Fregola Sarda is a Sardinian style of pasta with North African roots commonly used in soups, stews, and cold pasta salads. Traditionally, the spherical balls are hand-rolled then toasted in a wood-burning oven to impart a wonderfully nutty flavor and beautiful golden color.
Use fregola anytime you want to add small pasta to soup or try it in a variety of pasta salads. You can also use it in recipes that call for Israeli or pearl couscous (pearl couscous isn't usually toasted, so you'll get an extra bit of nutty flavor by using fregola).
Ingredients: Durum Wheat Semolina, Water.
Product of Italy
1.1 lb bag
We can thank Rolando Beramendi for bringing fregola sarda to the United States; he shares the story in the headnote for Cold Fregola Sarda Salad (p. 202). He shares a tip for cooks, "My only suggestion: Do as they do in Sardinia, and keep it simple."
“A cool substitute for Israeli couscous is fregola, a Sardinian version that’s toasted and full of flavor with a more rustic texture.” Try it in Fennel Two Ways with Mussels and Couscous (p. 158) or as a side with Braised Eggplant with Lamb with Yogurt and Spiced Green Sauce (p. 240).