Out of stock
350 grams - Italy
Made with whole grain Farro (Emmer) grown in Italy.
This deeply rich pasta, is about as full bodied as you will find. Made to a specific recipe for which Giuseppe created for his restaurants, a bag goes a long way. Perfect with a thick sauce with lots of character, this can make a meal unto itself.
A story in the making for thousands of years. A number so large that, when it relates to our life today, it is hard to put it in perspective. The history of pasta, like many foods, is clouded with stories that are passed from generation to generation. Clarity on this issue, like pasta water, gets cloudier over time... not clearer.
The ancient Etruscans inhabited Etruria, the area known today as Tuscany, Latium, Emilia-Romagna and Umbria, in central Italy. Some 2400 years ago, the Etruscans of Etruria started to create flat noodles made of farro.
Imagine that every Sunday in the kitchen, the matriarch of the family would create Stringozzi, a long, narrow, flat, squared-edged noodle for la famiglia. With a careful hand, she would create a figure-eight pile of noodles to eat on Sunday - as well as for the rest of the week.
This is what Giuseppe Cognoni's mother still does every Sunday for her family at home in Umbria. Giuseppe's children eat pasta almost every day, where his wife combines ingredients like rice, peas, tomatoes and, of course, olive oil.
Pasta crafted just nine kilometers from the Cognoni family home in a city of only 387 families, these three new artisan pastas are made by the local pasta maker. Following his desire to work with only people who he feels have the same passion for food that he does, Giuseppe personally chose this small producer of pasta who creates these pasta gems.
Etruria Gourmet has taken these classic shapes and paired them each with their own type of flour. Stringozzi is made with Durum Wheat semolina, Umbricelli is 100% Farro flour, and Pappardelle is made of Durum Wheat semolina and local eggs.
After all is said and done, the history of pasta is less important than finding that special pasta amongst all the options that are available today. These three are some of the most memorable and finest quality we have come across. Not "fancy" or made by some exotic "designer" of pasta. Just pasta the way it should be - familiar family pasta that is delicious to eat.
about Umbricelli pasta
Hardy, whole-grain pasta - similar to a whole wheat pasta but better. Made 100% for Farro Flour, you can taste and feel a distinct difference. Firmer than most wholegrain pastas, it doesn't fall apart or become a gummy ball in your mouth.