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latini (2)
2002 LATINI CREATED THE PASTA OF THE FUTURE USING ITALY’S FINEST FARRO
The best varieties of farro. Since 1994 in our experimental fields we’ve been testing and selecting varieties of farro (Triticum dicoccum, the antique grain favored by the Romans). In 2002 we arrived at a blend referred to as K-09 that gave us the best flavor characteristics of farro for our first spaghetti from the variety. Since then we’ve perfected the blend of varieties cultivated in Italy that we use today for our Farro Line of pasta.
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Tagliatelle Farro
Usually Ships in 3 to 5 Business Days
List Price: $9.60
Our Price: $6.99
You save $2.61! In Stock

Tagliatelle di farro were born to be boiled in water with vegetables in season. Try cooking them with tender, sweet young broccoli or with potato sticks or a julienne of zucchini. Drain the tagliatelle together with whichever vegetable you’ve chosen and add a little extra virgin olive oil and a grating of Parmigiano!! Otherwise make a sauce based on meat or fish and dress them as you would homemade tagliatelle. You’ll have a dish that’s light, easy to digest and a treat to eat.
Mezzi Rigatoni Farro
Usually Ships in 3 to 5 Business Days
List Price: $9.60
Our Price: $6.99
You save $2.61! In Stock

These short rigatoni were designed with the idea in mind of inserting a bean into each tube. They look and feel right with any large and fleshy type of bean. The aroma brings to mind a meadow of wet grass, accentuated by the plump form of the pasta that expresses itself in a crescendo of new taste sensations. And I’m not exaggerating. Give in to temptation. Make a purée of beans, whichever type you prefer, remembering that each has its own personality. Some prefer to leave them whole. In a separate pan, cook cubes of tuna or monkfish, or any other fish you prefer, as long as it has firm flesh. Cook the mezzi rigatoni in abundant boiling water, drain and dress them in a large bowl with the beans and fish, adding extra virgin oil at the end. If you sense that aroma of wet grass that I mentioned, let me know!