How can I choose the best frigola pasta?
Pasta
frregola is roasted pasta in half, which came from Sardinia and sometimes called frigula pasta. It is reminded, only a larger and more complicated taste. The choice of the best pasta frregola can take several purchases, because many qualities that make good pasta is not easily recognizable without cooking first. In general, frregola pasta should have gold colors without black spots that indicate dirt. When cooking, it will take longer than other pasta and will be less likely to be mushy. The baking process gives the frigole its distinctive walnut taste and allows it to maintain the texture when it is cooked. The decision to buy from companies that produce Fregola pasta in Sardin's fashion is more likely that pasta will have their unique taste and texture properties.
Because frigola is an unusual type of pasta, it can be difficult to find them. In fact, many Italians have never heard of it. Can be difficult, not if impossible, find in local foodNán or Italian specialized stores. Several Fregola Pasta manufacturers offer them via Internet sources, making it easier to buy, but it is more difficult to check the quality before buying.
As soon as the frigola is cooked, it should have more bites than other pasta, even those that have been cooked al dente . This texture distinguishes it from other pasta, which rely on the shape and volume for the texture, while the frigola resembles more rice and can be used in a similar way. Traditionally, Fregola pasta is administered with shells, tomatoes or other components that have part of their own volume. It can also be administered as risotto or added to soups.
Fregola comes in several different sizes that could stand on certav recipes better than others. A smaller frigola can be used similarly to Coucous, but has more weight and SK in the mouthRT than Coucous. Its flavor is also stronger, so keep it carefully as a substitute for Kucus, because it could not change the taste of the recipe. The larger grains of the frigola have enough substance to pair the tomato sauce without being amazed.
If it is too difficult to find commercial frigol resources, it can be made from zero without a pasta manufacturer. The coarse half can be mixed with a small amount of water with hands and adds more water until the dough creates large crumbs. Smaller pieces can be separated from larger pieces for use in different recipes. The frigola is dried and slightly baked for the unique taste and properties of the cooking it passes.