Toasted Farro Fettuccine with Chicken & Mushroom Ragu

Toasted Farro Fettuccine with Chicken & Mushroom Ragu

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 a recipe like this -- a light yet complex blend of fresh flavors!

Adapted from Gourmet magazine, 2016

Serves 3 as entrée; serves 4 as small plate

Active Prep Time: 
20 minutes


  • 1 - 9oz package: Dumpling and Strand Toasted Farro Fettucine noodles
  • 6 oz oyster or crimini mushrooms
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1 lb chicken thighs, skinned and boned, cut into 1/2” pieces (vegetarian alternate: 1 lb Shitake Mushrooms, cut into 1/2” pieces)
  • 1 small onion, cut to small dice
  • 1/2 tsp fresh rosemary
  • 3 Tbsp balsamico condimento (aged balsamic vinegar)
  • 1 (28oz) can tomatoes, or alternately 1.5 lbs chopped fresh tomatoes with juice.
  • 5 oz baby arugula

  1. Start a large stock pot of 4 qts of water to boil. Add 3 tsps of salt to water.
  2. Chop mushrooms and garlic until finely minced.
  3. Heat olive oil in a 12 inch heavy skillet over medium high heat until oil shimmers. Season chicken with 1/2 tsp salt and 1/4 tsp black pepper. Add chicken to pan and cook until golden brown. Stir infrequently until color has formed. Transfer with slotted spoon to bowl.
  4. Reduce heat to medium. Add onion and cook until softened, approximately 3 minutes.
  5. Add minced mushrooms and garlic, rosemary, 1/2 tsp salt and 1/4 tsp black pepper. Cook until browned, about 4 minutes.
  6. Add Balsamic and cook until evaporated.
  7. Add chicken (or alternate mushrooms) and tomatoes with juice and allow to simmer until sauce thickens, about 15 minutes.
  8. Check stock pot -- once the water is up to a VIGOROUS ROLLING BOIL, gently loosen noodles and drop into boiling water. Boil noodles for 90 seconds, then drain (you will finish the noodles in the pan). Reserve 1/2 cup of the boil water for use later.
  9. Add Arugula to sauce and cook until wilted.
  10. Add drained noodles to sauce, cooking for an additional minute. Use reserved boil water to thin sauce as needed. Serve!