Wheat germ is the heart of the grain of wheat, rich in flavour and nourishing active ingredients.
The germ is normally removed when the grain is milled in order to improve flour conservation.
The Pastificio Morelli has used artisanal techniques to restore it to the flour, because it processes it immediately, when still fresh.
The secret is the Wheat Germ that is re-incorporate into the semolina. Thanks to this Pasta keeps an High level of Vitamin E, that is very important for its antioxidant power, and Vitamin D, that helps our body in preventing cardiovascular disease, high blood pressure and high level of cholesterol.
Pasta Morelli is considered to be of the finest quality, not only because of its wheat germ ingredient, but also because it selects the best semolina, which is processed according to craft technique.
The machines slowly press the kneaded mixture after having hand rolled it on frames, the drying process occurring in cold storage rooms where the pasta remains for 36 hours at a low temperature. Thereby maintaining the intrinsic taste and nutritious properties of the product.