Back in stock! Asakura Pasta <Naturally grown ancient wheat farro pasta> Farro Penne, 50% ground

■Features of Asakura Pasta

Made with 100% farro wheat, grown without pesticides or fertilizers. The quality of pasta is determined by the drying process. Asakura pasta is slowly dried at temperatures between 42 and 65 degrees Celsius, which does not stress the protein and gluten contained in the pasta, making it extremely easy to digest and maximizing the characteristics of ancient wheat. The minimal amount of water also enhances the taste and flavor of the pasta, while also improving the chewiness and allowing you to enjoy a chewy texture. In addition, we request that the pasta be processed using a mold (bronze or Teflon) that tastes best in that shape. The pasta dough is passed through a mold to be shaped into various shapes of pasta, and the taste and texture change depending on the material of the mold.

What is farro wheat?

Farro wheat is said to have originated 10,000 years ago, and is an ancestor of durum wheat that has been cultivated since ancient times. It is rich in minerals, has a sweet and rich flavor. It is also easier to digest than regular pasta. If farro is refined more than 50% milled, the surface will melt when boiled, so at Asakura, we asked them to make pasta using 50% milled whole wheat. Because the flour has a strong flavor, it goes well with oil-based sauces.

 ■ Tips for boiling deliciously

Boil in plenty of water. The salt concentration should be 0.5% of the water volume.
*For regular pasta, 1% salt is considered ideal, but when noodles are dried at high temperatures, the proteins coagulate and the surface becomes very hard, so the salt does not penetrate into the noodles, making it necessary to add a lot of salt.
The salt brings out the flavor of the wheat, but be careful not to add too much. After adding it to the pot, remove it from the pot using the boiling time as a guide (the time measured after it has boiled again).