Description
What makes Morelli pasta different? Morelli pasta is unique, the secret being an ingredient that is not found in most common types of pasta, which is the wheat semolina, the heart of the grain which contains vitamins A and D, and vegetable protein. During the normal milling process, wheat semolina is removed to reduce perishability, so normal pasta factories process the flour without it. Using artisanal techniques Morelli has found a way to re-incorporate the wheat semolina just before processing it, creating a more nutritious pasta with a wonderfully rich flavour and full consistency.Selecting only the best semolina, the kneaded mixture is hand rolled onto frames, slowly pressed in bronze casts, and dried at low temperatures for 36 hours, maintaining the intrinsic taste and nutritious properties of the product, free of both preservatives and coloring agents.This linguine pasta is infused with natural Cuttlefish Ink. Great with seafood sauces or shellfish dishes, or even a simple pasta sauce or pesto. It makes an impressive presentation.
Features
- MADE IN ITALY -100% Product of Italy
- LINGUINE AL NERO DI SEPPIA - This particular pasta is a variation, as squid ink is added. This gives the pasta a carbon like colour and makes it an amazing ingredient to play with and create beautiful dishes.
- PAIRING SUGGESTIONS - Fish based sauces, whole cherry tomato, anchovy and caper sauce
- 100% NATURAL - 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 BEST PASTA MAKER IN ITALY - Most pasta production removes the wheat semolina, 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 semolina into the semolina, which gives the pasta a unique and delicious taste, which releases a wonderful aroma on cooking, the cooking water, and taking on a slight green hue.