Antico Pastificio Morelli

Handmade pasta with wheat germ

The Antico Pastificio Morelli pasta factory first opened in San Romano, in the province of Pisa, in 1860. The Morelli family is still leading the business, under the management of siblings Lucia, Antonio and Marco. Carefully-selected durum wheat semolina, traditional processing and handmade techniques have always been the pillars of this pasta factory.

This pasta is so unique, because it contains the wheat germ. The core of the grain makes the flour more perishable and that’s why you will never find the wheat germ in industrial pasta. However, the Pastificio Morelli pasta factory found a way to restore the wheat germ during the milling process by using handmade techniques and exercising great care. The wheat germ lends the pasta a nature-packed flavour: the pasta cooking water turns slightly green and a unique, intense and natural scent of wheat fills the air.

The flavour is one of a kind. Each bite is packed with the taste of true, artisan pasta that has been extruded through bronze dies and processed according to tradition. The dough is kneaded slowly and stretched out by hand and the pasta is left to slowly dry in a natural way, only at a low temperature.

You can taste the difference. This pasta has a rough and porous surface that catches onto the sauce. It has excellent cooking properties and an unmistakable flavour. It can enhance any sauce, from tomato sauce to hearty ragout sauces. Even a thread of good olive oil is enough to make an extraordinary dish!

Durum wheat semolina pasta, corn pasta or corn and rice pasta, as well as the refined Senatore Cappelli flour: you are spoilt for choice here, but regardless, you’re in for a treat!