Editor's note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Fregola is a unique, rolled semolina pasta from the Sardinian region of Cagliari. It is most often compared to the large, pearly Israeli couscous, but I see it as way more exciting. Made with coarse semolina, fregola—or fregula—lacks the polished finish of Israeli couscous; it is misshapen and has a nubby, rough texture that makes it perfect for sopping up and conducting the flavors of sauce and broth. Another key flavor element is the toasting. After the simple dough...
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