For lovers of pasta, DeliDel's selection of dry pastes is a real treasure trove! Here you will find a variety of different types of pasta, from known forms in Finland to rarer types of pasta. We also offer a variety of delicious seasoned pastas, such as tomato paste and truffle paste. The pastas in our selection come from the Morellian pasta house in Tuscany, which relies on traditional pasta production. Morell pastas are also famous for their flour, which is made from preserved wheat germ. The germ's best preserved wheat plant proteins and vitamins, and its preservation also creates a unique taste in the pasta.
Pastas
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6,20Pappardelle is a traditional very wide strip-like pasta from Tuscany that goes great with a variety of sauces. Morell’s traditional pasta factory in Tuscany makes its pappardelle pasta from durum wheat flour, which uses wheat germ. Cooking time 5-6 minutes
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6,90Trofie pasta is originally from Liguria in northern Italy. Its short and twisted shape makes it the perfect paste for a variety of hearty sauces. The trophy paste at Morell's pasta factory is made from high-quality durum wheat flour with wheat germ. This preserves more vitamins and aromas in the pasta. Cooking time 15-16 minutes
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6,20The corn paste at the Morell pasta factory in Tuscany is naturally gluten-free linguine pasta. The corn used in the pasta is also pure organic. Cooking time 7-9 minutes.
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5,75Perhaps Italy’s best-known pasta, spaghetti, tastes good to everyone from baby to granddaughter. Morell’s traditional pasta factory in Tuscany makes its authentic Italian spaghetti from durum wheat flour, which uses wheat germ. This preserves more vitamins and aromas in the pasta. Cooking time 8 minutes.
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5,75Linguine al Peperoncino Rosso from Morelli's pasta factory gets a slight kick from chili peppers. This special and invigorating linguine pasta is perfect to eat with herb oil or with a fresh tomato sauce. Cooking time 6-7 minutes.
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6,20Linguine pasta flavored with saffron from the Morell pasta factory in Tuscany is an aromatic and unique pasta. The pasta combines traditional Italian with a touch of oriental spice. Try saffron pasta with seafood or Italian ham, for example. Cooking time 6-7 minutes.
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7,90Perhaps Italy’s best-known pasta, spaghetti, tastes good to everyone from baby to granddaughter. Morell’s traditional pasta factory in Tuscany makes its authentic Italian spaghetti from durum wheat flour, which uses wheat germ. This preserves more vitamins and aromas in the pasta. Cooking time 8 minutes.
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7,90The 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.
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5,75Tagliolini tomato paste from the Tuscan Morelli pasta factory is full of aromas of Tuscan tomatoes and durum wheat. In its simplest form, it offers cooked pasta with quality olive oil and fresh basil as it is! Cooking time 5 minutes.
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6,20Fregula Sarda Tostata is a Sardinian specialty that is sometimes called Sardinian couscous. The small pearl-shaped pasta is finally toasted from the oven, making their color beautifully toasted. Fregega's unique production method gives the pasta even a slight hazelnut aroma. Traditionally, fregula pasta is served with a tomato-basil-based mussel sauce. Cooking time 12 minutes.
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6,20The whole grain fusilli of the Morell pasta factory is a healthy and delicious pasta that goes especially well with a variety of tasting sauces. Whole-grain fusilli absorbs the sauce well, which makes the pasta even more palatable. It is well suited for dishes where you want the pasta to retain its shape. For example, try different oven pastes! Cooking time 8 minutes.
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7,50Papillons 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.
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5,75Morell’s traditional pasta factory in Tuscany makes its pasta from durum wheat flour, which uses wheat germ. Paccheri is a traditional type of pasta from the Campania region, known for its large tubular shape. Cooking time 7 minutes.
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6,20One of the most popular types of pasta is the multi-purpose penne, which is especially suitable for use with sauces that do not stick to the pasta. Morell's artesan-penne pasta is made from Tuscan durum wheat and 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.
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7,20Morellian whole grain spaghetti spaghetti from Tuscany is made from an ancient Italian original form of wheat, fibrous spelled. The spelled used in the spaghetti is 100 % Italian organic tin. Spaghetti is made using the traditional artesan method. Whole-grain spaghetti spaghetti comes into its own with a very simple side dish spiced with tomato or oil. Also try meat or fish based sauces without tomatoes!
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5,80Gigli 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.
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