A traditional Sardinian pasta, fregula sarda are tiny balls of durum wheat pasta that have been toasted twice. Toasting creates variances in color from light gold to dark brown and imparts a nutty flavor. The coarse texture of fregula allows them to absorb and retain the flavor of whatever liquid they are cooked in. Simple to prepare, they can be part of a main course or used in a side dish or soup.
Our kids love them cooked in broth as a side dish. If you’re making this for adults only, you can cut down on the butter a bit and adjust the cooking time and amount of broth so that the fregula are firmer.
2 tablespoons butter
1 cup fregula sarda
1/2 teaspoon salt
2 cups chicken stock
Place butter in saucepan over medium heat. When butter is melted, add fregula and salt and stir until the fregula is coated. Add broth and bring to a boil then reduce to the lowest heat possible to allow for a slight simmer and cook, uncovered, until liquid is absorbed (approximately 20 minutes).