Our farro has flavor so pronounced and diverse from our other pastas that we couldn’t have done without a spaghetti chitarra in the line. Its appeal to youthful, fun-loving types helped capture the heart of one of the best young chefs of Italy, in my opinion, Davide Oldani of D’O at Cornaredo in the province of Milano.
Davide came up with a breathtaking creation: spaghetti chitarra di farro served cold with squid and ginger oil. Look up the recipe and try it, it’s easy. You could also have some fun drying the spaghetti with a hair dryer.
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Cooking Time
7 min. |
Weight
500g |
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