Pastificio Morelli Pasta
Five colours and five natural flavours in one playful bow-tie. Made from Italian durum wheat semolina, every shade comes from a real ingredient: red beetroot, green spinach, golden turmeric, black squid ink and the natural straw of the semolina. A centrepiece for pasta salads or a striking warm dish.
Mild and layered: earthy-sweet beetroot, gentle spinach, warm turmeric and a subtle briny minerality from the squid ink, all over a clean durum base. The farfalle folds catch and hold dressing.
Ideal for summer pasta salads and fish-forward sauces; salmon and cream is a classic match. Also great with light seafood, olive-oil-and-vegetable dressings, or simply butter to show off the colours.
Contains: Wheat/Gluten, Molluscs
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.