Straccetti with porcini mushroom Pasta Morelli:
Prepare 1 litre of water for every 100 grams of product to be cooked in a large saucepan; add coarse salt (approx. 10 – 12 grams per litre); bring to the boil; lower the pasta and cook for the indicated time. Strain and season to taste
Ingredients:
Durum wheat semolina, Water, Eggs, Wheat germ, Natural porcini mushroom extract (BoletusEdulis) equal to 50g porcini mushroom per 1kg semolina, Natural flavourings. Nutritional values per 100 g of product, Energy value (Kcal): 361, Energy value (Kj): 1528, Protein (g): 15, Carbohydrates (g): 69, Sugars (g): 2,8, Dietary fibres (g): 3,7, Fats (g): 2,2, Saturated fatty acids (g): 0,6, Salt (g): 0,05
Hystory of Pasta Morelli:
Antico Pastificio Morelli 1860 has been making pasta in Tuscany for five generations, using artisanal techniques, they produce both classic and very special dry pastas with unique taste and characteristics. During the processing of some of their products, they insert the famous wheat germ into the pasta, in fact, during cooking the pasta releases an intense aroma of wheat.
