Formiello Fregula Sarda – Sardinian Toasted Pasta for Seafood & Brothy Dishes (500g)

If you’ve only ever had pasta or risotto, this sits right in between.

Fregula is a Sardinian staple made from tiny grains of semolina that are toasted before drying. That one step changes everything — it gives the pasta a slightly nutty flavour and a firmer, almost grain-like texture.

You don’t treat it like spaghetti.
You cook it more like a risotto or a soup base.

It absorbs broth, holds flavour and still keeps its bite, which is why it’s traditionally used with seafood — especially shellfish.

Start simple: garlic, olive oil, stock and prawns.
That’s all it needs to show you why it’s different.