lemon garlic cream sauced farro fettuccine

Farro (triticum di coccum) is an ancient grain already used by the Mesopotamians and had its highest point in nutritional importance during the Roman era when, according to the testimony of Old Plinius, for about 3 centuries it remained the only grain used by the ancient Romans. It was a precious food for the legions in war—every soldier had a right to 865g of farrow per day, it had a "valenze propiziatone" in weddings and was even used as an exchange currency. It is not by chance that the word flour is derived from the Latin far- farris, namely farro. From the agricultural point of view, it allows a "natural" concimazione", which would be counter productive and a reason for "allettamento", nor of "diserbo" chemical because its "taglia" allows a natural control of "infestatiti".

Hmm. Reading the packages in Italian is not such an easy exercise for a lightweight Italian speaker like dr bob. Our local Italian food specialty store surprised us with this product line—farro pasta in various shapes, translated as stone-ground "emmer wheat" (plus water) on the box in the English part (and as "spelt" on another brand farro product). Priced even higher than the Puglia pasta bob refuses to buy until his hand imported supply gives out but the novelty of the item plus the whole grain impression of the packaging info overcomes his reluctance to pay the huge importing profit. bob grabs tagliatelle for a surprise visit to Mom's. Ani implements his lemon garlic cream sauce inspired by the packaging hype that this past is so good it only needs olive oil and parmigiano. The sauce works. Accompanied by a pound of haddock marinated in excessive garlic and half a lemon, baked for 15 minutes at 350º and leftover garlic packed asparagus (cold). 3 happy campers safe from vampires. Unfortunately we started the Ligurian olive bread too late for dinner so we had to taste it later. From the King Arthur Flour cookbook from the dr bob food supplier based in the Dartmouth neighbor town where bob's baby brother lives (now a full grown adult). We'll have to try that one again some day as well.


1 lb farro fettuccine
8 garlic cloves, pressed
3 T olive oil
1 lemon, juice of
3/4 c light cream
salt and pepper to taste
1/2 c parmigiano, freshly grated


  1. Cook the farro with the usual pasta routine.
  2. Meanwhile sauté the garlic in olive oil without browning, then add the lemon juice. Turn off heat.
  3. Just before combining with the pasta, add the cream to the garlic lemon mixture and heat a bit, then toss about with the pasta, salt and pepper and parmigiano.


  1. Was that too terse?
lmngfarro.htm: 4-nov-2001 [what, ME cook? © 1984 dr bob enterprises]