The wholemeal quality of stone-ground Farro that has not been sieved gives it rare balanced organoleptic qualities. The pasta made from Farro does not stay firm after cooking also because the gluten of the Farro is different to that of hard wheat.
It is recommended to cook the pasta in abundant water, drain before reaching 'al dente' and to flavor it using a wide pan. The ideal condiment, given the nutritional characteristics of the pasta, is a raw, plain condiment like 'pesto alla Genovese'. It is a good idea to put a small saucepan containing some cooking water to one side to dilute the condiment and to give the pasta the necessary water content to 'regrow' after the cooking.
This delicate Farro pasta is made with emmer wheat. Stir carefully while cooking for 7 minutes.