Wheat germ is the heart of the wheat grain, rich in flavor and is a nourishing active ingredient. The germ is normally removed when the grain is milled in order to improve the flour concentration and the expiration of the flour. Pastificio Morelli uses artisan techniques to incorporate the wheat germ into the flour when producing the pasta. The germ gets processed immediately while still fresh and never gives it the opportunity to deteriorate. This brings the best in both flavor and healthy characteristics to the pasta and gives it a particularly great consistency and flavor. An intense wheat aroma is released during the cooking and the water turns a slight shade of green. This is normal and due to the wheat germ. The pasta, especially good “al dente” as all Italian pasta should be, has an unmistakable flavor of the wonderful wheat germ, plain or in combination of any of the all natural flavors added to the dough. The pasta is pressed through bronze dye cuts which also gives it the rugged and high quality exterior, slowly dried up to 36 hours in very low heat and finally cut into the shapes we enjoy. The plain wheat germ pasta is so tasty, it can be served with just a drop of olive oil!
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Country of Origin Italy