Antico Pastificio Morelli is a Tuscan pasta maker that respects the doctrines of traditional pasta making, founded as early as 1860. Its trophy paste is one of its classic pastas that is particularly well-suited for pasta dishes with rich sauces. The Morell 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.