Fregola (Toasted Sardinian Cous Cous Pearl Pasta)
Fregola has to be one of our top 5 all-time pastas, it’s so unique and versatile. We start by making a 5 mm Cous Cous pearl pasta, we dry it in our normal process, and the we take half of that pasta and toast it in the oven low and slow to get the color and flavor just right. Great in a soup or pasta salad, it really shines when cooked risotto style with some sauteed aromatics and a bit of broth, stirring bit by bit, and finishing it off with creme fraiche and cheese. But you do you boo, just do it with Fregola.
Dried Pastas can be stored for up to 12 months from manufacture.
Ingredients: Organic Semolina Flour
Ok, so yes, this looks like Israeli Cous Cous or It is similar to North African Berkoukes. It’s pretty clear that someone in the Middle East or North Africa got in a boat and went for a trip, and eventually landed in Sardinia. But in Sardinia they liked it better toasted, so that’s what they did, and they called it their new thing, fregola or fregula. Yes, it will go great with any recipe that you have that calls for Israeli Cous Cous. It has a diameter of approx 5 mm.
