Pici a matassa

Typical Tuscan pasta, processed using artisan methods, bronze-drawn and made from Italian durum wheat semolina, dried at a low temperature.
This pasta is perfect for pre-cooking as it does not stick together and never overcooks, even if combined with a sauce and kept warm for several hours.
The 2.5-mm long string of dried pasta is quite short, making it ideal for catering purposes.
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.