Linguine Italia Produced with Tuscan durum wheat semolina, processed using artisan methods, bronze-drawn and dried at a low temperature.
They distinguish themselves for the presence of the Wheat Germ, the heart of the grain of wheat, rich in flavour and nourishing active ingredients. The germ is normally removed when the grain is milled in order to improve flour conservation. The pastificio Morelli has used artisanal techniques to restore it to the flour, because it processes it immediately, when still fresh. After years of using Wheat germ, the Antico Pastificio Morelli has managed to create pasta with its extraordinary, unmistakable flavour. An intense wheat aroma is released during cooking and the water turns slightly green, because of the presence of the wheat germ.
This pasta cooks in just 5/6 minutes and is porous, holds its consistency and delicious.
This pasta is ideal with light fish-and vegetable-based sauces.
Cooking advice Prepare 1 liter of water for every 100 grams of product to be cooked in a large saucepan; add coarse salt (about 10 – 12 grams per litre); bring to the boil; drop the pasta and cook for the indicated time. Strain and season to taste.
Storage time 36 months; expiry is expressed as a date (day, month and year) corresponding to a period of three years from the production date.
Storage conditions Keep in a dry place away from cereals Ingredients Durum wheat semolina, waterRecipes: Linguine al sugo
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