Artisan pasta maker Gianluigi Peduzzi maintains the proud Rustichella d'Abruzzo tradition started by his grandfather in the early 1900s. Italians know the finest pasta comes from Abruzzo, east of Rome. Durum wheat flourishes in the salty Adriatic breezes and water from pure mountain water used in the pasta making is said to work magic. It is here, in the town of Pianella, where the Rustichella d'Abruzzo tradition grows, producing all natural, artisinal pastas superior flavor, texture, and yield.

Rustichella's Pizzichi is made from 100% farro flour. Farro is an unhybridized form of wheat that closely resembles spelt. Many people who are sensitive to hybridized wheat find that the type of gluten in this ancient grain is more easily digested. When cooking, remember not to stir during the first minute because farro pasta is more fragile than durum wheat pasta. Farro pasta, like all pastas, should be cooked with at least 4 quarts of water per pound of pasta.

Pizzichi translates as "pinched pasta". This short broad pasta cut with curly edges is wonderful with fava beans or broccoli.

Each bag contains approximately 8.8 ounces (250gr) of Farro Pizzichi by Rustichella d'Abruzzo

Farro Ditalini is a very small tube shapped pasta, approximately 1/4" long made with organically grown farro from Umbria and manufactured using bronze dies. Production is limited. Ditalini is an excellent addition to soups as well as other pasta "and" dishes such as Pasta and Beans, etc.

The brand "Selezioni Monograno Valentino Felicetti" is the result of a continuous effort to find those authentic wheats, whose full, pure flavor can be appreciated. This product is for chefs and connoisseurs around the world, who would like to bring a unique and outstanding specialty to their table.

Farro is the ancient precursor of modern wheat. It is packed with nutrients like vitamins A, B, C, E, as well as mineral salts and insoluble fiber. This product has special amino acids and proteins that make it quite unique. Although farro is very rich (full of proteins) and very appetizing, it is very easily digested even by those who have difficulty with other wheat products. It is often used interchangeably with spelt, but is actually a somewhat different product. Modern wheat is "triticum aestivum"; spelt is "triticum spelta"; and farro is "triticum dicoccum".

Each package contains 500 grams (approximately 1.1 lbs.) of Farro Ditalini and requires a cooking time of approximately 11 minutes.