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Another Sardinian speciality, fregola is made from milled durum wheat semolina, and hand rolled into a multitude of little balls. These are then lightly toasted in an oven to impart the pasta with a toothsome nutty flavour. Unlike it’s North African cousin, couscous, fregola is slightly larger in size, and prefers to be boiled rather than steamed. This uniquely Sardinian style is perfect for subtly-flavoured seafood dishes, as well as in cold salads.