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.

Pizzichi means "pinched pasta" - the edges hold on to light sauces nicely.  Blanch some fresh peas and toss with ricotta, lemon zest and extra virgin olive oil.  Or make a simple herb puree - basil, parsley and mint, with a tiny bit of garlic - and stir with warm pasta and extra virgin olive oil.