Rustichella d'Abruzzo - Fregola Sarda, Toasted

Known as fregula in Sardinia, this pastina (pasta for soups) is medium in size. The name comes from the Latin fricare because it is made by rubbing the flour in a similar manner as cous-cous. Water is sprinkled over flour and with rotary motions of the hand, crumbled into little balls of different sizes, then toasted in a wood-burning oven. A small amount of saffron is used in the water to give the pasta its wonderful color. Cooking time: 12-14 minutes. The traditional recipe is Fregola with clams, or cooked as risotto with seafood and lemon zest, or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano cheese. Another good recipe is Fregola with roasted courgettes, cherry tomatoes and chili-pepper-aromatized extra virgin olive oil.