Fregola, also called fregula, is a small, irregularly shaped, toasted semolina pasta from Sardinia, Italy. It is traditionally rolled by hand from durum wheat semolina dough and toasted, originally over an open fire, which gives it a nutty aroma and chewy texture and once helped extend its shelf life for shepherds working in remote areas. In Sardinian cooking it appears in soups, stews, and salads, most famously in fregola con arselle, made with clams and tomatoes, and it also stands in for bulgur or rice in other Mediterranean-style dishes. Its toasted, nutty flavor pairs well with seafood, legumes, roasted vegetables, citrus, and firm cheeses like pecorino.