Tonnarelli are made with care and passion to guarantee a pasta with intense flavor and inimitable texture. Typical of the Abruzzo tradition, they are substantially spaghetti alla chitarra (guitar spaghetti), therefore made with the classic square shape. Thanks to their particular thick texture, due to drying at a low temperature and bronze drawning they are perfect for the typical long pasta seasonings.
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; lower the pasta and cook it for the time indicated (10 minutes). Drain it and season to taste. The presence of the fresh wheat germ leaves the cooking water slightly green. To it to the tooth to bring to the table a cheese and pepper by manual.
Producer: Antico Pastificio Morelli 1860
Ingredients: Durum wheat semolina, water, wheat gluten. There can be traces of eggs, fish and products derived from mollusks
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 careful improvements, the Morelli pasta factory produces pasta slowly working groats with crafted technics during which the wheat germ is re-incorporated in... Read more