The origin of this “ancient” cereal is lost in the annals of time. Pasta made with emmer wheat is darker and more flavoursome than the kind made with durum wheat. It has a high fibre content and, when cooked, remains “al dente”, compact and firm to the bite. It is a valid contribution to a healthy macrobiotic diet, without having to forego the pleasure of a good dish of pasta.
Strozzapreti al Farro (= Emmer Strozzapreti)
A rather peculiar name (Strozzapreti literally means priest stranglers) for a special type of pasta. Tasty, coarse-textured, with an unmistakeable flavour, they combine perfectly with any type of sauce.
Tagliatelle al Farro (= Emmer Tagliatelle)
A classic pasta shape, made unique by the use of emmer and the slightly grooved surface. They are robust and maintain their texture very well during cooking. They’re exquisite with everything, even simply with a drizzle of olive oil and some grated cheese.
Fusilli al Farro (= Emmer Fusilli)
One of the best loved pasta shapes, in the emmer version. They combine well (like their “siblings”) with tomato and vegetable sauces, but they also appreciate meat ragu. They maintain their consistency perfectly when cooked.
A cooking tip: stir the pasta delicately, and only after a few minutes of cooking, to avoid it breaking.
Ingredients: 100% Semi wholegrain emmer wheat flour