Garlic and Basil Linguine Pasta with wheat germ 250 gr.
Produced with top quality Tuscan durum wheat semolina and wheat germ, processed using artisanal methods, Linguine with wheat germ and garlic/basil releases an amazing, distinctive fragrance during cooking.
250 gr. serves three people.
The Wheat Germ is rich in vitamins and vegetable proteins. The wheat germ is part of the wheat’s grain, rich of nourishing active ingredients.
Pastificio Morelli creates pasta with an extraordinary and unmistakable flavor. They cut and hang the pasta by hand, then air-dries each shape over 36 hours.
These garlic and basil linguine ("little tongues") are flat, long pasta with authentic Italian basil and garlic (not flavours). This pasta pairs perfectly with tomato based sauces.
Pasta with wheat germ is the spearhead of Pastificio Morelli.
The Antico Pastificio Morelli 1860 is the only producer in the world of this variety of pasta that takes full advantage of the virtues and benefits of wheat germ: the heart of the grain that has always been discarded in the food industry. In fact, during grinding, the highly perishable wheat germ (it decays in 48 hours) is removed from the grain to facilitate the conservation of the flour.
Pastificio Morelli has instead devised a process by which it is able to reinsert it into the dough. The wheat germ gives a more intense aroma and flavor to the pasta, it sublimates all its qualities.
During cooking, a marked smell of wheat is released and the water is slightly tinged with green.
To really enjoy any wheat germ pasta format it at its best, simply season it with a drizzle of extra virgin olive oil, but you can obviously season it in any way. A light tomato sauce is just perfect.
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