Long, thin strings of pasta rolled into spirals, obtained using a special machine. This pasta, like hand-made pasta, is very porous and can retain the sauces to enhance the flavor of first courses. Excellent also when pre-cooked; it does not overcook or stick together even when left in the pan. Ideal with pesto or with anchovies and breadcrumbs.
The ancient Morelli Pasta Factory was founded in 1860, and is a family-run enterprise now run by the fifth generation of the Morelli family, siblings Lucia, Antonio and Marco, continue to run the company today preserving its traditions. What makes Morelli an especially interesting pasta maker is that all their pasta is dried low and slow giving the pasta a chewy bite and more digestibility than commodity pasta. Their pasta be found in prestigious shops both in Italy and abroad.
Also their wheat germ line is truly unique, incorporating fresh wheat germ that is a by product of making durum semolina, back into the dough. Through out the years of using the wheat germ ingredient the ancient Morelli Pasta Factory has succeeded in obtaining a pasta with a unique and delicious taste, it selects the best semolina, which is processed according to craft technique.
Ingredients: Durum wheat semolina, water
Weight: 500 g | 1.1 lb