fregola

Fregola, also known as fregola sarda, is a traditional Sardinian pasta made from semolina dough that is rolled into small, irregular pellets and toasted until golden. The pearls vary in size, from tiny beads to larger spheres used in different dishes. The toasting gives a nutty aroma and a rough surface that helps sauces cling.

Fregola is prepared by mixing semolina with water to form a rough dough, rolling it into beads by hand or with a machine, and then toasting the beads in a dry pan or oven. This toasting differentiates fregola from other semolina pastas. There are toasted fregola (fregola tostata) and non-toasted forms (fregola cruda), as well as regional size variants such as small fregola and fregola grande.

In cooking, fregola is typically simmered in salted water or broth until al dente, then drained and finished with sauce or stock. It is a central ingredient in several Sardinian seafood dishes, such as fregola con arselle (clams) or fregola ai frutti di mare, often with saffron, tomatoes, and herbs. It is also used in soups, and in salads or as a hearty side.

Cultural note: fregola is closely associated with Sardinia, especially the Campidano plain and the area around Cagliari, with a culinary tradition thought to reflect North African influences via the Moorish presence in the western Mediterranean. It is widely produced and exported and has become popular in broader Italian and international cooking.