The continuous research on emmer, motivated by our passion for this old cereal, has allowed us to create an exclusive whole emmer semolina born of two passions: POGGIO DEL FARRO’s passion for emmer and LUCIANA MOSCONI’s passion for egg pasta. Produced with just whole emmer semolina and fresh eggs, 6 for each kilo of semolina, the emmer pastry sheets are dried slowly at low temperatures.
The intentionally irregular and rough surface is ideal to “embrace” the sauce and free all the taste of emmer.