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Fregula, is a specialty pasta of Sardinia that looks like couscous but is made with coarsely ground semolina grains instead of flour. The word probably comes from fregare, “to rub or grated.”

This recipe is from Sardinian chef Luigi Pomata who boils the tiny pasta nuggets in water and sugar, then coats them in gianduia, which is dark chocolate blended with smooth hazelnut butter. Gianduia is one of ������ý’s most popular chocolate flavors and is listed along with milk, dark