An organic whole grain farro pasta from legendary artisan Giacomo Santoleri.

Several years ago, Giacomo Santoleri left his homeland of Rome and headed for the mountainous terrain of Abruzzi with the intention of producing the best beans and grains in Italy. Using organic farming techniques and producing only small quantities, there's no question this meticulous farmer has met his goal.

To make this deep, densely flavorful pasta (which is also the most healthful available, very rich in folic acid), Santoleri drives his farro northward to Piemonte to Mulino Sobrino, Italy's finest stone mill. After being stone-ground at Renzo Sobrino's antique mill, made into dough and rolled into pasta, the tagliatelle is dried at low temperatures for several hours.

We think this is Italy's finest wheat pasta; a richly-textured, nutty bran flavor complemented perfectly by your favorite extra virgin olive oil and slightly warmed cherry tomatoes or pecorino and freshly fround black pepper.