Pastificio Morelli Pasta
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.
Rich, earthy and umami-forward: a deep porcini mushroom backbone with an aromatic truffle lift.
Bright, fresh and tomato-forward with natural sweetness, rounded by fruity olive oil and aromatic hand-stripped basil; gentle garlic, onion and oregano in the background and a clean, restaurant-style finish rather than heavy or stewed.
Notably sweeter, fleshier and less acidic than ordinary canned tomatoes, with few seeds; thick flesh holds up in cooking, rounded by a subtle basil note.