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.