Stop by
or contact
Monte Lauro
for
Wine & Recipe Ideas
to accompany
& compliment
any of our
pastas & grains!

Farro Pasta (Casino di Caprafico shown here)
Made from 100% farro (whole emmer wheat), this semi-wholemeal pasta is more fragile than durum wheat pasta and should be handled with care. Passed down in history as the dish of choice of the Roman legions, farro is now enjoying a resurgence, especially among health-conscious chefs. This pasta is produced by the famous artisan Giacomo Santoleri, who grows this ancient wheat on a small farm on the hilly countryside of Abruzzo. He uses traditional methods and produces his products without the use of pesticides or chemicals. The pasta is rich in fiber and extremely digestible with a refined gourmet flavor somewhere between barley and wheat. We recommend either a simple tomato sauce, or a light butter or oil sauce with herbs and lots of Parmigiano!

Whole Farro/Emmer Wheat (Casino di Caprafico shown here)
Emmer wheat (Triticum dicoccon), also known as farro especially in Italy, is a low yielding, awned wheat. It was one of the first crops domesticated in the Near East. It was widely cultivated in the ancient world, but is now a relict crop in mountainous regions of Europe and Asia. Farro can be boiled in about 20 minutes or steamed in about 30. The grain is rich in fiber (10%), protein (15%), and magnesium. Emmer can be used for making bread and pasta, in soups and salads, and is much higher in fiber than common wheat.

Kamut Pasta (Selezioni Monograno shown here)
The common name of the ancient wheat marketed under the KAMUT® brand is khorasan. It is an ancient relative of modern durum wheat, originating in the Fertile Crescent region reaching from Mesopotamia to Egypt. KAMUT® brand khorasan wheat is always grown organically, has never been hybridized or genetically modified, and has high quality standards. It is loved for its naturally sweet and nutty taste, its high versatility, great nutrition, and an unmistakable smooth texture. It is higher in protein and minerals, including selenium, and can be eaten by many people who are sensitive to modern wheat.

Egg Pasta (Ivana Maroni shown here)
Handicrafted egg pasta is a typical product of Le Marche, Italy dating from early peasant traditions handed down over generations. The dough is prepared by selecting the finest durum wheat semolina and fresh eggs, then following an accurate traditional handicrafted process.

Rustichella d'Abruzzo
Rustichella d'Abruzzo, found deep in the green Abruzzi hills, takes its origins from the old pasta factory in Penne. It wanted to conserve the tradition of homemade production, focusing on special and regional shapes to go beyond the boundaries of Abruzzo. The secret of the pasta....The best durum wheat semolina is selected and mixed with mountain water with the same care and tradition of the past. The exclusive bronze mould gives the pasta its special coarseness, which makes it better absorb sauces and improve any type of recipe.

Emilio Bartolini
The Bartolini farm is immersed in the greenery of the Nera River Natural Park in Italy. Bartolini uses a mixture of selected grains and spring water from its farm, which create the taste and consistency of the pasta. The pasta is then bronze drawn to make its non-perfect cut, the proof of its artisan processing.

Pasta Cocco
Pasta Cocco maintains that four ingredients are needed to make good pasta: mountain wheat, spring water, clean air for pasta drying and the processing technique. The excellent characteristics of the river Verde water coming from natural springs, and the dry and ventilated climate which assures the perfect pasta drying, are the two ingredients that nature has given to Fara San Martino; hence the special features of Pasta Cocco's durum wheat semolina pasta.