Fregola is an ancient form of semolina pasta which is a specialty of the Sardinian region of Italy. The product is also referred to Sardinian Couscous (very similar to Israeli couscous but larger). To produce the pasta, semolina flour is mixed with water until small beads are formed. The beads were traditionally sun dried but the commercial versions are toasted. The pasta is used in seafood soups, baked pasta and pasta salads. This recipe for Fregola With Pancetta and Pecorino makes a wonderful side dish to roasted meats.
You can purchase this at stores that specialize in Italian foods. You can also check Trader Joe's and Whole Foods Market. You can purchase it online from numerous sellers at the Amazon Marketplace in single or multiple paks: Fregola Semolina
Fregola may be difficult to find so you can substitute equal amounts of:
Aacini di pepe pasta OR Israeli couscous OR Orzo, another tiny soup pasta
If you are using one of the alternates you need to toast the pasta first in a dry skillet over medium heat for about 10 minutes until lightly browned. Do not allow to burn. This toasting brings out the nutty flavor of the pasta.