer, season with the ragu’ and pecorino or Parmesan cheese, and so on for the second layer.
Let rest for a few minutes and serve. They are excellent served both hot and cold.
And enjoy the tasting from Barbara…
Storage and notes
Fregnacce can be stored in the fridge for two days. Or they can be perfectly frozen once ready.
They can be reheated in the oven for about ten minutes at 320 degrees Fahrenheit covered with aluminum.
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