Pastificio Morelli Pasta
Bronze-drawn Tuscan linguine of durum semolina and wheat germ, threaded with finely milled red chilli that builds a warm, lingering heat — a pasta that carries its own spice and needs almost nothing added.
Nutty, wheat-forward base from the germe di grano; a gentle, building chilli warmth rather than aggressive heat; faint earthy colour from red beet powder.
Made for aglio, olio e peperoncino — garlic, good olive oil and a little extra chilli. Excellent simply dressed, or with seafood; striking plated alongside the Lemon & Pepper linguine.
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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