€ 4.90 EUR
From Tuscany all the taste of the peasant tradition: pici a matassa are a kind of hand-made pasta typical of the south of Tuscany. The simplicity of the recipe, water and flour, and the simplicity in the preparation, hand-made to make a very thick spaghetti, makes them unique. Since dried at a low temperature, while cooking, this rich and nutritious pasta releases an intense flavor of wheat. Since bronze drawn, it’s rough and porous at sight and able to absorb better the sauces.
In a large pot put one liter of water every 100 grams of product to be cooked; add big salt (about 10-12 grams per liter); bring it to boil; lower the pasta and cook it for the time indicated (21-22 minutes). Drain it and season to taste. Excellent with game ragout, with sausage and mushroom sauce or with “Spilinga ‘Nduja”, but also with only very little extra virgin olive oil to appreciate more the perfumes and the genuine flavors of once.
Producer: Antico Pastificio Morelli 1860
Ingredients: Durum wheat semolina, water. There can be traces of eggs, fish and products derived from mollusks
Storage conditions: Store in cool and dry conditions
Shelf-life: 36 months from the production date
The ancient Morelli pasta factory, is a family run business founded in 1860. After five generations, today are the Morelli brothers, Lucia, Antonio and Marco to carry on the family tradition. After many years of careful improvements, the Morelli pasta factory produces pasta slowly working groats with crafted technics during which the wheat germ is re-incorporated in... Read more