Made with just farro flour and water, this spaghetti has a rich and nutty flavor with hearty toothsome texture. Farro spaghetti is delicious with sautéed greens, mushrooms or even just a simple tomato sauce. Combine farro spaghetti with Arrabbiata sauce with a drizzle of extra virgin olive oil for a spicy dish, or try a Tomato and Basil sauce for a lighter flavor.
Rustichella d'Abruzzo collaborates with a group of local farmers to cultivate an indigenous variety of farro, known as farro vestino, grown in the Vestini hills of Abruzzo. Rustichella's Farro Couscous is made with 100% stone ground whole farro and pure Apennine mountain spring water. The dough is extruded through bronze dies, giving the pasta a rough surface that holds sauce. Pasta is air-dried in temperature-controlled chambers for up to 56 hours, adding another dimension to flavor and texture.