Photography, Erik Putz. Food styling, Ashley Denton. Prop styling, Catherine Doherty.
coarse semolina or Moroccan
, preferably in a clean spray bottle
durum wheat semolina flour
, divided (120 g)
- Add coarse semolina to a large, wide bowl. Have a clean spray bottle or small bowl, filled with water, ready.
- Spray the coarse semolina once with water. Use the fingers of your domi- nant hand to stir it around to coat. (The idea is to build layers of flour together to make small balls of pasta.) Use other hand to sprinkle 1/2 tsp semolina flour overtop. Continue stirring the coarse semolina and flour around the bowl in a circular motion to “rub” them together. If flour remains in bowl, spray again with water and repeat stirring, until no flour remains.
- Continue alternating 1/2 tsp semolina flour and a spray of water, while continuously stirring with your fingers. As the size and volume of the fregola increases, you can increase the amount of each flour and water addition. The finished fregola will range in size between 2 to 5 mm; it’s okay if they’re not uniform. The process should take 30 to 40 min.
- Arrange fregola sarda pasta dough in one layer on a rimmed baking sheet, separating any that may have stuck together, if desired. Let stand for 10 min. Meanwhile, position rack in centre of oven, then preheat to 350F.
- Toast, stirring halfway, until some fregola are golden brown, 8 to 12 min. Use in recipe right away, or cool completely, then store in a sealed container for up to 1 month.
Nutrition (per serving)
- 4 g,
- 24 g,
- 1 g,
- 1 g,
- 1 mg.
Try a store-bought swap if you’re low on time! Dry fregola sarda or Israeli couscous work well for recipes calling for fregola sarda pasta.