Black fregola (squid ink Sardinian pasta)

Sardinian durum wheat pasta with cuttlefish ink in the form of small toasted balls, glossy black, with a marine umami note, cooked risotto-style with seafood.

Black fregola (squid ink Sardinian pasta) is Sardinian durum wheat pasta with cuttlefish ink added to the dough, in the form of small uneven toasted balls 2–3 mm across, glossy black, with a light marine umami note, a nutty toasting aroma and a springy texture. It is cooked risotto-style in fish or seafood stock and served with shrimp, mussels, squid, clams, tomato sauce and in soups.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Black fregola (squid ink Sardinian pasta), Raw: Calories 371.0 kcal, Proteins 13.0 grams, Fats 1.5 grams, Carbohydrates 74.7 grams per 100 g of product.

Calories371.0 kcal

Proteins13.0 grams

Fats1.5 grams

Carbohydrates74.7 grams

Black fregola (squid ink Sardinian pasta), Boiled: Calories 158.0 kcal, Proteins 5.8 grams, Fats 0.9 grams, Carbohydrates 30.9 grams per 100 g of product.

Calories158.0 kcal

Proteins5.8 grams

Fats0.9 grams

Carbohydrates30.9 grams

Yield: 100 g raw → 242 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Lamb loin with baked vegetablesEuropean cuisine | Main courses

Lamb loin with roasted vegetables is a refined dish of European cuisine that embodies the harmony of flavors and textures. Tender lamb meat, marinated in a fragrant 'roast' sauce with shiitake mushrooms, becomes incredibly juicy and rich. Slow cooking at low temperatures reveals the depth of flavor, while the final grilling adds an appetizing crust. Served with velvety mashed potatoes and roasted vegetables garnished with herbs, it creates a contrast of flavors that makes each bite a delight. This dish is perfect for both festive dinners and cozy family gatherings, pleasing not only the palate but also the aesthetics of presentation.