Morelli 1860 Trofie, Germe di Grano, with wheat germ

Behind the pasta specialties of the antique pasta manufacturer `Morelli` is a very special ingredient that is actually not found in conventional pasta: wheat germ. Usually this is separated from the bran when grinding grain. With `Morelli`, however, the nutrient-rich component of the wheat is returned to the bran after grinding, so that a pasta is created that is firm in consistency and intense in taste. The traditional house `Morelli` has been producing the finest Italian pasta by hand and of the highest quality for over 150 years. The company is still one of the most respected pasta factories in the country. No preservatives or colors are used in the production of their pasta classics and creative flavored pasta, everything is natural and produced with a lot of patience. The dough is made from the highest quality durum wheat semolina and rolled by hand for 36 hours at a low temperature.