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Apr 15, 2011 04:47 PM

Fregula - Where can I get some? - SE MIchigan

I am going to be cooking tomorrow in the Lansing area and need to find something between the Dearborn area and Lansing.

For those not familiar with it - (per Wiki) Fregula (also fregola) is a type of pasta from Sardinia. It is similar to Israeli couscous. Fregula comes in varying sizes, but typically consists of semolina dough that has been rolled into balls 2-3 mm in diameter and toasted in an oven.

Would somewhere around Kerrytown have it?

Here is what I am making.

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  1. did you find it? i have a 500g bag of fregola tostata from alghero, sardegna i have yet to open. was eventually planning on using it to re-create a dish i had at north pond in chicago: poached egg, warm piccolo farro with bulgher, green and gold zucchini, roasted black trumpet mushrooms and banylus syrup.

    1. if you're feeling really daring you could make your own...

      24 ounces durum flour
      8 ounces all purpose flour
      2 tablespoons kosher salt
      13 ounces cold water
      1 cup extra virgin olive oil
      3 quarts lightly salted water
      Olive oil

      (makes 2 quarts)

      this is care of chef jeremy fox of ubuntu in napa, california from his recipe for pot au feu of homemade fregola and young roots with caramelized onion consommé, leek ash and bordeaux spinach.

      for the homemade fregola you add the flours and salt to a dough mixer, slowly pouring in the cold water until a dough is formed. then extrude the fregola dough through an 1/8-inch die onto a sheet pan covered with parchment paper. allow the fregola to dry for 24 to 48 hours at room temperature. then heat the olive oil in a large round pan over medium heat. add the dried fregola and cook for about 10 minutes or until golden. drain the fregola of the oil and place it onto a parchment-covered sheet pan. add 1 quart of the toasted fregola to a pot of boiling lightly salted water. cook the fregola for about 12 minutes, drain and toss with a touch of olive oil. refrigerate until you're ready to use it.

      6 Replies
      1. re: prcentauri

        I'm already liking this new friend.
        VTB: You might want to consider sending them the secret handshake.

        1. re: goatgolfer

          Most people don't appreciate when we spit on our palms and then offer to shake their hands, goatgolfer. Especially when we're about to eat. ;)

          1. re: goatgolfer

            I've never been sent the secret handshake....hmmm

            1. re: goatgolfer

              Oh brother....
              (momskitchen: guess you'll have to come to the lodge meeting on 5/7 at Shangri-La Detroit for the initiation. ps--when does fermentation pickling season start?)

              1. re: VTB

                @VTB Any season *can* be fermentation season, pending on what you want to pickle....but if you are talking cucumbers, July is the time to make it happen. If you wanted to pickle asparagus, I reckon you could start some fermentation this weekend. I hear that asparagus might be showing up at the Ann Arbor Farmer's Market this weekend. I've never made a naturally fermented asparagus pickle - but it can be done. I usually make a killa' fresh style asparagus pickle. (i.e. with a vinegar brine, canned fresh in the jar) Let me know if you want to know more and I'll start a thread on it on the home cooking spot.

                1. re: momskitchen

                  Sweet pickled onions are something I would like to Master.I have done good....but I want great.

          2. Well I was looking for some for last Sunday. I will try prcentauri's recipe in the future. I am currently down in Arizona busy doing not a damn thing!!!

            1 Reply
            1. re: JanPrimus

              If you actually make it be sure to keep the dough on the dry side, add very little water at a time. Otherwise the fregola will stick together.

            2. We have it in the UP! Angeli's Riverside Plaza in Iron River MI - maybe they would overnight express .... oh wait, we don't have that service here - just lots of good food though!

              1. When my local Whole Foods store opened in 2007 I bought a bag of fregola to use for wedding soup. I loved it and now don't want to use anything else, but couldn't fiind it at WF any longer. The only place I can find it now is online. Wonder why more stores don't stock it.