Farro Pastas (Rustichella d'Abruzzo)

Farro is an unhybridized form of wheat, with a hearty, nutty flavor, which has been grown throughout Europe for centuries. Today, with the renewed interest in traditional and organic foods, farro is featured on the menus of many of the best restaurants in Italy, and is rapidly gaining popularity in the United States. What differentiates farro from wheat is its husk. The farro husk adheres to the grain, just as in barley and oats. All modern hard wheat is descended from farro. Farro is packed with vitamins and minerals, as well as oils which enhance its fibrous properties.