All of our pastas are produced from wheat grown at family-owned farms in the heart of Marche, Italy.
Our farro wheat pasta, made from hulled wheat, is grown according to USDA Organic standards and begins with selection of the finest farro stone milled flour and fresh Apennine Mountain spring water. Hulled wheat was a staple of European cuisine from the Bronze Age to the Medieval period, and is one of the Ancient Grains believed to promote a long and healthy life.
Farro pasta is extruded through bronze moulds to create the pasta shapes, giving it a rough, porous texture that holds sauces exceptionally well. It is then dried at a low heat for 24 to 40 hours, enhancing the flavor to pure perfection.
Hulled wheat is exceptionally high in dietary fiber, and is an excellent source of protein as well as manganese, copper, and zinc. Hulled wheat has also been found beneficial for anyone with pulmonary or circulatory problems. But we believe you’ll find the best thing about our farro is the taste. At once light and hearty, with a satisfying texture that complements any dish.