A.K.A

Sardinian couscous; Fregola sarda

What is it?

Fregola is a type of pasta that’s made by rubbing semolina and water into tiny pearls and then toasting them. Fregola is similar to Israeli couscous, but it’s slightly larger. In Italy, it’s often added to brothy stews or cooked as baked pasta. Simply cooked and toasted with butter and herbs it makes nice side dish for rich braises, roasted meats and poultry, or anything with a pan sauce that can mingle with the pasta. You can find fregola at many specialty stores or order it online.

Don’t have it?

Try Israeli couscous or acini di pepe, toasted well before adding liquid.

Cross Reference

Israeli couscous, acini di pepe

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Recipes

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  Recipe

  Mussels with Fennel and Fregola

  This recipe comes courtesy of my friend chef Joshua McFadden; a dish similar to this is in our cookbook. I love it so much—it’s fragrant, colorful, and satisfying—that I had…

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  Recipe

  Fregola with Wild Mushrooms, Sherry & Cream

  If you can’t find chanterelles, hedgehogs, or porcini mushrooms, substitute cremini. This pasta is delicious with seared duck breast or roast pork.

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  Recipe

  Fregola with Grill-Marinated Red Peppers & Zucchini

  Fregola is a tiny toasted pasta from Sardinia. It can be found at Italian specialty stores, or ordered online at GourmetSardinia.com. You can also substitute Israeli couscous or any tiny pasta,…