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Farro Pasta

Serves 8
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Ingredients

PASTA

2 1/2 cups farro flour

1 teaspoon salt

1 cup water, approximately

1 tablespoon extra virgin olive oil

SAUCE

2/3 cup finely chopped walnuts, toasted

2 tablespoons extra virgin olive oil

1/2 cup chopped spring onions

1 ball burrata cheese from a 4 ounce container, drained and chopped

1/3 to 1/2 cup heavy cream

Salt and pepper to taste

1/3 cup grated Parmigiano Reggiano cheese

4 tablespoons fresh marjoram or oregano

Directions

PASTA
Make a well or do in food processor; create a dough; let rest 20 minutes.  Roll and cut as for fettucine.  Hang on rods to dry slightly 

SAUCE
Heat the olive oil in a small sauté pan and add the onions; cook until they soften.

Transfer the onions to a blender or use an immersion blender in a bowl, or a food processor.  Process until fairly smooth.

Add the cheese, cream, salt and pepper and blend until smooth; transfer to a bowl and stir in the grated cheese and marjoram. Set aside.

Cook fettucine until al dente; drain, save a little of the cooking water.

While pasta cooks, transfer half the sauce to a large sauté pan; heat on low; transfer pasta with a pasta fork to the sauté pan and stir into the sauce until well coated; add more pasta water if sauce is too thick.   (Save the rest of the sauce for another day.)

Serve hot.

This recipe is featured on show 2919 – A Beautiful Plate of Pasta.

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