Antico Pastificio - Morelli 1860 have traditions handed down through five generations. One of their specialities is the production of pasta that is manually laid out on frames to dry at a low temperature. They have re-introduced wheat germ, the very heart of the grain, into the pasta. This makes the cooking water slightly greenish in color and restores the pasta to a flavor of years gone by.
All the flavor of homemade pasta with wheat germ sets this Italian fusilli pasta apart from others. Wheat germ is the heart of the grain of wheat, rich in flavor and nourishing active ingredients. The wheat germ contains vitamins A, D, and E and provides a wonderful aroma while cooking. The wheat germ gives the cooking water a slightly green hue making cooking Morelli’s pasta a completely unique experience. The durum wheat noodle is a little thicker than usual pasta, absorb sauces well, and gives more succulent and full-bodied wheat flavor to your meals.
Black Squid Ink Pasta
This squid pasta features noodles of black squid ink and in Italian is referred to as Nero di Seppia. Our black squid ink pasta adds a delicious flavor to your meal and is a treat for the eyes as well.
Versatile and Healthy
Our fusilli pasta can be used in classic Italian dishes and is especially good served with just a touch of olive oil. The pasta holds up beautifully in more complex meals with fish-based sauces, whole cherry tomato, anchovy, and caper sauce. Durum wheat is also a healthy choice for pasta as it is very high in protein and low in gluten. Enjoy true Italian specialty foods and make perfect healthy, flavorful pasta in just 9 minutes!.
Imported From Italy
Morelli has been creating gourmet Italian pasta in Tuscany since 1860 and is a family-run company with the 5th generation currently preserving the traditions their ancestors put into place. They utilize an artisanal method of reincorporating wheat germ into semolina to create unique tasting pasta with the aroma of wheat. The pasta has a high level of Vitamin A and D due to its unusual ingredients.