Pasta With Farro

Pasta With Farro

Yield: 6 servings


  • 1 cup farro
  • Olive oil
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 pound orecchiette
  • 3 tablespoons butter or walnut oil
  • Salt to taste


  1. Toast farro in a saucepan over medium-high heat with olive oil.
  2. Add water and 1/2 teaspoon salt.
  3. Bring to a boil, then cover and simmer until the water is absorbed, 20 to 25 minutes.
  4. Meanwhile, cook orecchiette as directed; drain.
  5. Brown butter; toss with the pasta and farro (or toss with walnut oil).
  6. Season with salt.

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