The Farro has been known for 5,000 years - this old type of
grain (Triticum Dicocum) is fulll of vitamins, minerals and fiber. Therefore,
we have decided to use this old food tradition for our daily diet. Simple a light
sauces are advisable for better appreciating this pasta. The quality of flour
selected creates the distinctive flavor of Rustichella pasta. The master pasta
maker Gianluigi Peduzzi chooses faro flour from stone-milled faro grain from
organic farming, which is then mixed with spring water. The dough is extruded
through hand-carved bronze dies, some of which were used by Gianluigis grandfather.
The roughness of these dies gives a rough surface to the pasta, which helps to
hold the sauce beautifully. Rustichella pasta is carefully air-dried for nearly
56 hours to give the pasta its unequaled flavor or texture. These artisan
production methods used by Rustichella create pasta which surpasses in flavor
and texture of the more common, commercial brands. Orzo is nowadays a basic
in any Italian pantry. Cooks within 6-8 minutes.