Long, round pasta made from stoneground farro and water  offers health benefits of whole grains and a pleasantly nutty flavor. This pasta is produced by Giacomo Santoleri, who grows this ancient wheat without pesticides on a small farm on the hilly countryside of Abruzzo. This 100 % farro pasta works well in any recipe calling for spaghetti. Because it is more fragile than durum wheat pasta, special care must be taken in handling. Cooking time is 11 minutes.