Fregula is a small pasta that comes in the shape of small balls. It is traditionally produced and consumed in Sardinia, an Italian region. The pasta’s base is primarily made of semolina, a product made by grinding drum wheat into flour and used in other types of pasta. Its small, round shape gives it a firmer texture than flat pastas, and it’s frequently mistook for whole grain.
Fregula is typically made with a dough made of semolina flour, eggs, salt, and water. The dough is then fed into a pasta roller, which cuts and rolls it into tiny balls automatically. It can also be rolled out by hand. Because each piece of pasta is only about half a centimeter wide, hand-rolled versions of the pasta are much less common in modern times. To give the small balls of pasta a richer flavor, they are heated in an oven until they are just toasted.
Fregula is usually bought in a dry, toasted form from a store. To hydrate and cook the pasta, it’s usually necessary to boil it in a liquid like water or broth, which can add flavor. Although the texture of the pasta is similar to that of a grain, it does not require as much cooking time, taking only about 10 minutes to become soft and chewy.
A tomato-based sauce is one of the most traditional pasta accompaniments. The pasta and tomato sauce dish is frequently served with clams mixed into the sauce to make it a more filling main course. Although the pasta is most commonly served with tomato sauce and clams in traditional Sardinian cuisine, it is also frequently added to soups or served on its own as a side dish with meat or poultry.
Fregula is not as widely available as other dried pastas or grains around the world. Couscous, a small round grain made with semolina, can be substituted in many recipes; however, couscous has a lighter, fluffier texture and a milder, less nutty flavor. When pasta is not available, other grains such as barley or rice can be substituted. Because fregula’s texture is thought to be more similar to a hearty grain than a softer, more pliable pasta, substituting other types of pasta may not be as effective as substituting a grain. If you use a softer pasta, the dish will have a soggier texture than you want.