• Since 1860 Morelli makes with the wheat germ a rich and nutritious pasta. These eggs tagliolini with wheat germ are a perfect fusion between innovation and tradition. Tasty and pleasantly consistent, they are the perfect pasta for the traditional Sunday lunch. 

    In a large pot put one liter of water every 100 grams of product to be cooked; add big salt ( about 10-12 grams per liter); bring it to boil and lower the pasta and cook it for the time indicated (15-16 minutes). Drain it and season to taste. The presence of the fresh wheat germ leaves the cooking water slightly geen. Excellent combined with a white ragout, with a classic meat ragout or with vegetables and fish.

  • Region: Tuscany

    Producer: Antico Pastificio Morelli 1860

    Ingredients: Durum wheat semolina, eggs, water, wheat germ. There can be traces of  eggs, fish and products derived from mollusks

    Packaging: 250g

    Storage conditions: Store in cool and dry conditions

    Shelf-life: 36 months from the production date

  • The ancient Morelli pasta factory, is a family run business founded in 1860. After five generations, today are the Morelli brothers, Lucia, Antonio and Marco to carry on the family tradition. After many years of use of wheat germ, the old Morelli pasta factory managed to obtain a pasta with an extraordinary and unmistakable taste. A pasta made with the best groats, all of which slowly worked with crafted technics during which the wheat germ is re-incorporated in the processing cycle to give the pasta a unique flavor, that comes from the past and nowadays totally lost in the industrial processing. The craftsmanship processing of the old Morelli pasta factory allows to re-incorporate the ever fresh wheat germ in the semolina. From here the slogan “Our pasta is something else”. The peculiarity that makes Morelli pasta unique among all pasta manufactories, both crafted and industrial, is that they re-incorporate the wheat germ in the pasta. During cooking the water becomes slightly green and an intense wheat’s perfume is released that in its simplicity marvels: even adding only very little olive oil we have a very good and unique taste pasta. Morelli production is wide: it starts from durum wheat semolina pasta, with wheat germ, and eggs pasta. There are also special organic pasta, typical products as Pici, Pappardelle, flavored pasta and gifts items. Morelli always counted on craftsmanship to develop those market niches that represent a vital segment for the pasta industry, using flexibility and ultra- centennial experience.