Farro Pasta with Tomatoes, Zucchine and Pecorino

4-6 servings
35 min.


  • 400g Farina di Farro Bio
  • 4 Organic Eggs
  • To taste Salt
  • Sauce
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 Red Onion
  • 1 Garlic Clove
  • 250g Cherry Tomatoes
  • 2 Zucchine
  • 100g Pecorino, grated
  • To taste Salt


Add the flour, eggs and salt to the bowl of a stand mixer and knead for 4-5 minutes until the mixture comes together as a ball and is elastic and smooth. Alternatively, knead by hand for 15-20 minutes. Wrap the ball with plastic wrap and chill in the refrigerator for 1/2 hour.

Roll out the pasta with the help of the stand mixer attachments or by hand. Cut into fettuccine. Keep them well floured.

Bring a large pot of water to boil, add the coarse salt.

In the meantime, heat the extra virgin olive oil in a skillet over medium heat. Add the onion, a few pinches of salt and cook until translucent but not brown. Add the garlic, cherry tomatoes and zucchini and continue to cook for 3-5 minutes. Stir in the cheese.

Add the pasta to the boiling water and cook for 2-4 minutes. Reserve 1/2 cup of pasta water and drain. Pour the cooked pasta into the skillet along with a little pasta water and stir to coat, adding more cheese if desired. Serve hot. Buon appetito!

Wait a bit...

your device

for a better browsing experience.