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Rustichella d'Abruzzo Fregola Sarda

Closer to couscous than extruded pasta, fregola from Sardinia, Italy, has an irregular, pebble-like shape with a coarse exterior that grips sauces. Historic producer Rustichella d'Abruzzo—a family company that traces its roots back to 1924 in Penne, Italy—makes its pasta using traditional methods, including slow-drying at low temperatures over the course of days. Fregola's pronounced wheaty flavor can be further enhanced through toasting in a dry skillet for a few minutes. Cook it like you would conventional pasta, in roiling salted water, or simmer like risotto for a creamy texture, adding small amounts of hot water or broth and stirring frequently; we also like to simmer it in soups and stews. Fregola cooks quickly, making it perfect for weeknight cooking.

  • Net Weight: 1.1 pounds
  • Ingredients: Durum wheat semolina, water
  • Place of Origin: Italy