Sardinian fregula has a very ancient history, some believe that a similar pasta already existed in the 10th century, which derived from couscous as the legacy of either the Phoenicians, the Punics or the Carthaginians. However, the proud people of Sardinia refute that and declare that fregula is definitely a Sardinian invention! The main difference between the two is that traditional North African couscous is smaller than fregula and made from crushed, rather than milled durum wheat semolina. Also, couscous is usually steamed before eating, while fregula is boiled in salted water or cooked in broth or sauce.
The process of making fregula is nearly identical to that of North African couscous. In fact, much like couscous, this ancient pasta – still widely enjoyed today – has traditionally been made in a terracotta or wooden bowl. The ingredients for fregula are coarsely ground durum wheat semolina, warm water, and salt, with saffron often added to the dough for extra colour and flavour. The preparation begins by placing the semolina in the bowl, then gradually adding slightly salted warm water while continuously rolling the semolina to form small beads. Once the fregula is shaped, it is spread out to dry on a cloth. For "fregula tostata," after drying, it is toasted in the oven for about fifteen minutes.
