Pastificio Morelli Pasta
A tribute to the Italian flag in pasta form: long tagliatelle made from 100% Italian durum wheat semolina, with the red drawn from beetroot, the green from spinach and the gold from the semolina itself. No artificial colours, no preservatives.
Clean wheat flavour with a gentle earthy-sweet whisper of beetroot and a soft vegetal note of spinach; bronze-drawn texture for excellent sauce cling and a firm al dente bite.
Beautiful with light fish-based sauces or nut creams such as walnut, which let the colours and delicate flavour shine. Also lovely with butter and sage, light seafood, or a simple cherry-tomato dressing.
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.