Antico Pastificio Morelli 1860

The Morelli Pasta factory was founded in 1860, and it is still a family-owned company. The Fifth generation of the Morelli family is leaving, the siblings Lucia, Antonio and Marco, who still manage the company, preserving the traditions and recipes.
The products of the Morelli pasta plant are unique, the secret is an ingredient not found in the most common types of pasta. It is the wheat germ, the heart of the grain itself, which contains vitamins and vegetable protein. During the normal grain milling process, the wheat germ is removed from the semolina because of the perishability of the product, which means that pasta factories have to process flour without wheat germ. But thanks to the handicraft methods used by the Morelli pasta factory, the wheat germ, which is always fresh, is reintroduced into the semolina. This has given rise to their slogan "OUR PASTA IS SOMETHING ELSE".
Pasta Morelli is considered high-quality, not only because of the wheat germ ingredient, but also because it chooses the best raw material: durum wheat, which it processes by hand. Machines press the kneaded dough very slowly, and after it is manually rolled into molds, the pasta is dried for 36 hours at a maximum of 45 °C at 50 °C. This preserves the natural taste of the product and its nutritious properties.
then busiate