Food stylist: Jamie Kimm
Prop stylist: Marina Malchin

Pasta with Farro

Getting reviews...
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 6 servings
Try this twist on kasha varnishkes, a classic Jewish dish made with kasha (buckwheat groats), a staple food for Eastern European Jews. Here, farro is used in place of kasha, while orecchiette takes the place of the traditional bow-tie pasta and olive oil stands in for schmaltz.


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