A delicious new pasta made from Grano Arso from Puglia.
Grano arso or ‘burnt’ wheat was once a humble ingredient from Puglia, but is now very much in vogue amongst top chefs.
Grano arso adds a unique nutty and smoky flavour to pasta which opens up some super-tasty pasta – sauce combinations and gives budding chefs a whole new dimension! Stronger flavoured sauces work a treat, but even a light vegetable and tomato sauce combines perfectly. Looks lovely on the plate too!
This grano arso Orecchiette pasta from Pastificio Granoro in Puglia, pays homage to this local traditional flour. The grano arso flour is blended with a high quality durum wheat flour to produce a delicious pasta that is well worth trying out.
What is Grano Arso
It’s been a staple in Puglia for centuries and originates from when poor local families would collect the burnt grains left over from the annual burning of fields to clear the crops. On its own the flour from these burnt grains was inedible, but mixed with 4 or 5 lots of white durum wheat flour would produce a wonderfully flavoured pasta or bread.