October 26, 2020

Farro Pasta

Print Recipe
4 people


  • 1 1/2 cup Bluebird Emmer Flour
  • 1/4 cup Semolina flour for the work surface
  • 1 tablespoon water
  • 1/2 teaspoon fine salt
  • 1 tablespoon olive oil
  • 2 large eggs beaten


  • In a food processor, combine Emmer flour and salt and process for 5 seconds.
  • Separately, combine eggs, water, and oil.
  • With the machine on, pour egg mixture in and process until mixture comes together ( 10-15 seconds).
  • Lightly flour a work surface with semolina. Knead dough by hand for 30-60 seconds until dough is smooth and pliable. If the dough is too wet to knead continue to add flour until it is pliable but not sticky.
  • Divide dough into 2 pieces, shape each piece into a plump disc, then wrap in a plastic bag and let rest for 20 minutes in the refrigerator (can rest for 2-3 days).
  • Bring a large pot of water to a boil containing a pinch of salt and a dash of olive oil.
  • On a floured work surface roll out a large misshapen rectangle approximately 12 x 20 inches. Cut pasta at the desired length and width. (Also works great with a pasta extruder.)
  • Use a spatula to loosen the dough and slide gently into boiling water. Boil 2-5 minutes until dough floats to the top and is “al dente” or slightly firm to bite.
  • Drain water and serve with your favorite sauce.

Products used