Somewhere between couscous and pasta lies fregola, a delicious little grain from the island of Sardinia. Fregola’s history goes all the way back to the 10th century, when it was made by hand by rolling semolina dough in a terra cotta bowl until it formed small beads. Today, it’s passed through bronze dies, giving the surface a rough texture that clings to sauce. Fregola is oven-toasted, giving it a richer flavor than ordinary pasta. Like couscous, it’s perfect for tossing in a hearty salad. Or, boil it like pasta and serve with a simple tomato sauce for the ultimate comfort meal.
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