Frègula Sarda

In the Mediterranean island of Sardegna (Sardinia), locals call this pasta “frègula.” In current Italian, it is known as “fregola.” At home, Chef Rosario simply calls it a delicious pasta option!
Frègula resembles a large size cous-cous, but it is also reminiscent of other “berry sized” pasta varieties, like “acini pepe” or orzo. The word frègula derives from the Italian verb “sfregolare,” which describes the action of hand rolling the dough against a terracotta surface. The Sardinian version is made with 100% durum wheat semolina and pure water. Once shaped, it is lightly toasted to a golden color and “ecco fatto,” it’s ready for this delicious recipe!

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