Pasta di Farro

Spelt noodles with Walnut Parsley Sauce.

Sounds unassuming… right?  A good way of using up some walnuts that I had, some cream that may have otherwise gone to waste, and some parsley from the garden….(the only thing currently growing) Let me tell you- this was much more than a way to use up leftovers.

First off, the noodles were the BEST I have ever made.  Mark actually didn’t believe me when I said that I made them.  The best part- only three ingredients.  Half Semolina Flour and half Farro Flour.  I got the Farro flour at DeLaurenti.

      

These were the silkiest noodles I have ever made.  AMAZING.  Try them yourself.  You won’t regret it.  AND you can make them in advance and dry them on floured towels- see below.

   

The sauce is easy as pie.  Grind up some walnuts…

   

Combine the walnuts with some cream and garlic.  Simmer until reduced by half.

Add your additional chopped walnuts and parsley.  Season with salt and pepper.  Mix with your boiled noodles.  (I know I didn’t mention boiling the noodles- they only take a minute… literally.)

  

Sprinkle with a touch of additional parsley for color- and enjoy.  This might be the best pasta dish I’ve made ever.  So light.  So creamy.  Not heavy at all…

I don’t have enough good things to say about this recipe.  From Cooking with Italian Grandmothers.

 

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