Toss straccetti egg pasta with rich, creamy sauces. It’s wonderful with porcini mushrooms and white beans. You can also pair it with a slow cooked beef or venison ragu.

Straccetti has a wavy, rectangular shape that resembles strips of fabric. Its name means ‘little rags’ in Italian. In Tuscany, where it originates, it’s served with nutty cream sauces.

Try making salsa di noci with walnuts, garlic, bread and Pecorino. It clings beautifully to the irregular pasta ribbons.

Morelli uses an artisan method of reincorporating wheat germ into semolina. It gives their pasta a unique flavour and aroma, similar to toasted wheat.

Morelli pasta is bronze-drawn and dried slowly at low temperatures. This is the secret to the rough surface that helps sauces to cling.

Cooking time: 5-6 minutes.

Store in a cool and dry place, away from cereals.

About Morelli

Morelli is a family-run pasta company based in Tuscany. They have been producing artisan pasta since 1860. Morelli is unusual in that some of their pasta includes durum wheat germ. This gives it a distinctive nutty flavour and aroma. Their range also includes flavoured pasta and regional specialities.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Durum wheat semolina, eggs, water, wheat germ

Allergy advice: For allergens see ingredients listed in bold. May contain fish, molluscs, soy, mustard.