Pappardelle are broad and flat, originating from the region of Tuscany. It's large tagliatelle really! Morelli make this pasta with wheat germ (‘germe di grano’ in Italian), a secret ingredient not found in most common types of pasta. Wheat germ is a rock star ingredient! It is full of nutrients and toasted nutty goodness. Traditionally served with a rich, meaty ragù sauce.
Cooking time 5 to 6 minutes
Ingredients: Durum WHEAT Semolina, Water, WHEAT Germ. In order to produce other products the plant also uses egg, fish & shellfish.
So, who makes this stuff?
Pastificio Morelli has been producing pasta near Pisa since 1860 and is still family run.
Unlike most other pasta, Morelli make theirs using ancient artisan methods and include wheat germ, the heart of the grain, resulting in a unique, healthy and delicious product.