Fregula tostata pasta

Sardinian cuisine is simple, but with strong and succulent flavours, only made with unique and genuine raw materials. Sardinia keeps intact its own food traditions, which came from prehistoric knowledge enriched by the experiences of the ancient peoples who inhabited the island over the centuries. This pasta is made by these delicious small balls of durum wheat semolina and water are typical of Sardinian cuisine. The main characteristics of this special pasta shape is that it can be used as a side dish, as a room-temperature salad, it can be treating like risotto, cooking it with slow additions of liquid. Fregula pasta is perfect with tomato sauce and clams and a hint of Bottarga (cured fish roe). The pasta is bronze drawn and dried using the traditional method, at a low temperature and for a long time. The use of bronze dies enhances the natural flavour of the wheat because it gives the pasta its traditional and pleasant porosity that holds the sauces and gently caresses the palate. A part of the pasta is toasted again in the oven thus guaranteeing inside each pack a percentage of Fregula with a darker colour, which guarantees the unmistakable peculiarity of this pasta.