The Pici a Matassa from Pastificio Morelli are a typical Tuscan pasta shape. The pasta is hand-rolled and slightly thicker than spaghetti. Rolled up into small nests, this pasta pairs perfectly with mushroom, tomato, and meat based sauces.
For the best result, we suggest cooking this pasta in plenty of boiling water and not stirring it for the first 12 minutes to prevent it from breaking up. The total cooking time is 22 minutes.
Cooking time 22 minutes
Ingredients: Durum WHEAT Semolina, Water. In order to produce other products the plant also uses egg, fish & shellfish.
So, who makes this stuff?
Pastificio Morelli has been producing pasta near Pisa since 1860 and is still family run.
Unlike most other pasta, Morelli make theirs using ancient artisan methods and include wheat germ, the heart of the grain, resulting in a unique, healthy and delicious product.