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.
Posted by Dana P on 22nd Aug 2012
In the winter, I use this pasta for mushroom sauces -- the grainyness of the farro compliments portobellos, chantrelles, shitakes very well. In the summer, I make a quick saute with corn, green beans, zucchini; add that to the pasta, and then shave a little pecorino on top. It's the perfect meal on a warm day!
Posted by robert israel on 26th Aug 2011
This and the other farro pastas from this producer are superb products and so good for you! Many whole grain pastas never have the ability to meld with sauces, achieve the proper consistency and most of all taste...this one does all that AND has superb flavor...