This farro pasta from Rustichella d'Abruzzo is made with just milled farro and fresh spring water. The texture is slightly more delicate than traditional pasta, so some care is required when cooking. But the result is a nutty, hearty pasta with toothsome texture. Pizzichi means "pinched pasta," and those crimped edges hold on to light sauces nicely. Blanch some fresh peas and toss with ricotta, lemon zest and extra virgin olive oil. Or make a simple herb purée — basil, parsley and mint, with a tiny bit of garlic — and stir with warm pasta and extra virgin olive oil.
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Ingredients Farro wheat and fresh spring water