Those who have tried Pasta Morelli recognize its characteristics; flavor and aroma of wheat, excellent consistency, intake of important nutrients for our health. The secret is the wheat germ that is re-incorporated into the semolina. 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. However, Antico Pastificio Morelli has used artisanal techniques to restore it to the flour. This is possible because the flour is processes immediately, when still fresh. Thanks to this the pasta keeps an high level of Vitamin E, which is very important for its antioxidant power, and Vitamin D, which helps our body in preventing cardiovascular diseases, 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 and because it is processed according to traditional production processes of high-quality pasta. 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.