Fregola (or Fregula as its known in Italy) is a pasta from Sardinia. Similar to Israeli couscous but bigger in size (typically 2-3mm in diameter). Made from water and semolina dough, it is hand-formed and then baked in an oven, giving it a toasty, almost rustic taste. Fregola is an all-purpose pasta, a great side dish for meat and seafood, a tasty addition to soups and salads.
Qui Sardegna started life as a small village bakery on the outskirts of Cagliari. Over 25 years later, the business has grown and is now a major player in bakery and pasta in Sardinia, Italy. Using a mix of ancient recipes and techniques and state-of-the-art technology, Qui Sardegna bring traditional Sardinian foods to the international market, offering a range of dry pasta typical of the area, produced with 100% durum wheat semolina exclusively from Sardinia.
Fregola is a traditional Sardinian pasta with a rustic spherical shape and a characteristic flavour. It takes on a golden colour after a natural slow drying and roasting process. Fregola has an ancient history, dating back to the 10th century. In the Sardinian culinary tradition, Fregola is used primarily for first courses based on fish and shellfish or for the preparation of soups.