Antico Pastificio Morelli is a Tuscan pasta maker that respects the methods of traditional pasta production and was founded in 1860. Its Spaghetti al Nero di Seppia, or black spaghetti, is an aromatic partner for seafood pasta. The black spaghetti comes from Sicily, where dishes can be found in almost every seaside restaurant. Morelli is known for its first-class pastas, which also utilize wheat germ.
Wheat germ is the part of the grain that retains the best vitamins and plant proteins in wheat. Unlike many other manufacturers, Morell's method of grinding flour preserves wheat germ, which also creates its unique taste. In the preparation, the pasta dough is slowly pressed into shape and dried for 36 hours at low temperature, 45 or 50 degrees. This best preserves the aromas and nutritional values of the pasta.