All I've heard about farro (emmer wheat?) is that it's an ancient grain, that it has a nutty flavor and that it's low-starch.
I saw some fancy boxes of organic farro pasta on sale today - probably because the expiry date is December 2002!
My questions are: 1) Does the expiry date really matter when you're dealing with dried pasta? 2) Do you like farro pasta as an alternative to regular durum semolina pasta?