Pastificio Morelli Pasta
Egg-enriched Tuscan linguine of durum semolina and wheat germ, shot through with summer truffle (Tuber aestivum Vitt.) — an everyday route to a luxurious plate that releases a deep, woodland fragrance the moment it hits the water.
Earthy, mushroomy and subtly savoury truffle over a rich nutty-wheat base; the egg gives a tender, golden bite.
Keep it simple and let the truffle lead — toss with melted butter and Parmigiano Reggiano, or olive oil, garlic and a few shavings of fresh truffle. Mushroom-cream sauces work; avoid tomato or heavy sauces that bury the aroma.
Contains: Wheat/Gluten, Eggs
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.
Earthy, woody and mushroomy, with the mild, gently nutty character of summer truffle — softer and less pungent than winter black or white truffle.
Rich, intensely savoury and umami-forward, led by rehydrated sun-dried tomatoes with a rounded sweetness, mellow garlic, herbal basil and a subtle nutty note from pine kernels and aged cheese.
Light, crisp and very thin, with toasty baked-bread flavour, a fruity backbone of extra-virgin olive oil and a gentle, rounded garlic warmth on the finish. Savoury but never aggressive.