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.

Ingredients

2 tablespoons butter

1 cup fregula sarda

1/2 teaspoon salt

2 cups chicken stock

Directions

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).