Fregola, is the signature nugget-like pasta of Sardinia, a large Italian island in the Mediterranean Sea.
Like the pastas of southern Italy, fregola is made from nothing but semolina flour and water. Formed into thick pellets, it is dried, similar to couscous, but then toasted until lightly browned. This explains why it retains more chew than couscous after cooking. And like many pastas, it often is best when cooked in the sauce, allowing it to better absorb the other flavors while releasing starch that thickens the dish.