500 gr - 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 pasta balls are created by rubbing coarse semolina into small balls in the presence of water.
Unlike North African or Middle Eastern Couscous, the small Sardinian couscous balls are then toasted in an oven, giving them a toasty, rustic, homey taste. This medium-sized fregula is a staple in the Sardinian kitchen, both on the coast and in the interior.
Suggestions for Fregula Preparation:
Fregula Sarda pasta is suitable for meat and seafood dishes. You can also try it with a bean dish like Fregula con Fagioli, the Sardinian version of Pasta e Fagioli, or Pasta with Borlotti Beans and Kale.
Fregula Sardinian Pasta 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 lot of liquid without becoming mushy, making it a great pasta for soups. Serve it like the locals, in “brodo” (broth) – either beef, chicken, or mushroom.
Fregula Sarda pasta is at its 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.
Keywords: Fregula Sarda, Sardinian couscous, Sardinia, Italy, La Casa del Grano