Antico Pastificio Morelli is a pasta manufacturer that respects the methods of traditional pasta production, founded as early as 1860. Its saffron paste is a tasty and experimental linguine pasta that is suitable for a wide variety of pasta dishes. 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.