More >

Farro Pasta

Serves 8



2 1/2 cups farro flour

1 teaspoon salt

1 cup water, approximately

1 tablespoon extra virgin olive oil


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


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 

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.


There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!