Speciality Pasta Casino di Caprafico - Pasta Bucatini di Semola di Grano duro e Orzo
Durum Wheat Semolina (90%), Whole Hulled Barley Flour (10%)
Natural Stone ground Whole Emmer Wheat (Triticum dicoccum) Flour
Farro is an ancient cereal which was used by the people of Mesopotamia. It was of maximum nutritional importance during the Roman Ages, when, according to the testimony of Pliny the Elder it remained the only cereal used by the Ancient Romans for three centuries. It was in actual fact a precious food used by the Legions at war (each soldier had the right to 865 grams of emmer wheat a day). It was also considered to bring good luck to marriages and it was even used as a token of exchange. It is no coincidence that the Italian word farina (flour) derives from the far – farris, that is to say farro.
The quality of wholeness of stone ground and unsorted emmer wheat gives the pasta a quality of rare organoleptic balance. These can be properly savored while cooking only if the foresight is used to drain the pasta “al dente” without reaching the complete cooking of the entire section. Emmer wheat pasta has no cooking resistance characteristics because it is obtained by drying at low temperatures but also because the gluten of emmer wheat is different from that of durum wheat. In fact, due to its “wild” composition, emmer wheat gluten can be tolerated by those with slight gluten allergies even if it does not solve the problem of serious intolerances (celiac disease).
It is advisable to cook the pasta in plenty of water, drain it even before cooking is “al dente” and season it using a large bowl. The ideal condiment, given the nutritional characteristics of the pasta, is a raw seasoning type such as ‘pesto alla genovese’ or simply with extra virgin olive oil, Parmesan cheese and a pinch of pepper if desired.
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