I couldn't resist buying this Tacconi pasta on a recent visit to the Prahan Markets [from Oliviers and Co.].The Morelli family are 5th generation pasta makers and have been in the pasta business since 1860. Tacconi is a thick curly edged lasagnette style pasta. Morelli extrude their Tacconi through bronze dies to create a rough surface and then air dry it slowly over 36 hours. It's characteristic shape and rough surface make it perfect for rich earthy, ragout sauces [eg: mushroom/truffle, rabbit, goat, game].
The special thing about this semolina pasta is that Morelli leave the germ [the heart of the grain] still intact. The result - a more flavourful, rich pasta. This whole wheat pasta is also organic.
Can't wait to try it - if only I can make up my mind about the sauce! Think it will have to be mushroom.
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