Description
Farro, a cereal grain, is an ancestor of modern wheat. It has a hearty, nutty flavor, and it has a high fiber and nutrient content due to its husk which adheres to the grain. Farro is high in Vitamin E, an antioxidant important to health and disease resistance and protein. When combined with legumes – like it is in many Tuscan Recipes – it forms a complete protein source. Because Farro’s gluten is more easily digested, many people allergic to wheat can tolerate Farro products. (Consult your physician.) Farro pasta is made from 100% Farro flour. When cooking, remember not to stir during the first minute because Farro pasta is more fragile than durum wheat pasta. Farro pasta, like all pasta, should be cooked with at least four quarts of water per pound of pasta. Gianluigi Peduzzi has found the best ingredients in Tuscany for his Farro pasta. Working closely with each farmer, the grains are harvested at their peak and processed at the grain mill under his specific instructions. Gianluigi then works with his staff to create pasta that matches the exceptional quality and traditional values found in the rest of the Rustichella d’Abruzzo pasta line. This pasta line is free from pesticides and herbicides, with rustic texture and taste.
- Farro grain which has a hearty, nutty flavor, and a high fiber and nutrient content due to its husk which adheres to the grain.
- Because Farro’s gluten is more easily digested, many people allergic to wheat can tolerate Farro products.