Fregola, a roasted semolina pasta from Sardinia, has a nutty flavor and unique texture. Quality fregola should be golden with no black spots. It can be difficult to find, but can be made from scratch. It pairs well with clams, tomatoes, and can be used in risotto or soups.
Pasta allaregola is a roasted semolina pasta originally from Sardinia and is sometimes called pasta di fregula. It resembles coucous, only larger and more complex in flavor. Choosing the best fregola pasta can take some shopping, because many of the qualities that make pasta good aren’t easily recognized without cooking it first. In general, good quality fregola pasta should be golden in color with no black spots to indicate impurities. When it cooks, it will take longer than other pastas and is less likely to be mushy.
Many companies make fregola pasta the traditional way, which is by forming balls of bits that resemble coarse bread crumbs and roasting them. The roasting process gives Fregola its distinctive nutty flavor and allows it to retain its texture when cooked. Choosing to buy from companies that produce Sardinian-style fregola pasta makes it more likely that the pasta will have its own unique flavor and textural qualities.
Since fregola is an unusual type of pasta, it may be difficult to find. In fact, many Italians have never heard of it. It may be difficult, if not impossible, to find in local grocery stores or Italian specialty shops. The few fregola pasta manufacturers that exist offer through Internet sources, making it easy to buy but harder to verify quality before buying.
Once the fregola is cooked, it should have more bite than other pastas, even those that have been cooked al dente. This texture sets it apart from other pastas which rely on shape and mass for texture, whereas fregola more closely resembles rice and can be used in a similar way. Traditionally, fregola pasta is served with clams, tomatoes or other ingredients that have part of their mass. It can also be served as a risotto or added to soups.
Fregola comes in several sizes that might stand up to certain recipes better than others. The smaller fregola can be used much like coucous, but has more weight and weight in the mouth than coucous. Its flavor is also stronger, so use it with caution as a substitute for coucous, as it could alter the flavor of recipes in an undesirable way. The larger grains of fregola have enough substance to pair with tomato sauce without being overpowering.
If it’s too difficult to find commercial sources of fregola, it can be made from scratch without a pasta maker. Coarse semolina can be mixed with small amounts of water by hand, adding more water until the dough forms large crumbs. Smaller chunks can be separated from larger chunks for use in different recipes. Fregola is dried and lightly roasted for the unique flavor and cooking qualities it imparts.
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