Below is a list of all known varieties for Fregola. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Fregola (Bronze-Cut) | Fregola extruded through bronze dies, which enhances the chewy texture. |
| Fregola (Gluten-Free) | Toasted pearls made from alternative flours (e.g., corn/rice blend), providing a gluten-free option for this shape. |
| Fregola (High-Fiber Blend) | Fregola made with whole grain semolina or other high-fiber flour. |
| Fregola (Non-Toasted) | Fregola that is simply dried, lacking the smoky flavor of the traditional version, resulting in a cleaner, milder semolina taste. |
| Fregola (Saffron Infused) | Fregola infused with saffron, giving the pasta a golden hue and subtle, aromatic flavor, often used with light seafood preparations. |
| Fregola (Small) | A smaller-sized grain of fregola, often used in broths and light pasta dishes. |
| Fregola (Toasted, Fine) | Fregola pasta where the semolina is finely ground, resulting in a smaller, lighter toasted pearl, distinct from the standard size. |
| Fregola (Toasted, Standard Grind) | The default, medium-sized toasted semolina pearl, known for its signature smoky flavor and chewy texture. |
| Fregola (Tostata) | Classic Sardinian fregola, toasted to develop a nutty, smoky flavor and a firm texture. |
| Fregola (Vegetable Infused) | Toasted pearls infused with vegetable powder (e.g., spinach, carrot) for color. |
| Fregola (Whole Wheat) | Toasted semolina pearls made from whole wheat flour, offering a more rustic flavor and higher fiber content. |