Pastificio Morelli Pasta
Bright, aromatic Tuscan linguine of durum semolina and wheat germ, scented with Sicilian lemon and cracked black pepper — a zesty, summery pasta built for delicate dishes.
Lively Sicilian-lemon citrus with a gentle peppery warmth on the finish; nutty wheat-germ depth underneath keeps it from feeling thin.
Ideal with simple, tomato-free sauces — fish, shellfish and crustaceans, white meats, or just olive oil. Lovely with seafood, or dramatically with squid-ink (nero di seppia). Suggested wine: Pinot Grigio.
Contains: Wheat/Gluten
Recipes change — always check the label before buying for an allergy.
Morelli
In the Tuscan village of San Romano near Pisa, the Morelli family has made pasta since 1860 — and five generations on, siblings Lucia, Antonio and Marco still run the mill their forebears built. What sets Morelli apart is one quiet act of restoration: they fold germe di grano (wheat germ), the nutrient-rich heart of the grain that industrial milling discards, back into their durum semolina. It lends a deep, toasty aroma of fresh-cut grain, a fuller flavour and a real boost of vitamin E and vegetable protein. The dough is bronze-drawn for a rough, sauce-gripping surface and dried slowly at low temperature — pasta that smells of the field as it cooks.
Visit Morelli ↗More good things.
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