Farro Grain Tagliatelle

What I propose today is not precisely a recipe but more an idea, obviously stolen around (and therefore also tested successfully), tagliatelle made from farro flour instead than from the normal wheat.
Farro grain (some people says spelt is the same, but some other says it isn't) is the "father" of all the kinds of grain, this was the grain that was used for millennia in the Mediterranean and became the standard food of the Roman army. Centuries passed and other types of wheat, best yielding, replaced the cultivation of farro grain and only recently it has come back again on our plates, mainly because, as there are very few crops in comparison to its "grandchildren", is associated with an idea of genuineness, as well as having a distinctly different flavor.

The ingredients for these tagliatelle are the usual ones, 1 egg per about every cup of flour. To make tagliatelle that resist better to boiling I replaced 20% of farro flour with durum wheat, but you can use even less, or nothing, you just have to be very careful to check when they are cooked;)

The preparation is the same for making sheets of egg pasta: pile the flour with a hole in the middle where you put the eggs and start kneading. A tip, wet your hands often, it helps a lot. When the dough is well mixed put it down on a floured wooden plane, and start spreading it with a rolling pin until you have a very thin sheet, just thicker than a nail. Then make the sheet regular, cutting away the excess dough, roll it for the short side and cut with a knife, at about every half an inch. The rolls of pasta must be open, floured again, and if you do not have to cook them right away, laid out to dry on a line for some minutes not lettime them become too dry (though not terribly bad happens, it's just that the pasta becomes very fragile ).

By the end of this week I'll post a recipe for a sauce to season these tagliatelle, but they can also be used in all the recipes instead of the "traditional" ones.