It is a tasty Sardinian pasta, made from coarse semolina dough, rolled into small pasta balls, dried and toasted in an oven. It gets inconsistent color, rustic character and a wonderful, nutlike flavor.
It makes a great pilaf, cooked as a side dish topped with savory foods, or used in dishes like risotto, pasta or in tabbouleh.
Cooking Fregola Pasta:
Boil 8 oz fregola in a lightly salted water until tender, rinse and drain. In a heated pan add 1 tbsp butter, 1 1/2 cup peas, 1 cup sliced scallions, and 1 cup warm vegetable stock. Simmer for 3 minutes. Remove from heat, and add boiled fregola and let it absorb the liquid as it cooks. Season with salt and pepper to taste, serve with a green salad.