Fregola is a durum pasta from Sardinia, closely related in shape and texture to moghrabieh and used like cous-cous as an anchor within larger dishes or salads. Fregola is toasted, with a toothy bite, and goes especially well with seafood such as a recent paella-like dish I made from shellfish, garden herbs, and tomatoes. Really easy to cook, and served hot,cold, with vegetables or protiens, it's a great addition to the pantry.