[degsyhufc]

Just seen this for the first time. It's a small semolina pasta shape. When dried it looks like small cubed breadcrumbs. When cooked it looked like pale sweetcorn.

http://en.wikipedia.org/wiki/Fregula


It's just nice to find something you've never seen before.

Would like to try it but unfortunately the shops around here only stock the main culprits of the pasta shape world.
Haven't tried Orzo either.

[LaChatteGitane]

Following your link, there is another link to the recipe
http://italianfood.about.com/library...y/aa021699.htm
You could always have a go at making it yourself.

[degsyhufc]

I think i'll leave it for now


This is a better description

Quote:

Fregola pasta could be called a close relative to couscous and is quickly becoming a popular pasta, especially in Italian restaurants. Both fregola and couscous are fine beads of semolina pasta. Yet many having discovered fregola pasta find they like it better, because after little bits of semolina wheat and water are rubbed together, the pasta is lightly toasted. This gives it a wonderful, nutlike flavor that couscous lacks. It also is a rougher, grainier production than couscous, which many diners and cooks find more appealing.

http://www.wisegeek.com/what-is-fregola-pasta.htm

[TopNotch]

I found it in a local deli in Newcastle (and online of course), but I paid a fiver for the last bag. I love it though.

Geat with seafood and chillies. I would recommend giving it a try.