Morell’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.
Antico Pastificio Morelli is a Tuscan pasta maker that respects the doctrines of traditional pasta making, founded in 1860. The factory is known for its first-class pastas, which 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 flavors and nutritional values of the pasta.
Full box: 12
Energy: 1526kJ / 360kcal Fat: 1.8g of which saturated: 1g Carbohydrates: 70g jbuy sugar: 5.7g Protein: 15g Salt: 0.02g Fiber: 3.3g