Antico Pastificio Morelli’s tonnarelli pasta are still produced the old fashion way, with the best Italian wheat semolina, artisan techniques, bronze dies and natural drying methods. Moreover, these tonnarelli have the wheat germ inside them, the most precious part of the grain that is usually lost during the industrial refining but that here is reinserted during the processing instead.

The bronze die and slow drying make the tonnarelli particularly rough and porous, perfect to absorb all the sauce. Try them with traditional seasonings - gricia, carbonara, cacio e pepe - , with veggies or a nice ragout: you will feel all the true taste of pasta made according to nature.

The Antico Pastificio Morelli pasta factory has been making prime-quality pasta since 1860. This pasta is exceptional, because they use durum wheat semolina that still contains the wheat germ, i.e., the core of the grain, which lends the pasta incredible flavour and scent. They also employ artisan techniques, extruding the pasta through bronze dies, stretching it out by hand and letting it slowly dry at a low temperature. That’s why this pasta is truly one of a kind.