Pastificio Morelli Pasta
Broad Tuscan ribbons of bronze-drawn durum-wheat pasta carrying Morelli's signature reintegrated wheat germ and real summer truffle. As it cooks it fills the kitchen with the scent of truffle and toasted wheat, and it is ready in five to six minutes.
Earthy, woodland truffle over a warm, nutty wheat-germ depth; the rough bronze-die surface holds sauce and the wide ribbons give a tender-but-firm bite.
Keep it simple so the truffle leads: truffle butter and Parmigiano Reggiano, a light cream sauce, fresh shaved truffle, or a delicate porcini sauce. Avoid heavy tomato sauces that mask the aroma.
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.
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.