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Fregola Sarda is a typical Sardinian pasta made from semolina rolled into tiny balls, and toasted for a unique flavor and appearance. It is one of the most ancient pasta types made from hard durum wheat that is ground into semolina flour. The traditional way of making Fregola is by wetting the semolina with water and rolling the grains between the palm of the hands to obtain tiny irregular balls of dough. The balls are then sorted by size into small, medium, and large. They are then baked in an oven to give the pasta its nice golden color and distinctive taste. Fregola Sarda is traditionally stored in large terracotta bowls (the scivedda).

Recommended Use:

Fregola has a rough, porous texture that makes it ideal to absorb the flavors of soups and sauces. It is often used as a substitute for couscous, but has its own history of classic recipes, such as Sardinian Fregola with Clams.