The New York Times: Premium Archive
The following is interesting but a much better deal is Purity Foods Whole Spelt pasta's
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By FLORENCE FABRICANT
Published: January 12, 2005, Wednesday
This is the time of year to come home to a bowl of earthy, rustic pasta tossed with chunks of sausage and bold, garlicky sautéed broccoli rabe beneath a drift of tangy pecorino. An excellent choice for the pasta would be the artisanal brand Latini, especially its nutty-tasting farro pasta, made with spelt, an ancient wheatlike grain. The pasta is cut on traditional bronze dies, resulting in a rough texture designed to sop up the ingredients that dress it. At www.gustiamo.com, 10 shapes of farro pasta are available, each $6.50 for a 1.1-pound box plus shipping. For sausage, the short mezzi rigatoni is best. But the pastas also take beautifully to thick vegetable-based sauces and sturdy ragus made with canned San Marzano tomatoes. And your classic carbonara will never be the same. It's worth noting that farro pasta cooks faster than regular pasta, so shave a couple of minutes off the boiling.
Published: 01 - 12 - 2005 , Late Edition - Final , Section F , Column 4 , Page 9
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