Farro Pasta Gains Attention After Chef Kang Le-Oh Wins with ‘Abalone Farrotang’ on Mask Chef
Creatrip Team
3 months ago
On Channel A’s variety show Mask Chef, chef Kang Le-Oh won the second round of the “healthy noodle” episode with a dish called “Abalone Farrotang,” boosting interest in farro and farro-based pasta. Kang used 100% whole-grain farro noodles (farro: an ancient grain) to create a crispy layered pasta sandwich filled with abalone basil sauce; judges praised its refined, savory flavor and unique texture. The program highlighted farro’s nutritional profile—low sugar, high protein, fiber and resistant starch—which can help moderate blood sugar and prolong fullness, making it popular for diet and glycemic management. Experts cautioned that not all farro pastas are equal: some mass-produced products use high-heat, short drying that diminishes flavor and texture, while low-temperature, long drying better preserves nuttiness and chew. Variety within “farro” varieties also matters—spelt has undergone genetic changes and is sometimes closer to modern wheat, whereas emmer (often considered the authentic farro) is prized for its protein, minerals and fiber. Specialists recommend examining labels for specific variety (e.g., emmer), origin, and processing methods when choosing truly healthy farro pasta. The show’s spotlight may influence how farro products are selected in the health food market going forward.
