Fregula, a classic Sardinian pasta, might just become your new favorite pasta. Closer to couscous than extruded pasta, Rustichella d'Abruzzo Fregola Sarda has a tiny, irregular, pebble-like shape with a coarse exterior that grips sauces; this pasta also can be simmered in soups and stews. Its pronounced wheaty flavor can be further enhanced through toasting in a dry skillet for a few minutes. Cook fregula like conventional pasta, in roiling salted water, or simmer like risotto for a creamy texture, adding small amounts of hot water or broth and stirring frequently. Fregula cooks quickly, making it perfect for weeknight cooking.