The word derives from the Latin Ferculum, which came into the vulgate as Fregola (in Italian, “crumb”), to indicate the tiny size of the pasta.

These are lightly toasted to aid drying, so if you buy a packet you’ll notice a few that have been toasted brown, and you’ll taste a certain nuttiness like the crust of a good loaf. It sometimes makes its way into the dough of the pasta as well as the sauce.

Fregola

cooking time: 10 min.

INNER CONCEPT

The point, as such, makes a certain statement which is organically bound up with the utmost restraint.

SIZE

Externally, the point may be defined as the smallest elementary form, but this definition is not exact. It is difficult to fix the exact limits of the concept “smallest form.”

FREGOLA WITH CORM

servings: 2

Salt
½ lb fregola
1 tbs butter
1.5 cups sweet corn kernels
1 cup sliced scallions
1 cup hot vegetable stock
3 tbs grated
Parmigiano reggiano

RECIPE

In a large pot of salted boiling water, add fregola and cook until tender yet springy and chewy, 10 minutes.

Place a saute pan over medium‐high heat, and add butter, corn, scallions, and vegetable stock.

Cook at a lively simmer, stirring occasionally, until the corn or peas are cooked and the broth is reduced by about half, about 3 minutes.

Remove from heat, and add fregola and Parmigiano-Reggiano or Grana Padano. The mixture should be gooey like macaroni and cheese. Season with salt and pepper to taste.