Rustichella d'Abruzzo Fregola Sarda Pasta
New Arrivals, Pasta,
Rustichella d'Abruzzo Fergola Sarda Pasta, known as fregula in Sardinia, this pastina (pasta for soups) is medium in size. The name comes from the Latin fricare because it is made by "rubbing" the flour in a similar manner as cous-cous. Water is sprinkled over flour and with rotary motions of the hand, crumbled into little balls of different sizes, then toasted in a wood-burning oven. A small amount of saffron is used in the water to give the pasta its wonderful color.
Traditionally served in fish soups and mutton stews in Sardinia, today fregola sarda is also served in cold salads with shellfish or diced vegetables.
The origins of macaroni, and therefore of pasta, date back in time to the historic period of ancient Romans. Apicio, Roman writer of the first century A.D., writes about a pasta prepared “to enclose pasta timbales and pies” named “Lagana”. The first historical quote concerning the cooking of pasta boiling in in water belongs to the Arabs, that probably introduced the dry pasta during the conquest of Sicily.