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Fregola Sarda Pasta from Rustichella d'Abruzzo

Rustichella d'Abruzzo

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Traditional Pasta Shape of Sardinia

Like an Italian take on couscous, fregola (known as fregula in Sardinia) is coarsely textured balls of pasta that have been rolled by hand, dried and then toasted in a wood-burning oven for nutty, complex flavor. The dense, chewy pasta is excellent both hot and cold—serve up a steaming bowl of Bon Appétit Magazine's Fregola with Clams, toss warm fregola with a simple dressing of colatura and extra virgin olive oil or serve cold or at room temperature in a salad with tuna and grilled vegetables.

About the Producer:
In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.

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More Info

Rustichella d'Abruzzo
1.1 pound - 500 g
durum wheat semolina, water

Customer Reviews

Based on 3 reviews
Perfect 'Italian Couscous"

This what I reach for when I want Italian Couscous. Perfect texture, taste -- doesn't get any better. It's always in my pantry.

Ron Prestia
Tooth Happy

Wonderful non-doughy, firm texture with excellent tooth feel!

A Unique Pasta with Sublime Texture and Flavor

This pasta may look like Israeli couscous--but the texture and flavor offer so much more: it's dense and chewy, toasted and complex. It stands up to any powerful flavors you choose; my current favorite is an arugula salad made with chunks of tuna, sun-dried tomatoes, pickled raisins, and a peppery olive oil. Irresistible!