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  • Lemon Limone Pepe pastificio Morelli

    5,75

    Linguine pasta flavored with lemon and pepper at the Morell pasta factory in Tuscany is a fresh, aromatic pasta. The pure lemon flavor comes from fresh, authentic lemons. Try lemon & pepper paste at its simplest with olive oil, or add grated parmesan or pecorini and a small crumb of fresh black pepper. Cooking time 6-7 minutes.

  • black spaghetti 500g min

    only in Hakaniemi Hall

    7,87

    The black spaghetti of the Morell pasta factory, Spaghetti al Nero di Seppia, gets its beautiful intense color and its marine aroma from octopus ink. According to a traditional Sicilian recipe, pasta is served with seafood. Cooking time 8 minutes.

  • butterfly paste 500g

    7,50

    Papillons butterfly paste is a colorful pasta mix made from durum flour. “Butterflies” of different colors get their shades from spinach, beets, turmeric, peperoncino chili and octopus ink. Morell’s traditional pasta factory in Tuscany makes its pasta from durum wheat flour, which uses healthy wheat germ. Cooking time 8 minutes.

  • Gigli pastificio Morelli

    5,80

    Gigli is a typical Tuscan pasta made from Tuscan durum wheat in the traditional artisanal way. Gigli pasta is made using the so-called “Bronze-drawn” method, in which the pasta is pressed into its shape faster than normal. In the method, the paste has a special, slightly rougher structure than usual and is dried at a low temperature. Due to the roughness, however, the pasta absorbs more of the sauce’s flavors. The cooking time of Gigli pasta is only 4 minutes, and it is particularly suitable for fast-growing vegetable- or meat-based portions.

  • busiate pastificio Morelli

    6,20

    Busiate pasta is a thin, long strip of pasta that is rolled into a spiral shape with a special machine. Busiate, like handmade pasta, is very porous, which makes the flavors of the sauces absorbed particularly well. Busiate pasta is also easy to pre-cook, as it does not overcook and does not stick to each other even when left in a saucepan. Busiate pasta is especially good to serve with pesto or seafood.

  • Anelli pasta 500g min

    5,75

    Anelli pasta is, as the name implies, a ring-shaped pasta that comes from Sicily. Anelli pasta is made from Italian durum wheat using traditional artisanal methods. Anelli pasta is made using the so-called “Bronze-drawn” method, in which the pasta is pressed into its shape faster than normal. In the method, the paste has a special, slightly rougher structure than usual and is dried at a low temperature. Due to the roughness, however, the pasta absorbs more of the sauce’s flavors. Thanks to its shape, Anelli pasta is perfect for oven pastes as well as soups and broths.