This producer has the best pasta (we just dined in a very popular, Italian restaurant in Chicago and their homemade pasta could NOT compare with Rustichella d'Abruzzo). The pizzichi di farro is fantastic with sautéed mushrooms (mix at least 3 varieties), a bit of minced garlic, a splash of wine you will not be disappointed. Toss with Parmesan and a bit of Pecorino and enjoy the meaty nutty flavor. If you ordered this in a restaurant you would want it again and again.
Nice change from 'regular' pasta. It's a hardier, earthier pasta -- substantial, with a great flavor, unlike the American pasta we're use to in the States. I served the pasta with a mushroom sauce from Bon Appetit recipe "Penne with Pancetta, Sage and Mushroom" which was perfect with the pasta -- felt like a dish i would enjoy in Italy. Would definitely recommend giving this pasta a try.
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!
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...