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.

Rustichella d'Abruzzo celebrated their 100th anniversary in 2024, and a century later they still make pasta the same way: bronze-extruded, slow-dried, from the finest Italian durum wheat and Apennine spring water. The difference is immediately obvious when you cook it. The pasta has a rough, porous surface that grips sauce, a firm al dente bite, and a wheaty flavor that industrial pasta simply cannot replicate.

Pairs with: Seafood stew, clams, or as a warm grain salad.
Perfect for: Sardinian food lovers, seafood enthusiasts, and an unusual shape that adds texture to any dish. Available at The Ambrosian Pantry in Cherry Creek, Denver (263 Josephine St), where we bring together the world's finest gourmet foods under one roof. Order online at theambrosianpantry.com.

Browse our full Rustichella d'Abruzzo collection to see everything we carry from this maker. Or explore our complete Pasta & Noodles selection.