Morelli Pasta w. Lemon and Black Pepper - 8.8 oz (250 g) - Pisa, Italy It's a linguine with lemon, black pepper and wheat germ. Now we see lots of foods with twists and rarely do they make us excited. So when we tested this one, it was an expected "eh" reaction. Instead I had to stop myself from eating the whole bag! Cooked and tossed in a hot skillet with garlic and then finished with Albert's Meyer Lemon Olive Oil we are talking about divine! Light, tasty and summery.
About Pastificio Morelli
Located in Pisa, Italy, Antico Pastificio Morlli was established in 1860 and has been passed down through five generations. The pasta is kneaded slowly and dried at a low temperatur to keep the organoleptic properties in tact. One of the keys to Morelli's methods is the inclusion of the wheat germ. Using artisanal techniques, they process the fresh wheat germ and include it in the pasta while the germ is still fresh. The intense wheat aroma is released during the cooking process, and the water will turn slightly green because of the presence of the fresh wheat germ. That's what gives the pasta its extraordinary and unmistakable flavor.
Durum wheat semolina, water, wheat germ, concentrated lemon juice powder, black pepper, natural flavor of lemons.
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