Large Fregola Sarda
Large Fregola Sarda is the largest of this variety of durum wheat toasted pasta, which hails from the island of Sardinia, off the coast of mainland Italy. It is similar to Middle Eastern couscous, but toasting and rolling the pasta in semolina create a rough-textured surface that enables sauces to cling exceptionally well.
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Bring 4 cups of water to boil with a pinch of salt. Add 1 cup of couscous. Boil gently for 20 minutes, or until al dente. Drain and rinse with cold water or serve immediately.
Durum Wheat Semolina. Contains Wheat.
Often referred to as Italian couscous. Large Fregola Sarda is the largest of this variety of durum wheat toasted pasta, which hails from the island of Sardinia, off the coast of mainland Italy. Very similar in appearance and adaptability to Middle Eastern couscous, Fregola Sarda is diverse in color and flavor due to its unique toasting process. This technique also creates a more textured pasta, enabling sauces and flavors to cling exceptionally well. Made from semolina flour, which is milled from durum wheat, Fregola Sarda was created to provide an alternative to rice while still boasting the appealing pasta flavor and texture already prevalent in Mediterranean diets. This simple, small pasta is easy to prepare.
Fregola con Vongole
In Sardinia, the home of fregola sarda, this tiny toasted pasta is traditionally paired with briny clams, white wine and tomatoes in a flavorful broth, perfect for sopping up with grilled bread. This classic recipe makes the most of simple ingredients, and the chewy texture of our Fregola Sarda.