These vegetarian tagliatelle are made with 80% organic whole grain emmer (farro) flour and 20% free-range buffalo milk.
Emmer (farro) has its roots in the Fertile Crescent and grains from archaeological sites have been dated all the way back to 17,000 BCE. Whole grain farro was rediscovered in the 1980s for its health benefits, with nearly twice the content in fiber and protein of traditional wheat.
Typical value per 100g:
of which saturates: 0.5g
of which sugar: 4.9g
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