Antico Pastificio Morelli’s tagliatelle are produced with the best Italian durum wheat semolina. Rough and tasty, they are simply unique for at least three reasons: they contain the wheat germ - reinserted through artisanal techniques - are rolled by hand and are naturally dried at low temperature.

The flavour is intense and genuine, and they cook exceptionally well. The seasoning possibilities are truly endless. With ragout they turn into a super tasty dish, with porcini mushrooms they’re a fragrant autumn dish, with truffle a dish worthy of the holidays.

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.