From the producer:
Rustichellla d’Abruzzo pasta is made with the finest quality grains blended with pure mountain spring water, extruded through bronze dies and slowly air-dried, creating its signature rough texture that holds sauce beautifully.
Resembling calamari rings, this pasta is very famous in Campania and Southern Italy.
Serve with a spicy calamari sauce, and cut the calamari in wide rings mimicking the pasta for a surprising effect. Also delicious with any fish or meat ragu.
Ingredients: Durum Wheat Semolina, Water.
Product of Italy
1.1 lb tray
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).