Pastas

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  • spaghetti farro bio pastificio Morelli
    7,20

    Morellian 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!

  • 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.

  • spaghetti 1kg
    5,95

    Perhaps 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.

  • ziti pasta 500g min
    6,50

    Ziti is a typical type of pasta from the Naples area. It is made from Italian durum wheat using traditional artisanal methods. Ziti 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. Ziti pasta is especially suitable for rich oven pastes. It can also be served with a rich sauce cooked as it is. The tubes of Ziti paste are usually cut into smaller pieces before cooking.

  • 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.