These fun rainbow tagliatelle are made in Tuscany in a small craft pasta making facility. Naturally colored with beets, spinach, squid ink, paprika, turmeric. Children love them, and all you need to add is some EVOO or butter and cheese (Parmigiano Reggiano). Also great with a light tomato sauce, or a vegetable sauce.
The ancient Morelli Pasta Factory was founded in 1860, and is a fifth generation family business. It produces a vast range of specialties, using ancient craft techniques, free of both preservatives and coloring agents. The result is truly wholesome pasta, with a wonderfully rich flavor and full consistency.
Most pasta production removes the wheat germ, which is the heart of the grain itself, and which contains vitamin A, D, E, and vegetable protein, it also causes the product to be more perishable. However, Pasta Morelli reincorporates the wheat germ into the semolina, which gives the pasta a unique and delicious taste, which releases a wonderful aroma during cooking.
Durhum wheat, semolina and water, red pasta with paprika and beetroot, orange pasta with paprika, yellow pasta with tumeric, green pasta with spinach,, violet pasta with beetroot, blue pasta spirulina algae, black pasta with cuttlefish ink
Product Information Recipe Ingredients Perfect for all types of pasta (spaghetti, paccheri) and fresh pasta, (pappardelle, tagliolini). Excellent to prepare other dishes such as pizza, vegetables, meat or fish)....
Product Information Ingredients Velvety texture and naturally sweet, slightly spicy with soft aroma of garlic and onion. The addition of olives adds a savoury and balanced flavor. Prepared with sun-ripened...
Product Information Ingredients In late summer Prunotto's land in Alba and in the Langhe hill, honors them with the best eggplant that is used to get this delicious sauce....
Product Information Ingredients In late summer when our Langhe hills and Piemontese Alps give us the best porcini mushrooms, Prunotto produce this delicious sauce. All ingredients are selected carefully...