To get the main message out there up front, Primograno is the pasta of the moment for me. I've been using it for my pasta with bottarga and a lot of other dishes ... and ... the more I eat, the more I like it!
Mo and I went to the Abruzzo last July to learn about it, so the pasta has been on my mind for a solid nine or 10 months now. We just actually got it here recently. If you haven't had it yet, check it out. It really is good and I'm not the only one saying thatâJoy at the Deli was telling me how delicious she thinks it is, and Rodger added his endorsement as well. In truth pretty much everyone else who's eaten it has said the same thing. If you're into pasta at all it seems like it'd be silly not to try itâno reason not to add it to your repertoire of Martelli, Cavalieri, Morelli (love that one with the bran left in), and of course all the other pasta we get from the Rustichella folks.
The Primograno comes in a nice green and cream-colored package and sits next to the better-known brown bags of Rustichella linguine, fettucine, and spaghetti. It's a very limited-edition pasta so there's not a whole hell of a lot of itâas far as I know there are only a dozen or so shops that are selling it. The name means "first grain," and fittingly, the initial shipment arrived in Ann Arbor in time for our 28th anniversary. I'm honored that we get to be one of the only places in the US to get some. It's a timely anniversary gift for us from the Peduzzi family. The Primograno has a flavor that's very special, sort of luxurious I guess, but in a subtle, understated, modest sort of way that I like more every time I eat it.