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Fregola has its origin in Sardinia and they are small pearl shaped balls of toasted pasta, similar in shape to couscous but larger. These dense little balls of pasta are dried then toasted to give a delicious, slightly nutty flavour with a grainy texture. The making process of this type of artisan pasta consists of rubbing durum wheat semolina in a big ceramic bowl where a mixture of water and saffron is squirted into (which gives the wonderful intense yellow colour) and then small irregular balls are made by hand and toasted in an oven.
What makes Rustichella d'Abruzzo pasta different from commercially made pasta? Gianluigi Peduzzi makes his pasta from two natural ingredients: stone ground durum flour from hard winter wheat, and pure spring water. When extruded through hand carved bronze dies, some of which date from the 19th-century, the resulting rustic texture holds the sauces beautifully, much better than mass produced pasta. Rustichella d'Abruzzo pasta is air dried for a crucial 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente. Because of the density of the pasta, many chefs find that the yield per pound is greater than commercially made pasta.
The traditional recipe is Fregola Sarda with clams, or cooked as risotto with seafood and lemon zest, or with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano cheese. Famous Michelin chef Sergio Herman creates Fregola Sarda with mussels from the Netherlands. Try it yourself!!!
Cooking time 14 - 17 minutes
Typical nutrition value per 100 gram
352 Kcal / 1493 kJ
This product was added to our catalog on Monday 22 January, 2018.
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Saturday 24 February, 2018
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