A few months ago, I came across an unusual pasta shape which I hadn’t run into previously. It’s called Fregola Sarda and consists of tiny solid balls of pasta that have been toasted. Their size is difficult to compare, since I can’t think of anything comparable; others have described it as “couscous on steroids”, but I think it is far from a good description.
Fregola Sarda has a complex flavor, due largely to the toasting process. It’s absolutely delicious even with a minimalist treatment of butter and garlic. Because of its large surface area it also tends to really suck up sauce, making each mouthful very tasty. Even following the package instructions and cooking to the max of 17 minutes, it’s still very al dente, and I’ve gotten into the habit of cooking it as much as 20 minutes to suit my wife’s preference for a softer pasta. Nevertheless, even at 20 minutes, it’s still pretty chewy (in a pleasant way).
I use the Rustichella d’Abruzzo line of artisanal pastas. It’s not cheap at around 8 bucks for 500 grams, but it does go a lot farther than regular pasta. A half-bag will easily serve 3-4 for a meal.
LeisureGuy said:
Interesting looking stuff. I just ordered a bag through Amazon.com. I’m intrigued. (And, at 194 lbs, I’m getting close to goal. 🙂 )
Steve said:
I would imagine Whole Foods would have it too, but not sure. Large Italian specialty stores also carry it.
Steve said:
I checked the Amazon price and man, they ain’t giving it away. I thought the 8 bucks I paid at retail was crazy (most Rustichella d’Abruzzo pastas sell for around $4 a pound), but a range of $12-30????
Anyway, it is really, really good. Try it with my confit tomato sauce…spectacular….and a bottle of good red wine (you’ve certainly got that at a good price in California, which should compensate for the Fregola!). 🙂
LeisureGuy said:
I’ll check Whole Foods and probably will find it there on sale at $2.99. 🙂
I thought it was a bit pricey, though substantially less than a restaurant dinner. (I’m good at rationalization.) At any rate, I won’t be using it as a staple.
Steve said:
I’m keen to hear your feedback on it and how you prepared it. Tonight I’m making Rigatoni with meat sauce featuring a base of California olive oil (excellent, BTW) in which I’ve sauteed Quebec artisanal black-beer sausage, onions, fresh mushrooms, dried porcini, organic free-range Highland beef, and tomato sauce from our own production. Rigatoni is excellent for meat sauces as the meat easily infiltrates the large tubes. Maybe I’ll post some photos.
Italo said:
It must be made for the artsy fartsy crowd. Yes you know who you are . “Frega ” is an Italian colloquialism that means ” Rip Off ” or to ” Steal”.
$8.00 #$@% !!! Man did they see you coming.
Steve said:
I’ll have to make it for card night this week.
LeisureGuy said:
I don’t think I’ve been called arts fartsy for years. Amazing what secrets are revealed by a choice of pasta. 🙂
Italo said:
Rest assured the artsy part is all of you.
Steve said:
LOL…pasta as Rorschach.
Italo said:
Orna made a delicious spicy vegetable with the similar sized Israeli cous-cous .
Pingback: Busy morning « Later On
ester said:
thanks for this post, please visit our fb page on
https://www.facebook.com/Rustichelladabruzzo
we share all our best chef recipes, and a lot of food bloggers recipes around the world.