Farro Pasta Spaghetti by Rustichella d'Abruzzo

Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here, in the town of Pianella, where the Rustichella d'Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yield.

Rustichella's Farro Spaghetti is made from 100% farro flour. Farro is an unhybridized form of wheat that closely resembles spelt, but has remarkable body and retains its bite and texture even after reheating. Many people who are sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested.

When cooking, remember not to stir during the first minute because farro pasta is more fragile than durum wheat pasta. Farro pasta, like all pastas, should be cooked with at least 4 quarts of water per pound of pasta. Spaghetti di Farro is wonderful tossed with olive oil, fresh herbs and garlic, or butter and freshly grated Pecorino Romano.

Each bag contains 8.8 ounces (250g) net weight of Farro Spaghetti by Rustichella d'Abruzzo from Italy

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