Originating on the Italian island of Sardinia, fregola is a pasta variant made from small balls of semolina dough. The dough is toasted to ensure its nutty flavour not present in normal pasta varieties – creating a unique twist on traditional pasta dishes. This pasta variant reportedly boasts high levels of amino acids, making it a healthy alternative to the heavier pasta types. Fregola is frequently used to accompany seafood dishes but can also be used with roasted vegetables or in salads and soups.

If you like the sound of fregola, we suggest you start of simple and whip up an easy recipe such as pan-fried chicken with fregola or some fregola with green peas, mint and ricotta. Once you have the basics of preparation down, amp up the experimentation with some seafood – clams or mussels, hake or prawns are your best bet. If you are feeding a group, fregola goes a long way when put in a salad – mix with some white beans and arugula, watercress or goats cheese and black olives and watch the compliments roll in.