Pappardelle Durum Wheat Seminola Pasta

It is produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn, and dried at a low temperature.
Antico Pastificio Morelli, is a family-owned artisan pasta producer outside of Florence. They distinguish themselves by adding wheat germ, the heart of the grain of wheat, which is rich in flavour and contains nourishing active ingredients to their pasta. The germ is usually removed when the grain is milled to improve flour shelf-life and stability. The Morelli pasta factory has the fresh germ delivered weekly to ensure freshness. They use artisanal techniques to add it to the flour base of the pasta and process immediately when still fresh, making a shelf-stable pasta that is uniquely nutty and unmistakably flavourful. It has an intense wheat aroma that is released during cooking, and the water turns slightly green because of the presence of the wheat germ.

With its delicious wheat flavour, this pasta is perfect for rustling up a quick dish, served with traditional meat-based sauces or plain with a little fresh olive oil.