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Farro Pasta

Farro is an unhybridized ancestor of modern wheat. There is much confusion and disagreement about which grain may be called farro. Many authors and journalists refer to it as “emmer”, “spelt” or “einkorn”, but throughout Italy the grain is simply farro. Regional differences abound and this may explain the confusion about the name. The names “emmer” and “spelt” are more commonly used in countries beyond the Alps, mainly Switzerland and Germany. These grains are different subspecies: Farro is Triticum dicoccum, Emmer is Triticum Turgidum, while spelt is Triticum spelta--they have a different genetic makeup.


The resulting pasta has a dark brown color and because of its lower gluten content, it is more fragile than conventional pasta. For best results, boil in abundant salted water and refrain from stirring during the first 30 seconds of cooking. Gently fold the pasta from then on, but avoid over-manipulating to avoid breakage. Farro pasta is ideally served with olive oil based sauces containing mushrooms, game or a hearty meat ragu’.

  • = Award Winner
  • = Gluten Free
  • = Food Service or Bulk Available