Fusilli of farro

250 gr
Ingredients: whole spelled flour, water. Allergens: Spelt Best Before: 7/4/2017

Availability: In stock



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Marcozzi di Campofilone

According to a local culinary tale, the pasta making tradition of Campofilone began in 1400. But the first official written documents, related to a thin kind of pasta known as "angel's hair", go back to the Council of Trent in 1560 where it was mentioned as being “so thin that it would melt in your mouth". According to the artisan tradition of Campofilone, the firm has over a decade of experience in egg pasta production and marketing. Our philosophy has always been focused on the products quality, on full respect of tradition and client satisfaction.

Tips of Use

Fusilli di farro ai carciofi


  • 250gr fusilli di farro
  • 6 carciofi
  • 1 limone
  • 1 aglio
  • 10 gherigli di noce
  • formaggio pecorino grattuggiato
  • prezzemolo
  • olio extravergine di oliva
  • 1/2 bicchiere di brodo vegetale
  • sale
  • pepe

Tagliare a spicchi i carciofi e tuffarli in acqua acidulata con succo di limone. Rosolare 2 spicchi d'aglio in 3 cucchiai di olio, unire i carciofi, far insaporire per 5 minuti poi elimanare l'aglio ed unire il brodo. Cuocere coperto per 20 minuti. Salare e pepare. A fuoco spento aggiungere i gherigli tritati e un pò di prezzemolo tritato. Mescolare. In abbondante acqua salata cuocere i fusilli di farro per 7-8 minuti, scolarli al dente e versarli nel tegame con il sugo, mantecarli a fuoco vivo con il pecorino.


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