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Egg Tagliolini with Wheat Germ 250g

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Egg Tagliolini are made with eggs, 100% semolina from the centre of Italy of the variety Di Grazia, Achille, and San Carlo, according to seasonality, and daily fresh wheat germ. Since dried at a low temperature, while cooking, this rich and nutritious pasta releases an intense flavour of wheat. Since bronze drawn, it’s rough and porous at sight and able to absorb better the sauces. A perfect fusion between innovation and tradition.
Excellent combined with a white ragout, with a classic meat ragout or with vegetables and fish.

Region: Tuscany

Producer: Antico Pastificio Morelli 1860

Ingredients: Durum wheat semolina, eggs, water, wheat germ 

Storage conditions: Store in a cool, dry place

Shelf-life: 36 months from the date of production



Antiche Pastificio Morelli logo

Tuscany, San Romano

Our pasta is a masterpiece, an Italian excellence known all over the world, that owes its inimitable taste to the wheat germ, the heart of the cereal. Lucia Morelli - Owner

The old Morelli pasta factory is a family run business founded in 1860. After five generations, today are the Morelli brothers, Lucia, Antonio and Marco to carry on the family tradition. After many years of use wheat germ, the old Morelli pasta factory managed to obtain a pasta with an extraordinary and unmistakable taste.

A pasta made with the best groats, all of which slowly worked with crafted technics during which the wheat germ is re-incorporated in the processing cycle to give the pasta a unique flavour, that comes from the past and nowadays totally lost in the industrial processing.