Description
Casarecce made with stone-milled emmer.
Il Mulino Calogiuri stone-mills farro dicocco, the emmer wheat already grown in Roman times, and turns the flour into casarecce with water only. Emmer is one of the oldest cultivated cereals, and its flour gives the pasta a full, slightly nutty flavour.
For restaurants and chefs. Emmer holds its shape and has a nutty, rustic bite that suits robust sauces: try it with chickpeas and rosemary, with a sausage and broccoli rabe ragù, or tossed with roasted vegetables and pecorino. The twisted caserecce shape traps chunky sauces well, so it works on vegetarian menus that need a hearty main.
For specialty and Italian stores. Emmer pasta answers shoppers who look for ancient grains in their everyday pantry. Its two-ingredient label, emmer flour and water, is quick to explain. On a shelf of Salento products it pairs with the mill’s flours and legumes.
Specs: 500 g, case of 10, shelf life 12 months, Puglia (Italy).
Ingredients: stone-milled emmer (farro dicocco) flour, water.
Allergens: gluten.
