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Pasta

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  1. Monograno Felicetti - Farro (Spelt) Grain

    Monograno Felicetti - Farro (Spelt) Grain

    Farro (Spelt) has been in use since the ancient days of Celts, Egyptians and Etruscan. Skillfully our master pasta makers turn it into a premium product that during cooking releases delicate scents of fresh nut and cooked eggplant. Its texture is firm and slightly crunchy, like bread crust, with a flavor that combines hints of peanut butter and red date.

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  2. P1036111 - Morelli - Ricci, Canapa
    $6.00

    Morelli - Straccetti, Wheat Germ & Eggs

    The Egg Pasta that produces rich pasta dishes gluten, protein, vitamin A and iron is a highly hydrated dough and cooking shows significant growth in volume.

    In these products, the tradition of pasta Egg meets Wheat Germ in a winning combination.

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  3. P1036113 - Morelli - Strozzapreti, Corn & Buckwheat
    $8.00

    Morelli - Strozzapreti, Corn & Buckwheat

    The Pasta Buckwheat contains proteins have a good biological value and is rich in minerals such as manganese and magnesium that provide healthy energy to our body. The Pasta Corn contains vitamin A, vitamin E and vitamin PP very important for our body.

    The pasta obtained with these two flours is particularly suitable for people with celiac disease since both do not contain gluten.

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  4. P1036111 - Morelli - Ricci, Canapa
    $7.00

    Morelli - Ricci, Canapa

    The seeds of hemp are Torchiati to extract the oil, the pulp that remains is finely minced and from here you have the flour Cannabis Seeds containing 5-10% oil, about 30% of protein, fiber and minerals.

    The seed flour Hemp reinforces and adjusts the response of the immune system, the hormonal system and thenervous system and this is given by the presence of omega 6 and omega 3, able to prevent or treat diseases such as cholesterol, diabetes, arthritis, arthrosis, asthma, autoimmune diseases in general, depression.

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  5. Morelli’s - Artisan Flavored Pastas

    Morelli’s - Artisan Flavored Pastas

    Morelli’s Artisan Flavored Pasta is unique, for its taste, concistency and nutritional contents. Morelli’s Pasta is different from any other kind of pasta thanks to ancient technique and a special ingredient: the wheat germ.

    Thank to the wheat germ, that you can’t find in other pasta, our Flavored Pasta is rich of vitamin E, vitamin D, and vegetable protein. Moreover it is made only with the best durum wheat semolina and it is processed only whit craft technique. The result? Our Artisan Flavored Pasta is healthy, genuine, rich of flavor and substantial.

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  6. Monograno Felicetti - Matt Grain

    Monograno Felicetti - Matt Grain

    This is a strong and rich variety of durum wheat, which is at its best when farmed in Puglia and Sicily. Skillfully our master pasta makers turn it into a premium product that during cooking releases scents of hay, desiccated coconut, and a hint of spun paste. Its flavor is reminiscent of stone cooked bread, butter and bamboo shoots.

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  7. Monograno Felicetti - Matt Grain

    Monograno Felicetti - KAMUT Khorasan Grain

    This Khorasan wheat originated in the Middle East several thousand years ago and is the ancestor of our modern durum wheat. Skillfully our master pasta makers turn it into a premium product that during cooking releases scents of white flowers and freshly peeled fruit. Its flavor combines a hint of pine and macadamia nuts with nuances of edible flowers.

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  8. P1039101 - Alta Valle Scrivia - Croxetti
    $8.00

    Alta Valle Scrivia - Croxetti

    Corzetti and croxetti are two very distintive shapes of pasta but historically have similar roots in the culinary tradition of our region. Their history takes us back several centuries, where small pieces of dough were torn into pieces and then flattened into little discs with a slight indentation, similar to small shells.Food Historians like Giovanni Rebora, in his book La civiltà della forchetta have traced these unique Ligurian shapes all the way back to their origins from Provance where they have over time worked their way into the culinary traditions of many Italian regions, being the forefathers of many similar, regional shapes. Learn More

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