Named for the ancient Greek word for maccheroni artisan Giacomo Santoleri's Ma'kaira is the finest pasta Paul Ferrari has ever tasted. Our newest cut is made with 90% whole grain farro flour and 10% orzo flour. A nutty bran-like palate is expressed perfectly by a rich and rough-textured pasta. We like to serve it with the simplest of accroutements - extra virgin olive oil and Parmigiano-Reggiano fava beans and pecorino romano or caciotta and freshly ground black pepper.
- Organic orzo and durum wheat semolina pasta
- This pasta bursts with a rustic nutty flavor.
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