Made with just farro flour and water, these Pizzichi di Farro (meaning "pinches, nips or bites" in Italian) have a rich and nutty flavor with a hearty toothsome texture. This shape is created by extruding the dough through the small lasagna dies and then cutting it into 1-inch diamond shapes.
The nutritional virtues of farro have long been revered in Italy. Farro is rich in fiber, magnesium and vitamins A, B, C and E. High in protein and low in gluten, Rustichella d'Abruzzo Farro Pasta is easy to digest and when combined with legumes, it forms a complete source of protein.
Mushrooms, truffles or game are the perfect pairing for this nutty pasta. Also delicious when baked as macaroni and cheese, or simply with garlic and olive oil.
Cooking Time: 10-12 minutes.
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