Fregola, A.K.A. Sardinian cous cous, is a Sardinian style pasta made from coarse durum wheat semolina. The pasta is formed into its shape, dried, then toasted. Fregola has a nutty flavour and a slightly chewy texture.
The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.
In Sardinia fregola is commonly served as a bed to seafood, it also works well paired with hardy fall ingredients like corn and squash.