Fregola is a small pasta typical of Sardinia, made up of small balls of durum wheat and water, worked by hand and toasted in the oven. As the shape suggests, fregola is often called Italian cous-cous or Sardinian cous-cous, given the similarity to the typical Middle Eastern dish. Medium size grain. Nutty flavor and irregular texture.
Country of Origin: Sardinia, Italy
Cooking Method: In a large pot, bring 4 cups salted water to a boil over medium-high heat. Add 1 cup fregola and cook until "al dente", about 8 to 10 minutes. If using in a salad, drain and spread on a baking sheet to cool. For warm preparations, return to the pot after draining and toss with a little olive oil to prevent sticking. Alternatively, use chicken or vegetable stock for some or all of the cooking liquid for more flavor.
Storage: store in a dry, cool place.
Weight: 500g per pack