Fregola is a traditional Sardinian pasta that resembles small beads. It is an incredibly versatile ingredient that can be used in soups, salads, and stews, among many other dishes. Fregola is made by slowly toasting semolina flour, which gives it a nutty and savory flavor. Here’s how to make from scratch in a few easy steps:

Ingredients:

– 2 cups of semolina flour
– 1/2 cup of water
– 1 teaspoon of salt
– All-purpose flour

Instructions:

1. Toast the semolina flour: Preheat the oven to 375°F. Spread the semolina flour on a baking sheet and toast it in the oven for about 20 minutes, or until it turns light brown. This step gives fregola its characteristic nutty taste.

2. Make the dough: In a large mixing bowl, combine the toasted semolina flour with water and salt. Knead the dough with your hands until it is smooth and doesn’t stick to your palms. If the dough is too dry, add more water; if it is too wet, add more semolina flour.

3. Form the fregola: Dust the working surface with all-purpose flour. Take a small piece of dough and roll it into a thin rope, about 1/4 inch in thickness. Cut the rope into tiny pieces, about the size of a small bead. Repeat this process until you have used up all the dough.

4. Dry the fregola: Once you have formed all the fregola beads, spread them on a clean kitchen towel or a baking sheet. Let them dry in a well-ventilated area for a few hours, or until they are completely dry. Alternatively, you can dry them in a low oven for about 20 minutes.

5. Cook the fregola: To cook fregola, bring a pot of salted water to a boil. Add the fregola and cook for about 10-12 minutes, or until they are soft but still have some bite to them. Drain the fregola and rinse them under cold water to stop the cooking process.

Fregola can be used in many different dishes. Here are a few ideas:

1. Fregola soup: Cook the fregola in chicken or vegetable broth with chopped onions, carrots, celery, and garlic. Top with grated Parmesan cheese and fresh parsley.

2. Fregola salad: Toss cooked fregola with chopped tomatoes, cucumbers, olives, and fresh herbs. Dress with lemon juice and olive oil.

3. Fregola with seafood: Cook the fregola in fish or seafood broth with clams, mussels, shrimp, and cherry tomatoes. Season with garlic, chili flakes, and parsley.

4. Fregola with meat: Cook the fregola in beef or lamb broth with browned ground beef or lamb, chopped onions, and bell peppers. Season with cumin, paprika, and coriander.

In conclusion, fregola is a delicious and versatile pasta that is easy to make at home. Whether you use it in soups, salads, or stews, fregola adds a unique texture and flavor to any dish. So the next time you’re looking for a new pasta to try, give fregola a chance!

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