Fregola Tostata

Originally from Sardinia, this artisan pasta shape is made by "rubbing" durum wheat semolina in a large earthenware basin, where a mixture of water and saffron is sprinkled (which imparts an intense yellow colour). Then irregularly shaped balls are crafted "by hand" and toasted in the oven.

The traditional recipe calls for Fregola to be cooked with clams or mixed seafood with lemon zest or alternatively with turnip greens, cherry tomatoes, garlic and Parmigiano Reggiano.

Founded in 1924 in the Italian region of Abruzzo, Rustichella d'Abruzzo is renowned for producing high-quality artisanal pasta. They use a blend of the highest-grade hard durum wheat sourced from Italy, Canada and Australia to achieve the ideal balance of proteins, flavour and texture.

The pasta is made using traditional bronze dies, which give the pasta a rough texture that helps sauces cling to it better. It is then dried at low temperatures for 36 to 50 hours in static drying rooms with regulated humidity to allow the proper fermentation of the semolina and the flavour to fully develop.

Rustichella d'Abruzzo pasta is celebrated for its exceptional quality, traditional craftsmanship, and rich flavour, making it a favourite among chefs and home cooks alike.

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