Morelli Linguine, with Lemon and Black Pepper, with Wheat Germ - 8.8 Ounces
Lemon and Pepper Linguine pasta from Pastificio Morelli is delicate and really delivers with the lemon and pepper flavors but does not overwhelm. Pastificio Morelli creates pasta with an extraordinary and unMistakable flavor maintaining the wheat germ in the dough which contains many more vitamins than other pasta manufacturers. Morelli family has over 150 years of experience in making high-quality bronze extruded pasta that is air-dried for over 36 hours at no more than 113°/122°F.nnThese long, flat strands are named for “lingue,” or tongues in Italian.nnEnjoy this pasta with seafood-based sauces or on its own with extra virgin olive oil and parmigiano reggiano dop.nnIngredients: Durum Wheat Semolina, Water., wheat germ, concentrated lemon juice power, black pepper, natural flavor of lemon.nnDirections: use 6 quarts of water for every 1 lb of pasta. Bring water to a boil. Add sea salt to taste. Add pasta to boiling water. Stir from time to time. Drain, reserving about 1 cup of the cooking water. Transfer the pasta to the pan where you have your sauce. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist. Garnish with cheese and serve immediately.nnCooking time: 6-7 minutes.nnCompany History:nSince 1860, Pastificio Morelli has been producing many inviting types of pasta with a secret: wheat germ, the company's true mark of distinction. Not to be found in normal pasta, Morelli re-incorporate the wheat germ into the semolina. Wheat germ is an ingredient that provides your body with important substances, such as vitamins, mineral salts, and protein. The artisan bronze extrusion and slow drying methods are the requirements for an incredible final result.
