Resembling large, coarse bread crumbs, Fregolone is a course semolina flour pasta, made by hand in much the same way as couscous is made. It is a pasta originating in Sardinia. The dough is a basic water and semolina flour mixture, that is rolled into rough shaped balls and then dried. Once dried it is toasted producing a speckled , flecked pasta that has an unusual toated flavour.
Use fregolone ( larger than Fregola) just as you would use pasta. It is also great as an accompaniment to meats , as it soaks up sauces and stays whole. It can be used instead of rice , couscous or barley. Add to soups or seafood sauces and stews. Try it when cooking mussels or pippies by boiling in a fragrant stock then adding the shellfish, without draining, in the last 5 minutes of cooking. Use it in salads or as part of a "tabouli". Bake it into tortes or puddings