Pasta, Pizza & Sauces: Monograno Felicetti Farro Ditalini Pasta
Pasta, Pizza & Sauces: Monograno Felicetti Farro Ditalini Pasta
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Small tube pasta from Monograno Felicetti, in the ditalini shape, made with organic farro, the ancient wheat of the Italian countryside. The shape is meant for soup, where it earns its keep one spoon at a time.
The farro has a nutty depth that more refined wheats lose. It holds bite in liquid for longer than most.
Ways to enjoy
- Pasta e fagioli, with cannellini beans, rosemary, garlic, and a splash of good olive oil at the end.
- Minestrone in late autumn, with whatever the garden has left.
- In a slow broth with parmesan rind and a poached egg, on the kind of evening that asks for less.
Belongs with pasta, pizza & sauces and oils & vinegars, on the table that ends with a warm bowl.
Organic farro ditalini. Bronze-extruded and slow-dried. By Monograno Felicetti, Predazzo.
Ingredients & Origin
Ingredients & Origin
