Discover Straccetti, made in Umbria using traditional hundred year old Italian pasta-making methods.

The dough is drawn slowly through bronze dies, giving the pasta its characteristically rough, porous surface. It is then dried gently at a low temperature a slower process that preserves the flavour of the wheat and gives the pasta a satisfying, firm texture.

Unlike smooth, industrially produced pasta, bronze-drawn Egisto Grilli pasta grips the sauce beautifully, so every strand carries plenty of flavour.