Emmer farro
An ancient grain rich in fiber, minerals, and proteins: the pasta is made with organic farro flour (Triticum dicoccum).
Slow drying
The pasta is dried slowly at low temperature (7-12 hours), to preserve the nutritional qualities and the flavor of farro.
characteristics and properties: Girolomoni Farro Penne Rigate are made with organic emmer farro flour, in a controlled supply chain.
The extrusion is shiny, according to the Girolomoni catalog.
They have a medium texture when cooked and an authentic farro taste, with mineral and natural notes linked to the ancient grain.
how to use: Cook the Farro Penne Rigate in plenty of salted water for about 8 minutes, according to the instructions provided by the retailers.
Drain and season to taste: they pair well with vegetable sauces, light ragù, or rustic dishes.
in the kitchen: Farro Penne Rigate are ideal for healthy and nutritious recipes: try them with vegetable-based sauces, legumes, creamy soups, or simply with a drizzle of extra virgin olive oil and aromatic herbs. Their rustic profile also makes them perfect for traditional dishes with an ancient and genuine touch.
