Fregula is a special variety of Sardinian pasta with a nutty flavour and distinctive golden hue. Deliciously “al dente” after cooking, these tiny round shapes are beautiful in meat-based soups and seafood dishes with clams and shrimps.
Made from high quality durum wheat semolina and water, this pasta is shaped through bronze dies, slow-dried and lightly toasted. This traditional process gives fregula its light brown colour and tasty flavour.
Known as Arabic couscous, fregula was introduced to Sardinia by explorers from North Africa and became part of the local cuisine.
Good to know: Fregula can be cooked in boiling water like a classic pasta shape and then tossed with a sauce or it can be cooked like a risotto rice in the broth of the recipe.
When cooked in boiling water drain thoroughly, tip into a bowl then sprinkle a few drops of olive oil over it and toss to coat evenly. This will stop the beads sticking together as they cool.