500 gr - Sardinian Couscous

Sardinia, Italy

The term "fregula" (also "fregola") may derive from the Latin word fricare, meaning chopping up: little fragment, splinter, crumb, scrap, corpuscle. These tasty little balls of pasta are created by rubbing coarse semolina into balls in the presence of water.

Unlike North African or Middle Eastern Couscous, the little balls are then toasted in an oven, giving them a toasty, rustic-homey taste. This medium fregula is a staple in the Sardinian kitchen, both on the coast and in the interior.

Preparation Suggestions
Fregula is an all-purpose pasta suitable for meat and seafood dishes, or try it with a bean dish like Fregula con Fagioli, the Sardinian version of Pasta i Fagioli.

Fregula may be seasoned with tomato and sausage or used to make its most famous dish, "fregula con cocciula" (fregola with clams) from Cagliari. Given its density and texture, it can absorb a ton of liquid without becoming mushy, and so it just may be the ultimate pasta for soups. Serve it like the locals, in “brodo” (broth) - either beef, chicken or mushroom.

Best when cooked in boiling water for 10-12 minutes.

About the Producer
La Casa del Grano has been making traditional Sardinian pasta for over 50 years. The “result of ancient traditions,” the company is dedicated to preserving the rich history of their products, using only the finest ingredients, and employing a unique (and top secret!) production method.