Toasted Farro Fettuccine

Toasted Farro Fettuccine

Farro refers to three species of ancient grains — spelt, emmer, and einkorn — and its earliest evidence of human consumption dates back 10,000 years. (We like to believe our ancestors were busy making a hearty noodle for their mammoth ragu.) Preferring emmer because of its superior texture and flavor, we source it from organic Midwest farms, then have it toasted and stone milled by a Minneapolis miller. These curious techniques create a noodle with a toasty and nutty flavor — one that pairs well with sautéed mushrooms, braised meats, dry aged cheeses, or other simple sauces and ingredients.


Instructions: 

FROM REFRIGERATOR:*

  1. Put 4 qts of water and 3 tsps of salt into a large pot.
  2. Bring to a vigorous ROLLING BOIL.
  3. Gently loosen noodle bundle and place into the boiling water for 2 minutes.
  4. Drain. Immediately add oil, sauce or finish in pan.

* IF FROZEN: thaw in refrigerator overnight for best results


Ingredients: 
DURUM SEMOLINA (DURUM WHEAT, NIACIN, IRON, THIAMIN, RIBOFLAVIN, FOLIC ACID), ORGANIC TOASTED FARRO (EMMER WHEAT), EGGS, FILTERED WATER, SEA SALT, GLUCONO DELTA LACTONE (A NATURAL ACIDIFIER FOUND IN HONEY AND WINE). CONTAINS EGG AND WHEAT INGREDIENTS. MADE IN A FACILITY TREE NUTS AND SESAME SEEDS ARE USED.

Nutritional Info: