The farro pasta from Rustichella d'Abruzzo is made from milled farro and fresh spring water. The texture is slightly more delicate than with traditional pasta, so some care is required when cooking. But the result is a nutty and hearty pasta with a toothsome texture.
We like to serve the penne rigate with braised cabbage and white beans - a little bacon to start wouldn't be out of order. For something lighter, try a saute of zucchini and fresh tomato with black olives.