Morelli 1860 - Noodles / Pasta from Italy

Morelli 1860 - Noodles Pasta from Italy

Morelli 1860 - The Pasta Factory

Normally, the wheat germ is separated from the bran when grinding the grain to extend the shelf life. The major industries are forced to process flour without wheat germ, while the artisanal processing of the antique pasta manufacturer Morelli enables the fresh wheat germ to be returned to the bran. This is where our saying comes from WE ARE FROM OTHER SCRAP AND GRAIN.

The antique pasta manufacturer Morelli was founded in 1860 and is a family business. After five generations, it is the siblings Lucia, Antonio and Marco Morelli who continue the family tradition. The noodle manufacturer produces a wide range of specialties, it produces simple products using antique handicraft techniques and avoids the use of preservatives and coloring agents.

The result is healthy and high-quality pasta, rich in taste and with a firm consistency. Morelli products include classic items such as the PICI DI SIENA and the TAGLIATELLE DI EMMER. In addition, the pasta manufacturer Morelli produces various flavored pasta, including specialties with SAFRAN, porcini mushrooms and Cuttlefish ink.

There is a full range of everything related to pasta here. Our specialties can be found in the best shops in Italy and abroad. The attractive packaging also makes the product a nice gift.

Morelli 1860 - Noodles Pasta from Italy

Morelli 1860 - Pasta with Wheat Germ Oil

After years of use of the wheat germ, the antique pasta manufacturer Morelli has managed to produce pasta of exceptional and incomparable taste. During cooking, they emit an intense smell of wheat and the water, due to the fresh seedling, turns slightly greenish.

Morelli`s pasta products are valued for their high quality, not only because of the use of wheat germ, but also because they use the best durum semolina flour that has been made using artisanal techniques. The machines press the dough with care. After it has been manually spread on racks, it is dried in cells in which the dough remains at low temperature for 36 hours (max. 45 ° / 50 ° C). In this way, the taste characteristics and the nutritional value of the product are preserved.

Morelli 1860 - Noodles Pasta from Italy