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Farro Pasta Pizzichi by Rustichella d'Abruzzo
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Farro Pasta Pizzichi by Rustichella d'Abruzzo

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Our SKU #RA4072P

Brand: Rustichella d'Abruzzo
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Manufacturer: Rustichella d'Abruzzo
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UPC / EAN Code: 793232114156

Tags: All Natural Ingredients, Auto Delivery Eligible

Farro Pasta Pizzichi by Rustichella d'Abruzzo

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Average Customer Rating 4.8 Stars: 

 (2 Reviews)


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 Pizzichi is made from 100% farro flour. Farro is an unhybridized form of wheat that closely resembles spelt. 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.

Pizzichi translates as "pinched pasta". This short broad pasta cut with curly edges is wonderful with fava beans or broccoli.

Each bag contains approximately 8.8 ounces (250gr) of Farro Pizzichi by Rustichella d'Abruzzo

1 of 1 people found the following review useful
This Rating 5 Stars:
Baked Delight October 5, 2013
By
I used this with a light Alfredo sauce along with fresh portobellos some diced squash and Mediterranean style Chicken breasts topped with Satori's Balsamic Parmesan..the pasta held the sauce nicely and added a delightful new texture and color for a wonderful casserole type dinner. The size and shape lends it's self well to a "lighter" fare and makes the "same ol" casserole look new and YUMMY.
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4 of 4 people found the following review useful
This Rating 4.5 Stars:
Interesting Pasta October 11, 2011
By
Being a lover of all things farro, I decided to try this pasta in a recipe featuring tomato, Italian sausage, fennel, garlic, onion and pecorino romano. It was delicious, and totally unlike the "whole wheat" pastas we have in the US. It was a little chewier than semolina type pasta, but also had a nuttier more robust taste. Reminded me a little of buckwheat pastas that are typically seen in northern Italy.
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