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. Casareccia is nowadays a basic in any Italian pantry. Cooks within 9-11 minutes.