SKU: 3352
  • Fregula Sarda Couscous - in Fine Cooking


Fregula Sarda -Sardinian Coucous

 500 gr - Sardinia, Italy

This Fregula Sarda pasta was featured in Fine Cooking Magazine.

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 of Sardinian couscous 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.

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

Fregula Sarda pasta is 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


Average Rating:
(based on 1 review)
Yummy rough nuggets
These little rough nuggets absolutely made the meal. Tucked into a pork stewy ragú, they were the perfect and special pasta. Next time I am going to make them in a pasta salad — anywhere I would use Israeli Coucous but want a little more heft and something a bit more special
by Mary